Gyokuro Green Tea: Japan’s Most Prized Tea

Tokyo-based green tea company Ito En has introduced a ready-to-drink gyokuro green tea in the U.S under the Dr. Andrew Weil for Tea line.

Gyokuro, in English “jade dew,” is made using only the earliest leaf buds of the spring season. Growing and harvesting Gyokuro is very labor intensive but results in a fragrant and delicate tea, says Rona Tison, vice president of corporate relations for Ito En in North America.

Gyokuro is grown under shade cover for 20 days before harvesting begins. This reduces photosynthesis in the young leaf buds and, as a result, produces more chlorophyll, which changes the proportions of the sugars, amino acids, caffeine and flavanols that contribute to the color, aroma and taste. Processing the shade-grown leaf buds is tightly monitored because the leaves are much softer and retain more moisture than other types of green tea. First the leaves are gently steamed to prevent oxidation. Then, they are rolled and air-dried before a second, tighter rolling takes place to develop the tea’s shape and flavor. After several more rolling and drying processes, the tea develops a needle-like form and is then left to settle for a week to further develop its characteristic flavor.

In addition to the ready-to-drink gyokuro tea, consumers can also purchase a pre-packed canister of loose leaf gyokuro through ITO EN. A 3 oz. tin is available for $45.00.

Ito En all natural, unsweetened ready-to-drink teas  received the Best Flavor and Best Packaging awards from the 2005 World Tea Expo. The company also imports and markets Sencha Shot and the award-winning Tea Apple. The Ito En Tea Shop, located on Madison Avenue, has received the 2005, 2006 and 2007 Zagat Gourmet Marketplace award for Best Tea. The company also operates the KAI and Donguri restaurants in New York.

Orders for ready-to-drink or loose-leafed gyokuro tea can also be placed at www.itoen.com.

Edited by Patricia D. Sherman

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