Gyokuro Gokou

Gyokuro Gokou

from 24.00

Single field, single cultivar and first harvest organic green tea

Gyokuro, also known as “Pearl Dew”, is categorically the highest grade of Japanese green tea.

This Gyokuro Gokou is truly a labour of love. It is unblended, cultivar specific and grown on a single field. As a result, the extraordinarily fine flavour carries the truest message of the leaf and the terroir of the Ookawa family estate, located in Uji Tawara, Kyoto.

Just like matcha, tea bushes intended to produce Gyokuro are shaded between four to six weeks prior to harvest. The resulting tender dark green leaf, when brewed for enjoyment across multiple infusions, affords an exquisite tasting experience. A real delight to savour, concentrated umami flavour, delectable vegetal sweetness and a lingering notes of dewy melon comes to mind.

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This first harvest Gyokuro was grown on a single field in Uji Tawara, Kyoto, Japan, notable for its hilly terrain and proximity to the Uji river. A favourable growing climate, matched with the use of the Tana Oishitaen shading method, and the attention to detail of Mr Ookawa and his wife and son to produce a quality, mechanically harvested gyokuro.

It is made exclusively from organic tea leaves of the Gokou cultivar that are shaded approximately 25 days prior to harvest. The Gokou cultivar was developed in 1953 by the Kyoto Prefecture Tea Industry Research Institute. We are told that as a cultivar, it is particularly well suited to shading as the leaves are naturally darker green and more pronounced in umami compared to Yabukita. Given that the cultivar was adapted from a native tea bush, it is well suited to the prefecture's terroir.

How to brew

Gyokuro Gokou is ideally suited to senchado, cold brew, and ice brew. It can be brewed up to four times with evolving flavour.


Tasting notes

Steamed spinach, sweet melon, umami

You can expect a full-bodied flavoured tea that quickly encapsulates the senses with its intensely rich vegetal and seaborne aromas, and hint of melon rind. Each sip is extraordinarily sweet and smooth matched with plenty of umami. Astringency becomes more pronounced with subsequent infusions, though it does not overwhelm the sweetness.

We recommend the same tea leaves be re-brewed up to four times. Each infusion will reveal more of the tasting profile.


Pair this tea with:

Portobello mushroom 'duxelle' in a baked parmesan shell

Wok-stirred Chinese greens, braised egg and white fish

Water chestnut, pork and steamed spinach gyoza with sesame oil

Chilled silken tofu in semi-sweet fermented soy

Black sesame ice-cream with vanilla creme wafer