Gyokuro Kabusecha Shade-Grown Green Teas by Marukyu Koyamaen

Gyokuro – The Jewel of Japanese Green Tea

Gyokuro, literally “jade dew,” is one of Japan’s most celebrated teas, known for its rich umami and elegant sweetness.
At Marukyu Koyamaen, Gyokuro is cultivated under shade for about three weeks before picking, allowing the leaves to develop high concentrations of theanine and chlorophyll.

The result is a tea with a deep emerald color, silky texture, and complex, lingering flavor reminiscent of seaweed and sweetness.
Brewed at low temperatures, Gyokuro reveals its finest qualities — soft, savory, and remarkably smooth.

This tea represents the pinnacle of Uji’s shade-grown tea tradition and is cherished by connoisseurs around the world.

Kabusecha – Graceful Balance of Freshness and Umami

Kabusecha is a refined Japanese green tea that bridges the freshness of sencha and the deep umami of gyokuro.
Produced by Marukyu Koyamaen, one of Kyoto’s most respected tea makers with over 300 years of tradition, Kabusecha is grown under shade for about one week before harvest.

This gentle shading process reduces bitterness and enhances amino acids, giving the tea a smooth, mellow taste with a delicate sweetness and a fresh green aroma.
The infusion is a vivid jade color, offering a sense of harmony between brightness and depth — a true expression of Kyoto’s tea craftsmanship