Gyokuro: Analyzing 444 teas from 72 sellers

Use the sections below to compare origins, processing, prices, and real listings side by side.

In our catalog, typical Gyokuro listings most often cite Japan, with low roast and low oxidation where processing is listed.

33% include a cultivar and 31% name a producer or garden. Scented or flavored titles appear on about 1.1% of listings — useful to notice when you want a conventional style.

The cultivars we see most often include Saemidori, Yabukita, Okumidori, Asanoka, and Tsuyuhikari. Common words in titles include gyokuro, green, yame, and organic.

Yame, Kagoshima, Uji, and Kyoto lead among named localities. Regional detail often names region, prefecture, and origin.

Flavor character on the market skews toward Umami, Sweet, and Sweetness. One lot is described as "This OG GYOKURO OKUMIDORI from Tenryu, Haruno in Shizuoka, Japan, is shade-grown for 20-25 days, giving it a taste of intense freshness, grassiness, and umami.".

Gyokuro on the market — processing language on the market most often mentions shaded, harvest, shade, and covered. For example: "Production of Gyokuro involves a 10-day period of shading the tea plants prior to harvest.". Cultivars such as Saemidori, Yabukita, and Okumidori appear most often. Spring harvests dominate where season is listed.

Among listings with usable weight data, the middle of the market sits near $43.72 per 100g (USD), with many everyday options between $31.75 and $91.71.