What is Shizuoka gyokuro and how does it compare to Yame, Uji and Kagoshima?
That’s exactly what we’re going to find out in this article! We’re going to explore the gyokuro region of Shizuoka to see how this microclimate is suited to produce the legendary emperor’s tea.
From terroir to flavor profile, we’ll examine how gyokuro Shizuoka stands apart from other famous regions.
Let’s get started!
What is Shizuoka Gyokuro?
Shizuoka gyokuro is just a gyokuro that was grown and produced in Shizuoka prefecture.
This is an area just outside of Tokyo, famous for its views of tea fields around Mount Fuji, and it currently is the largest tea-producing region in Japan.
As a quick refresher, gyokuro is considered the highest quality leaf tea in Japan. It’s made from leaves that have been shaded for 20+ days in order to maximize their sweet and savory flavor. As a quick refresher, gyokuro is considered the highest quality leaf tea in Japan, while powdered tea like 👉 What Is Matcha? offers a completely different preparation and experience.
This tea requires a lot of skill to produce, but the result is worth it - a cup of tea with a flavor without parallel. If you’d like to explore high grade Japanese powdered tea, browse our Ceremonial Matcha Collection
If you want to understand how gyokuro differs from other green teas in Japan, read our full breakdown 👉 Sencha vs Green Tea: What’s the Difference?
Location of Gyokuro Production in Shizuoka
Asahina – the home of top Shizuoka gyokuro
While Yame is the most famous region for gyokuro and Uji the second, Asahina may take the bronze medal. This small but highly respected area within Fujieda City produces some of the most celebrated Shizuoka gyokuro tea in Japan.
The Asahina Valley is a narrow mountain valley running along the Asahina River and has been producing gyokuro since the 1800s. Over generations, farmers here have refined their techniques, building a quiet but powerful reputation among tea connoisseurs.
Fujieda
Fujieda is a municipality within Shizuoka Prefecture that encompasses several historic tea growing areas, including the Asahina Valley. This region has been producing tea since the Muromachi period, and today it remains one of the most respected areas for gyokuro Shizuoka production.
Okabe
Within Fujieda lies Okabe, formerly its own independent town. This area is often considered the true epicenter of Shizuoka gyokuro tea.
The Asahina Valley passes through Okabe, creating a unique microclimate especially suited for shaded tea production. Cool nights, frequent morning mists, and the shelter of surrounding mountains slow the growth of tea plants. This allows amino acids to build up in the leaves, producing a rich umami flavor balanced by lingering sweetness.
If you want to understand what gives tea that savory depth, explore our guide Umami Matcha: What Gives Matcha Its Savory Flavor?
Terroir
The Asahina River plays a key role in moderating temperature and humidity, while the sloping, well-drained soils encourage deep root systems and concentrated flavor development.
Farmers producing Shizuoka gyokuro still use traditional straw shading, known as komo, for several weeks before harvest. This shading intensifies sweetness, enhances aroma, and gives the tea its elegant character. If you’ve ever felt uneasy after drinking strong green teas, you may want to read 👉 Why Does Tea Make Me Nauseous? to understand how preparation affects digestion.
The combination of natural conditions and traditional craftsmanship makes gyokuro from Shizuoka distinct from that of Yame and Uji. It may be less internationally famous, but it is highly prized for its gentle complexity and clean, refined finish.
Shizuoka gyokuro compared to other regions
So how does Shizuoka Gyokuro compare to other regions? Let’s compare Shizuoka gyokuro tea to the famed regions of Yame, Uji, and Kagoshima
Yame
Compared to Yame, Shizuoka gyokuro can’t match the illustrious history or the rich umami. The taste of Yame gyokuro is deeply umami, richly sweet, with a mellow body. Yame gyokuro tends to have less bitter edge, more velvety texture, a result of the nutrient-rich soils.
Uji
Compared to the long history of Uji, Shizuoka gyokuro is a relative newcomer. The flavor of Gyokuro from Uji tends to include a refined balance: strong umami, but also aromatic fragrance, elegant sweetness, clear vegetal notes, and often a more refreshing and verdant edge.
Shizuoka
Shizuoka gyokuro, particularly from Asahina, is prized for its balance and clarity. While Yame offers the most intense umami and Uji emphasizes aroma and elegance, Asahina teas are often described as clean, sweet, and gently umami, with a refreshing vegetal finish that makes them especially approachable for connoisseurs and newcomers alike. One excellent example from this region is Sencha Henta, known for its balance and clarity.
Since Shizuoka is also famous for sencha, you can explore our full Sencha Tea Collection
Kagoshima
In the warm, subtropical climate of Southern Japan, gyokuro farmers are able to produce a wider array of more delicate cultivars like Saemidori and Haruto34. These cultivars work great for gyokuro and it gives the Shizuoka gyokuro farmers a disadvantage because they have to worry about the spring frost.
If you’re looking for a low caffeine alternative to gyokuro, you may want to explore 👉 Hojicha Benefits and Why It’s So Popular
After traveling around Japan and tasting dozens of different gyokuro teas, the best we’ve found are produced by Mr. Sakamoto in Shibushi. Not only is he able to produce healthy, flavorful tea plants, but he also does so without the use of pesticides or chemicals. If you want to try his gyokuro for yourself, you can find them on our website!
If you’re curious about cultivars like Saemidori, you can try Tanegashima Saemidori Shincha
