Tealyra Gyokuro Green Tea from Yame Japan

This is authentic Gyokuro from the Yame region in Japan, which is one of the most respected areas for Gyokuro production. Tea drinkers familiar with premium Japanese green tea confirm it has that characteristic Gyokuro taste—sweet, umami-rich, with grassy and hay-like notes. The flavor profile is legit, even if the leaf appearance isn't quite what you'd expect from higher-end Gyokuro.

That's the big trade-off with this tea. Instead of the long, slender needle-like leaves typical of top-tier Gyokuro, you'll find a lot of broken pieces, dust, and powder. Many reviewers mention excessive fine particles that can slip through mesh strainers. It's likely lower-grade leaves or processing remnants, but here's the thing: it still tastes like authentic Gyokuro at a fraction of the price. If you're okay with appearance issues for great flavor value, it's a solid choice.

You can get up to three good steeps from these leaves, which is impressive for the price point. The delicate sweetness and umami character come through in the first steep when brewed at the proper low temperature (140-165°F), and subsequent steeps still deliver that grassy, fresh flavor. Some tea drinkers even recommend trying it cold-brewed for a smoother, sweeter experience.

Absolutely. This is actually an ideal starter Gyokuro because it's forgiving on your wallet while you learn the technique. Gyokuro requires precise temperature control and timing—too hot and you'll lose that delicate sweetness—but at this price, you can experiment without guilt. The included brewing instructions are clear, and even if you mess up a few times, you're not wasting expensive tea. Once you master the technique here, you'll know if you want to invest in higher-grade Gyokuro with pristine whole leaves.

Expect a delicate, grassy flavor with prominent hay and sweetness notes—that's the hallmark of Gyokuro. There's a subtle smoky note that adds complexity, and if you nail the brewing temperature, you'll get that prized umami richness. It's not a bold, punchy green tea; it's refined and gentle. Think fresh-cut grass with a sweet, almost buttery finish. The flavor is subtle enough that improper brewing can wash it out, so patience and lower temperatures are key.

You might. Multiple reviewers mention that standard mesh tea balls and strainers let through a lot of the dust and powder, which can make your tea cloudy or gritty. A fine-mesh strainer, paper filter, or even a French press can help. Some people don't mind the sediment, but if you prefer a clean cup, plan on using a finer filtration method than you'd typically need for whole-leaf tea.