Gyokuro Tea

Gyokuro is one of Japan’s most prized green teas, celebrated for its rich umami flavour and refined character. Unlike standard sencha, gyokuro tea leaves are shade-grown for several weeks before harvest, a process that increases chlorophyll and reduces tannins, resulting in a sweeter, more mellow taste. When used as a gin botanical, gyokuro introduces a smooth, savoury depth with delicate vegetal notes and a silky, lingering finish.

Its inclusion in gin—such as in the Japanese craft spirit Roku adds a subtle yet distinct layer of complexity. Gyokuro’s umami and soft green character pair beautifully with juniper and floral or citrus elements, helping to round out sharper edges and create a well-balanced, harmonious flavour profile. The tea’s natural richness enhances mouthfeel and lends the gin a sense of calm sophistication.

Distillers typically infuse or distil gyokuro carefully to preserve its gentle nuances. It’s a botanical that doesn’t shout but instead adds depth and structure, contributing to an elegant and contemplative gin experience.

Gyokuro as a gin botanical exemplifies the Japanese philosophy of precision and seasonal awareness, offering not just flavour but a sense of ritual and reverence—qualities that increasingly resonate in premium gin expressions around the world.