Gyokuro vs Sencha

Gyokuro

Gyokuro is shade-grown for several weeks before harvest, pushing the plant toward deep umami and a jade-green infusion. The cup is thick, sweet, and intensely savory — almost like light dashi — with a smooth, lingering finish and very little bitterness when brewed cool. Its high theanine content gives a calm, focused character. Gyokuro is one of Japan's most refined and expensive green teas.

Sencha

Sencha is Japan's everyday green tea, made by steaming the leaves to lock in a vivid green color. The cup is fresh and grassy with a pleasant vegetal depth, a gentle sweetness, and a clean, slightly brisk finish. Higher grades from the first harvest (shincha) add a softer, more umami-rich body. It pairs naturally with food and handles a second steeping well.

Gyokuro

Water temperature

50–60°C

Leaf to water

3g / 100ml

Steep time

1–2 min

Re-steep

2–3 times

Sencha

Water temperature

70–80°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Gyokuro

High caffeine — roughly 60–120 mg per brewed serving

A noticeable lift — best earlier in the day.

Sencha

Medium caffeine — roughly 15–35 mg per brewed serving

A moderate, steady lift without an intense spike.

Gyokuro

Japan · Uji

Uji, near Kyoto, is the historic home of gyokuro and Japan's shaded-tea tradition.

Sencha

Japan · Shizuoka

Shizuoka is Japan's largest tea-producing region, with Uji and Kagoshima also famous for sencha.