Tsuki No Hikari - 'Moonlight' - is the entry point into Shogyokuen's gyokuro range, produced from Uji, Kyoto. Shaded for over 20 days before harvest, it delivers the defining qualities of gyokuro: deep umami, natural sweetness, and a smooth, coating mouthfeel that makes it fundamentally different from any sencha. If you have never tried gyokuro before, Tsuki No Hikari is the right starting point - premium Uji character at the most accessible price in the range.

About Tsuki No Hikari

Gyokuro is Japan's most shaded, most umami-rich green tea. Shading the plants for 20+ days before harvest blocks sunlight and dramatically increases L-theanine production - the compound responsible for the deep sweetness, smooth mouthfeel, and calming energy associated with premium Japanese green tea. Tsuki No Hikari accesses this quality at Shogyokuen's entry level: genuine Uji provenance, genuine gyokuro character, genuine Shogyokuen production.

Taste Profile

Tsuki No Hikari brews a deep golden-green liquor with a smooth, coating body and a medium, naturally sweet finish. Deep umami defines the character from entry - pronounced, sustained, and clean. Very low astringency means the cup is smooth from start to finish. Natural sweetness carries through the body and lingers on the finish. Marine notes - the characteristic seaweed quality of shaded teas - add a subtle depth that distinguishes gyokuro from any other Japanese green tea. A calm, satisfying cup.

How to Brew Tsuki No Hikari

• Leaf: 5-6g per 60-80ml
• Water temperature: 50-55°C
• Steeping time: 90-120 seconds
• Infusions: 2-4

Gyokuro requires cool water and small volumes. The lower temperature and small brew volume produce a concentrated, rich cup. Do not rush the steeping - gyokuro rewards patience. Pour fully after each infusion. Later infusions can be brewed slightly warmer (60-65°C) to extract remaining character.

How Tsuki No Hikari Compares

Tsuki No Hikari is the accessible entry into Shogyokuen's gyokuro range. One step above, Tama No En adds greater complexity and body. The full range climbs through Bandai, Misono No Hikari, Fuji No Tsuyu, Kanmuriri, up to the pinnacle Tokusei Shogyoku and Gyokuro Shogyoku. For sencha drinkers stepping into gyokuro for the first time, Tsuki No Hikari is the right bridge.

Origin & Sourcing

Produced by Shogyokuen, established 1827, master blender Hiroshi Kobayashi. Shaded Uji, Kyoto provenance, refined in Kyotanabe. Chaseki exclusive Thailand distributor.

Sizes & Packaging: 100g, 250g, 500g, 1,000g from THB 785 per 100g.

Gyokuro FAQ Block

What is gyokuro?

Gyokuro (玉露) is Japan's most premium category of loose-leaf green tea. It is shaded for 20+ days before harvest, which dramatically increases L-theanine content - producing a tea with deep umami, natural sweetness, a smooth coating mouthfeel, and minimal astringency. It is brewed at much lower temperatures and in smaller volumes than sencha, and is considered the most refined expression of Japanese green tea culture.

How is gyokuro different from sencha?

Sencha is grown in full sun and produces a bright, grassy, moderately astringent cup. Gyokuro is shade-grown, which shifts the chemical composition toward L-theanine (sweetness, umami) and away from catechins (astringency, bitterness). The result is a fundamentally different cup - richer, sweeter, smoother, and more concentrated.

How do I brew gyokuro?

Use 5-6g per 60-80ml of water at 50-55°C. Steep for 90-120 seconds. Pour fully after each infusion. Use small cups - gyokuro is brewed in small, concentrated volumes. 2-4 infusions are typical. Later infusions can be slightly warmer.

Is gyokuro high in caffeine?

Yes. Shading increases both L-theanine and caffeine. Gyokuro typically has higher caffeine than sencha. However, the high L-theanine content produces a calmer, more sustained energy - the 'gyokuro feeling' of alert serenity is well-documented among experienced tea drinkers.

What is the difference between gyokuro and matcha?

Both are produced from shaded tea plants, but the processing is different. Gyokuro is a loose-leaf tea - the leaves are steamed, rolled, dried, and steeped, then removed. Matcha is made from tencha (shaded, steamed, unrolled leaves) that are stone-ground into powder and whisked directly into water. Both share deep umami and sweetness from shading, but express it differently.

Is Chaseki gyokuro sourced directly from Japan?

Yes. All from Shogyokuen, Uji Kyoto, established 1827. Direct producer relationship, no intermediaries.

How should I store gyokuro?

Cool, dry, dark, airtight container. Consume within 3-4 months of opening. Return to room temperature before opening if refrigerated.

What teaware do I need for gyokuro?

A small kyusu or shiboridashi (handleless teapot) and small yunomi cups (50-80ml) are ideal. A kitchen thermometer for water temperature is recommended at this level.

Is Chaseki gyokuro suitable for cafes?

Yes. Available in larger formats. Gyokuro on a tea menu is a premium differentiator. Contact us for wholesale pricing.

How does gyokuro compare to matcha lattes?

They are different products serving different purposes. Gyokuro is a traditional loose-leaf tea, brewed and sipped in small volumes. Matcha (especially culinary or daily grade) is whisked into milk for lattes. Gyokuro's refined character does not suit latte preparation and is best appreciated in its traditional brewing form.

• Tama No En - one step above in the gyokuro range
• Asatsuyu - the sencha bridge for those exploring shaded tea character
• How to Brew Gyokuro