{"product_id":"tsuki-no-hikari","title":"Tsuki No Hikari - Entry Gyokuro from Uji, Kyoto by Shogyokuen","description":"\u003cstrong\u003e\u003cstrong\u003eTsuki No Hikari - Entry Gyokuro from Uji, Kyoto by Shogyokuen\u003c\/strong\u003e\n\u003cp\u003eTsuki 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.\u003c\/p\u003e\n\u003ch2\u003eAbout Tsuki No Hikari\u003c\/h2\u003e\n\u003cp\u003eGyokuro 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.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e Deep golden-green\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Smooth, coating\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium, sweet\n\u003cstrong\u003eUmami:\u003c\/strong\u003e Deep, sustained\n\u003cstrong\u003eAstringency:\u003c\/strong\u003e Very low\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eTsuki 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.\u003c\/p\u003e\n\u003ch2\u003eHow to Brew Tsuki No Hikari\u003c\/h2\u003e\n\u003cstrong\u003eRecommended brewing parameters:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eLeaf: 5-6g per 60-80ml\u003c\/li\u003e\n\u003cli\u003eWater temperature: 50-55°C\u003c\/li\u003e\n\u003cli\u003eSteeping time: 90-120 seconds\u003c\/li\u003e\n\u003cli\u003eInfusions: 2-4\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGyokuro 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.\u003c\/p\u003e\n\u003cstrong\u003eEquipment:\u003c\/strong\u003e A small kyusu or shiboridashi (handleless teapot) is ideal. Small yunomi cups (50-80ml) are traditional.\n\u003ch2\u003eHow Tsuki No Hikari Compares\u003c\/h2\u003e\n\u003cp\u003eTsuki No Hikari is the accessible entry into Shogyokuen's gyokuro range. One step above, \u003ca href=\"\/products\/tama-no-en\"\u003eTama No En\u003c\/a\u003e adds greater complexity and body. The full range climbs through \u003ca href=\"\/products\/bandai\"\u003eBandai\u003c\/a\u003e, \u003ca href=\"\/products\/misono-no-hikari\"\u003eMisono No Hikari\u003c\/a\u003e, \u003ca href=\"\/products\/fuji-no-tsuyu\"\u003eFuji No Tsuyu\u003c\/a\u003e, \u003ca href=\"\/products\/kanmuriri\"\u003eKanmuriri\u003c\/a\u003e, up to the pinnacle \u003ca href=\"\/products\/tokusei-shogyoku\"\u003eTokusei Shogyoku\u003c\/a\u003e and \u003ca href=\"\/products\/gyokuro-shogyoku\"\u003eGyokuro Shogyoku\u003c\/a\u003e. For sencha drinkers stepping into gyokuro for the first time, Tsuki No Hikari is the right bridge.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eProduced by Shogyokuen, established 1827, master blender Hiroshi Kobayashi. Shaded Uji, Kyoto provenance, refined in Kyotanabe. Chaseki exclusive Thailand distributor.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging: 100g, 250g, 500g, 1,000g from THB 785 per 100g.\u003c\/h2\u003e\n\u003ch3\u003eGyokuro FAQ Block\u003c\/h3\u003e\n\u003ch4\u003eWhat is gyokuro?\u003c\/h4\u003e\n\u003cp\u003eGyokuro (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.\u003c\/p\u003e\n\u003ch4\u003eHow is gyokuro different from sencha?\u003c\/h4\u003e\n\u003cp\u003eSencha 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.\u003c\/p\u003e\n\u003ch4\u003eHow do I brew gyokuro?\u003c\/h4\u003e\n\u003cp\u003eUse 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.\u003c\/p\u003e\n\u003ch4\u003eIs gyokuro high in caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between gyokuro and matcha?\u003c\/h4\u003e\n\u003cp\u003eBoth 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.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki gyokuro sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. All from Shogyokuen, Uji Kyoto, established 1827. Direct producer relationship, no intermediaries.\u003c\/p\u003e\n\u003ch4\u003eHow should I store gyokuro?\u003c\/h4\u003e\n\u003cp\u003eCool, dry, dark, airtight container. Consume within 3-4 months of opening. Return to room temperature before opening if refrigerated.\u003c\/p\u003e\n\u003ch4\u003eWhat teaware do I need for gyokuro?\u003c\/h4\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki gyokuro suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Available in larger formats. Gyokuro on a tea menu is a premium differentiator. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eHow does gyokuro compare to matcha lattes?\u003c\/h4\u003e\n\u003cp\u003eThey 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/tama-no-en\"\u003eTama No En\u003c\/a\u003e - one step above in the gyokuro range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/asatsuyu\"\u003eAsatsuyu\u003c\/a\u003e - the sencha bridge for those exploring shaded tea character\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-brew-gyokuro\"\u003eHow to Brew Gyokuro\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/strong\u003e","brand":"Shogyokuen","offers":[{"title":"100g","offer_id":47868858499229,"sku":"SHO-GYO-TNH-100S","price":785.0,"currency_code":"THB","in_stock":true},{"title":"250g","offer_id":47868858531997,"sku":"SHO-TNH-250G","price":1745.0,"currency_code":"THB","in_stock":false},{"title":"500g","offer_id":47868858564765,"sku":"SHO-TNH-500G","price":3102.0,"currency_code":"THB","in_stock":false},{"title":"1000g","offer_id":47868858597533,"sku":"SHO-TNH-1000G","price":5515.0,"currency_code":"THB","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/Gyokuro-Tsuki-No-Hikari-100g.jpg?v=1777113122","url":"https:\/\/chasekitea.shop\/products\/tsuki-no-hikari","provider":"Chaseki Tea","version":"1.0","type":"link"}