Gyokuro (Japanese: 玉露, "jade dew") is a type of shaded green tea from Japan. It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun.^[1] The name "gyokuro" translates as "jewel dew" (or "jade dew").^[2] While most sencha is from the Yabukita (薮北) cultivar of Camellia sinensis, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori.

Though it is categorized as a type of sencha according to production methods, gyokuro cultivation differs from other sencha teas. Gyokuro tea leaves are shielded from the sun for at least 20 days^[1] before being harvested. This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase, which yields a sweet flavour.^[3] The tea also gains a distinct aroma from the covering process.

Gyokuro is one of the most expensive types of sencha available in Japan.^[1] The name was originally the product name of the tea made by Yamamotoyama. The tea was first discovered by Yamamotoyama's sixth owner, Yamamoto Kahei, in 1835 (Tenpō year 6).^[4] The process was completed by another manufacturer at the start of the Meiji period.^{[citation needed]}

More than 40% of gyokuro is produced in Yame, and in the national tea jury in August 2007, Yamecha held all the ranking positions from first to 26th as the best gyokuro.^[5]

• List of Japanese teas
• Theanine, a nootropic extracted from Gyokuro
• Tea Culture in Japan