Takumi Gyokuro is a Japanese green tea from Maiko no Cha Honpo, a tea house based in Kyōtanabe, in Kyoto Prefecture. It belongs to the house’s prestigious Yamashita’s Gyokuro range, associated with tea master Toshikazu Yamashita.

Its distinctive feature is shading the tea bushes for approximately 40 days before harvest, rather than the roughly twenty days the producer describes as typical for gyokuro. This cultivation method promotes a high concentration of amino acids, including L-theanine, contributing to sweetness and a rich umami flavour, with very little astringency.

The infusion has an emerald-green colour, rounded sweetness, and a soft, almost silky mouthfeel.