Gyokuro from Kyoto
Gyokuro (Japanese: 玉露) is the peak of Japanese green teas. This Gyokuro is shade-grown, which is why it boasts a high concentration of rich umami flavour. Unlike Sencha tea, which is usually grown in full sun, Gyokuro is protected from the sun's rays and shaded.
According to the broadest definition of Sencha tea, as a steamed, rolled green tea, Gyokuro could be considered the highest point of flavor excellence. The catechins (a type of antioxidant) that create bitterness in the tea are blocked by shading during leaf growth.
Instead, the plant retains a high level of amino acid content, resulting in an increase in umami flavour. Shading also increases chlorophyll production, giving the leaves a beautiful, deep green colour.
Important information:
Harvesting: Spring
Growing and processing notes: Shaded for 3 weeks, lightly steamed, rolled, dried
Region: Kyoto Prefecture
Preparation procedure:
- 1. infusion: 5 grams tea, 200 ml water, 60°C, 60 seconds
- 2nd infusion: 200 ml water, 80°C, 10 seconds
- 3rd infusion: 200 ml water, 90°C, 45 seconds
Ingredients:
Loose-leaf green tea.