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| Gyokuro Green Tea. Source: Wikipedia. |
Gyokuro is considered one of the finest grade
green tea in Japan. This tea is also called ‘jewel dew’ (or ‘jade dew’) what
refers the pale green colour of the tea. Gyokuro green tea is very refined tea
with mild, sweet flavor, fresh aroma, and dark green leaves. So do you want to
know why this tea is so special?
This type of tea is shaded green tea from Japan
while the most common green tea sencha
is unshaded. Gyokuro tea grows under the shade at least for three weeks before
harvesting. That results an increase of the amino acids (L-theanine that produces much more antioxidants), responsible
for increased mental clarity and focus. The tea aroma also differs from the
covering process. This tea is usually made from specialized variety such as
Yamakai, Asahi, and Saemidori.
Gyokuro Tea Location
This tea is one of the most expensive types of
green tea. The greatest tea is producing in Yame, in Fukuoka Prefecture. It is
greatest for both quality and quantity. In Yame is produced more than 40% of
gyokuro. The oldest region in Japan producing gyokuro is Uji district.
Gyokuro Green Tea Preparation
Typically it is recommended a unique method for gyokuro preparation that differs from
typical tea brewing. If you prepare it as usually the taste can be completely
different as it should be.
- Use good quality of water for perfect cup of tea.
- Use twice weight of the dry tea leaves than sencha needs for a given quantity of water. The generally the portion should be one gram of leaves for each 30 ml (one fluid ounce) of water (one teaspoon is very close to 4 grams). For example, use approx 6 grams tea for 180 ml water.
- Use a lower temperature for brewing, between 50 – 60°C (122 – 140°F). For high-end premium gyokuro it is recommended 40°C (104°F).
- Use longer steeping time, approx 2 – 3 minutes while the leaf to uncurl a bit.
Since
the gyokuro tea is prepared in low temperature, to maintain the warmth longer
preheat the pot and cup before using.
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