One of the highest grades of green tea in Japan. Gyokuro differs from Sencha as it is grown under the shade for 3-4 weeks producing a high concentration of rich umami flavour. Sencha is usually grown under the sun. The catechins ( a kind of antioxidant) that create bitter flavours in tea are prevented from forming due to the shading while growing. Instead, the plant preserves a high levell of L-theanine amino acid content resulting in an increase in unmami flavours. The shading also increases chlorophyll.
Gyokuro (Japanese: "jade dew" referring to the pale green colour of the infusion). It is the most expensive of Japanese Green teas due to the process in growing, harvesting and drying.
The taste is subtle compared to Sencha, it is pure and elegant sourced from family owned farms in Japan.
Brewing & Ingredients
- Use 1 teaspoon per cup, pour over 70c water over leaves and steep for 1-2 minutes
Be mindful when brewing this by using lower temperature water.
JAS Certified Japanese Gyokuro