Kyoto Gyokuro Sencha
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|Kyoto Gyokuro Sencha|
|Dry, Refrigerated, No odor, Well-Sealed, Sunshine Shielded, Low Temperature|
What Is Gyokuro Sencha?
Gyokuro is a fine and expensive type of green tea from Japan. It differs from the standard green tea known as sencha because it is grown in the shade rather than in the full sun. Gyokuro was developed at Uji in Kyoto, the ancient capital of Japan. Even today, it is grown almost exclusively in the Kyoto region. The name "gyokuro" translates as "jade dew" and refers to the pale green color of the infusion. The name comes from the product name given to the tea by the Yamamotoyama Tea Company.
Gyokuro is made only with the earliest leaf buds of the spring harvest. It is grown in the shade before harvest by the way of "Tana" which requires skillful technique and great care. Several weeks before it is harvested, straw mats, thatched roofs, or other protective coverings are placed above the tea bushes to mute the springtime sunlight from above. This causes the amino acids (theanine) and caffeine in the tea leaves to increase, while catechins (the source of bitterness in tea, along with caffeine) decrease, giving rise to a sweet flavor. The tea also gains a distinct aroma from the covering process.
Dry Gyokuro Sencha tea is comprised of long, deep green, needle-like leaves with sweet aromas of buttered corn, toasted hazelnuts, and steamed greens. Brewed, the leaves offer more vegetal aromas. The intense yellow-green infusion has a mellow, bittersweet scent. Gyokuro has several unique features: an elegant aroma, a sweetness of taste, and a light green color.
How to Make Sencha?
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