Gyokuro
Encyclopedia
Gyokuro is a fine and expensive type of green tea
from Japan
. It differs from the standard green tea known as sencha
(煎茶), because it is grown under the shade rather than the full sun. Another Japanese green tea that is shaded during growth is kabusecha (lit., "covered tea"), which differs from gyokuro in the length of time it undergoes the final growth under the shade. Gyokuro is shaded for approximately 20 days, while kabusecha is shaded for approximately one week. The name "gyokuro" translates as "jade dew" and refers to the pale green colour of the infusion. While most sencha is from the Yabukita (薮北) variety, Gyokuro is often made from a specialized variety bush such as Asahi, Okumidori, Yamakai and Saemidori.
Since gyokuro is typically steeped at such a low temperature, sources may recommend preheating both the pot and cup to maintain the warmth of the tea as one drinks it. One usually drinks gyokuro very slowly to savour its distinctive flavour.
according to production methods, gyokuro cultivation differs from other sencha teas. Gyokuro tea leaves are shielded from the sun for at least two weeks before being harvested. This causes the amino acids (theanine
) and caffeine
in the tea leaves to increase, giving rise to a sweet flavour. The tea also gains a distinct aroma from the covering process. This type of cultivation is also used in producing but records indicate this process had already been developed in the Azuchi-Momoyama period
.
year 6). The process was completed by another manufacturer at the start of the Meiji period
.
The greatest appellation of gyokuro is in Fukuoka Prefecture
in terms of both quality and quantity. More than 40% of gyokuro is produced in Yame, and in the national tea jury in August 2007, gyokuro of Yame held all the ranking positions from first to 26th as the best gyokuro. The Uji
district is the oldest gyokuro-producing region in Japan.
Gyokuro should not be confused with "tamaryokucha
(玉緑茶)," a tea produced in the Kyūshū
region. Tamaryokucha also has a sweet flavour, but its production process differs from that of gyokuro.
Green tea
Green tea is made solely from the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures throughout Asia. It has recently become more widespread in the West, where black tea is traditionally...
from Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
. It differs from the standard green tea known as sencha
Sencha
Sencha is a Japanese green tea, specifically one made without grinding the tea leaves. The word "sencha" means "decocted tea," referring to the method that the tea beverage is made from the dried tea leaves...
(煎茶), because it is grown under the shade rather than the full sun. Another Japanese green tea that is shaded during growth is kabusecha (lit., "covered tea"), which differs from gyokuro in the length of time it undergoes the final growth under the shade. Gyokuro is shaded for approximately 20 days, while kabusecha is shaded for approximately one week. The name "gyokuro" translates as "jade dew" and refers to the pale green colour of the infusion. While most sencha is from the Yabukita (薮北) variety, Gyokuro is often made from a specialized variety bush such as Asahi, Okumidori, Yamakai and Saemidori.
Preparation
Merchants selling Japanese green tea typically recommend a unique method for brewing gyokuro which differs from typical tea brewing:- use twice the weight in dry tea leaves for a given quantity of water (e.g. 6 to 10 gramGramThe gram is a metric system unit of mass....
s for 180 ml, or 2 to 3 heaping teaspoonTeaspoonA teaspoon, an item of cutlery, is a small spoon, commonly part of a silverware place setting, suitable for stirring and sipping the contents of a cup of tea or coffee...
s for 2 small cups); - use a lower brewing temperature (in the range of 50°C–60°C (122°F–140°F) instead of 65°C–75°C (149°F–167°F) for sencha; for high-end Gyokuro such as National tea jury rank, a temperature of 40°C (104°F) is recommended.);
- a longer steeping duration, at least for the first infusion (90 seconds instead of 1 minute for sencha).
Since gyokuro is typically steeped at such a low temperature, sources may recommend preheating both the pot and cup to maintain the warmth of the tea as one drinks it. One usually drinks gyokuro very slowly to savour its distinctive flavour.
Cultivation
Though it is categorized as a type of senchaSencha
Sencha is a Japanese green tea, specifically one made without grinding the tea leaves. The word "sencha" means "decocted tea," referring to the method that the tea beverage is made from the dried tea leaves...
according to production methods, gyokuro cultivation differs from other sencha teas. Gyokuro tea leaves are shielded from the sun for at least two weeks before being harvested. This causes the amino acids (theanine
Theanine
Theanine , also gamma-glutamylethylamide or 5-N-ethyl-glutamine, is an amino acid and a glutamic acid analog commonly found in tea , primarily in green tea, and also in the basidiomycete mushroom Boletus badius and in guayusa. More specifically, this compound is called L-theanine, being the...
) and caffeine
Caffeine
Caffeine is a bitter, white crystalline xanthine alkaloid that acts as a stimulant drug. Caffeine is found in varying quantities in the seeds, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants...
in the tea leaves to increase, giving rise to a sweet flavour. The tea also gains a distinct aroma from the covering process. This type of cultivation is also used in producing but records indicate this process had already been developed in the Azuchi-Momoyama period
Azuchi-Momoyama period
The came at the end of the Warring States Period in Japan, when the political unification that preceded the establishment of the Tokugawa shogunate took place. It spans the years from approximately 1573 to 1603, during which time Oda Nobunaga and his successor, Toyotomi Hideyoshi, imposed order...
.
Market
Gyokuro is one of the most expensive types of sencha available in Japan. The name comes from the product name given to the tea by the Yamamotoyama Tea Company. The tea was first discovered by Yamamotoyama's sixth owner, Yamamoto Kahei, in 1835 (TenpōTenpo
was a , also known as Tempō, after Bunsei and before Kōka. The period spanned the years from December 1830 through December 1844...
year 6). The process was completed by another manufacturer at the start of the Meiji period
Meiji period
The , also known as the Meiji era, is a Japanese era which extended from September 1868 through July 1912. This period represents the first half of the Empire of Japan.- Meiji Restoration and the emperor :...
.
The greatest appellation of gyokuro is in Fukuoka Prefecture
Fukuoka Prefecture
is a prefecture of Japan located on Kyūshū Island. The capital is the city of Fukuoka.- History :Fukuoka Prefecture includes the former provinces of Chikugo, Chikuzen, and Buzen....
in terms of both quality and quantity. More than 40% of gyokuro is produced in Yame, and in the national tea jury in August 2007, gyokuro of Yame held all the ranking positions from first to 26th as the best gyokuro. The Uji
Uji, Kyoto
is a city on the southern outskirts of the city of Kyoto, in Kyoto Prefecture, Japan. Founded on March 1, 1951, Uji is located between the two ancient capitals of Nara and Kyoto. The city sits on the Uji River, which has its source in Lake Biwa. As of April 1, 2008, Uji has an estimated population...
district is the oldest gyokuro-producing region in Japan.
Gyokuro should not be confused with "tamaryokucha
Tamaryokucha
Tamaryokucha is a fine Japanese green tea that has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries....
(玉緑茶)," a tea produced in the Kyūshū
Kyushu
is the third largest island of Japan and most southwesterly of its four main islands. Its alternate ancient names include , , and . The historical regional name is referred to Kyushu and its surrounding islands....
region. Tamaryokucha also has a sweet flavour, but its production process differs from that of gyokuro.