Gyokuro

Gyokuro is a fine Green teafrom Japan. Selected from a grade of green tea known as tencha (??), Gyokuro's name refers to the pale green color of the infusion.

Processing: Gyokuro teas are made only with the limited first flush leaf in order to achieve a rich and round flavor with a delicate, pale lemon-green color. Gyokuro?s characteristics are produced from the special cultivation used. The tea plant is grown in the shade for approximately twenty days before harvesting. Removing direct sunlight reduces leaf photosynthesis, which alters the proportions of sugars, amino acids, flavanolsand other substances responsible for tea aroma and taste. This slows down the leaf growth, increases the amount of caffeine, and makes the leaves a bit darker, with a bolder green color, than most green teas.

Considered the highest grade of tea available in Japan, Gyokuro is usually quite expensive and not widely available. Most of this premium tea is grown in the Ujiarea of Japan.

Regions: The main Gyokuro producing regions of merit are Yamein Fukuoka, Ujiin Kyotoand Okabein ShizuokaPrefecture.

Popularity: Gyokuro makes an excellent light evening tea. It has a bolder, astingent and more particular taste that makes it something of a niche interest compared to, for example, Shincha.

Flavor/Aroma: Its flavor is generally sweet and delicate with notes of grass.

Matcha, which is used in the Japanese tea ceremony (chanoyu), is made by grinding gyokuro into a fine powder. It is then mixed with water using a whisk.

References

• Greentealovers (2005): Green Tea types and their proper preparationio:Gyokuro

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It uses material from the Wikipedia article Gyokuro.