What is Gyokuro?
Gyokuro is considered one of the most luxurious types of Japanese tea.
Gyokuro
Of the many types of Japanese tea, Gyokuro is produced in small quantities and is considered a luxury item.
Cultivation method
Compared to other green teas, Gyokuro is the most time-consuming to produce (on par with Matcha).
Gyokuro production requires special cultivation methods, different from regular green tea. When the first tea leaves appear, the tea is shaded (e.g. with mats, straw frames) for about three weeks. This allows the tea leaves to grow with little exposure to sunlight. The result of this action is an increase in theanine, which is a component of taste. The amount of catechins, which are a component of bitter taste (they have a positive effect on our immunity), is also reduced.
The main difference between Kabusecha and Gyokuro is the shading time. Gyokuro is 3 weeks. Kabusecha, on the other hand, has a shorter shading period of about 1 to 2 weeks.
Gyokuro Characteristics
Gyokuro, grown carefully under cover, is characterized by a rich, strong umami taste. On the other hand, we do not experience much astringency and bitterness. This is because it is rich in amino acids, which are the flavor components of tea. Among the amino acids contained in tea, theanine has a particularly large share in taste. Theanine is produced in the roots of tea plants and transported to the leaves. It is now known that theanine is broken down by sunlight and is ultimately converted into catechin, which is astringent and bitter component. So what happens to Gyokuro, which grows almost without sunlight? The answer is that theanine, a flavor component, remains in the tea leaves without being converted into catechin. The strong taste of Gyokuro is the result of the time-consuming process of growing under cover.
Theanine has a relaxing effect on the nervous system.
Like matcha, gyokuro is made from young growth, so it has a higher caffeine content than coffee.
How to brew Gyokuro?
Proper brewing of tea is the basis of good taste. We recommend brewing Gyokuro at a low water temperature of 50/60 ℃. Thanks to the low temperature, the amino acids that give the umami taste are extracted to a sufficient extent, and the catechins and caffeine that cause bitterness and astringency are not extracted to such a large extent.
For a portion for one person, we recommend 5 g of dried tea per 90 ml of water, brewing time is 2.5 minutes.
Maintaining the right proportions will help us obtain delicious Gyokuro.
At first, making Gyokuro tea may seem complicated, but with practice it becomes easier. It is worth remembering that the quality of Gyokuro is of great importance. The higher the quality, the better the health benefits, so it is worth choosing top-shelf products.
We invite you to taste our Gyokuro from Ciaba.