Gyokuro

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Gyokuro (玉露, "jade dew") is a type of Japanese green tea that is considered one of the highest grades of green tea available. It is known for its sweet flavor, smooth texture, and rich aroma. Gyokuro is unique among green teas because it is grown in the shade rather than in direct sunlight.

Cultivation

Gyokuro is cultivated using a special shading technique. Approximately three weeks before harvest, the tea plants are covered with straw mats or black cloth to block out the sunlight. This process, known as tana or kabuse, reduces the rate of photosynthesis and increases the levels of chlorophyll and amino acids in the leaves, particularly theanine, which contributes to the tea's sweet flavor.

Harvesting and Processing

The leaves for Gyokuro are hand-picked during the first flush of the season, typically in late April to early May. After harvesting, the leaves are steamed to prevent oxidation, rolled, and then dried. The steaming process helps to preserve the vibrant green color and the fresh, vegetal flavor of the tea.

Flavor Profile

Gyokuro is renowned for its delicate, sweet flavor with a hint of umami. The shading process increases the levels of L-theanine, an amino acid that contributes to the tea's sweetness and reduces bitterness. The tea has a smooth, rich texture and a lingering aftertaste.

Brewing

To brew Gyokuro, it is recommended to use lower water temperatures compared to other green teas. The ideal temperature is around 50-60°C (122-140°F). The tea should be steeped for about 2-3 minutes. Using higher temperatures or longer steeping times can result in a bitter taste.

Health Benefits

Gyokuro is rich in antioxidants, particularly catechins, which are known for their health benefits. It also contains vitamins such as vitamin C and vitamin E, as well as minerals like potassium and calcium. The high levels of L-theanine in Gyokuro can promote relaxation and improve concentration.

Related Pages

• Green tea
• Matcha
• Sencha
• Japanese tea ceremony
• L-theanine
• Antioxidants