By the way, about my 2017 selection gyokuro, my recommendation for this year would be the Uji-hikari. ( Log Out /  The main water-soluble components of gyokuro are theanine (an amino acid), caffeine, tannin and vitamin C. Theanine is the source of the tea’s flavor, caffeine the source of its bitterness, and tannin the source of its astringency. I think of Sencha as slightly darker than Gyokuro… It is difficult to define clearly what gyokuro is. The fresh tea leaves … The Asahina are also very interesting. Even knowing how to approach it, the gyokuro may seem to be very difficult to access, a bit offensive, and this is not wrong. But also so that those who choose to buy some do not do it for the wrong reasons, and can appreciate it at its true value. Gyokuro is brewed with temperatures around 122 °F. Having gyokuro should be a somewhat special occasion, well IMHO. Direct shading, practicing very early could causes a hardening of the leaves because this method does not allow to regulate the shading. Gyokuro is grown at a lower altitude than sencha, in a misty and rainy climate. If there is no doubt that the gyokuro was invented in Kyoto in the 1830’s, there are several versions as to its precise origin. Yet it is generally admit that it is a tea produced in shaded plantation. What is Gyokuro Tea? Nevertheless, the concept is simple, combining the kneading/drying method of the sencha, with the method of cultivation of the tencha. It is appreciated in a different way, by which I mean that its method of preparation makes it something that places it in a special field. Gyokuro is a type of shaded green tea from Japan. It is said that Yamamoto Kahei, the sixth generation of Edo tea merchants, Yamamoto-ya, would have obtained clusters of leaves by kneading with the hand steamed leaves of tencha, and that, infused, would have given a good fragrance and a beautiful color , giving rise to the gyokuro. It must be said that it was an era of great financial difficulties for the ruling class of the warriors, the main consumers of tencha / matcha, and that it was thus necessary to find new markets, and thus to create novelty. I'm all the way Gyokuro guy, but then I don't buy it that often these days as there are so many other types of tea to drink at stock. Gyokuro is in da house! Another thing about Gyokuro is it doesn't show its region as much as Sencha. The shade must in principle be made under a shelf arbor (tana-gake), structure of 180-200cm high allowing shading with synthetic fibers or bamboo shade and straw. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. A lot of umami certainly, but an umami powerful and tender at the same time, with also many aromas. it is often distinguished by the way the plants are altered pre-harvest. Ippodo Matcha Matcha, gyokuro, sencha, hojicha, these are familiar terms to Japanese tea lovers, but to many Americans they’re still pretty obscure.To be honest, I think it’s hard to find really … Change ), You are commenting using your Twitter account. Gyokuro vs. Sencha Some people are a bit confused about whether or not gyokuro has any link to sencha. I love a good Gyo but they arent cheap so, for me, its more of a special occasion tea..while sencha on the … Indeed, if the gyokuro is brew and approached in the same way as a sencha, the result will be very bad, not allowing to appreciate the very special characteristics and qualities of this type of tea very typically Japanese. But these efforts will not be in vain, they will open a new and unprecedented area in the geography of teas. If the gyokuro could be distinguished by its mode of culture, it is still more by its mode of consumption that the gyokuro differs from the sencha. I've given them both a pretty fair trial, and for me, what I like best about them comes through more in the sencha than the gyokuro. Between those produced in Uji, Yame and Asahina, there are important differences. Wouldn't a exclusive tea like gyokuro have a bigger following on TC? However, these two types of tea should not and cannot be compared this way. Asahina is more confidential (and endangered), but with its own characteristics too. Preparation and consumption Sencha is another steamed green tea from Japan so they are quite similar. It is grown almost exclusively in the Kyoto region. But the method of cultivation is different. It is definition could roughly be apply to tencha. The biggest mistake is the one that makes the gyokuro as a superior Japanese tea, in short, to think that the sencha is the average grade Japanese green tea, and the gyokuro the superior grade quality. Brewed like a sencha, the gyokuro is then very flat, subtle will say some, but simply without interest. To take advantage in the cup of these characteristics, the gyokuro is infused very concentrated, with very lukewarm water to further minimize astringency in favor of the umami. There seems to be a lot of sencha fanatics here but I got the impression that people who prefer gyokuro are underrepresented. Unlike sencha, which is not shaded at all, gyokuro is normally shaded for about three weeks before plucking. It is also grown in the shade… On the occasion of their release on Thés du Japon of the 2017 selection of gyokuro, it is good to come back to this type of Japanese tea, whose name is ultra-known by every tea lover but often too misunderstood. Rightly said, the Gyokuro tea is a Japanese wonder. I, however, am a gyokuro fan, but don't find myself drinking it much because of price, quantity and that it goes bad quickly. Cultivars will, as always, be an essential element of diversity. Japanese greens aren't part of my daily routine, but I will splurge once in a while on some Gyokuro. I do not particularly care for the strong umami that is produced by the shading of gyokuro, and I am in the lucky position of actually preferring the cheaper, more abundant tea. Although I’ve been “tea-ing” for quite a few years, I learned a lot from this, including that gyokuro is a relatively young style. When the second leaves sprout, shading begins, with the light cut off at 80-85%, and then after 10 days, a second layer (ni-ju-kake) filters 95% of the light, for another 10 days. Call Us-+91-9457657942, +91-9917344428. Buying a gyokuro rather than a sencha thinking to be sure to have a quality tea shows a misunderstanding of this kind of tea. Indeed, as with tencha (unmilled raw material for matcha), there is no clearly defined standard. Gyokuro vs Sencha. Origin ( Log Out /  With 2 Gyokuro, you really just find one is strictly better than the other. Sencha is produced much more widely though, and it doesn’t get shaded, so it won't have quite the same refinement of flavour or depth of umami. Sencha is just a little more easy on the wallet and more a daily drink than Gyo..IMHO. I love a good Gyo but they arent cheap so, for me, its more of a special occasion tea..while sencha on the other hand is everday thing for me. Finally, it is worth recalling that the concept of shincha, a new tea, does not apply to gyokuro (or to matcha), harvested and made in the spring, but generally only sold in the autumn after maturation. Many sellers, of which I am a part, prefer to present them as kabuse-cha (shaded very long, more than 20 days). Compared to the other type of green teas, the … Gyokuro, Kabusecha, Sencha Each year in spring, our tea master sources high quality leaves from excellent Uji producers in the Kyoto prefecture to assemble a comprehensive range of flavorful teas … In Kyoto, some professionals cherish the gyokuro of one or two years. I've tasted Sencha many times, but have never bought it. Shading tea bushes for about 20 days before harvesting raises the level of amino acids and creates umami or a savory flavor. Gyokuro tea is a type of shaded green tea made from unique variations of the Camellia sinensis plant. At the very least, your tea vendor should tell you where his gyokuro comes from. Yixing Teapot Pairing or Which Tea for which teapot? The process for Gyokuro green tea is similar to Sencha, except that about 3 weeks prior to harvest the tea leaves are hidden from sunlight. Yet, more affordable, plantations under arbor but trimmed, with mechanical harvest, also give very good products, sufficiently typical. Gyokuro is slightly sweeter than sencha and has is famous for its crisp, clean taste. One gyokuro that was recognized as “Best Gyokuro of 2017” and one sencha. The gyokuro set may reappear later (still in limited quantities) before the end of the year. After plucking, tea leaves go through the same production process as sencha. Although they are both green teas, gyokuro is shade grown, while sencha is grown in the sun. Gyokuro is often referred to as a type of sencha, because the processing is very similar. Change ). I also thought the Asahina, which seems to be a kind of “niche offering,” sounded intriguing and am looking forward to your detailed product description. Made by tea master Koga san, this award -winning dento hon gyokuro (traditionally made gyokuro with leaves shaded by rice straw) and this unique sencha … Definition: “GYOKURO – 玉露 – While the processing is the same as sencha, gyokuro is cultivated by shading for approximately three weeks prior to harvest.Various agricultural techniques … Definition In this video, we see which cold brew green tea is better, a cold brewed Sencha or a cold brewed Gyokuro. The tea is shade-grown for 20 to 30 days. Made from leaves that have not been oxidized. Processing as a sencha shaded leaves would have made it possible to use these plantations for new purposes. Enter your email address to follow this blog and receive notifications of new posts by email. Compared with sencha, the shade-cultivated gyokuro … It is like cheesecake, crazy delicious but not everyday. It is therefore believed that there is not a single creator name to put on the gyokuro, but rather the product of collective efforts to adapt to the tune of time. Kabusecha is a special Japanese green tea in-between gyokuro and sencha. Sencha can have sweetness and quite a bit of umami, but those qualities usually pale in comparison to gyokuro. This is one unique variant of green tea with a distinct deviation from the standard sencha tea we know. 3 weeks prior to the plucking of … Gyokuro - Gyokuro … Fukamushi means "Steamed for a long time". Is it possible to remove light scratches from yixing pot? Shaded at least 20 days, often much more, manually harvested on unpruned plantation for the best, the gyokuro … Sencha is the term for traditional green tea in Japan, but this … Whatever the preference, the different cultivation area, the cultivars, offer the gyokuro considerable variations, which become obvious when compared, and it is after these efforts of comprehension that one falls in love under the charm of gyokuro, and nothing else in the world of tea (the teas of the world) is comparable. The best know places that produce gyokuro are Fukuoka prefecture (especially the city of Yame and surroundings, which produces tea known as Yamecha), Kyoto prefecture (the most popular coming from the city of Uji and surroundings, whose tea is called Ujicha), and Shizuoka prefecture (Shiz… The Gokô is very aromatic and typical of Uji gyokuro. While gyokuro tea comes from the same plant, camellia sinesis, as tencha and sencha, etc. Genuine Old Zhu Ni teapot for sale (nannoushan impulse purchase), What kind of coating is this in my tetsubin, Yixing Teapot makes roasted tie guan yin tasteless. In the cup, one gets only a few drops of nectar, dense, rich, aromatic, powerful. However, once you become to get into it, it is a whole brand new universe that opens up, sensations that are not found in any other type of tea, Japanese or other. New ones have emerged since, but it is too early to say what will be their fate. ( Log Out /  By Florent - japaneseteainstructor on September 15, 2017 • ( 8 ). You can have two Senchas and compare them and find that they are both good but different. We note that the gyokuro is not just a question of umami, but that there is a fascinating depth in the perfumes it develops. Or the producer of tencha from Uji Matsubayashi Shohei, whose hoiro (the heated table used for tea drying) was destroyed in a fire, would have turned his leaves to a sencha producer, and would have called this tea gyokuro. For my part, I take a great pleasure, which I would never have imagined a few years ago. Bancha (番茶, ordinary tea) is a Japanese green tea whose main characteristic is that it’s a lower grade than sencha.While the cultivation and processing are identical to sencha, there is a difference in the … Gyokuro vs. Sencha Gyokuro is a premium variety of Japanese green tea. The name "gyokuro" translates as "jewel dew". Shading with tunnel type or directly placed on the trees are in principle excluded. The intensity isn't as high. Nevertheless, traditional cultivars such as Yabukita (less and less), but also more and more Oku-midori, and especially the star Saemidori are also used. As I have already said, the gyokuro initially requires efforts, first of all to adapt to its method of consumption, but also to discovery, it is necessary to drink a certain number of them in order to better understand its depth. The idea of ​​luxury tea, drunk in a very exceptional way, disappears, and one even ends up considering it for everyday use, as a possibility offered among all types of teas. After harvesting, the production process is hardly different from sencha, with short steaming, and kneading with less pressure, the long shaded leaves being thin and more brittle. The general trend this year is a lack of body especially for shaded teas, and in this condition, the quite strong cultivar ji-hikari is just perfect this year. I bought the Uji-hikari in March and thought I’d go with the Gokô this time (unfortunately, I didn’t realize there was a sampler until it was sold out–you snooze, you lose). 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