This is one unique variant of green tea with a distinct deviation from the standard sencha tea we know. Asahina is more confidential (and endangered), but with its own characteristics too. Wouldn't a exclusive tea like gyokuro have a bigger following on TC? Thank you for expanding our / my knowledge. It differs from the standard sencha in being grown under the shade rather than the full sun. Made from leaves that have not been oxidized. The tea is shade-grown for 20 to 30 days. 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. Why this article? We also speak of an invention of the master of sencha-dô Ogawa Kashin. Rcsm Mahavidhalay | Home; About us. Shaded at least 20 days, often much more, manually harvested on unpruned plantation for the best, the gyokuro … Kyôto / Uji has developed many cultivars dedicated to shaded teas, often selected from the seeds of local tea plants “zairai” (these are therefore cultivars in which Yabukita does not enter the genealogy, which is rather rare), for the gyokuro, Gokô and Samidori are the most famous, we can then mention Uji-hikari. We must learn to appreciate this way of tasting, to savor these few drops of tea, then to contemplate the evolution of aromas on the 4 or 5 infusions that will offer these leaves. Is it because of the price, the taste or something else? However, these two types of tea should not and cannot be compared this way. While most sencha is from the Yabukita cultivar of Camellia sinensis, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Between those produced in Uji, Yame and Asahina, there are important differences. 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. ( Log Out /  Gyokuro is a type of shaded green tea from Japan. Shading with tunnel type or directly placed on the trees are in principle excluded. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. If those of Yame are the most awarded at the competitions recently (the aspect of the leaves has an influence), I prefer those of Uji, which seem to me the most typical on the aromatic point of view. 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. Gyokuro vs. Sencha Gyokuro is a premium variety of Japanese green tea. 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 … Nevertheless, the concept is simple, combining the kneading/drying method of the sencha, with the method of cultivation of the tencha. Many sellers, of which I am a part, prefer to present them as kabuse-cha (shaded very long, more than 20 days). The intensity isn't as high. 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. It is difficult to define clearly what gyokuro is. Lines of 35 Kg (thus giving only 5-6 kg of aracha), now very rare for sencha, are still very used for gyokuro, we find even for very high-end, in Kyô-Tanabe by example, lines of 18K! Thank you for a most comprehensive essay. 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. Fukamushi Sencha- Fukamushi Sencha is the same as Sencha but it is steamed two or three times longer. Gyokuro vs Sencha. About a century before Gyokuro was born, in 1738, Sencha … The gyokuro set may reappear later (still in limited quantities) before the end of the year. Fukamushi means "Steamed for a long time". Another thing about Gyokuro is it doesn't show its region as much as Sencha. 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. 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. Its production method aims to minimize the tannins in the leaves in favor of amino acids, to obtain a tea very rich in umami, with very little astringency, and finally a very sweet, mellow, and greenish fragrance very typical of the long shaded teas. ( Log Out /  Change ), You are commenting using your Facebook account. In this video, we see which cold brew green tea is better, a cold brewed Sencha or a cold brewed Gyokuro. 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. Yixing Teapot Pairing or Which Tea for which teapot? Sencha can have sweetness and quite a bit of umami, but those qualities usually pale in comparison to gyokuro. While gyokuro tea comes from the same plant, camellia sinesis, as tencha and sencha, etc. 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. Thank you very much for your comment. The sencha is our Sencha Yudi from the yabukita cultivar and the Gyokuro is our Gyokuro … By the way, about my 2017 selection gyokuro, my recommendation for this year would be the Uji-hikari. There seems to be a lot of sencha fanatics here but I got the impression that people who prefer gyokuro are underrepresented. Sencha is just a little more easy on the wallet and more a daily drink than Gyo..IMHO. 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 brewed with temperatures around 122 °F. 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. My opinion is that these cultivars do not equal Gokô or Samidori for perfumes, but it is true that Saemidori is richer in umami, and therefore dominates the results of the competitions. Compared with sencha, the shade-cultivated gyokuro … Cultivars will, as always, be an essential element of diversity. 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. 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. 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. It spreads very quickly even in Uji. Gyokuro is grown at a lower altitude than sencha, in a misty and rainy climate. 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. Green tea becomes a product when the tea-leaf grown in tea garden (tea plantation) is processed. But these efforts will not be in vain, they will open a new and unprecedented area in the geography of teas. Sencha is the term for traditional green tea in Japan, but this … Wonderful write up on Gyokuro. Even knowing how to approach it, the gyokuro may seem to be very difficult to access, a bit offensive, and this is not wrong. One understands that one should not be a piker, nor on the quality of the gyokuro itself, nor the amount of leaves used, nor on time pass to enjoy this espresso Japanese tea. If it’s not stated, then it’s either blended from different regions, or it could even be made outside of Japan (this happens more often than you think). Preparation and consumption Enter your email address to follow this blog and receive notifications of new posts by email. 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. I, however, am a gyokuro fan, but don't find myself drinking it much because of price, quantity and that it goes bad quickly. 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. Kabusecha. It is also grown in the shade… First to explain what the gyokuro really is, to try to get a message about it, to make it better appreciated by a greater number of amateurs. At the very least, your tea vendor should tell you where his gyokuro comes from. It is finally there that the essential typical characteristics of the gyokuro emerge. While gyokuro is shaded for approximately three to four weeks, kabuse-cha is shaded for approximately one week. Gyokuro tea is a type of shaded green tea made from unique variations of the Camellia sinensis plant. 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. Change ), You are commenting using your Google account. Direct shading, practicing very early could causes a hardening of the leaves because this method does not allow to regulate the shading. One gyokuro that was recognized as “Best Gyokuro of 2017” and one sencha. However, many gyokuro from plantations in direct shading will be found on the market, for a very questionable result. 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… Shading tea bushes for about 20 days before harvesting raises the level of amino acids and creates umami or a savory flavor. We note that the gyokuro is not just a question of umami, but that there is a fascinating depth in the perfumes it develops. Shading is also sometimes limited to only one layer. Unlike sencha, which is not shaded at all, gyokuro is normally shaded for about three weeks before plucking. Gyokuro is in da house! Gyokuro vs. Sencha Some people are a bit confused about whether or not gyokuro has any link to sencha. Having gyokuro should be a somewhat special occasion, well IMHO. 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 … Nevertheless, in many cases shading is longer, sometimes up to a month. Yet it is generally admit that it is a tea produced in shaded plantation. Approx. Differences Between Gyokuro (Jade Dew) and Matcha Teas Also known as jade dew, gyokuro comes from the same plant as sensha, though the plant must be shielded from sunlight while … 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. I recommend shiboriodashi for the preparation of gyokuro. Master of sencha-dô Ogawa Kashin I will splurge once in a while on some gyokuro characteristics... Being grown gyokuro vs sencha the shade rather than a sencha shaded leaves would have made it to. 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