Shade-grown for about 20 days under reed or straw before picking, Gyokuro stands as Japan's most prestigious green tea. The extended shading raises L-theanine to roughly 20 milligrams and suppresses catechins, deepening the leaf to emerald and building an intense, marine-like umami found in no other tea. Unoxidized and brewed cool with concentrated proportions, it comes from Gokou, Samidori, and Asahi cultivars between 200 and 500 meters, plucked as one bud and two leaves. Despite the sweetness, its caffeine reaches about 32 milligrams. Spring is its only season, in April and May, and the cool, slow steep is essential to draw the umami without bitterness.
الوصف
Gyokuro is Japan's most prestigious green tea, shade-grown under reed or straw canopies for 20 days before harvest. This extended shading dramatically increases L-theanine and reduces catechins, creating a deep emerald color and an intensely sweet, marine-like umami flavor unlike any other tea. Brewed at lower temperatures with concentrated proportions.
دليل التخمير
وعاء موصى به: Small kyusu or hohin — Gyokuro's extremely delicate shaded leaves require the precise pour-control of a side-handle kyusu or lidless hohin; both vessels allow very short 30-60 second steeps at 50-6.
Gyokuro demands the lowest brewing temperature of any tea to fully express its umami. Use a concentrated ratio (5g per 100ml) and brew slowly. The first infusion at 60°C for 2 minutes, second at 65°C for 30 seconds, third at 70°C for 30 seconds.
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