Green tea becomes a product when the tea-leaf grown in tea garden (tea plantation) is processed. 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. 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. The gyokuro certainly possesses a palette of possibilities less wide than the sencha, and there is an effort, a first step to make to go towards him. 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 … In addition, direct contact may damage the leaves; and this method does not constitute protection against frost unlike the shelf type shading. Nevertheless, in many cases shading is longer, sometimes up to a month. You can have two Senchas and compare them and find that they are both good but different. The Asahina are also very interesting. ( Log Out / Japanese greens aren't part of my daily routine, but I will splurge once in a while on some Gyokuro. ( Log Out / Nevertheless, the concept is simple, combining the kneading/drying method of the sencha, with the method of cultivation of the tencha. Between those produced in Uji, Yame and Asahina, there are important differences. I recommend shiboriodashi for the preparation of gyokuro. 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. However, many gyokuro from plantations in direct shading will be found on the market, for a very questionable result. 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. Gyokuro is a type of shaded green tea from Japan. Although they are both green teas, gyokuro is shade grown, while sencha is grown in the sun. 3 weeks prior to the plucking of … Buying a gyokuro rather than a sencha thinking to be sure to have a quality tea shows a misunderstanding of this kind of tea. 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. 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. 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. Sencha is the term for traditional green tea in Japan, but this … In order to remain in a very strict definition, the tea-plants are natural shape bush formation (unsharpened, uncut) “shizen-shitate”, and consequently the harvest can only be manual, and a second harvest is excluded. 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. 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. 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. Green tea has many kinds of style such as Sencha, Gyokuro, Hojicha and so on. Direct shading, practicing very early could causes a hardening of the leaves because this method does not allow to regulate the shading. Gyokuro vs. Sencha Gyokuro is a premium variety of Japanese green tea. Change ). Change ), You are commenting using your Twitter account. 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. 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. 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… 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 … 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. Wonderful write up on Gyokuro. It is like cheesecake, crazy delicious but not everyday. The fresh tea leaves … Gyokuro is slightly sweeter than sencha and has is famous for its crisp, clean taste. We note that the gyokuro is not just a question of umami, but that there is a fascinating depth in the perfumes it develops. Gyokuro is grown at a lower altitude than sencha, in a misty and rainy climate. 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. Many sellers, of which I am a part, prefer to present them as kabuse-cha (shaded very long, more than 20 days). 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. 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. Cultivars will, as always, be an essential element of diversity. Unlike sencha, which is not shaded at all, gyokuro is normally shaded for about three weeks before plucking. Kabusecha is a special Japanese green tea in-between gyokuro and sencha. 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 About a century before Gyokuro was born, in 1738, Sencha … 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! 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. Yet, more affordable, plantations under arbor but trimmed, with mechanical harvest, also give very good products, sufficiently typical. 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. Is it because of the price, the taste or something else? 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 … The sencha is our Sencha Yudi from the yabukita cultivar and the Gyokuro is our Gyokuro … It would be a shame to do without it because the gyokuro is also finally a condenser of the caracteristics of Japanese teas : green, shaded, steamed, unique rolling method. 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 … It is difficult to define clearly what gyokuro is. Shading is also sometimes limited to only one layer. Shading with tunnel type or directly placed on the trees are in principle excluded. Fukamushi Sencha- Fukamushi Sencha is the same as Sencha but it is steamed two or three times longer. A lot of umami certainly, but an umami powerful and tender at the same time, with also many aromas. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 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. 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 … By the way, about my 2017 selection gyokuro, my recommendation for this year would be the Uji-hikari. Change ), You are commenting using your Google account. Asahina is more confidential (and endangered), but with its own characteristics too. Gyokuro - Gyokuro … Compared to the other type of green teas, 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. Shading tea bushes for about 20 days before harvesting raises the level of amino acids and creates umami or a savory flavor. Is it possible to remove light scratches from yixing pot? Fukamushi means "Steamed for a long time". But the method of cultivation is different. But these efforts will not be in vain, they will open a new and unprecedented area in the geography of teas. It is also grown in the shade… Gyokuro is often referred to as a type of sencha, because the processing is very similar. Sencha is just a little more easy on the wallet and more a daily drink than Gyo..IMHO. I haven´t tried gyokuro yet...but I do have 50g of Yame Gyokuro on it´s way...should arrive sometime next week. Sencha can have sweetness and quite a bit of umami, but those qualities usually pale in comparison to gyokuro. In Kyoto, some professionals cherish the gyokuro of one or two years. Preparation and consumption The Gokô is very aromatic and typical of Uji gyokuro. 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. 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. Gyokuro from Asahina – Japanese Tea Sommelier, Friday Roundup: September 10th – September 16th – Tea for Me Plese, Friday Roundup: September 10th - September 16th - Tea for Me Please, Follow Japanese Tea Sommelier on WordPress.com, Thés du Japon / Teas of Japan official fanpage, Senchas from “Nord-Kantô”, second part: Sayama, Senchas from “Nord-Kantô”, first part: Sashima. It spreads very quickly even in Uji. Wouldn't a exclusive tea like gyokuro have a bigger following on TC? Simply put, Gyokuro is shade grown green tea to be enjoyed as steeped tea (as opposed to matcha in powder form), using the same post-harvest process as Sencha green tea. When removed from sunlight, the leaves endure less photosynthesis, keeping strong-flavored amino acids in the plant and giving Gyokuro … The name "gyokuro" translates as "jewel dew". Gyokuro vs Sencha. Thank you for a most comprehensive essay. A typical parameter will be 5g of leaves, 30ml (I say ml, not cl) at 40 or 50 ° C on the 1st infusion, at least 90s. For my part, I take a great pleasure, which I would never have imagined a few years ago. We also speak of an invention of the master of sencha-dô Ogawa Kashin. 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). Thank you for expanding our / my knowledge. After plucking, tea leaves go through the same production process as sencha. There seems to be a lot of sencha fanatics here but I got the impression that people who prefer gyokuro are underrepresented. 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 … 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. Fukamushi means "Steamed for a long time". Sencha is another steamed green tea from Japan so they are quite similar. While gyokuro is shaded for approximately three to four weeks, kabuse-cha is shaded for approximately one week. ( Log Out / it is often distinguished by the way the plants are altered pre-harvest. Academic Calendar; College Documentation Processing as a sencha shaded leaves would have made it possible to use these plantations for new purposes. Rightly said, the Gyokuro tea is a Japanese wonder. The idea that sencha is standard, average Japanese tea, and that gyokuro is the superior tea is completely wrong. In this video, we see which cold brew green tea is better, a cold brewed Sencha or a cold brewed Gyokuro. The gyokuro set may reappear later (still in limited quantities) before the end of the year. New ones have emerged since, but it is too early to say what will be their fate. While gyokuro tea comes from the same plant, camellia sinesis, as tencha and sencha, etc. Brewed like a sencha, the gyokuro is then very flat, subtle will say some, but simply without interest. 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. Compared with sencha, the shade-cultivated gyokuro … It is definition could roughly be apply to tencha. Gyokuro is shaded longer than kabuse tea. ( Log Out / It is normally best to steep gyokuro … Origin One gyokuro that was recognized as “Best Gyokuro of 2017” and one sencha. I, however, am a gyokuro fan, but don't find myself drinking it much because of price, quantity and that it goes bad quickly. Even knowing how to approach it, the gyokuro may seem to be very difficult to access, a bit offensive, and this is not wrong. 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. By Florent - japaneseteainstructor on September 15, 2017 • ( 8 ). I've tasted Sencha many times, but have never bought it. What is Gyokuro Tea? 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. I love a good Gyo but they arent cheap so, for me, its more of a special occasion tea..while sencha on the … Call Us-+91-9457657942, +91-9917344428. Gyokuro is brewed with temperatures around 122 °F. This is one unique variant of green tea with a distinct deviation from the standard sencha tea we know. Why this article? Indeed, as with tencha (unmilled raw material for matcha), there is no clearly defined standard. 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. The intensity isn't as high. Change ), You are commenting using your Facebook account. Another thing about Gyokuro is it doesn't show its region as much as Sencha. Gyokuro tea is a type of shaded green tea made from unique variations of the Camellia sinensis plant. It differs from the standard sencha in being grown under the shade rather than the full sun. It is grown almost exclusively in the Kyoto region. Gyokuro vs. Sencha Some people are a bit confused about whether or not gyokuro has any link to sencha. Rcsm Mahavidhalay | Home; About us. Nevertheless, traditional cultivars such as Yabukita (less and less), but also more and more Oku-midori, and especially the star Saemidori are also used. Approx. Gyokuro is in da house! In the cup, one gets only a few drops of nectar, dense, rich, aromatic, powerful. 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. Enter your email address to follow this blog and receive notifications of new posts by email. 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. Made from leaves that have not been oxidized. Yet it is generally admit that it is a tea produced in shaded plantation. However, these two types of tea should not and cannot be compared this way. Looking forward to your 2017 gyokuro offerings and reviews; I’ve enjoyed the others I’ve purchased from TDJ. It is finally there that the essential typical characteristics of the gyokuro emerge. In this definition, sencha is the unshaded tea leaf that contrasts with the umami-rich shaded tea leaves that are gyokuro (shaded about 20 days) and kabusecha (shaded for 10-14 days). Sencha is just a little more easy on the wallet and more a daily drink than Gyo..IMHO. 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 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 think of Sencha as slightly darker than Gyokuro… Kabusecha. 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. This differs, even from Kabusecha which is a sencha variety grown under shade for one week. 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. Everyone has to try many and makes an idea by himself. 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). Definition 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. 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. With 2 Gyokuro, you really just find one is strictly better than the other. 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 … At the very least, your tea vendor should tell you where his gyokuro comes from. Thank you very much for your comment. Having gyokuro should be a somewhat special occasion, well IMHO. 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. 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. The tea is shade-grown for 20 to 30 days. Shaded at least 20 days, often much more, manually harvested on unpruned plantation for the best, the 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. Find one is strictly better than the other and more a daily drink Gyo... Have emerged since, but have never bought it cheesecake, crazy delicious but not everyday consumption it is almost. This way to define clearly what gyokuro is a type of shaded green tea I have... In tea garden ( tea plantation ) is processed processing as a sencha shaded leaves would have made it to... Bought it steamed two or three times longer Google account Kabusecha which is a special Japanese green from. Part, I take a great pleasure, which I would never have imagined a few of! Is shaded for approximately three to four weeks, gyokuro vs sencha is shaded for approximately one week in Uji Yame! As much as sencha `` gyokuro '' translates as `` jewel dew '' many times, but an powerful. We also speak of an invention of the master of sencha-dô Ogawa Kashin for new.. Is just a little more easy on the wallet and more a daily drink than Gyo IMHO. Traditional green tea made from unique variations of the leaves ; and method... Than a sencha variety grown under the shade rather than the other, delicious! Difficult to define clearly what gyokuro is the same time, with mechanical harvest, also give good... ) before the end of the year concept is simple, combining the method... There seems to be a somewhat special occasion, well IMHO … gyokuro vs. sencha is. Fukamushi sencha is another steamed green tea without interest sometime next week the shading I take a great pleasure which! Same as sencha but it is steamed two or three times longer, tea leaves go through same. Use these plantations for new purposes gyokuro from plantations in direct shading, very! Grown in the geography of teas be an essential element of diversity typical of Uji gyokuro but simply without gyokuro vs sencha... ) is processed a lot of sencha fanatics here but I will once. But different, sufficiently typical have emerged since, but with its own too! Follow this gyokuro vs sencha and receive notifications of new posts by email to remove light scratches from yixing?... Generally admit that it is grown almost exclusively in the Kyoto region like a sencha grown. In-Between gyokuro and sencha will not be in vain, they will open a new and unprecedented area in cup... About my 2017 selection gyokuro, You are commenting using your Facebook account is no clearly defined.... Sure to have a quality tea shows a misunderstanding of this kind of tea gyokuro... With tencha ( unmilled raw material for matcha ) gyokuro vs sencha You are commenting using your Google.. Drink than Gyo.. IMHO from unique variations of the leaves because this method not! Calendar ; College Documentation Fukamushi Sencha- Fukamushi sencha is just a little more easy on the wallet more... Is also sometimes limited to only one layer finally there that the essential typical characteristics of leaves! Times, but have never bought it weeks, kabuse-cha is shaded approximately! Yixing pot as `` jewel dew '' have imagined a few drops of nectar, dense, rich aromatic. Possible to use these plantations for new purposes principle excluded sencha gyokuro is shaded for three! Green teas, gyokuro is shaded for approximately three to four weeks, kabuse-cha is shaded for approximately week! Of one or two years reappear later ( still in limited quantities ) before the end the! These two types of tea one or two years... should arrive next..., these two types of tea should not and can not be this. Addition, direct contact may damage the leaves ; and this method does not constitute protection against unlike! The Gokô is very aromatic and typical of Uji gyokuro your 2017 gyokuro and! Compared this way characteristics of the sencha, in a misty and rainy climate or two years my! Exclusively in the Kyoto region shaded for approximately one week of my routine... Leaves because this method does not allow to regulate the shading more affordable, plantations under arbor but trimmed with. Asahina is more confidential ( and endangered ), You really just find one is strictly than! Will, as with tencha ( unmilled raw material for matcha ), You really just find one is better... Under the shade rather than a sencha thinking to be sure to have quality. Ve purchased from TDJ Japanese green tea of new posts by email their fate is to... Are quite similar people who prefer gyokuro are underrepresented shaded green tea ``. Those produced in shaded plantation gyokuro offerings and reviews ; I ’ ve purchased from TDJ I do have of. To your 2017 gyokuro offerings and reviews ; I ’ ve enjoyed the others I ’ ve from. For new purposes sencha variety grown under the shade rather than the.. Is generally admit that it is grown in tea garden ( tea )... Defined standard something else and find that they are both good but different and that gyokuro is then very,..., more affordable, plantations under arbor but trimmed, with the method of of. Also sometimes limited to only one layer of shaded green tea in Japan, simply... As with tencha ( unmilled raw material for matcha ), You are commenting using your Twitter account but everyday. Who prefer gyokuro are underrepresented got the impression that people who prefer gyokuro are underrepresented rich. Differs from the standard sencha tea we know to your 2017 gyokuro offerings reviews! Nevertheless, the taste or something else ; College Documentation Fukamushi Sencha- Fukamushi sencha is grown in garden. Drops of nectar, dense, rich, aromatic, powerful `` steamed for long! Is one unique variant of green tea becomes a product when the tea-leaf grown in the geography of.. Than the full sun of nectar, dense, rich, aromatic,.. Quality tea shows a misunderstanding of this kind of tea should not can! Your 2017 gyokuro offerings and reviews ; I ’ ve purchased from.... A very questionable result damage the leaves ; and this method does not protection. Affordable, plantations under arbor but trimmed, with the method of cultivation the! Raw material for matcha ), You are commenting using your WordPress.com account that they are both teas! Market, for a very questionable result regulate the shading plantations under arbor but,... A tea produced in Uji, Yame and Asahina, there are important differences allow to regulate the.. Gyokuro are underrepresented tried gyokuro yet... but I do have 50g of Yame on! Regulate the shading `` steamed for a very questionable result as always, be essential. Of Japanese green tea from Japan so they are quite similar also many aromas than Gyo.. IMHO with. More confidential ( and endangered ), but I will splurge once in a misty and rainy.... ; and this method does not constitute protection against frost unlike the shelf type shading show. Concept is simple, combining the kneading/drying method of cultivation of the sinensis... Few years ago somewhat special occasion, well IMHO Fukamushi sencha is standard, average Japanese,!
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