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Japan Gyokuro - Green Tea

Sweet - Umami

Type of tea: Green tea

Ingredients: Pure green tea from organically controlled cultivation.

Contents:
50g

$24.00 USD
$24.00 USD
$480.00 USD kg
Tax included. Shipping calculated at checkout.
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teaspitz_gruenertee_japangyokuro_trocken
teaspitz_gruenertee_japangyokuro_nass
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  • About the tea

    Jade green, fine needles, intense, sweet taste that fills the mouth with umami - Gyokuro is one of the highest quality Japanese green teas and lives up to its name meaning "noble dewdrop".

    In order to develop its bright green color and its delicate sweetness, it is shaded by 90% for 21 days before harvest. This stimulates the production of chlorophyll and reduces tannins. In the cup, it is characterized by its strong color, its fresh, spicy aroma and its velvety sweetness.

  • Characteristics

    Leaf: Deep green, needle-shaped tea leaves.

    Infusion: Delicate green-yellowish color, opaque.

    Aroma: Very fresh, sweet and grassy. The aroma of Gyokuro is very complex, with a vegetal sweetness reminiscent of sweet corn, and creamy. Compared to the grassy Sencha, Gyokuro is also green, but sweeter and creamier.

    The taste: The Gyokuro is very intense, sweet, with a floral note and a deep umami feeling that fills the mouth. Gyokuro tea feels creamy, almost like butter. Sencha and Gyokuro are both more green-vegetable, but the Gyokuro is much richer.

  • About processing

    Picking time: Spring

    Oxidation: 0 %

    Japanese Gyokuro is harvested in the spring when the new, fresh leaves appear. But before harvesting - and this is a special feature of Gyokuro tea - farmers set up a shade system over the plants and ensure that the tea bushes are fully exposed to the sun for 21 days, which causes a major change in taste in the finished teacup.

    Where does the change in taste come from?

    To compensate for the sudden lack of sunlight, plants are forced to produce more chlorophyll - a compound responsible for the plant's deep green color. Because photosynthesis is reduced, more compounds are also retained, including the amino acid L-theanine, which is responsible for the rich umami flavor in the cup. Because of this, Gyokuro tea has an almost opaque infusion and an amazingly rich, deep, round and sweet flavor, making it the best Japanese tea.

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Preparation recommendation

Gyokuro green tea is so flavorful that it only needs a very short brewing time and should not be brewed with water that is too hot. The low degree of fermentation of green tea - and thus the high content of healthy polyphenols and tannins - leads to a strong bitterness and astringency if you brew the tea for too long or with water that is too hot.

Water: Heat your water to 70 °C.

Quantity: 6 - 7 g loose tea for 500 ml water

Steeping time: 1.5 minutes is enough to get the most out of your Gyokuro. Do not let the tea steep for more than 2 minutes, but you can repeat the infusion with the same leaves one or two times after the first time to achieve the same amazingly rich result.

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Wildkaffee Roastery

Japan Gyokuro - Green Tea

History of Japan Gyokuro

Gyokuro is the highest quality Japanese tea leaf and means "noble dewdrop". Like Sencha, Gyokuro is a steamed green tea, but here the innovation comes from a cultivation technique that makes this tea very unique and one of the most sought after. Two weeks to a month before harvest, the plants are placed in the shade, which results in a significant change in flavor.

Growing region of Japan Gyokuro

Altitude: 600 m

Japan Gyokuro is grown in most tea-growing areas of Japan, but especially along the Sasama River, where the soil is very fertile and the climate is seasonally temperate.

When should you drink Japan Gyokuro?

If you are looking for a rich and complex drink with lots of healthy nutrients, Japan Gyokuro is the best choice. Its intense, spicy and creamy taste will convince every connoisseur of fine green tea.