One gyokuro that was recognized as “Best Gyokuro of 2017” and one sencha. At the very least, your tea vendor should tell you where his gyokuro comes from. 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. I recommend shiboriodashi for the preparation of gyokuro. 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, 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 … 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). The idea that sencha is standard, average Japanese tea, and that gyokuro is the superior tea is completely wrong. Cultivars will, as always, be an essential element of diversity. Compared to the other type of green teas, the … 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. 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. 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. After plucking, tea leaves go through the same production process as sencha. Nevertheless, in many cases shading is longer, sometimes up to a month. The intensity isn't as high. The Gokô is very aromatic and typical of Uji gyokuro. 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. 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. In Kyoto, some professionals cherish the gyokuro of one or two years. 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. Enter your email address to follow this blog and receive notifications of new posts by email. Green tea becomes a product when the tea-leaf grown in tea garden (tea plantation) is processed. Gyokuro vs. Sencha Some people are a bit confused about whether or not gyokuro has any link to sencha. Why this article? 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 … I think of Sencha as slightly darker than Gyokuro… Shading is also sometimes limited to only one layer. 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. Gyokuro is in da house! Call Us-+91-9457657942, +91-9917344428. Compared with sencha, the shade-cultivated gyokuro … 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. 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. The Asahina are also very interesting. 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. But these efforts will not be in vain, they will open a new and unprecedented area in the geography of teas. Sencha can have sweetness and quite a bit of umami, but those qualities usually pale in comparison to gyokuro. it is often distinguished by the way the plants are altered pre-harvest. 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. The name "gyokuro" translates as "jewel dew". Shading with tunnel type or directly placed on the trees are in principle excluded. But the method of cultivation is different. Made from leaves that have not been oxidized. 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 … Gyokuro is shaded longer than kabuse tea. Sencha is another steamed green tea from Japan so they are quite similar. 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. 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. Japanese greens aren't part of my daily routine, but I will splurge once in a while on some Gyokuro. Between those produced in Uji, Yame and Asahina, there are important differences. It is finally there that the essential typical characteristics of the gyokuro emerge. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Thank you very much for your comment. Approx. Gyokuro is slightly sweeter than sencha and has is famous for its crisp, clean taste. Gyokuro vs Sencha. Many sellers, of which I am a part, prefer to present them as kabuse-cha (shaded very long, more than 20 days). 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! Change ), You are commenting using your Twitter account. It is grown almost exclusively in the Kyoto region. 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. Kabusecha. 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. Green tea has many kinds of style such as Sencha, Gyokuro, Hojicha and so on. Sencha is the term for traditional green tea in Japan, but this … Shading tea bushes for about 20 days before harvesting raises the level of amino acids and creates umami or a savory flavor. 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. However, these two types of tea should not and cannot be compared this way. This is one unique variant of green tea with a distinct deviation from the standard sencha tea we know. Nevertheless, the concept is simple, combining the kneading/drying method of the sencha, with the method of cultivation of the tencha. 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. Yet it is generally admit that it is a tea produced in shaded plantation. 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. Wonderful write up on Gyokuro. Gyokuro - Gyokuro … Is it possible to remove light scratches from yixing pot? Sencha is just a little more easy on the wallet and more a daily drink than Gyo..IMHO. When removed from sunlight, the leaves endure less photosynthesis, keeping strong-flavored amino acids in the plant and giving Gyokuro … 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). 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. Fukamushi means "Steamed for a long time". The fresh tea leaves … Direct shading, practicing very early could causes a hardening of the leaves because this method does not allow to regulate the shading. 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. Rightly said, the Gyokuro tea is a Japanese wonder. While gyokuro is shaded for approximately three to four weeks, kabuse-cha is shaded for approximately one week. 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. Gyokuro is grown at a lower altitude than sencha, in a misty and rainy climate. 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. In this video, we see which cold brew green tea is better, a cold brewed Sencha or a cold brewed Gyokuro. It differs from the standard sencha in being grown under the shade rather than the full sun. The sencha is our Sencha Yudi from the yabukita cultivar and the Gyokuro is our Gyokuro … 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. Although they are both green teas, gyokuro is shade grown, while sencha is grown in the sun. 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. Buying a gyokuro rather than a sencha thinking to be sure to have a quality tea shows a misunderstanding of this kind of tea. ( Log Out /  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. The tea is shade-grown for 20 to 30 days. 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. Is it because of the price, the taste or something else? 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. 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. Fukamushi means "Steamed for a long time". It is normally best to steep gyokuro … ( Log Out /  New ones have emerged since, but it is too early to say what will be their fate. Thank you for expanding our / my knowledge. Preparation and consumption The gyokuro set may reappear later (still in limited quantities) before the end of the year. Thank you for a most comprehensive essay. I've tasted Sencha many times, but have never bought it. 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… Sencha is just a little more easy on the wallet and more a daily drink than Gyo..IMHO. About a century before Gyokuro was born, in 1738, Sencha … 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. We also speak of an invention of the master of sencha-dô Ogawa Kashin. 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. Yet, more affordable, plantations under arbor but trimmed, with mechanical harvest, also give very good products, sufficiently typical. 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. It is difficult to define clearly what gyokuro is. This differs, even from Kabusecha which is a sencha variety grown under shade for one week. Definition 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. Fukamushi Sencha- Fukamushi Sencha is the same as Sencha but it is steamed two or three times longer. Processing as a sencha shaded leaves would have made it possible to use these plantations for new purposes. I, however, am a gyokuro fan, but don't find myself drinking it much because of price, quantity and that it goes bad quickly. For my part, I take a great pleasure, which I would never have imagined a few years ago. Asahina is more confidential (and endangered), but with its own characteristics too. 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. Yixing Teapot Pairing or Which Tea for which teapot? 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 … 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. 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 is brewed with temperatures around 122 °F. Rcsm Mahavidhalay | Home; About us. Origin A lot of umami certainly, but an umami powerful and tender at the same time, with also many aromas. 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 Gyokuro vs. Sencha Gyokuro is a premium variety of Japanese green tea. Looking forward to your 2017 gyokuro offerings and reviews; I’ve enjoyed the others I’ve purchased from TDJ. Shaded at least 20 days, often much more, manually harvested on unpruned plantation for the best, the gyokuro … Nevertheless, traditional cultivars such as Yabukita (less and less), but also more and more Oku-midori, and especially the star Saemidori are also used. 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. It is also grown in the shade… Gyokuro tea is a type of shaded green tea made from unique variations of the Camellia sinensis plant. 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