Gyokuro: Introduction
Gyokuro is a Japanese green tea that translates to mean “Jade Dew”, reflecting the brewed tea’s pale green color. It is of the most expensive tea in Japan and is considered to be of the highest grade. Unlike Sencha, Gyokuro is shaded from the sun before it is harvested. Normally shaded for three weeks, this process increases the theanine and chlorophyll in the tea giving it its signature sweet flavor. The leaves for Gyokuro are a dark green color after harvested. Once brewed the tea has a sweet, soft marine- like and nutty flavor that tickles the fifth taste bud, umami!
Gyokuro’s History
Gyokuro’s history begins in the Edo period, in 1835. Yamamoto Kahei the Sixth, traveled to the Uji region of Japan to study their tea processes. While there, he loved the taste of the teas he consumed. After returning home, he attempted to recreate the process and was unable to replicate the sweet taste and process. Unsuccessful in recreating the tea, he did however create a different kind of tea known as tamanotsuyu. In 1841, Eguchi Shigejuro was able to recreate the process by covering the leaves and completed the process of making Gyokuro as we know it today.
Umami?
We have all learned about sweet, salty, sour and bitter, but there is a new kid on the block. Umami as a flavor distinct from all the others and was adopted scientifically in 1985. This flavor is described as richness in flavor. This adds another whole dimension to tea since American’s typically think tea is just bitter! The very best Gyokuro that we tried has so much umami and tasted so creamy that we thought we were drinking a latte. In addition to drinking Gyokuro for its health benefits and taste, many consume the leaves after steeping either as a salad with soy sauce and lemon juice or adding them to meals like stir fry!
Gyokuro is available at Short and Stout Tea Lounge everyday as well as for purchase in our online store. Give this delicacy a try and let us know what you think!