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“I learned something new with this tea. I love it when that happens. I thought gyokuro was a higher grade of sencha. It can be made of sencha but doesn’t have to be. What makes it gyokuro is that...” Read full tasting note
(From Uji tea gardens, near Kyoto, Japan)
Gyokuro is the most prestigious of the Japanese teas, its name literally meaning “pearls of dew.” The tea leaves, coming from the first harvest, are shaded for a few days before being hand picked. They are steamed, dried and rolled length-wise. This tea, shiny and clear green in colour, will surprise you with its smooth and silky texture. The jade green infusion is mellow and fresh with slight accents of the sea.
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I learned something new with this tea. I love it when that happens. I thought gyokuro was a higher grade of sencha. It can be made of sencha but doesn’t have to be. What makes it gyokuro is that the tea bushes are covered for a few days prior to picking. This does some kind of mojo to the taste.
This is my first of this type tea. I have no idea if it is a good representation of gyokuro. I do know I really liked it. I used a cooler white tea type water temperature. Prepared this way it was not bitter. It was smooth, silky, not grassy, and I was happy to see Nina’s mentions in their description that there is a touch of the sea in the flavor. I picked that up before I read it. I love it when that happens.
Gyokuro! mmmmm :)
I like to keep the steep time super short with gyokuro too, about 30 to 45 seconds.
I went two minutes because I didn’t know any better. Next time….
I love Gyokuro. Using a lower water temperature was definitely the right call.