What is the difference between gyokuro, sencha and matcha?
All green teas come from the same Camellia sinensis plant. The differences are in the way they are grown and harvested.
The most common green tea, about 75% of all teas harvested in Japan is sencha. Healthy, aromatic, and delicious. Despite its reputation as a "common" tea sencha is highly variable in quality and price.
Gyokuro leaves are shaded from direct sunlight for approximately 3 weeks before the spring harvest. Removing direct sunlight in this way enhances the proportions of flavenols, amino acids, sugars, and other substances that provide tea aroma and taste. After harvesting the leaves are rolled and dried naturally.
Gyokuro is slightly sweeter than sencha and has is famous for its crisp, clean taste.
Matcha differs from gyokuro in that the leaves are not rolled at all. After steaming, the leaves are thoroughly dried. This is tencha. The tencha is then ground into a superfine powder, and that powder is what is known as matcha.
Our matcha teas vary in quality and price.
Matcha is the tea of chanoyu (Japanese Tea Ceremony) and whips into a thick, invigorating brew. An excellent morning tea, or an energizing beverage before any form of aerobic exercise.