High quality gyokuro leaves are (unlike sencha) aged to create a tea renowned for its distinct taste and aroma.
This aging blends and mellows the flavenoids and other organic compounds to produce a tea that has a rich, elegant taste.
In Uji tea producers age gyokuro to create a smoother, and more balanced flavor.
Not all gyokuro is aged. Only high-quality leaves are selected.
Optimum conditions for aging gyokuro are low humidity, low controlled temperature, and airtight storage. The chemicals inside the leaf that make up its flavor will breakdown slowly without oxidizing, creating a more rounded taste. This is how the leaves used to make the finest gyokuro and matcha are prepared.
Gyokuro leaves are aged in a kura (storehouse) for 3 months or more
In Uji the Kura (storehouse) is built out of stone or brick.
Netto Gyokuro is aged for six months. Uji Tezumi Gyokuro is aged for 2 years.
Premium gyokuro from Uji. 100g (3.5 ounces) bag.
Netto Gyokuro is handled in a way to allow for hotter temperatures. It is also an excellent iced tea.
Steep for 1 minute
Water should be about 87°C (188°F).
Use 2 teaspoons of tea
for every 5 -8 ounces of water.
Steep for 2 1/2 to 3 minutes
at 50 to 60 degrees Centigrade
(120 to 140 degrees Fahrenheit)
Use 1 1/2 to 2 heaping teaspoons
for 3 - 4 ounces of tea.
In Japanese "te" means hand and "zumi" means pick (harvest). Tezumi is literally "hand-picked tea".