Gyokuro- Premium Green Tea from Uji
This truly special green tea is rich in “umami” flavor. It has a delicate sweetness and a high L-theanine and antioxidant content.
Gyokuro production originated in Uji
Excellent climate and ideal conditions make Uji famous for cultivating the finest gyokuro!
Delicious and invigorating- gyokuro is special!
Only the youngest flush leaf is picked for high-quality gyokuro. Special cultivation techniques are employed to produce a tea that is famous for its rich flavor and emerald green color!
Gyokuro tea plants are grown in the shade for approximately three weeks before harvesting begins. This gives gyokuro a unique, slightly sweet taste.
The color is enhanced by covering the plants to shield them from sunlight and help the leaves produce more chlorophyll. After harvesting the leaves are rolled and dried naturally.
Removing direct sunlight in this way reduces leaf photosynthesis which alters the proportions of flavonoids, amino acids, sugars, and other substances that provide tea aroma and taste.
Gyokuro is a delicious gourmet tea
Netto Gyokuro is high-quality gyokuro. The leaves for Netto Gyokuro are aged about six months. The leaves are broken into small bits. This method of curing and processing makes this tea able to accommodate much higher temperatures than other gyokuro teas.
Steep for 1 minute
Water should be about 87°C (188°F).
Use 2 teaspoons of tea
for every 5 -8 ounces of water.
Uji Tezumi Gyokuro is more delicate and should be brewed with temperatures that are much lower. The leaves in this tea are not broken into small bits, the elegant twisted leaves are left intact. Only the highest quality leaves are selected.
At $24.75 for 40 grams (1.4 ounces) Uji Tezumi Gyokuro is one of the most expensive teas in Japan. It is naturally sweet and has a sublime gyokuro flourish.
Uji Tezumi Gyokuro:
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.
High quality gyokuro leaves are (unlike sencha) aged for about 3 months. Longer for gourmet teas. This aging blends and mellows the flavenoids and other organic compounds to produce a tea that is renowned for its smooth elegant taste.