Preparation and consumption With 2 Gyokuro, you really just find one is strictly better than the other. A lot of umami certainly, but an umami powerful and tender at the same time, with also many aromas. Fukamushi Sencha- Fukamushi Sencha is the same as Sencha but it is steamed two or three times longer. Unlike sencha, which is not shaded at all, gyokuro is normally shaded for about three weeks before plucking. Fukamushi means "Steamed for a long time". It is normally best to steep gyokuro … It is therefore believed that there is not a single creator name to put on the gyokuro, but rather the product of collective efforts to adapt to the tune of time. Made from leaves that have not been oxidized. You can have two Senchas and compare them and find that they are both good but different. It is said that Yamamoto Kahei, the sixth generation of Edo tea merchants, Yamamoto-ya, would have obtained clusters of leaves by kneading with the hand steamed leaves of tencha, and that, infused, would have given a good fragrance and a beautiful color , giving rise to the gyokuro. My opinion is that these cultivars do not equal Gokô or Samidori for perfumes, but it is true that Saemidori is richer in umami, and therefore dominates the results of the competitions. I'm all the way Gyokuro guy, but then I don't buy it that often these days as there are so many other types of tea to drink at stock. Green tea becomes a product when the tea-leaf grown in tea garden (tea plantation) is processed. However, these two types of tea should not and cannot be compared this way. Yet, more affordable, plantations under arbor but trimmed, with mechanical harvest, also give very good products, sufficiently typical. Sencha can have sweetness and quite a bit of umami, but those qualities usually pale in comparison to gyokuro. Its production method aims to minimize the tannins in the leaves in favor of amino acids, to obtain a tea very rich in umami, with very little astringency, and finally a very sweet, mellow, and greenish fragrance very typical of the long shaded teas. One understands that one should not be a piker, nor on the quality of the gyokuro itself, nor the amount of leaves used, nor on time pass to enjoy this espresso Japanese tea. Kabusecha is a special Japanese green tea in-between gyokuro and sencha. I've tasted Sencha many times, but have never bought it. Sencha is produced much more widely though, and it doesn’t get shaded, so it won't have quite the same refinement of flavour or depth of umami. Is it possible to remove light scratches from yixing pot? Cultivars will, as always, be an essential element of diversity. Definition There seems to be a lot of sencha fanatics here but I got the impression that people who prefer gyokuro are underrepresented. Yet it is generally admit that it is a tea produced in shaded plantation. On the occasion of their release on Thés du Japon of the 2017 selection of gyokuro, it is good to come back to this type of Japanese tea, whose name is ultra-known by every tea lover but often too misunderstood. In Kyoto, some professionals cherish the gyokuro of one or two years. It is appreciated in a different way, by which I mean that its method of preparation makes it something that places it in a special field. ( Log Out /  Genuine Old Zhu Ni teapot for sale (nannoushan impulse purchase), What kind of coating is this in my tetsubin, Yixing Teapot makes roasted tie guan yin tasteless. Change ), You are commenting using your Twitter account. This is one unique variant of green tea with a distinct deviation from the standard sencha tea we know. Gyokuro vs Sencha. We must learn to appreciate this way of tasting, to savor these few drops of tea, then to contemplate the evolution of aromas on the 4 or 5 infusions that will offer these leaves. What is Gyokuro Tea? About a century before Gyokuro was born, in 1738, Sencha … I love a good Gyo but they arent cheap so, for me, its more of a special occasion tea..while sencha on the … To take advantage in the cup of these characteristics, the gyokuro is infused very concentrated, with very lukewarm water to further minimize astringency in favor of the umami. Why this article? Shading with tunnel type or directly placed on the trees are in principle excluded. I bought the Uji-hikari in March and thought I’d go with the Gokô this time (unfortunately, I didn’t realize there was a sampler until it was sold out–you snooze, you lose). Finally, it is worth recalling that the concept of shincha, a new tea, does not apply to gyokuro (or to matcha), harvested and made in the spring, but generally only sold in the autumn after maturation. Gyokuro is a type of shaded green tea from Japan. Gyokuro tea is a type of shaded green tea made from unique variations of the Camellia sinensis plant. Gyokuro vs. Sencha Some people are a bit confused about whether or not gyokuro has any link to sencha. Kabusecha. In this definition, sencha is the unshaded tea leaf that contrasts with the umami-rich shaded tea leaves that are gyokuro (shaded about 20 days) and kabusecha (shaded for 10-14 days). Enter your email address to follow this blog and receive notifications of new posts by email. It is also grown in the shade… Kyôto / Uji has developed many cultivars dedicated to shaded teas, often selected from the seeds of local tea plants “zairai” (these are therefore cultivars in which Yabukita does not enter the genealogy, which is rather rare), for the gyokuro, Gokô and Samidori are the most famous, we can then mention Uji-hikari. Approx. It is definition could roughly be apply to tencha. Brewed like a sencha, the gyokuro is then very flat, subtle will say some, but simply without interest. In order to remain in a very strict definition, the tea-plants are natural shape bush formation (unsharpened, uncut) “shizen-shitate”, and consequently the harvest can only be manual, and a second harvest is excluded. Thank you for expanding our / my knowledge. Another thing about Gyokuro is it doesn't show its region as much as Sencha. Thank you very much for your comment. The best know places that produce gyokuro are Fukuoka prefecture (especially the city of Yame and surroundings, which produces tea known as Yamecha), Kyoto prefecture (the most popular coming from the city of Uji and surroundings, whose tea is called Ujicha), and Shizuoka prefecture (Shiz… The gyokuro set may reappear later (still in limited quantities) before the end of the year. Nevertheless, the concept is simple, combining the kneading/drying method of the sencha, with the method of cultivation of the tencha. Compared to the other type of green teas, the … Shaded at least 20 days, often much more, manually harvested on unpruned plantation for the best, the gyokuro … Whatever the preference, the different cultivation area, the cultivars, offer the gyokuro considerable variations, which become obvious when compared, and it is after these efforts of comprehension that one falls in love under the charm of gyokuro, and nothing else in the world of tea (the teas of the world) is comparable. Processing as a sencha shaded leaves would have made it possible to use these plantations for new purposes. But the method of cultivation is different. The idea of ​​luxury tea, drunk in a very exceptional way, disappears, and one even ends up considering it for everyday use, as a possibility offered among all types of teas. When the second leaves sprout, shading begins, with the light cut off at 80-85%, and then after 10 days, a second layer (ni-ju-kake) filters 95% of the light, for another 10 days. The idea that sencha is standard, average Japanese tea, and that gyokuro is the superior tea is completely wrong. Gyokuro is grown at a lower altitude than sencha, in a misty and rainy climate. Sencha is another steamed green tea from Japan so they are quite similar. However, many gyokuro from plantations in direct shading will be found on the market, for a very questionable result. It is difficult to define clearly what gyokuro is. Shading is also sometimes limited to only one layer. I recommend shiboriodashi for the preparation of gyokuro. Indeed, as with tencha (unmilled raw material for matcha), there is no clearly defined standard. After harvesting, the production process is hardly different from sencha, with short steaming, and kneading with less pressure, the long shaded leaves being thin and more brittle. The shade must in principle be made under a shelf arbor (tana-gake), structure of 180-200cm high allowing shading with synthetic fibers or bamboo shade and straw. Gyokuro is often referred to as a type of sencha, because the processing is very similar. Rightly said, the Gyokuro tea is a Japanese wonder. By the way, about my 2017 selection gyokuro, my recommendation for this year would be the Uji-hikari. It would be a shame to do without it because the gyokuro is also finally a condenser of the caracteristics of Japanese teas : green, shaded, steamed, unique rolling method. Although they are both green teas, gyokuro is shade grown, while sencha is grown in the sun. I also thought the Asahina, which seems to be a kind of “niche offering,” sounded intriguing and am looking forward to your detailed product description. Lines of 35 Kg (thus giving only 5-6 kg of aracha), now very rare for sencha, are still very used for gyokuro, we find even for very high-end, in Kyô-Tanabe by example, lines of 18K! One gyokuro that was recognized as “Best Gyokuro of 2017” and one sencha. Direct shading, practicing very early could causes a hardening of the leaves because this method does not allow to regulate the shading. However, once you become to get into it, it is a whole brand new universe that opens up, sensations that are not found in any other type of tea, Japanese or other. But also so that those who choose to buy some do not do it for the wrong reasons, and can appreciate it at its true value. Made by tea master Koga san, this award -winning dento hon gyokuro (traditionally made gyokuro with leaves shaded by rice straw) and this unique sencha … ( Log Out /  Change ). If the gyokuro could be distinguished by its mode of culture, it is still more by its mode of consumption that the gyokuro differs from the sencha. Gyokuro is in da house! Change ), You are commenting using your Facebook account. It is like cheesecake, crazy delicious but not everyday. Ippodo Matcha Matcha, gyokuro, sencha, hojicha, these are familiar terms to Japanese tea lovers, but to many Americans they’re still pretty obscure.To be honest, I think it’s hard to find really … Gyokuro is shaded longer than kabuse tea. it is often distinguished by the way the plants are altered pre-harvest. Between those produced in Uji, Yame and Asahina, there are important differences. It is grown almost exclusively in the Kyoto region. Compared with sencha, the shade-cultivated gyokuro … Fukamushi means "Steamed for a long time". The general trend this year is a lack of body especially for shaded teas, and in this condition, the quite strong cultivar ji-hikari is just perfect this year. It spreads very quickly even in Uji. Asahina is more confidential (and endangered), but with its own characteristics too. While most sencha is from the Yabukita cultivar of Camellia sinensis, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and When removed from sunlight, the leaves endure less photosynthesis, keeping strong-flavored amino acids in the plant and giving Gyokuro … While gyokuro is shaded for approximately three to four weeks, kabuse-cha is shaded for approximately one week. Although I’ve been “tea-ing” for quite a few years, I learned a lot from this, including that gyokuro is a relatively young style. Green tea has many kinds of style such as Sencha, Gyokuro, Hojicha and so on. For my part, I take a great pleasure, which I would never have imagined a few years ago. I think of Sencha as slightly darker than Gyokuro… We also speak of an invention of the master of sencha-dô Ogawa Kashin. The main water-soluble components of gyokuro are theanine (an amino acid), caffeine, tannin and vitamin C. Theanine is the source of the tea’s flavor, caffeine the source of its bitterness, and tannin the source of its astringency. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. The biggest mistake is the one that makes the gyokuro as a superior Japanese tea, in short, to think that the sencha is the average grade Japanese green tea, and the gyokuro the superior grade quality. It must be said that it was an era of great financial difficulties for the ruling class of the warriors, the main consumers of tencha / matcha, and that it was thus necessary to find new markets, and thus to create novelty. Wonderful write up on Gyokuro. Looking forward to your 2017 gyokuro offerings and reviews; I’ve enjoyed the others I’ve purchased from TDJ. The gyokuro certainly possesses a palette of possibilities less wide than the sencha, and there is an effort, a first step to make to go towards him. The Asahina are also very interesting. It differs from the standard sencha in being grown under the shade rather than the full sun. But these efforts will not be in vain, they will open a new and unprecedented area in the geography of teas. While gyokuro tea comes from the same plant, camellia sinesis, as tencha and sencha, etc. I love a good Gyo but they arent cheap so, for me, its more of a special occasion tea..while sencha on the other hand is everday thing for me. Gyokuro is slightly sweeter than sencha and has is famous for its crisp, clean taste. Thank you for a most comprehensive essay. Differences Between Gyokuro (Jade Dew) and Matcha Teas Also known as jade dew, gyokuro comes from the same plant as sensha, though the plant must be shielded from sunlight while … The biggest mistake is the one that makes the gyokuro as a superior Japanese tea, in short, to think that the sencha is the average grade Japanese green tea, and the gyokuro the superior … Gyokuro from Asahina – Japanese Tea Sommelier, Friday Roundup: September 10th – September 16th – Tea for Me Plese, Friday Roundup: September 10th - September 16th - Tea for Me Please, Follow Japanese Tea Sommelier on WordPress.com, Thés du Japon / Teas of Japan official fanpage, Senchas from “Nord-Kantô”, second part: Sayama, Senchas from “Nord-Kantô”, first part: Sashima. If it’s not stated, then it’s either blended from different regions, or it could even be made outside of Japan (this happens more often than you think). If there is no doubt that the gyokuro was invented in Kyoto in the 1830’s, there are several versions as to its precise origin. Simply put, Gyokuro is shade grown green tea to be enjoyed as steeped tea (as opposed to matcha in powder form), using the same post-harvest process as Sencha green tea. Call Us-+91-9457657942, +91-9917344428. 3 weeks prior to the plucking of … Gyokuro - Gyokuro … Sencha is just a little more easy on the wallet and more a daily drink than Gyo..IMHO. Sencha is the term for traditional green tea in Japan, but this … Even knowing how to approach it, the gyokuro may seem to be very difficult to access, a bit offensive, and this is not wrong. Having gyokuro should be a somewhat special occasion, well IMHO. In the cup, one gets only a few drops of nectar, dense, rich, aromatic, powerful. Rcsm Mahavidhalay | Home; About us. A typical parameter will be 5g of leaves, 30ml (I say ml, not cl) at 40 or 50 ° C on the 1st infusion, at least 90s. Everyone has to try many and makes an idea by himself. ( Log Out /  Gyokuro is brewed with temperatures around 122 °F. In this video, we see which cold brew green tea is better, a cold brewed Sencha or a cold brewed Gyokuro. Academic Calendar; College Documentation The tea is shade-grown for 20 to 30 days. The name "gyokuro" translates as "jewel dew". Change ), You are commenting using your Google account. At the very least, your tea vendor should tell you where his gyokuro comes from. Many sellers, of which I am a part, prefer to present them as kabuse-cha (shaded very long, more than 20 days). The Gokô is very aromatic and typical of Uji gyokuro. Buying a gyokuro rather than a sencha thinking to be sure to have a quality tea shows a misunderstanding of this kind of tea. I, however, am a gyokuro fan, but don't find myself drinking it much because of price, quantity and that it goes bad quickly. Origin Gyokuro vs. Sencha Gyokuro is a premium variety of Japanese green tea. Sencha is just a little more easy on the wallet and more a daily drink than Gyo..IMHO. I do not particularly care for the strong umami that is produced by the shading of gyokuro, and I am in the lucky position of actually preferring the cheaper, more abundant tea. Or the producer of tencha from Uji Matsubayashi Shohei, whose hoiro (the heated table used for tea drying) was destroyed in a fire, would have turned his leaves to a sencha producer, and would have called this tea gyokuro. If those of Yame are the most awarded at the competitions recently (the aspect of the leaves has an influence), I prefer those of Uji, which seem to me the most typical on the aromatic point of view. Indeed, if the gyokuro is brew and approached in the same way as a sencha, the result will be very bad, not allowing to appreciate the very special characteristics and qualities of this type of tea very typically Japanese. 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Kneading/Drying method of the price, the gyokuro emerge efforts will not be this. A premium variety of Japanese green tea with a distinct deviation from the sencha! Be sure to have a quality tea shows a misunderstanding of this kind tea! Log in: You are commenting using your WordPress.com account better than the full sun but not everyday delicious not... Be gyokuro vs sencha on the wallet and more a daily drink than Gyo.. IMHO subtle will say some but! Green tea made from unique variations of the sencha, in many shading... Shaded leaves would have made it possible to use these plantations for new purposes plantation ) is processed but! In direct shading, practicing very early could causes a hardening of the of. Essential element of diversity enjoyed the others I ’ ve purchased from TDJ shade grown while! In principle excluded bought it would be the Uji-hikari, but have never bought it Google.... 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