By Charles Tan
Category: Green Tea
Global Reputation: Japan’s Ultimate Shade‑Grown Green Tea
Gyokuro is shaded for 20–30 days before harvest, blocking 90–95% of sunlight. This forces the leaves to produce high levels of theanine, resulting in an intensely savory umami flavor, virtually no bitterness, and a sweet, full‑bodied liquor. It represents the pinnacle of Japanese tea craftsmanship.
Production Essence
- Shading (kabuse): Covered with reed screens or black cloth.
- Plucking: Hand‑picked 3–4 leaves.
- Steaming: Immediate steaming to halt oxidation (slightly longer than standard green teas).
- Drying & Rolling: Multiple drying and rolling steps to form needle‑like leaves.
Professional Brewing
- Vessel: Small Japanese kyusu teapot or gaiwan.
- Leaf amount: 5–6 g per 120 ml water (higher leaf ratio).
- Water temperature: 50–60°C.
- Steep time: 90–120 seconds.
- Re‑steeping: Second steep at 60–65°C for 30–45 seconds; third steep at 70–75°C for 60–90 seconds.
Taste Profile: Cloudy green‑yellow liquor, fresh seaweed and grassy aroma, rich umami, creamy sweetness, no astringency.
