January 29, 2024

Gyokuro tea: green tea leaves similar to Matcha

By My Store Admin

There are many varieties of Japanese green tea , each with its own characteristics in terms of processing, preparation and taste, one of the most prized is the Gyokuro tea.

Matcha is the famous tea of the Japanese ceremony of Cha-No-Yu. Its plantations grow in the shade before harvest, are then steamed, dried and reduced to a very fine powder by a large stone wheel.

Then we find theGyokuro tea, which has a cultivation method similar to Matcha, but it is a green tea leaves. Also very precious, the plantations of which, as with Matcha, are covered for about 20 days before harvest, to maintain high chlorophyll levels.

The cultivation method of Sencha tea is different, however. Sencha plantations are exposed to direct sunlight throughout their life cycle and consequently have rapid growth.

But now let's see in detail all the characteristics, properties and how to prepare a perfect Gyokuro green tea.

Gyokuro tea

Gyokuro is an Japanese green tea intense and refined.

It is grown in Japan, particularly in Kirishima in the south, where the climatic conditions are ideal for growing organic green tea.

The thick fog and the significant changes in temperature represent very favorable climatic factors for the cultivation of green tea.

Gyokuro has green leaves with marine shades, due to the presence of chlorophyll, and with a characteristic needle shape.

It is one of the most prized teas in the world, in fact, it is also called «precious dew» or «jade dew».

Growing Methods

As with Matcha, Gyokuro tea plantations are grown in the shade.

When the first shoots of green tea leaves begin to appear, which occurs in early April, the entire plantation is shaded for about 20 days using large tarps and straw of rice.

This allows direct sunlight to be reduced and therefore the rate of photosynthesis, resulting in high levels of theanine, the amino acid responsible for the full-bodied and umami-rich flavour, of Gyokuro green tea.

The harvest takes place at the end of April and only the first shoots of the tea leaves are selected and harvested. For this reason we speak of the annual “first harvest”.

The selection of young and tender leaves means that the tea obtained is considered by connoisseurs to be the best in terms of quality, freshness and flavour.

Processing of Gyokuro tea

Japanese green tea differs from Chinese green tea because it is not fermented. In fact, after harvesting the leaves are placed on bamboo surfaces and exposed to the sun for a few hours.

Approximately 12-20 hours after harvest, the leaves are steamed for at least 30 seconds, in order to block their oxidation, to preserve their beneficial properties and their green color.

This process, invented in 1738 and also called Uji method, constitutes the fundamental difference in flavor between Chinese and Japanese green tea, which has a more vegetal flavour, almost herbaceous, a flavor similar to that of seaweed.

After steaming there is the process defined as Rolling and Drying.

During this process, the fibers are softened, allowing the tea's flavor components to be released.

It consists of various stages, starting with the rolling up of the leaves and ending with the tight twisting, which gives the leaves their characteristic thin needle-like shape.

Finally, drying takes place, generally consisting of 4 phases lasting 20-40 minutes each and allowinga large percentage of water to contained in the leaves to evaporate.

Properties and Benefits of Gyokuro green tea

First of all, green tea has antioxidant properties.

Antioxidants are precious molecules capable of protecting the body's tissues as they are able to prevent chemical reactions that lead to the formation of harmful compounds.

Green tea contains an important class of antioxidants, catechins. Among the catechins we find the Epigallocatechin gallate (EGCg), it is an enzyme that seems to help better combat oxidative stress pathologies.

Furthermore, antioxidants are precious molecules capable of protecting the body's tissues from aging, as they manage to prevent chemical reactions that lead to the formation of free radicals preventing cellular aging.

Gyokuro green tea, in addition to helping the metabolism, also has draining properties and regular intake would be able to stimulate peristalsis, promoting correct intestinal function.

Finally, thanks to the presence of caffeine and theanine, Gyokuro tea would be able to increase energy, fight tiredness, stimulate the mind and body and increase concentration.

Preparing Gyokuro tea

Japanese green tea leaves, is prepared by infusion in hot water. There are 4 important factors for preparing a perfect green tea:

Leaf quality
Water temperature
Infusion time
Amount of water

Each variety of tea has its own particularities regarding preparation and respecting them is essential to enhance the quality of the infusion.

Leaf quality

Depending on the type of plantation and the harvest period, the leaves have a different quality.

The flavor may depend on the season and where it is grown.

The leaves that come from thefirst harvestof the year, are considered the most valuable as in the case of the Natural Bio Gyokuro green tea .

Water temperature

Water temperature is truly a determining factor.

For a fine tea like Gyokuro, it is necessary to use water at a temperature around 50°-60°.

Infusion time

The serving size per person is approximately 6 grams (about two teaspoons).

You need to let the tea steep for about 2 minutes; if the infusion were to be longer, the flavor could be too bitter.

Amount of water

The quantity of water is also very important to have a drink with the right concentration.

The right amount for 6 grams of Gyokuro tea is 200 ml of water.

Here's how to prepare Gyokuro according to the traditional method:

Boil the water and let it cool in a container similar to a teapot called yuzamashi, alternatively you can use a large cup.

Pour water (200ml) into Japanese teacups and discard the remaining water. In this way the temperature of the water will have lowered by about 10 degrees and the cups will have warmed up.

Pour the Gyokuro tea leaves into the teapot and add the water to the cups which will have reached the ideal temperature. The proportion is 6 grams of tea per 200 ml of water.

Leave to infuse for 2 minutes and pour back into the cups.

It is possible to use the leaves another 3-4 times, and for subsequent infusions approximately 30 seconds will be sufficient.

Flavor and texture

Gyokuro tea infusion has a pale dewy, yellow-green, slightly cloudy color and has a strong umami taste and a rich aroma.

The presence of chlorophyll contributes to the perfect complexity of the taste of this drink.

Characterized initially by vegetal notes, soft in the mouth and slightly sweet. Then you can feel the freshness of slightly more sour and astringent notes, with an almost imperceptible hint of bitterness on the finish.

All this gives a particular taste to Gyokuro tea and a refreshing aftertaste.

Some scientific studies on the benefits: