Gyokuro is often associated as the top of Japanese green tea. However, the characteristics of this tea is completely different from Sencha. We defined the Gyokuro as not the superior version of Sencha, but it is different category of Japanese green tea. The characteristic of Gyokuro is its leaf a very deep green color, flavor is like seaweed and taste is mellow, sweet and with body. In fact, Gyokuro could be produced from the same tea leaf cultivar as Sencha. The farmer uses very special method when producing tea leaves for Gyokuro. About 20-30 days in advance before plucking, entire tea garden is covered by black-colored sheet. The tea garden is seriously lack of sunshine. As tea tree is trying to survive, physiological changes are taking place. The tea leaf is not only physically changing but also changing the chemical composition including the typical flavor substances of Gyokuro. We select Gyokuro from Shizuoka, Okabe Town of Shizuoka Prefecture which is called Asahina Gyokuro.We urge you to enjoy the typical taste of Japanese green tea produced at the beautiful mountain surrounded by clean air and transparent alpine water.
Okabe Town is located north west of Shizuoka Town. The alpine river called Asahina River runs through the town, and both sides are surrounded by very steep mountains. The Asahina District which is located at the north of Okabe Town has hilly lands, and thanks to the typical mountain weather, it is suitable for producing good quality tea. Tea is produced here since the Muromachi Era. The Gyokuro was invented in year 1835. Tea garden was traditional covered by the bundle rice straws. Nowadays, Asahina (Shizuoka), Uji (Kyoto) and Yame (Fukuoka) are three major Gyokuro manufacturing areas in Japan.
Around 30 days in advance before plucking the leaves, the tea garden is covered with a black sheet. The penetration rate of sunshine in the beginning which is for 7-10 days is 65-70%, and from then onwards is 97-98%. The theanine which is a kind of amino acid is produced from the root and is transfered to the stem and leaves. Theanine is the substance representing the umami and sweetness in green tea. Green tea which contains higher percentage of theanine gives a mellower taste, on the contrary, tea leaves which contain a higher proportion of polyphenol such as catechins gives a bitter taste. When tea leaves are exposed to sufficient sunshine, theanine is degraded and converted into catechins. Therefore, blocking out the sunshine will inhibit the biosynthesis of catechins and theanine is proportionally increased. In other words, the typical taste of Gyokuro is made by blocking out the sunshine from the tea leaves.
The typical aroma of Gyokuro which is often associated as seaweed is composed by the substance named dimethylsulphite. The precursor of dimethylsulphite is called methylmethioninesulphonyl. This substance is also accumulated in tea leaves when the tea garden is blocked from sunshine. During this process, the tea leaves get steamed, which in turn produces a substance called dimethylsulphite.
The brewed Gyokuro leaves are very deep green in color compared with Sencha which is yellowish green. When the tea garden is covered and no sufficient sunshine reaches the tea leaves, it will rise to the surface of the tea leaves and produce more of chlorophyll which is the green pigment of tea leaf, in order to carry out photosynthesis. This is the reason why the color of Gyokuro is a deep green shade.
Asahina Gyokuro is mainly produced from the cultivar called Yabukita. The leaf is plucked by hand, therefore, the tea bush in the tea garden is not cut into “table-shape” but standing up.
Starting from the end of April till beginning of May, the first flush is plucked based on the standard of one bud and two leaves. The leaf is plucked after sunrise in order to avoid the morning dew. The tea leaves will be over heated during the steaming process if the morning dew is present on the leaves. As a result, the tissues of the tea leaves will be excessively destroyed and will not be able to produce fine quality tea leaves.
The process of Gyokuro is basically the same as Sencha. However, the leaf of Gyokuro contains more moisture and is tender, therefore extra care is required during handling.
Tea leaves plucked from different tea gardens is segregated. Different tea gardens carry different lot numbers and will not be mixed in order to establish their clear traceability.
Fresh tea leaves of Gyokuro contains high moisture and the leaves are very tender. Steaming is conducted only for 20 seconds which is shorter than Sencha. Applying a high temperature in steaming for short time consistently, will result in the the finished tea leaves product to be completely dried and it contains no condensed moisture.
Tea leaves has to be quickly cooled down and at the same time evaporate the moisture. Immediate reduction of the wet heat is very important to avoid secondary heating of tea leaves.
Effectively drying by agitating the tea leaves under the hot air. At the same time, mixing will soften the leaves.
This is the only process conducted without heat. The machine moves in circular motion with pressure that spread the moisture of the tea leaves evenly. The tea leaves generate heat due to the friction. Therefore, at regular intervals it is necessary to loosen the tea leaves to release the heat.
A rotary dryer is used, gently rolling the tea leaves to promote drying; reducing moisture, and twists the tea leaves into a finer shape.
It is a reciprocal movement of the back and forth motion, combined with circular movement twisting the tea leaves into a needle shape. High quality Sencha appeares to be dark green in color, shinny and solid.
After the final rolling, tea leaves still contain moisture. Further drying will necessary to reduce the moisture up to 5%. These leaves are called Aracha (crude tea). Areca does not undergo the firing process. Comparing with the finished product, the flavor of fresh leaves and bitterness is very strong.
The purpose of firing is as below:
Each tea wholesaler will purchase Aracha as raw material, and based on their individual process, they will conduct firing. This is how they create their original quality. Subsequently, they will blend a few kinds of tea and create a wholesaler’s original brand.
However, in most of cases, Gyokuro is not fired in order to retain its original characteristic.
Unlike the Sencha process, Gyokuro is not introduced to the market during spring right after its production. It will be kept for a few months from autumn to winter in order to get tea leaves well matured which will make it taste very mellow and sweet.
The characteristic of Gyokuro is deep umami and sweetness. It is very thick and has a soupy like consistency, with a very sweet after taste. Please note that the brewing method of Gyokuro is very different from Sencha.
If using tap water, it is necessary to boil a for few minutes in order to vaporize the chlorine flavor. Otherwise, you wouldn’t be able to enjoy the authentic taste. If using commercial mineral water, soft water is better than hard water. Brewing tea with hard water will result in a taste that will be flat, and sometimes the liquor will be clouded. It is important to choose natural mineral water. Never use processed distilled water, and RO water as these water make tea becomes tasteless due to lack of mineral.
About 10g of tea leaf for 3 persons.
For 1 person, tea leaf is about 5g.
Please select the tea pot as small as you can.
It is important not to use boiling water. Boiling water should be poured into an empty glass or any container, let it cool down until you can hold the glass in hand and feel it is warm enough, and not too hot (50?C). However, this is the traditional brewing method practiced by professionals in Japan. You can also enjoy Gyokuro at the temperature at 60-65?C.
Traditionally, only 40ml of water is used for brewing but it makes the tea very thick like soup or Expresso coffee. Based on our experience of serving, the majority of people would rather enjoy a bit more refreshing taste. Therefore, we recommend the water volume to be about 100ml.
The brewing time is about 2 minutes (60-65?C) for first brewing. For water at 50?C, brewing time is 2 and half minutes. It is advisable to use the clay tea pot as it improves the taste. Hojo recommends the Tokoname and Banko tea pots that contain a high percentage of iron. It reduces the astringency taste.
Second brewing maintaining the same temperature and brew for 1 minute. For third brewing, temperature is 70-75?C and followed by 80-85?C for further brewings.
Traditionally, the Japanese never use pitchers. The tea is directly poured from the tea pot into respective tea cups. In order to make the concentration evenly, we have to pour one cup after another,a few times until the last drop of tea. The purpose of pouring until the last drop is to extract the concentrated liquor. This is important as tea leaves must be filtered well and kept without water to avoid the liquor becoming bitter and stewed. Besides, it prevents tea leaves from being over cooked. In addition, tea after filtration will be ready for second brewing.
After pouring the tea, you have to leave the lid open to avoid further steaming of tea leaves.
Brewing tea at high temperatures will give the bitterness and astringency and will overtake the sweetness which is the character of this tea. Therefore, brewing at a lower temperature for a longer period is important. However, if you prefer a very hot and bitter taste, brewing at 90?C for 30 seconds is one of the ways, but controlling the timing is rather difficult and practice is necessary.
Keep in the refrigerator. We do not recommend storage in the freezer as tea leaves will deteriorate faster in the freezer. Tea has to be sealed tightly, otherwise, when tea is withdrawn from the fridge, it will get wet by condensation. When removing tea from fridge, leave it at room temperature to warm it up.
Fridge usually contains many other foods, and tea leaves will absorb and get contaminated with other flavors. Therefore, tea leaves has to be kept in a sealed container.
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