What is Gyokuro?

Japanese Gyokuro , which means "Jade Dew", a very fine, very expensive green tea. Most Japanese green tea is called Sencha , made of leaves harvest. However, when Gyokuro is produced, farmers shade the plants for at least three weeks to harvest only young buds for significantly dark green tea. The result is an expensive drink with salty and sweet taste and the best pitch of amino acids and caffeine. Farmers

have prepared green tea in styles gyokuro and Sencha for at least 3,500 years. The yabukita plant is a primary source for Sencha, but gyokuro is more appropriate to come from less resistant varieties such as asahi , Goko , or yamakai . The latter plants are known to be the best in the absorption of nitrogen from the soil, which is reflected in high levels of amino acids. Another difference in gyokuro is that steep and BR take very little time.

What does this green tea doThe most significant, but is the way in which it is harvested. Gyokuro is the most shading of green tea varieties, with at least 20 days with suspended photosynthesis. This produces more nutrients and tastier tea with even the body. Another type of shaded variety is called Kabusecha , which is overshadowed just before the harvest, but only a week.

Some of the regions with the most respected crops Gyokuro are in and around Kyoto Prefecture and Okabe. Many farmers here and elsewhere use straw to the shadow of their crops and add more in the last week to ensure proper coverage. Farmers usually overshadow their crops to the moon or more, and for the first time young buds appear; Others, however, only overshadow them for about three weeks. The amount of shadow often depends on the type of cultivated plant.

the result is green tea with very little bitterness and spicy taste, known in Japan as umami . After the initial spicy taste, however, the sweet aftertaste excludes the need for much added sugar. Shading results in a diverse taste by slowing the growth of the first buds of the season, allowing them to fill overflowing with essential amino acids, especially theanine. As the season progresses, tea plants transmit many of these amino acids to antioxidants called catechins that give green tea its astringent properties. Therefore, the early buds have the least luminous taste of green teas.