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{{Short description|Japanese shaded green tea}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Infobox Tea
{{Infobox Tea
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| Tea_origin = Japan
| Tea_origin = Japan
| Tea_names = 玉露, jewel dew / jade dew / pearl dew / precious dew
| Tea_names = 玉露, jewel dew / jade dew / pearl dew / precious dew
| Tea_quick = One of the highest grades of Japanese tea.
| Tea_quick =
}}
}}
{{nihongo|'''''Gyokuro'''''|[[wikt:玉|玉]] [[wikt:露|露]]|lead=yes|extra="jade dew"}} is a type of shaded [[green tea]] from Japan. It differs from the standard ''[[sencha]]'' (a classic unshaded green tea) in being grown under the shade rather than the full sun. Gyokuro is shaded longer than [[kabuse tea]] (lit., "covered tea"). While ''gyokuro'' is shaded for approximately three weeks, kabuse-cha is shaded for approximately one week.<ref>{{cite web|url=http://www.ippodo-tea.co.jp/en/tea/gyokuro_03.html|title=How Gyokuro is Processed - IPPODO|website=www.ippodo-tea.co.jp}}</ref>). The name "gyokuro" translates as "jewel dew" (or "jade dew", referring to the pale green colour of the infusion). While most sencha is from the {{nihongo|Yabukita|薮北}} cultivar of ''[[Camellia sinensis]]'', gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori.
{{nihongo|'''''Gyokuro'''''|[[wikt:玉|玉]][[wikt:露|露]]|lead=yes|extra="jade dew"}} is a type of shaded [[green tea]] from Japan. It differs from the standard ''[[sencha]]'' (a classic unshaded green tea) in being grown under the shade rather than the full sun.<ref name="myjapanesegreentea" /> The name "gyokuro" translates as "jewel dew" (or "jade dew").<ref>{{Citation |title=ぎょくろ |date=2018-10-16 |url=https://en.wiktionary.org/w/index.php?title=%E3%81%8E%E3%82%87%E3%81%8F%E3%82%8D&oldid=50497091 |work=Wiktionary |language=en |access-date=2022-10-26}}</ref> While most sencha is from the {{nihongo|Yabukita|薮北}} cultivar of ''[[Camellia sinensis]]'', gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori.

== Preparation ==
Gyokuro is prepared differently from other green teas:
* use twice the weight in dry tea leaves for a given quantity of water (e.g. 6 to 10 [[gram]]s for 180 [[Millilitre|ml]], or 2 to 3 heaped [[teaspoon]]s for 2 small cups);
* use a lower brewing temperature (in the range of 50&nbsp;°C–60&nbsp;°C (122&nbsp;°F–140&nbsp;°F) instead of 65&nbsp;°C–75&nbsp;°C (149&nbsp;°F–167&nbsp;°F) for sencha; for high-end Gyokuro such as National tea jury rank, a temperature of 40&nbsp;°C (104&nbsp;°F) is recommended.);
* a longer steeping duration, at least for the first infusion (90 seconds instead of 1 minute for sencha).

Since gyokuro is typically steeped at such a low temperature, sources may recommend preheating both the pot and cup to maintain the warmth of the tea as one drinks it.


== Cultivation ==
== Cultivation ==
[[File:Steeped-gyokuro.jpg|thumb|Gyokuro steeped at 60&nbsp;°C for 90 seconds]]
Though it is categorized as a type of [[sencha]] according to production methods, gyokuro cultivation differs from other sencha teas. Gyokuro tea leaves are shielded from the sun for at least 20 days<ref>{{cite web|url=http://www.myjapanesegreentea.com/gyokuro|title=Gyokuro|website=www.myjapanesegreentea.com}}</ref> with straw mats before being harvested. This causes both the amino acid [[theanine]] and the [[alkaloid]] [[caffeine]] in the tea leaves to increase, which yields a sweet flavour.<ref>{{cite web|url=http://www.ippodo-tea.co.jp/en/tea/gyokuro_02.html|title=Components of Gyokuro｜ IPPODO|website=www.ippodo-tea.co.jp}}</ref> The tea also gains a distinct aroma from the covering process. This type of cultivation is also used in producing {{nihongo|tencha,|碾茶}} but records indicate this process had already been developed in the [[Azuchi-Momoyama period]].
Though it is categorized as a type of [[sencha]] according to production methods, gyokuro cultivation differs from other sencha teas. Gyokuro tea leaves are shielded from the sun for at least 20 days<ref name="myjapanesegreentea">{{cite web |title=Gyokuro |url=https://www.myjapanesegreentea.com/gyokuro |website=www.myjapanesegreentea.com}}</ref> before being harvested. This causes both the amino acid [[theanine]] and the [[alkaloid]] [[caffeine]] in the tea leaves to increase, which yields a sweet flavour.<ref>{{cite web |title=Components of Gyokuro｜ IPPODO |url=https://www.ippodo-tea.co.jp/en/tea/gyokuro_02.html |url-status=usurped |archive-url=https://web.archive.org/web/20210512005545/https://www.ippodo-tea.co.jp/en/tea/gyokuro_02.html |archive-date=2021-05-12 |website=www.ippodo-tea.co.jp}}</ref> The tea also gains a distinct aroma from the covering process.


== Market ==
== Market ==
Gyokuro is one of the most expensive types of sencha available in Japan. The name was originally the product name of the tea made by the [[:ja:山本山|Yamamotoyama Tea Company (Japanese)]]. The tea was first discovered by Yamamotoyama's sixth owner, Yamamoto Kahei, in 1835 ([[Tenpō]] year 6). The process was completed by another manufacturer at the start of the [[Meiji period]].
Gyokuro is one of the most expensive types of sencha available in Japan.<ref name="myjapanesegreentea" /> The name was originally the product name of the tea made by [[Yamamotoyama (tea company)|Yamamotoyama]]. The tea was first discovered by Yamamotoyama's sixth owner, Yamamoto Kahei, in 1835 ([[Tenpō]] year 6).<ref>{{Cite web |date= 12 July 2022|title=Gyokuro tea |url=https://nioteas.com/blogs/gyokuro/gyokuro-tea |website=nioteas.com}}</ref> The process was completed by another manufacturer at the start of the [[Meiji period]].{{Citation needed|date=October 2020}}

⚫
The greatest appellation of gyokuro in terms of both quality and quantity is Yamecha, which is produced in [[Yame, Fukuoka|Yame]] in [[Fukuoka Prefecture]]. More than 40% of gyokuro is produced in Yame, and in the national tea jury in August 2007, [[Yamecha]] held all the ranking positions from first to 26th as the best gyokuro.<ref name="tea-jury07">[http://www.pref.shiga.jp/g/nosan/teafestival/shinsakekka/kekkaitirangyoku.pdf Result of 2007 National Tea Jury] {{webarchive |url=https://web.archive.org/web/20110515172924/http://www.pref.shiga.jp/g/nosan/teafestival/shinsakekka/kekkaitirangyoku.pdf |date=May 15, 2011 }} {{jp icon}}</ref> The [[Uji, Kyoto|Uji]] district is the oldest gyokuro-producing region in Japan.


⚫
More than 40% of gyokuro is produced in [[Yame]], and in the national tea jury in August 2007, [[Yamecha]] held all the ranking positions from first to 26th as the best gyokuro.<ref name="tea-jury07">[http://www.pref.shiga.jp/g/nosan/teafestival/shinsakekka/kekkaitirangyoku.pdf Result of 2007 National Tea Jury] {{webarchive |url=https://web.archive.org/web/20110515172924/http://www.pref.shiga.jp/g/nosan/teafestival/shinsakekka/kekkaitirangyoku.pdf |date=May 15, 2011 }} {{in lang|ja}}</ref>
Gyokuro should not be confused with "[[tamaryokucha]]", a tea produced in the [[Kyushu]] region. Tamaryokucha also has a sweet flavour, but its production process differs from that of gyokuro.


==See also==
==See also==
* [[Green tea#Japanese green tea|List of Japanese teas]]
* [[Green tea#Japanese green tea|List of Japanese teas]]
* [[Theanine]], a [[nootropic]] extracted from Gyokuro
* [[Tea Culture in Japan]]


==References==
==References==
{{Reflist|30em}}
{{Reflist|30em}}


{{Japanese food and drink}}
{{Teas}}
{{Teas}}


[[Category:Japanese tea]]
[[Category:Japanese green tea]]
[[Category:Green tea]]
[[Category:Japanese cuisine terms]]
[[Category:Japanese cuisine terms]]

Revision as of 09:20, 21 March 2024

Gyokuro
TypeGreen
Other names玉露, jewel dew / jade dew / pearl dew / precious dew
OriginJapan

Gyokuro (Japanese: 玉露, "jade dew") is a type of shaded green tea from Japan. It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun.[1] The name "gyokuro" translates as "jewel dew" (or "jade dew").[2] While most sencha is from the Yabukita (薮北) cultivar of Camellia sinensis, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori.

Cultivation

Gyokuro steeped at 60 °C for 90 seconds

Though it is categorized as a type of sencha according to production methods, gyokuro cultivation differs from other sencha teas. Gyokuro tea leaves are shielded from the sun for at least 20 days[1] before being harvested. This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase, which yields a sweet flavour.[3] The tea also gains a distinct aroma from the covering process.

Market

Gyokuro is one of the most expensive types of sencha available in Japan.[1] The name was originally the product name of the tea made by Yamamotoyama. The tea was first discovered by Yamamotoyama's sixth owner, Yamamoto Kahei, in 1835 (Tenpō year 6).[4] The process was completed by another manufacturer at the start of the Meiji period.[citation needed]

More than 40% of gyokuro is produced in Yame, and in the national tea jury in August 2007, Yamecha held all the ranking positions from first to 26th as the best gyokuro.[5]

See also

References

  1. ^ a b c "Gyokuro". www.myjapanesegreentea.com.
  2. ^ "ぎょくろ", Wiktionary, 2018-10-16, retrieved 2022-10-26
  3. ^ "Components of Gyokuro｜ IPPODO". www.ippodo-tea.co.jp. Archived from the original on 2021-05-12.{{cite web}}: CS1 maint: unfit URL (link)
  4. ^ "Gyokuro tea". nioteas.com. 12 July 2022.
  5. ^ Result of 2007 National Tea Jury Archived May 15, 2011, at the Wayback Machine (in Japanese)
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