Gyokuro: Difference between revisions

Gyokuro
Gyokuro
Type	Green
Other names	玉露, jewel dew / jade dew / pearl dew / precious dew
Origin	Japan

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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

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]

References

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

[myjapanesegreentea-1] "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.

[tea-jury07-5] Result of 2007 National Tea Jury Archived May 15, 2011, at the Wayback Machine (in Japanese)

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+{{Short description|Japanese shaded green tea}}
-{{More footnotes|date=January 2019}}
 {{Italic title|reason=[[:Category:Japanese words and phrases]]}}
 {{Infobox Tea
@@ Line 8: / Line 8: @@
 | Tea_origin = Japan
 | 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 to four 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 normally prepared differently from other green teas.
-* Use between 1-2 [[gram|g]] per 30 [[millilitre|ml]] (or 1 [[ounce|oz]]) of water.<ref name="myjapanesegreentea">{{cite web|url=https://www.myjapanesegreentea.com/gyokuro|title=Gyokuro|website=www.myjapanesegreentea.com}}</ref><ref name="o-cha">{{cite web|url=https://www.o-cha.com/brew-gyokuro.html|title=Gyokuro - How to Brew Gyokuro Green Tea|website=www.o-cha.com}}</ref>
-* Use a temperature 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).<ref name="myjapanesegreentea" /><ref name="o-cha" /> For high-end gyokuro (e.g. National Tea Jury rank), consider a lower temperature, such as 40&nbsp;°C (104&nbsp;°F).<ref name="tea-jury07" /> Then for each additional steeping, increase the temperature by 5.5&nbsp;°C (10&nbsp;°F), until the last steeping, which may be increased by up to 11&nbsp;°C (20&nbsp;°F).<ref name="o-cha" />
-* Steep between 2-3 minutes, then 30-60 seconds for each additional steep.<ref name="myjapanesegreentea" /><ref name="o-cha" />
-* The larger quantity of tea and lower-temperature allows for approximately 5-6 steepings.<ref name="o-cha" />
-=== Notes ===
-Since gyokuro is typically steeped at a lower temperature than most other teas, it is common practice to preheat the teaware to ensure a more steady brewing temperature during steeping time and to prolong the warmth of the lower-temperature tea.<ref name="myjapanesegreentea" /><ref name="o-cha" /> One standard method is to heat the water at a higher temperature, pour it into and between the various teaware, and finally into the brewing vessel containing the tea leaves. When done properly, by the time the water has transferred between the various teaware and into the brewing vessel it has cooled to appropriate temperature and the teaware has been warmed.<ref name="o-cha" /> One reason for the lower steeping temperature is to preserve the subtle and delicate sweet notes in most gyokuro. On the other hand, it is possible to steep at higher temperatures to bring out more of the vegetable and briny qualities, but usually at risk of homogenizing or removing the sweet notes while increasing bitterness.
-=== Example Steeping ===
-Using a premium [[Yamecha]] cv. [[yabukita]] gyokuro with 1.1 grams per ounce.<br>
-st Steep: 120 s at 140 °F.<br>
-nd Steep: 30 s at 150 °F.<br>
-rd Steep: 30 s at 160 °F.<br>
-th Steep: 40 s at 170 °F.<br>
-th Steep: 40 s at 180 °F.<br>
-th Steep: 40 s at 195 °F.
 == 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 name="myjapanesegreentea" /> 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 ==
-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 }} {{in lang|ja}}</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==
 * [[Green tea#Japanese green tea|List of Japanese teas]]
 * [[Theanine]], a [[nootropic]] extracted from Gyokuro
+* [[Tea Culture in Japan]]
 ==References==
@@ Line 52: / Line 32: @@
 {{Teas}}
-[[Category:Japanese tea]]
+[[Category:Japanese green tea]]
-[[Category:Green tea]]
 [[Category:Japanese cuisine terms]]