Gyokuro: Difference between revisions
Completely reworked article. Added citations, removed facts that I could not find proper citations for, and some copy editing |
m dead citation |
||
| Line 14: | Line 14: | ||
== Cultivation == |
== Cultivation == |
||
[[File:Steeped-gyokuro.jpg|thumb|Gyokuro steeped at 60° Celsius for 90 seconds]] |
[[File:Steeped-gyokuro.jpg|thumb|Gyokuro steeped at 60° Celsius 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">{{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|url=http://www.ippodo-tea.co.jp/en/tea/gyokuro_02.html| |
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=http://www.ippodo-tea.co.jp/en/tea/gyokuro_02.html |url-status=dead |website=www.ippodo-tea.co.jp}}</ref> The tea also gains a distinct aroma from the covering process. |
||
== Market == |
== Market == |
||
Revision as of 19:01, 26 October 2022
| Gyokuro | |
|---|---|
 | |
| Type | Green |
| Other names | 玉露, jewel dew / jade dew / pearl dew / precious dew |
| Origin | Japan |
| Quick description | One of the highest grades of Japanese tea. |
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]
See also
- List of Japanese teas
- Theanine, a nootropic extracted from Gyokuro
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.
{{cite web}}: CS1 maint: url-status (link) - ^ "Gyokuro tea". nioteas.com.
- ^ Result of 2007 National Tea Jury Archived May 15, 2011, at the Wayback Machine (in Japanese)
| Shushoku |
| ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Okazu | |||||||||
| Soup (Shirumono) | |||||||||
| Set menu | |||||||||
| Beverages |
| ||||||||
| Snacks / desserts/ Wagashi | |||||||||
| Fruits | |||||||||
| Ingredients / condiments | |||||||||
| Utensils | |||||||||
| Lists | |||||||||
| Related | |||||||||
| Common varieties |
| ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| General | |||||||||||||||
| Culture |
| ||||||||||||||
| History | |||||||||||||||
| Production and distribution |
| ||||||||||||||
| Preparation | |||||||||||||||
| Health | |||||||||||||||
| Tea-based drinks | |||||||||||||||
| See also |
| ||||||||||||||