Difference between revisions of "Gyokuro"
Jump to navigation
Jump to search
| (3 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
| − | [[File:Gyokuro.jpg|thumbnail|right | + | [[File:Gyokuro.jpg|thumbnail|right|Gyokuro]] |
| − | '''Gyokuro''' (玉露) is a type of shaded green tea and considered to be one of the highest grades of green tea in Japan. Gyokuro differs from [[Kabusecha]] (covered tea) in the length of time it under the shade and | + | '''Gyokuro''' (玉露) is a type of shaded green tea and considered to be one of the highest grades of green tea in Japan. Gyokuro differs from [[Kabusecha]] (covered tea) in the length of time it's under the shade and percentage of covering. While gyokuro is shaded for up to three weeks and is 70-90% shaded kabusecha is shaded only for approximately one week at 50%. Gyokuro has a dark green color, and when brewed it is slightly sweet, with a refreshing aroma. While most [[sencha]] is made from [[Yabukita]] (薮北) [[cultivar]], gyokuro is often made from a specialized variety such as Asahi, Okumidori, Saemidori or Yamakai. |
== See also == | == See also == | ||
| Line 9: | Line 9: | ||
* [[Sencha]] | * [[Sencha]] | ||
* [[Shincha]] | * [[Shincha]] | ||
| + | |||
| + | == External links == | ||
| + | |||
| + | [https://www.teamania.ch/Green-Tea/Shincha-Gyokuro::145.html Shincha Gyokuro] | ||
[[category:japanese tea]] | [[category:japanese tea]] | ||
| Line 14: | Line 18: | ||
[[de:gyokuro]] | [[de:gyokuro]] | ||
| + | [[es:gyokuro]] | ||
Latest revision as of 08:23, 13 January 2020
Gyokuro (玉露) is a type of shaded green tea and considered to be one of the highest grades of green tea in Japan. Gyokuro differs from Kabusecha (covered tea) in the length of time it's under the shade and percentage of covering. While gyokuro is shaded for up to three weeks and is 70-90% shaded kabusecha is shaded only for approximately one week at 50%. Gyokuro has a dark green color, and when brewed it is slightly sweet, with a refreshing aroma. While most sencha is made from Yabukita (薮北) cultivar, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Saemidori or Yamakai.