Difference between revisions of "Gyokuro"

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'''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.
 
'''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.

Latest revision as of 09:23, 13 January 2020

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'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

External links

Shincha Gyokuro