Gyokuro
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Also known as: Gyokuro-Tee, Kabusecha, Jade-Tau
A Japanese green tea from shaded tea bushes that tastes especially sweet and rich in umami and is brewed at low water temperatures.
For gyokuro, the tea bushes are usually shaded for about three weeks before the spring harvest, traditionally with mats or nets that block much of the sunlight. This keeps more theanine in the leaf and produces fewer astringent catechins. Teas shaded for a shorter time are called kabusecha.
Gyokuro tastes intensely green, sweetish and strongly of umami. It is brewed with plenty of leaf, little water and a low temperature, often about 50 to 60 degrees, and can be infused several times.
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