Gyokuro is processed in the same way as sencha, but there is a big difference in how it is grown. During a fixed period before the leaves are picked, the tea plant is covered, usually with a reed-blind, and grown without exposure to direct sunlight for a minimum of twenty days. Cutting off direct sunlight causes an increase in theanine, responsible for sweetness, and a decrease in catechin, responsible for bitterness, giving the tea a rich, sweeter taste. The highest grade of gyokuro is grown with much time and effort and kneaded by hand. Tea that is shaded for less than twenty days is known as “kabusecha”.
Different types of tea have different flavors. In order to bring out the best taste from each variety of tea, we must brew it according to its type. That is what makes the culture of tea interesting.
The most important aspects of brewing tea are as follows:
Once you have ensured that these points are taken care of, all you need to do is to pour out your tea until the last drop!
Cool down by pouring the boiled into teacups
Put about 6 ~ 10g tea leaves into the teapot.
(6 ~ 10g for 3 ~ 5 people)
Pour hot water into the teapot and wait 30 secound to extract.
Serve equally into each teacup until the final drop is poured.
Enjoy with tea time.