Gyokuro

Green tea.

2 Briskness

4 Body

4 Aroma

Details: Most Gyokuro are grown in Uji, Japan, 30 minutes south of the former imperial capital of Kyoto. To meet the demands of the Emperor and other members of the aristocracy, there were large tea fields and many tea factories built around Kyoto. It was in the twilight of the Edo era that shade-grown teas were commercialized.

Dry Leaves: These leaves are shiny emerald green spindles. Growing the tea in increasing amounts of shade contributes to the dark green color. The plant compensates for the shade by making extra chlorophyll. Hot machines process the leaves into shiny spindles, straightening them out and buffing them with heat.

Liquor: The extra chlorophyll produces a lovely pale green.

Aroma: Very spinachy and seaweedy. Dark and decidedly vegetal, with none of the lemon sheen of Sencha.

Flavors: The lush green flavor of the freshest steamed spinach, the cooked flavor of lightly toasted walnuts, and a very slight note of sulfur. Filling and sustaining.

Caffeine Level: Caffeinated

Body: Medium-bodied. Overall, it is much fuller (it coats your mouth) than other green teas. The plants receive shade during their final weeks of growth, which boosts the production of amino acids that form the body.

Brewing Time: 1 to 2 minutes

Brewing Temp: 160º