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Japanese Gyokuro Green TeaIn an effort to develop increased chlorophyll, the tea garden is covered with black curtains, or bamboo or straw shades for three weeks in early spring. These tea leaves are picked about two weeks after they are covered. The leaves are small -- about three quarters of an inch long -- and extremely fragrant and tender. Carefully prepared by light steaming, the dark green leaves produce a smooth, light-green liquor. Particular care is taken when cultivating gyokuro tea plants to get the special tenderness and sweetness. In Aprial, just when the buds begin to open into leaves, they are carefully shaded from the strong rays of the sun by large canvases. At harvest time only the buds of the first flush are picked -- no leaves. Then, they are carefully rolled by hand (never machines which are too rough). Gyokuro tea leaves resemble fine pine needles, sharply pointed and flat. Because of their sheltered, tender treatment, the resulting brew offers a strong flavor and less bitterness than some of the lesser-quality teas, with a smooth sweet taste and a distinctly green color.
Brewing Gyokuro Tea
1) Measure 5 heaping teaspoons of gyokuro tea leaves into an infusion basket with about 1/2 cup of water. 2) Boil water until the temperature is about 49 degrees Celsius (120 degrees Fahrenheit). 3) Set the timer for 1 1/2 minutes. Wait for the tea to cool down a little bit and drink. The processing of Gyokuro is labor-intensive. Because the leaf buds which are shade-grown are softer, careful control in processing is necessary. The first step in processing is light steaming to prevent oxidation. The second step is initial rolling then followed by air-drying to acquire shape and flavor.
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