Uji Gyokuro (Jade Dew)
宇治玉露 · うじぎょくろ · Uji Gyokuro
Uji gyokuro (literally "jade dew") is the high-shaded green tea that defines the Uji region of Kyoto. Per Wikipedia: the leaves are shaded for 20+ days using reed screens, straw or shading nets, with light blocking progressively increased from 70% to 80–90%; anything shaded under 20 days is classified as kabusecha instead. The shading raises L-theanine and chlorophyll while suppressing catechin development, which is what produces gyokuro's famously thick umami-marine cup. The technique was discovered in 1835 by merchant Yamamoto Kahei after observing farmers netting plants for frost protection. Uji produces ~140 tons annually (2008 figure, second after Yame's >40% national share).
Quick facts
Brewing
- Leaf
- 3.3 g / 100 ml
- Water
- 55°C
- Rinse
- no
- Gongfu steeps (s)
- 120, 30, 45, 60
Per Wikipedia, gyokuro brews at 40-70 °C with about 5g per 150ml — radically lower water temperature than any Chinese green tea. The 2-minute first infusion extracts the umami; subsequent steeps go 20-30 seconds. Re-steeps 3-4 times.
Tasting notes
- Aroma
- marine broth, sweet seaweed, sweet hay
- Flavor
- thick umami, deep marine, sweet, almost meaty
- Mouthfeel
- thick, viscous, almost silky
- Finish
- very long, lingering sweet
Related teas
-
Yame Gyokuro
八女玉露 · やめぎょくろ · Yame Gyokuro
Yame Japan
green · gyokuro
-
Uji Matcha (Koicha grade)
宇治抹茶（濃茶） · うじまっちゃ（こいちゃ） · Uji Matcha Koicha
Uji Japan
green · matcha
-
Shizuoka Sencha
静岡煎茶 · しずおかせんちゃ · Shizuoka Sencha
Shizuoka Japan
green · sencha
-
Karigane Kukicha (Gyokuro Stem Tea)
雁ヶ音 · かりがね · Karigane Kukicha
Uji Japan
green · kukicha
-
Kagoshima Fukamushi Sencha (Deep-Steamed)
鹿児島深蒸し煎茶 · かごしまふかむしせんちゃ · Kagoshima Fukamushi Sencha
Kagoshima Japan
green · sencha
-
Anji Bai Cha (Anji White)
Ān Jí Bái Chá · 安吉白茶
Zhejiang China
green · pan-fired
Tea shop board
Current offers
Live shop offers from tea vendors with price, stock, and size details.