The reason why Gyokuro is chosen! Its umami components are amazing

Introduction

Among the many varieties of Japanese tea, Gyokuro stands out for its deep richness and refined sweetness.

It has a unique ocean-like scent called "mukikou" and has long been prized as a high-quality tea.

Its origins date back to the Edo period, when it was said to have been born by chance while our sixth generation president, Kahei Yamamoto, was making tea.

The secret behind Gyokuro's unique flavor

The secret to Gyokuro's unique flavor lies in its cultivation method.

By covering the newly sprouted tea leaves with cheesecloth or similar and shading them from sunlight for around 20 days, the tea leaves are enriched with theanine, a flavor component.

Theanine changes into catechin when exposed to sunlight, but covering the tea prevents this change and brings out its sweetness and richness.

Furthermore, after harvesting, the fruit is left to rest in the storehouse, which concentrates the flavor and creates a complex, deep taste.

Brewing at a low temperature maximizes the flavor

Gyokuro, which is made using this time-consuming method, is best brewed in lukewarm water of around 50-60°C rather than hot water.

By doing so, you can maximize the relaxing effects of theanine, leading to a refreshment of the mind and body.

Gyokuro tea also improves sleep quality

In recent years, the theanine contained in gyokuro has been scientifically proven to be effective in improving sleep quality and reducing stress, and is also used in supplements.

For busy modern people, savoring a cup of gyokuro at the start of the day or when you want to relax can be a luxurious experience that brings healing to the body and mind.