1.
gyokuro, high-grade Japanese green tea
The highest grade of shaded Japanese green tea. The tea plants are covered to block sunlight for about three weeks before harvest, which increases the amino acid content and produces a rich, sweet umami flavor with minimal bitterness.
Tea grades
Japanese green tea grades from highest to lowest:
- 玉露: shade-grown, highest grade
- 煎茶: sun-grown, most common
- 番茶: coarser leaves, everyday tea
- 抹茶: powdered tea (different category)
Brewing note
玉露 should be brewed at around 50-60°C, much lower than 煎茶 (70-80°C). Using boiling water brings out bitterness and ruins the delicate sweetness.
Etymology
Literally "jade dew" — 玉 (jewel, jade) + 露 (dew). Named for the pale green color of the brewed tea.