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.
玉露は高級な日本茶だ。
Gyokuro is a high-grade Japanese tea.
玉露は低い温度のお湯で淹れるのがコツだ。
The trick to brewing gyokuro is to use low-temperature water.
お歳暮に宇治産の玉露を贈ったら、とても喜ばれた。
When I gave Uji-grown gyokuro as a year-end gift, it was very well received.
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.
COMMON COLLOCATIONS:
- 玉露を淹れる: brew gyokuro
- 宇治玉露: Uji gyokuro (from Kyoto, most prestigious)
- 高級玉露: premium gyokuro