Gyokuro

It was really not for matcha.

It was for Sencha and for Gyokuro at the time.

And it got repurposed to make matcha because of its biological benefits of cultivation.

But there are more people trying to lean into this idea of Okumidori being the actual default cultivar for matcha.

And I would say if you're drinking certain greens, especially the Japanese greens, which are more sensitive because they're steamed green killed, I would give 90 seconds.

There are 60 seconds on Gyokuro, Sencha, Matcha, these things.

Just do it lighter.

because you're lowering the chance of the bitterness, which makes it so disgusting to drink tea.

Matcha.

Gyokuro.

Genmaicha.

And one that appears almost everywhere.

Sensha is typically grown with greater exposure to sunlight, although there are shaded variations of sensha as well.

So although both are green, and both come from Japan, they offer very different experiences.

How is Sencha different from Gyokuro? Gyokuro is another shade-grown Japanese green tea.

Before harvesting, the tea plants are shaded for an extended period.

you have the possibility to try different kinds of matchas.

You have also, for instance, I've tried now a matcha Gyokuro that is coming from Kaori.

She has been importing tea and spices from Japan since a long time.

She was one of the first ones getting into specialty tea and also convincing restaurants to adopt a better quality of tea.

And now, as well in Japanese fairs, you have people serving matcha latte.

That was not the case two years ago, for instance.

You had only... like teas like Gyokuro, Sencha and so on and so forth, but possibly to drink and normal matcha with the ceremony and that's it.

So you had not the possibility to really have lattes.

Sometimes, 30 additional seconds can change a green tea considerably.

What about Gyokuro? Gyokuro is a useful reminder that broad tea categories only take us so far.

Gyokuro is a shaded Japanese green tea known for its intense umami and distinctive character.

It is often prepared using cooler water than many other green teas.

Depending on the brewing style, the first infusion may also be relatively short.