The process of Moya Gyokuro cultivation resembles the one of matcha production. However, in case of Gyokuro, the leaves are not being grounded into fine powder –instead, they are gently coiled into delicate tubes, similar to needles. Due to a long-lasting process of shading, the leaves adopt a deep green colour, resulting in an equally intensely green brew of a multidimensional, amazingly deep flavour. Moya Gyokuro takes its origin in organic tea fields located in the Kagoshima region, on Kyushu – a southern Japanese island.
When preparing Gyokuro, one ought to pay attention to a low brewing temperature.
Gyokuro – ‘the dewdrop
Gyokuro – ‘the dewdrop’玉露 – is one of the most precious green leaf teas, which ows its popularity to its subtle, sweet taste and its unique – even for a leaf green tea – nutritional properties. Gyokuro is extracted in a highly complicated process of tea plants cultivation. Three weeks before the harvest, the tea bushes are being shaded with bamboo mats, destined specifically for traditional method of oishitaen (覆下園: shadowed tea growing), which makes the leaves produce increased amounts of chlorophyll, caffeine, and amino acids. The antioxidants contained within Gyokuro vitalise the immune system, boost metabolism, and prevent the emergence of a myriad of diseases. Gyokuro’s caffeine level, although slightly lower than the one of matcha powder, is still relatively high, which allows to use it as an alternative for coffee.
GYOKURO PREPARATION
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VOLUME: 2-3 g na 150 ml |
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TEMPERATURE: 60-70°C |
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INFUSION TIME: 1-3 min |
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MULTIPLE INFUSIONS: Yes, 4-5 times |
