Gyokuro: Difference between revisions

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	[[File:~~Gyokuro~~.jpg\|thumbnail\|right\|Gyokuro]]		[[File:Shincha.jpg\|thumbnail\|right\|Shincha Gyokuro]]

	'''Gyokuro''' (玉露) is a type of shaded green tea and considered to be one of the highest grades of green tea in Japan. Gyokuro differs from [[Kabusecha]] (covered tea) in the length of time it's under the shade and percentage of covering. While Gyokuro is shaded for up to three weeks and is 70-90% is kabusecha only shaded for approximately one week at 50%. Gyokuro has a dark green color and when brewed it is slightly sweet, with a refreshing aroma. While most [[Sencha]] is made from [[Yabukita]] [[cultivar]], gyokuro is often made from a specialized variety such as Asahi, Okumidori, Saemidori or Yamakai.		'''Gyokuro''' (玉露) is a type of shaded green tea and considered to be one of the highest grades of green tea in Japan. Gyokuro differs from [[Kabusecha]] (covered tea) in the length of time it's under the shade and percentage of covering. While Gyokuro is shaded for up to three weeks and is 70-90% is kabusecha only shaded for approximately one week at 50%. Gyokuro has a dark green color and when brewed it is slightly sweet, with a refreshing aroma. While most [[Sencha]] is made from [[Yabukita]] [[cultivar]], gyokuro is often made from a specialized variety such as Asahi, Okumidori, Saemidori or Yamakai.