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Why Gyokuro Is The Emperor of Green Tea

Gyokuro means “drops of jade”. Mikoto is an ancient Japanese term for an emperor. This green tea is one of the most refined shade tea varieties. We only use spring leaves that are the softest. Kyushu’s island of Kagoshima is the source of Gyokuro Mikoto tea in Japan. An emerald green needle and tangy, sweet taste make it a favorite among connoisseurs.

The emperor of green tea, Gyokuro green tea has a rich flavor, exceptional quality, and numerous health benefits. Here are some reasons why Gyokuro tea is so special.

What Is Gyokuro Tea?

The Japanese tea called Gyokuro, which means “jade dew,” is a premium shaded green tea. Green tea is usually grown in the sun, but Gyokuro is shade-grown for three weeks. It has a sweet, umami taste with a vibrant green color, which enhances its flavor profile and nutritional content.

Gyokuro Tea History

The cultivation of Gyokuro dates back to the 1830s in Japan. Yamamotoyama tea discovered shade improved the quality and flavor of tea before harvesting. Gyokuro is a Japanese tea that’s been refined and perfected over generations.

Gyokuro Tea Types In India

India has also become a popular market for Gyokuro, traditionally a Japanese tea. High-quality Gyokuro is now being grown by Indian tea producers using similar cultivation methods. Gyokuro is now available in several types in India thanks to these efforts. It allows tea lovers outside of Japan to enjoy this exquisite tea.

Why Is Gyokuro Tea So Expensive?

Gyokuro tea is considered one of the most expensive green teas due to its labor-intensive cultivation process. The shading technique requires additional effort and resources, including specialized canopies to cover tea plants. The leaves are carefully hand-picked, and only the finest leaves are selected. This meticulous process results in a limited supply of high-grade tea, driving up its cost.

Is Gyokuro Better Than Matcha?

There are similarities and differences between Gyokuro and Matcha green tea, but they’re both good. The Gyokuro form of green tea originates from whole leaves, while the Matcha form is blended with water. Some unique characteristics distinguish them both.

  • Flavor: Gyokuro is sweet, umami-rich, and has a smooth finish, while Matcha is grassy, intense, and earthy.
  • Caffeine Content: Matcha generally contains more caffeine than Gyokuro.
  • Antioxidants: Matcha and green tea are both rich in antioxidants, but Matcha may have a higher concentration because it is consumed as a whole leaf.

Your personal preference ultimately determines the superiority of Gyokuro over Matcha.

What Is the Benefit of Gyokuro?

Gyokuro tea has health benefits.

  • Rich in Antioxidants: Gyokuro contains catechins, particularly epigallocatechin gallate (EGCG), which reduces chronic diseases and free radicals.
  • Promotes Relaxation: Gyokuro has high levels of L-theanine that promote relaxation, mental clarity, and a calming effect without making you drowsy.
  • Boosts Metabolism: Gyokuro consumption can boost metabolism and aid weight management.
  • Improves Heart Health: The antioxidants in Gyokuro help lower bad cholesterol levels.

How To Make Gyokuro Tea

It is important to pay close attention to details when making Gyokuro:

  1. Measure the Tea: Use about 1.5 teaspoons (or 5 grams) of Gyokuro leaves for every 60 ml (2 ounces) of water.
  2. Heat the Water: Heat water to 50-60°C (122-140°F). Avoid boiling water as it scorches delicate leaves.
  3. Steep the Tea: Pour the hot water over the tea leaves and steep for 2-3 minutes.
  4. Enjoy: Make a cup of Gyokuro tea and enjoy its sweet, rich flavor. Increasing the steeping time as you steep the leaves is a good idea.

Green tea emperor Gyokuro deserves his reputation. Its unique cultivation process, great taste, and health benefits make it a favorite for tea lovers. Gyokuro offers a luxurious tea experience that’s both delicious and good for you, whether you compare it to Matcha or learn about its history. Gyokuro tea is a royal experience that is worthy of its prestigious title.

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