Gyokuro

Gyokuro is a type of shaded green tea from Japan.wikipedia
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Green tea

greenJapanese teagreen tea extract
Gyokuro is a type of shaded green tea from Japan.
Higher-quality teas like gyokuro use more tea leaves and are steeped multiple times for short durations.

Sencha

shincha
It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun.
Among the types of Japanese green tea prepared by infusion, "sencha" is distinguished from such specific types as gyokuro and bancha.

Kabuse tea

Kabusecha
Gyokuro is shaded longer than kabuse tea (lit., "covered tea").
Kabuse tea leaves are used to produce one of the three most expensive Japanese green teas (the others are gyokuro and sencha).

Theanine

L-theanine-Theanine L -Theanine
This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase, which yields a sweet flavour.
It was discovered as a constituent of green tea in 1949; in 1950, it was isolated from gyokuro leaves.

Caffeine

caffeinatedHealth effects of caffeineNo-Doz
This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase, which yields a sweet flavour.
Teas like the pale Japanese green tea, gyokuro, for example, contain far more caffeine than much darker teas like lapsang souchong, which has very little.

Yamecha

More than 40% of gyokuro is produced in Yame, and in the national tea jury in August 2007, Yamecha held all the ranking positions from first to 26th as the best gyokuro.
Yamecha makes up about 3% of Japan's green tea production and about 45% of Japan's gyokuro production on an annual basis.

Camellia sinensis

teatea planttea plants
While most sencha is from the Yabukita cultivar of Camellia sinensis, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori.

Alkaloid

alkaloidspurine alkaloidalkaloid biosynthesis
This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase, which yields a sweet flavour.

Azuchi–Momoyama period

Azuchi-Momoyama periodMomoyama periodAzuchi–Momoyama
This type of cultivation is also used in producing tencha, but records indicate this process had already been developed in the Azuchi-Momoyama period.

Tenpō

Tenpō eraTempo periodTempō
The tea was first discovered by Yamamotoyama's sixth owner, Yamamoto Kahei, in 1835 (Tenpō year 6).

Meiji (era)

Meiji periodMeiji eraMeiji
The process was completed by another manufacturer at the start of the Meiji period.

Yame, Fukuoka

YameYame CityYame-shi
The greatest appellation of gyokuro in terms of both quality and quantity is Yamecha, which is produced in Yame in Fukuoka Prefecture.

Fukuoka Prefecture

FukuokaFukuoka-kenFukuoka, Japan
The greatest appellation of gyokuro in terms of both quality and quantity is Yamecha, which is produced in Yame in Fukuoka Prefecture.

Uji

Uji, KyotoUji, Kyoto Prefecturecity of Uji
The Uji district is the oldest gyokuro-producing region in Japan.

Tamaryokucha

Gyokuro should not be confused with "tamaryokucha", a tea produced in the Kyushu region.

Kyushu

KyūshūKyushu IslandKyushu, Japan
Gyokuro should not be confused with "tamaryokucha", a tea produced in the Kyushu region.

Nootropic

nootropicscognitive enhancersmart drugs

Senchadō

It involves the preparation and drinking of sencha green tea, especially the high grade gyokuro type.

Mecha (tea)

mechaMecha tea
Mecha is harvested in spring and made as rolled leaf teas that are graded somewhere between Gyokuro and Sencha in quality.

Matcha

powdered green teagreen teagreen tea powder
Matcha is made from shade-grown tea leaves that also are used to make gyokuro.

Konacha

Konacha is a type of green tea, composed of the dust, tea buds and small leaves that are left behind after processing Gyokuro or Sencha.

Kukicha

kariganeKarigane (tea)
When coming from gyokuro's production, it takes the name ' or ' .