Steamed Green tea: Uji Gyokuro
Currently, Uji, and the Prefectures of Shizuoka and Fukuoka are the key production areas in Japan. Uji and Yame in Fukuoka compete in various ways to be the best region. Productions also take place in the provinces of Zhejiang and Sichuan in China for both the domestic Japanese market and the export markets.
We shall look at a best gyokuro from Uji in this article and discuss how it can be best enjoyed, from the perspectives of taste and health. Before we do that, there are a few concepts we need to re-align so we can understand this particular green tea better.
gyokuro: one of the steamed green teas
Secondly, there are other tea production methods practiced in Japan other than steaming. Roasting and making of semi-fermented teas (not as oolong) are some of them, we shall look at them in other articles.
Thirdly, there are other steamed green tea varieties, such as tencha for grinding into matcha in Japan, and Emei Maofeng, a traditional whole-leaf tea from Sichuan, China.
All in all, gyokuro is a fine green tea variety that is produced by a special process involving steaming, and there are different levels of quality and slight variations dependent on origins and production styles.
It is popular to say that Gyokuro is a unique tea variety outside of sencha. However, we have another opinion. Please click on this <Buying tips> to read more.
Acknowledgement: Tea sample courtesy of Ms Yoshie Matsumiya of La mélangée, Kyoto.
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