Английская Википедия:Gyokuro

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Шаблон:Short description Шаблон:Italic title Шаблон:Infobox Tea Шаблон:Nihongo is a type of shaded green tea from Japan. It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun.[1] The name "gyokuro" translates as "jewel dew" (or "jade dew").[2] While most sencha is from the Шаблон:Nihongo cultivar of Camellia sinensis, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori.

Cultivation

Файл:Steeped-gyokuro.jpg
Gyokuro steeped at 60 °C for 90 seconds

Though it is categorized as a type of sencha according to production methods, gyokuro cultivation differs from other sencha teas. Gyokuro tea leaves are shielded from the sun for at least 20 days[1] before being harvested. This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase, which yields a sweet flavour.[3] The tea also gains a distinct aroma from the covering process.

Market

Gyokuro is one of the most expensive types of sencha available in Japan.[1] The name was originally the product name of the tea made by Yamamotoyama. The tea was first discovered by Yamamotoyama's sixth owner, Yamamoto Kahei, in 1835 (Tenpō year 6).[4] The process was completed by another manufacturer at the start of the Meiji period.Шаблон:Citation needed

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.[5]

See also

References

Шаблон:Reflist

Шаблон:Japanese food and drink Шаблон:Teas