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Gyokuro: The Shaded Tea with a Savory Twist
The history of Gyokuro can be traced back to the 17th century, when it was first developed in the Uji region of Japan. It was originally grown and processed in much the same way as other Japanese green teas, but over time, tea farmers in Uji began experimenting with new methods in order to produce a tea that was even more refined and flavorful. One of the key innovations in the production of Gyokuro was the use of shading. Traditional Gyokuro is grown under a shade cloth made from straw or other materials for several weeks before harvest. This shading helps to reduce the amount of sunlight that reaches the tea leaves, which in turn slows down the process of photosynthesis and alters the chemical composition of the leaves.
The result of this shading is a tea that is high in amino acids, particularly L-theanine, which gives Gyokuro its characteristic sweet and savory taste. The shading also reduces the bitterness and astringency that can be present in other green teas. The process of shading with straw is a labor-intensive one. The straw is carefully laid out over the tea bushes, and it must be adjusted regularly to ensure that the leaves receive just the right amount of sunlight. After several weeks of shading, the tea leaves are carefully harvested and processed, using techniques that have been handed down from generation to generation.
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Despite its long history and traditional methods of production, Gyokuro remains a popular and highly sought-after tea around the world. Its delicate flavor and unique processing methods make it a favorite of tea connoisseurs and enthusiasts alike.