Jou Netto Gyokuro

Jou Netto Gyokuro｜上熱湯玉露

 Tasting notes: Grassy, seaweed, umami
 Origin: Uji, Kyoto, Japan
 Cultivar: Samidori
 Oxidation: ⦿○○○○

A true "Jewel Dew", Jou Netto Gyokuro is a premium Japanese tea, served at special occasions. It has a vibrant green colour, a savoury umami flavour and a thick broth-like texture.

Why we love it:

• It packs a powerful umami punch. To produce this umami flavour, the tea plants are shaded a few weeks before harvest, starving the plants of sunlight and triggering more production of chlorophyll and amino acids like theanine.
• It has a savoury seaweed flavour. This is accentuated by the technique of steaming the leaves after harvest to kill the oxidation enzyme, rather than pan-firing as they do in China, which gives a more nutty aroma.
• It is not astringent. Unlike many green teas, this one has a lower proportion of tannins due to the shade-growing technique.
• It is made from the highest grade of kabusecha leaves, distinguishing it from other Japanese greens like Sencha.
  
• It can take hotter temperatures. Most gyokuros do best in in 60-70℃ water, but this one is shaded to a lesser extent, meaning it can handle d 80-85℃ well. 

What is green tea?