100 grams is priced at 70,000 yen！The “top-grade tea Gyokuro” offers a richly fragrant and mellow sip with every taste.
▲100 grams of Gyokuro tea is priced between 50,000 and 70,000 yen.
Reported and photographed by Jiang Yanting / Kyushu
There are countless types of Japanese tea, but when it comes to the representative of“Gyokuro”, it is absolutely the one！Don’t underestimate its price—just 100 grams can cost between 50,000 and 70,000 yen. Japanese tea consultant Ho Ying-wen says that since Gyokuro is made only from the first hand-picked tender buds, every sip delivers a fresh, mellow flavor without bitterness, and it could rightly be called the highest grade of Japanese tea！
Japanese tea values umami (savory taste), which is an amino acid-oriented tea. Ho Ying-wen says that when brewing Gyokuro, it is recommended to use low-temperature hot water to allow the amino acids that contribute to umami to dissolve. The temperature should be around 50–60 degrees Celsius, with a steeping time of 2 minutes. Use 20 milliliters of hot water per serving, and about 1 teaspoon (around 3 grams) of tea leaves per serving. Use the “even pouring method” to pour the tea back and forth into the cups, which ensures that each cup has a consistent flavor and tea quantity. She also specifically reminds not to waste even the last drop, as it is considered the essence of the tea ceremony.
▲Pour the tea into the cups using the “even pouring method,” continuing until the last drop is poured out.
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Gyokuro is shaded from sunlight on the tea trees for about 20 days before harvest. This process prevents amino acids from converting into catechins (which cause bitterness), and because Gyokuro uses only the first hand-picked tender leaves (first flush), only the leaf flesh is picked, excluding stems and veins. As a result, it has a sweet, refreshing aftertaste with no bitterness at all, making it a uniquely flavored top-grade Japanese tea！
▲Elegant tea ware filled with mellow Gyokuro, paired with the sweet treat “Wasanbon,” makes tea drinking a delightful experience.
▲Sencha emphasizes richness and mellow flavor.
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Ho Ying-wen adds that although Taiwanese people are more familiar with Japanese teas like Gyokuro and Sencha, in reality, the most commonly consumed teas in Japan are Bancha and Sencha, with Bancha being more popular than Sencha.. Below, Japanese tea instructor Yumi Imamura explains the differences in brewing methods for each.
Sencha
It has a sweet taste with a slight astringency and is the most commonly consumed tea in Japan. First, pour boiled water into the cup to cool it down (use 120 milliliters of hot water per serving), then place the tea leaves in the teapot (1 teaspoon or about 3 grams per serving). Next, pour the water cooled to 70–80 degrees Celsius into the teapot, wait for 1 to 2 minutes, and then pour the tea out in small amounts in the order A–B–C, followed by pouring in the reverse order C–B–A to finish.
▲Yumi Imamura personally demonstrates the tea brewing method.
Brewing Sencha brings out a flavor that is completely different from other teas.
Bancha
Because it undergoes high-temperature pan-firing and roasting, it has a brownish color and a very strong aroma. The brewing method is only slightly different from Sencha—you need a bit more tea leaves, 15 grams for 5 people, and 150 milliliters of hot water per serving. The biggest difference from Sencha is that the water needs to be boiled to 90–95 degrees Celsius, and you only wait for 30 seconds. It is also poured out using the even pouring method.
Currently, roasted green tea is becoming more popular among Japanese tea instructors.
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