2011/05/23

The Processing of Gyokuro - Jade Dew -

 This is how Gyokuro is made. After picking tea leaves......

                 1) ”Jonetsu” : Steaming
                     ( to deactivate oxidizing enzyme and preserve the green color)
Jonetsu (Steaming)


2) “Soju”    :  First rolling while drying

3) “Junen”  :  Second rolling in order to equalize water content
  
Junen (Rolling)


4) “Chuju” : Third rolling while drying ( to reduce more moisture content )


5) “Seiju”  : Forth rolling into needles shape

Seiju (rolling into needles shape)

6) “Kanso” : Final drying

In many cases, all these processes are carried out by the farmer. Then, teas are transported to retailers, and blended in line with the taste of each shops. Some are shipped directly from tea farmers.
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Nowadays, machines are used to make Gyokuro. Hand-made tea is really rare and valuable. On that day I visited the tea firm, I was lucky to see skilled tea farmer making tea by hands. It takes four or five hours to make the tea. It looks hard , doesn't it? It really really does.

Hand-made
Gyokuro is often translated as "Jade Dew". Sip it slowly and savor it on your tongue....yes, like you would enjoy a fine brandy.


             Gyokuro


* Preparation for Gyokuro (for 3 teacups)*
      Quantity of tea leaves:       about 10g (2 heaping tablespoons)
      Quantity of hot water:         about 80ml
      Temperature of hot water: about 60 degree
      Steeping time:                    about for 90 seconds.

This is an example. Find your favorite taste!