Gyokuro for Umami-Lovers

Do you have a umami tooth? If so, the tea in this picture will be one of your favorites. Or, some may say "Is it really tasty?" judging from the light color. Truly, this is one of the finest qualities of Gyokuro, often translated as “jade dew”, made in Kyotanabe city in Kyoto.

High-quality Gyokuro generally produce pale tea color, but really rich and full-bodied. A lot of umami is condensed into even small amount of the tea.

However, it is also true this concentration divides the preferences. Some appreciate the richness while others don’t even among Japanese. If you tried before, but didn’t like it, just try another Gyokuro. The taste differs from tea farmers, production regions and tea varieties. One of my Japanese friends is a good example. She is not a fan of Gyokuro originally, but really enjoyed this tea. Isn’t that interesting?

In order to extract Umami enough, use lower-temperature hot water to infuse. The lower is better, so I often use water at room temperature. And, remember this. When you try, savor it as you would the finest brandy. Don’t gulp it down!