Gyokuro is a high-quality Japanese green tea that is grown in the shade for several weeks before it is harvested.
The tea bushes used to produce Gyokuro are typically covered with a special net or cloth about 20 days before the harvest to block out sunlight and encourage the development of chlorophyll, resulting in a tea that is rich in umami flavor, sweet, and smooth.This also slows down the growth of the tea leaves, making them more tender and flavorful.
The tea is then hand-picked, steamed, hand-rolled and dried to produce the final product.
It is typically brewed at a lower temperature than other green teas (60° or 70°C), and steeped for a shorter amount of time (30 seconds), to bring out its unique flavor and aroma.
It is considered a luxury tea in Japan and is often served in traditional tea ceremonies and served on special occasions or given as gifts.
It is also more pricey than other types of green tea due to the extra care and attention that goes into its cultivation and processing.
Matcha, like champagne, is crafted from specific cultivars, each contributing unique flavors. Sorate offers four cultivars: Yabukita (balanced, vibrant green), Samidori (deep green, mild), Asahi (rare, rich, creamy), and Okumidori (umami, bright green).
Single Cultivar matcha showcases one cultivar's traits, preferred by enthusiasts. Blended Cultivar matcha combines multiple cultivars for a balanced flavor, appealing to a broader audience. At Sorate, our diverse matchas highlight these unique flavors and qualities for a distinctive matcha experience.
