Shuppin Gyokuro

Was treated to some Shuppin Gyokuro at Chado - The Way of Tea on Thursday.

Gyokuro (pronounced gee-o-koo-row)- meaning Pearl Dew - is a Japanese green tea which is shaded from direct sun for the last 2-3 weeks before harvesting.  This shading alters the chemical structure of the leaves, reducing  polyphenol content, making it sweeter and milder than regular Japanese sencha tea.  The shading also increases chlorophyll, making the leaves darker.  Gyokuro makes up only 1% of  Japan's total tea production and is one of world's costliest teas.

I was served the Shuppin Gyokuro in a houhin, which is a handle-less teapot used predominantly for gyokuro and sometimes high quality sencha teas.

Shuppin is Japanese for 'exhibition' and refers to the the pinnacle of gyokuro which is examined by the highest tea evaluating authority in Japan.  The emerald-coloured leaves were a delight to behold...

...and an even greater delight to taste.  This tea is an amazing harmony of grassiness and creaminess.  The mouth feel is incredibly smooth and the lingering aftertaste is herbacious and sweet.  Low water temperature (often around 60 degrees Celcius) is used to delicately draw out the flavours and aromas of this tea.


Thanks again, Varuni for a wonderful tea experience!