Chivas Brothers Porcelain Bottle

Two major gyokuro

I have previously presented little gyokuro 玉露. The gyokuro is expensive, and gyokuro that are really worth is not that easy to find. The gyokuro "good markets" have little more to offer than good kabuse -cha, and the highest quality products are sold in 100 gram in many shops. The method of preparation of gyokuro actually a tea that was hard to enjoy everyday, so I prefer to buy very good in small amounts in order eat them quickly before these nectars are not altered.

So several weeks that I have a strong desire to gyokuro , this liqueur deep and powerful, this espresso Japanese tea. How to decide between a from Uji 宇 治 (Kyoto) and one Yame 八 女 (Fukuoka) ? Although this type of tea is produced here and there, including Okabe 冈 部 (Shizuoka), with Uji and Yame was roughly the two halves of the national production. Uji region has for her reputation, tradition, a long history. In Japan, if one recalls the gyokuro , Uji comes obvious. Indeed, the gyokuro of Yame finally rest unknown to the general public, but the sections gyokuro competitions give the first place most often in products Yame 10aine last year.

course, it is impossible to say that the best product to gyokuro Yamae only, it seems to me still the same price as those of Yame are often superior. Well, for the Japanese tea in general, a mention of "Uji" on the bag is an added value, especially in the eyes of Japanese who like "marks". From my limited experience with these teas, from what I hear here and there, before even talking about the taste of those Yame have the advantage (an advantage to a decisive weight in a competition) to have a far more careful than Uji. Beautiful shiny leaves and smooth, uniform.

Let's go to my difficult choice: I am both (same price range).

left, Uji, the leaves are less uniform, a nice green Gyokuro , but shallower than the leaves of Yame right. This last fact shows a great consistency, very thinly rolled sheets, shiny and smooth (we can speak of perfection before the criterion of beauty théïque). In contrast, Uji shows leaves that seem a little rough, which lacks luster (this, however, and a criterion that must not go too much into consideration for a gyokuro ). In reality, nothing wrong, everyone has their characteristics typical of their region.

The

both emerge clearly the sweet scent of tea culture from shaded perfume called "Ooi-ka" 覆 香.

before infusing them, take the time to know them a little better, with this issue of exciting cultivars.

The first one, Uji, is a Goko. Goko is a cultivar developed for growing shaded ( gyokuro , kabuse -cha, Matcha ). So a variety of sweet tea is naturally rich in theanine. Yame is that of Yamaki, a cultivar sencha which is nevertheless widely used for gyokuro . Mutation of the famous Yabukita, Yamaki is a cultivar of the many qualities: sweetness, fragrance pronounce, dark green liquor, very thin sheets (we understand where this cultivar is to assess the Gyokuro to Yamae the gyokuro I have several months ago was also a Yamaki).

start by Uji. 5 grams of leaves, 30 ml of water at 50 ° C.

A very pretty light green and clear. The scent that emerges, sweet, and reminiscent of ripe fruit, the fig, is characteristic of the cultivar Goko. We find these notes in the flavor of this liquor, strong and sweet. However, an initial infusion of 2 min left a very fine taste of the powerful gyokuro . It's not disgusting, and suggests that 2min30 might do the trick. A delight.

infusions which we may enjoy the emerald green liqueur deeper, but still relatively clear. If it tastes naturally loses a little strength, no astringency does not appear, and we continued to enjoy tea 100% smoothly.

Come see Yame. Same infusion conditions.

Here, fragrance, combines with the gentle fragrance reminiscent of large yellow flowers. Contrary to what might suggest the pale liquor, it is also much stronger, and the flavor is consistent with the fragrance, which leaves very soft after the first infusion subtle astringency. This has nothing to displease the contrary, it gives depth to the flavor. Also, the presence of tannins, making himself more insistent infusions following avoids a too rapid loss of strength of flavor, and also a greater variety of tastes.

We can see here the difference with that of Uji, which, with its crop cultivar is covered in thick roundness, while the Yame with its cultivar sencha luxury can not help We offer deep contrasts of flavor, sweetness / astringency.

This Gyokuro Uji as a young woman is cute and cozy, while that of Yame would rather splendid sculptural beauty, sharp and elusive.