Green gekuro tea

Japanese green gekuro tea has enjoyed well-deserved popularity and authority among fans of the tea drink for several centuries. Green gekuro tea was first discussed in the middle of the 19th century, when a large Japanese industrialist and tea producer Yamamoto Kahei presented a new variety of drink at an international exhibition. Translated from Japanese, the name gekuro or 玉露 green tea sounds like "pearl dew. "

The name of the green tea gekuro reflects the elitism of this type of tea drink. In Japan, tea is considered a sacred and especially revered drink. Therefore, there are hundreds of varieties of tea in the land of the Rising Sun. Some varieties of Japanese tea drink, including green gekuro tea, have a unique, even incomparable taste and delicious aroma, which from the first time can conquer even the most biased foodie and connoisseur.

Green gekuro tea is grown only in Japan. The main tea plantations of the gekuro variety are located in Fukuoka Prefecture, Kyoto and Shizuoka. The uniqueness of green gekuro tea lies in the age of tea bushes, which were planted by Japanese Buddhist monks back in the 9th century. Every year in spring comes the time to collect tea sheets at the foot of Heizan Mountain. The technology of growing green gekuro tea is distinguished by the fact that for almost three weeks in a row, tea bushes are hidden from the sun.

Thus, in the already swollen kidneys of tea plants, more thein accumulates, a substance that determines the depth of taste and aroma of the finished tea drink. Dark green tea leaves of gekuro are harvested by hand or using special tools that carefully cut the most delicate tops of the tea tree. The harvested green hekura tea is immediately sent to the factory, where the leaves are treated with steam for half an hour.

This so-called preservation process helps to preserve the distinctive taste and aroma qualities of green gekuro tea. After steaming, the green gekuro tea is dried and then twisted in a special way. When ready, Japanese green gekuro tea looks like thin tea needles. Tea grade gekuro is brewed with relatively cold water, temperature of which does not exceed 50S. However, it is worth noting that gekuro green tea is brewed longer than regular green tea.

Real connoisseurs of a tea drink know that before brewing gekuro tea, you need to rinse a kettle or bowl with boiling water, so green tea will reveal its true taste and multifaceted aroma. In Japan, gekuro green tea is considered a festive drink, served only on special occasions. It is believed that gekuro perfectly cleans the body of harmful compounds, as well as increases life expectancy, strengthens immunity and improves well-being. The fresh taste and invigorating aroma of green gekuro tea will give vigor and strength in the heat, as well as warm in the cold season.