50 Years of Craftsmanship: The Secret to Japan’s Finest Gyokuro Tea
I recently had the privilege of interviewing a master tea artisan in Kyotanabe, Kyoto—a legendary region for Uji tea. He has been hand-rolling Gyokuro (high-grade shaded green tea) for over 50 years, starting at the age of 15.
According to him, the absolute key to crafting supreme Gyokuro is "cutting the Aku" (removing unpleasant harshness). In tea terminology, Aku refers to the lingering bitterness and astringency left on the palate.
Unlike standard Sencha, premium Gyokuro is prized for its absence of harsh bitterness. Eliminating Aku requires decades of experience. It begins by evaluating the raw leaves at a single glance. The entire process—from steaming the fresh leaves to hand-rolling them into the final product—takes about 5 to 6 hours.
Throughout these intense hours, the master constantly "dialogues" with the tea leaves, making precise adjustments on the spot. Through this ongoing conversation, he determines exactly how to roll each specific batch to draw out its ultimate potential while completely removing the Aku.
The secret behind Japan's finest Gyokuro lies in maximizing rich umami while skillfully eliminating undesirable flavors. This exquisite technique, honed over half a century, is true craftsmanship at its finest.
I recently had the privilege of interviewing a master tea artisan in Kyotanabe, Kyoto—a legendary region for Uji tea. He has been hand-rolling Gyokuro (high-grade shaded green tea) for over 50 years, starting at the age of 15.
According to him, the absolute key to crafting supreme Gyokuro is "cutting the Aku" (removing unpleasant harshness). In tea terminology, Aku refers to the lingering bitterness and astringency left on the palate.
Unlike standard Sencha, premium Gyokuro is prized for its absence of harsh bitterness. Eliminating Aku requires decades of experience. It begins by evaluating the raw leaves at a single glance. The entire process—from steaming the fresh leaves to hand-rolling them into the final product—takes about 5 to 6 hours.
Throughout these intense hours, the master constantly "dialogues" with the tea leaves, making precise adjustments on the spot. Through this ongoing conversation, he determines exactly how to roll each specific batch to draw out its ultimate potential while completely removing the Aku.
The secret behind Japan's finest Gyokuro lies in maximizing rich umami while skillfully eliminating undesirable flavors. This exquisite technique, honed over half a century, is true craftsmanship at its finest.