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is a type of shaded green tea from Japan. It differs from the standard ''sencha'' (a classic unshaded green tea) in being grown under the shade rather than the full sun. Gyokuro also differs from another shaded tea called kabusecha (lit., "covered tea"), in the length of time it undergoes the final growth under the shade (gyokuro is shaded for approximately three weeks, while kabusecha is shaded for approximately one week〔(Illustrated explanation of the process for producing gyokuro tea )〕). The name "gyokuro" translates as "jewel dew" (or "jade dew", referring to the pale green colour of the infusion). While most sencha is from the cultivar of ''Camellia sinensis'', gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori. == Preparation == Merchants selling Japanese green tea typically recommend a unique method for brewing gyokuro which differs from typical tea brewing: * use twice the weight in dry tea leaves for a given quantity of water (e.g. 6 to 10 grams for 180 ml, or 2 to 3 heaping teaspoons for 2 small cups); * use a lower brewing temperature (in the range of 50°C–60°C (122°F–140°F) instead of 65°C–75°C (149°F–167°F) for sencha; for high-end Gyokuro such as National tea jury rank, a temperature of 40°C (104°F) is recommended.); * a longer steeping duration, at least for the first infusion (90 seconds instead of 1 minute for sencha). Since gyokuro is typically steeped at such a low temperature, sources may recommend preheating both the pot and cup to maintain the warmth of the tea as one drinks it. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「gyokuro」の詳細全文を読む スポンサード リンク
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