Description
The finest sencha: the bushes are shaded for about three weeks before picking. It is brewed at 50–60 °C to draw out its umami slowly.
玉露
ぎょくろ
gyokuro
Gyokuro tea
- Spring
Did you know?
Shading slows the conversion of theanine (umami) into catechins (astringency), making the tea sweet and dense.
Famous produce
- Yame (Fukuoka), top producer
- Uji (Kyoto)
In the kitchen
- ocha
- chagara no ohitashi
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
241 kcal
- Protein 76%
- Fat 24%
- Carbohydrate 0%
| Energy | 241 kcal |
|---|---|
| Water | 3.1 g |
| Protein | 29.1 g |
| Fat | 4.1 g |
| Carbohydrate | 43.9 g |
| Dietary fibre | 43.9 g |
| Salt equivalent | 0 g |
| Sodium | 11 mg |
|---|---|
| Potassium | 2,800 mg |
| Calcium | 390 mg |
| Magnesium | 210 mg |
| Iron | 10 mg |
| Zinc | 4.3 mg |
| Iodine | — µg |
| Vitamin A (RAE) | 1,800 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 16 mg |
| Vitamin K | 4,000 µg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 1.16 mg |
| Vitamin B12 | 0 µg |
| Folate | 1,000 µg |
| Vitamin C | 110 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 16033 · Tr = trace · — = no data
