Gyokuro vs Kabusecha vs Sencha – What are the differences?
What is Gyokuro?
Gyokuro translates as jewel/jade dew and is named due to the yellowish-green color it shows when brewed. In 1835, Tea merchant Kahei Yamamoto VI was staying with a family who used to cover their tea plants to avoid frosting of leaves. He took those leaves and brewed tea. He discovered this new type of tea accidentally because he actually liked the result of brewed tea. He then started selling this kind of tea under the name of Bead of Dew and later it was called Gyokuro.
What is Kabusecha?
Kabusencha literally translates to place on top or cover. These tea plants are covered for 2-25 days with penetrable material while young leaves are growing. It is usually processed in green tea after picking but can also be used for producing oolong and black tea. Kabusencha is shaded for a shorter time compared to Gyokuro leaves and is also sometimes known as shade-grown Sencha.
What is Sencha?
Sencha means roasting/simmering tea, and it was named after the processing method used by Baisao, who used to sell tea around Kyoto in the 18th century. Many tea sellers pan-fried their tea, but Baisao used to place the whole tea in boiling water and let it simmer. Sencha leaves are used as whole loose leaves for tea.
Sencha is the overall category name for steamed processed tea, and therefore, Kabusecha and Gyokuro are also called Sencha as they are steam-processed.
Gyokuro tea plants are kept in the shade for at least three weeks or more before harvesting. They are covered with straw mats which only allow a few sun rays to pass. It increases nutrient levels and color. Leaves become a dark almost mossy green and rich in taste and flavor.
Kabusecha almost has the same process but for a shorter time and different material shade compared to the Gyokuro plant. The tea leaves are covered with porous material before picking for over two weeks.
Sencha is grown in full sunlight, which reduces the green color pigment in the leaves and makes the leaves a dark greenish color.
All green tea varieties go through almost the same processing style. Right after picking, the tea leaves are steamed in hot water which reduces the oxidation level and rolls. It is later dried and kneaded into small pieces. The final product you see is the loose leaves, which are wholly used when brewing tea. Some manufacturers use other slightly different techniques to preserve the maximum nutrient even later when packaging.
Taste and color
Covering the tea leaves results in a high level of L-Theanine production, which changes into catechins if exposed to the sun. It is the main ingredient that gives the tea its umami flavor. Covered tea has a rich umami flavor and after-taste bitterness. Gyokuro tea has a multilayered sweet and umami flavor. When brewed, it has a pale yellow color and rich texture.
Kabusecha tea has a mild, refreshing and more umami taste compared to Sencha. It looks greenish-yellow liquid when brewed and has visual consistency.
In the final brewed tea, Secha has a light yellowish color, grassy aroma, and a strong taste, which leaves a pungent after-taste. It is refreshing and beneficial to health, just like the above types of tea.
Gyokuro tea is enriched with powerful antioxidants that boost your immune system. Lots of people add this tea to their daily diet because it improves your energy level and has many health benefits. This tea is best for fighting radicals and lessens the chance of cancer. Moreover, it has all the nutrients that help combat many health-related issues.
Kabusecha, due to being grown in the shade for a long time, has a high amount of L-theanine and amino acids, which helps in mental focus and other health issues.
Sencha is beneficial because of the high number of antioxidants in its leaves. Leaves are not kept under the shade and are exposed to direct sunlight, which increases the production of antioxidants. These antioxidants are crucial and beneficial to your health.
Brewing green tea is like a ritual, and you have to follow it if you want to get the best taste and aroma. For brewing gyokuro tea, you have to buy a particular kind of teaware which consists of Hohin, Yuzamashi, and Gyokuro teacups. These are designed just for brewing gyokuro tea. For brewing, you take a small number of tea leaves and 40 degrees water. Then let it steep for 2 minutes max. Pour into small cups and enjoy taking small sips and savoring each sip. Gyokuro tea is all about enjoying the taste and aroma.
In the case of Sencha, you have to get them specially made tea set, which keeps the water at a set temperature when brewing the tea. When brewing Sencha, you have to keep the water at 70 degrees and let the tea leaves steep for a few minutes, and then pour it into tiny cups.
Kabusecha has almost the same method of brewing tea as the Sencha. You take three grams of kabusecha and pour 70 degrees water into the pot. Let it sit and steep for 1-2 minutes. Then pour into small cups. You will notice the color which is stronger than sencha and has a less bitter taste.
Here are examples of tea we carried mentioned in this blog post:
- ShizoukaTea – Premium Gyokuro Okabe Single Estate Origin
- KagoshimaTea – Organic Gyoluro Premium – Single Estate Kagoshima
- ShizoukaTea – Kabusecha – Shade Grown Green Tea Leaves
- KagoshimaTea – Kabusecha