How is Gyokuro consumed compared to Matcha?
Answer
Brewed as an infusion; steeped leaves are discarded
Gyokuro, although shade-grown and highly esteemed, is processed similarly to Sencha after harvest: the leaves are steamed, withered, rolled, and dried while maintaining their original leaf shape. When prepared, Gyokuro is consumed as an infusion, meaning hot water is used to extract the flavors, and the physical leaf material left behind after steeping is discarded. This contrasts sharply with Matcha, where the entire ground leaf is suspended and consumed. The extraction method inherently limits the concentration of compounds in Gyokuro compared to the full ingestion of leaf mass required for Matcha.
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How Matcha Gets its Flavour | The Science of Shading - YouTube
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