What is the mandatory low temperature range for brewing Gyokuro?
Answer
Between 122°F and 140°F (50°C–60°C)
Because Gyokuro possesses an extremely high concentration of delicate L-theanine due to extended shading, its preparation requires precise thermal control to optimize flavor extraction. Unlike standard Sencha, which is often brewed around 175°F (80°C), Gyokuro demands significantly lower temperatures, ideally maintained between 122°F and 140°F (50°C–60°C). Using excessively hot water can shock the leaf structure, leading to the unwanted release of residual bitter compounds, thereby masking the sought-after delicate umami and sweetness that these specialized leaves should provide.
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How Matcha Gets its Flavour | The Science of Shading - YouTube
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