{"id":21352,"date":"2022-09-05T03:30:04","date_gmt":"2022-09-05T03:30:04","guid":{"rendered":"https:\/\/teplotea.com\/gyokuro-kabuse-sencha-difference\/"},"modified":"2024-09-10T14:41:29","modified_gmt":"2024-09-10T14:41:29","slug":"gyokuro-kabuse-sencha-difference","status":"publish","type":"post","link":"https:\/\/teplotea.com\/en\/gyokuro-kabuse-sencha-difference\/","title":{"rendered":"What are the differences between Gyokuro, Kabusecha, and Sencha? A Clear Guide to Their Differences and How to Enjoy Them Deliciously"},"content":{"rendered":"

In this article, we will clearly explain the differences between Gyokuro, Kabusecha, and Sencha, as well as how to brew each of them deliciously.<\/p>

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First, let’s look at the differences between them.<\/p>

As shown in the photo above, tea leaves grow vigorously when exposed to ample sunlight. The tea is made from these well-grown leaves, but the duration of the “covering process” before harvesting differs for sencha, kabusecha, and gyokuro.<\/p>

The covering process involves placing a cloth called “kanreisha” over the tea leaves before harvesting to block sunlight. Among the components that make up the flavor of tea\u2014umami, sweetness, astringency, and bitterness\u2014umami and sweetness are produced by an amino acid called theanine, while astringency and bitterness come from catechins and caffeine. In fact, when tea leaves are exposed to sunlight, theanine changes into catechins, which increase astringency and bitterness.<\/p>

Therefore, by blocking sunlight during the pre-harvest covering process, the amount of catechins (which cause astringency and bitterness) is reduced, resulting in tea leaves with higher levels of theanine (which contributes to sweetness and umami).<\/p>

The covering process duration is about 20 to 30 days for gyokuro, 3 to 10 days for kabusecha, and sencha is not covered at all. Consequently, gyokuro has a stronger umami and sweetness, sencha has a sharp astringency and bitterness, and kabusecha produces a tea with a flavor profile that is somewhere between gyokuro and sencha.<\/p>

The above explains the differences and characteristics in the production processes of gyokuro, kabusecha, and sencha.<\/p>

Next, let’s introduce the best methods for brewing each type of tea using a teapot. The brewing conditions listed below are guidelines for the first infusion.<\/p>

How to Brew Gyokuro:<\/strong><\/p>