Having grown up in France, where the culture of fine wine, lifestyle, art, and all things quality, is ingrained in my DNA, taking on the role of manager at Jolene’s Tea House has been a fantastic transition into Canadian Culture. While I knew I had much to learn about the world of tea, its foundational similarities to wine intrigued me.
Our green tea selection primarily showcases teas picked and harvested in Japan. The Japanese are renowned for their meticulous approach to tea farming and harvesting, employing cutting-edge technology to create ideal conditions and harvesting with impeccable timing. Among the selections on our shelves were the Sencha Yamabuki and Gyokuro Mizuumi. While they appeared similar, their price points reflected their unique qualities.
Similar to wine, understanding the nuances of tea requires experiencing it firsthand. I organized a tasting session for our team, presenting them with both samples. Carefully noting the precise temperature and steep time recommended for optimal flavor, I heated the water and submerged the leaves. As we observed the vibrant fluorescent yellow color infusing the water and the leaves expanding, the differences in shape became evident. We patiently waited, savoring the subtle distinctions in their bright, refreshing aromas. Isn't this the essence of a tea ceremony — a moment of complete presence to appreciate the minutiae?
Finally, the anticipation peaked, and it was time to indulge our taste buds. The disparity was striking! The crisp quality and sweetness of the Gyokuro stood out.
Over time, Sencha has become my everyday green tea, evoking the energizing essence of spring year-round. In contrast, Gyokuro is akin to a fine wine reserved for special occasions and perhaps some everyday indulgence.
At Jolene’s Tea House, we offer a unique experience with organic green tea sourced directly from a family-owned farm nestled in the southern region of Kyoto. Read on to discover how to discern the subtleties of these two teas.
The Sencha Yamabuki Experience
Sencha means sun grown. Our Sencha Yamabuki is known for its vibrant green color and refreshing taste. The tea had a pleasant, grassy aroma and a slightly sweet aftertaste.
When brewing Sencha Yamabuki, the water temperature is key. Too hot, and the tea can become bitter. The perfect temperature is around 70-80 degrees Celsius. Steep the tea leaves for about one minute, and you'll have a delightful cup of Sencha Yamabuki.
The Gyokuro Mizuumi Journey
Gyokuro mizuumi offers a completely different experience. This premium green tea is shaded for several weeks before harvesting, which increases its chlorophyll content and gives it a dark, rich green color.
The tea had a deep, umami flavor unlike any other green tea. And the smooth and velvety texture is truly indulgent.
Brewing Gyokuro Mizuumi requires a bit more care. The water temperature should be lower, around 60 degrees Celsius, to avoid drawing out any bitterness. The tea leaves should be steeped for about two minutes. The result is a luxurious cup of green tea that is truly a treat for the senses. It is
Appreciating green tea can take some time in order to train the palate, but a premium quality organic green tea promises enduring advantages for your health. It is abundant in antioxidants and just one serving ensures safeguarding your body against various toxins while also controlling your blood sugar levels.
