From Cultivation to Brewing — Discover the Five Distinctive Features
Even those who enjoy Japanese tea are often unaware of the subtle yet significant differences between sencha and gyokuro.
Whether you're new to Japanese tea or a long-time enthusiast, rediscovering these distinctions can deepen your appreciation—not just for how each tea is brewed, but also for their rich flavor profiles and how they can be enjoyed in everyday life.
In this section, we provide a clear and concise explanation of five key characteristics that distinguish sencha and gyokuro.
1. Cultivation Methods
Even when grown from the same tea plant, sencha and gyokuro become distinctly different teas due to variations in their cultivation methods.
|
Until the New Shoots Emerge |
After the New Shoots Unfurl |
Time of Harvesting New Shoots |
Fertilization |
|
|
Sencha |
Cultivated under direct sunlight |
Continues to grow under the sun |
Harvested under the sun |
Carefully administered, high-quality fertilizer in optimal amounts |
|
Gyokuro |
Grown under the sun |
Shading cultivation* begins when the first one or two leaves start to unfurl.
|
Harvested under 98% shade |
Because the plants are grown under shade, gyokuro requires more fertilizer than sencha.
|
*Shading cultivation is a method in which tea fields are covered with special materials to block sunlight during the period when the new shoots are developing. This technique alters the tea’s chemical composition, enhancing sweetness and umami while reducing bitterness.
Differences in cultivation methods significantly affect how the tea is brewed, its flavor, aroma, and nutritional profile.
2. Processing Method (Manufacturing Process)
The production method for gyokuro was established during the Edo period.
Gyokuro was first conceived during the Edo period, inspired by the idea that shading sencha for a certain period might produce tea leaves rich in umami and sweetness—similar to matcha. While the cultivation methods differ, there is no distinction between sencha and gyokuro in the production process after the tea leaves are harvested.
However, due to the meticulous sorting process during the final stage of production, only a small portion of gyokuro leaves are deemed suitable for sale. One of the reasons gyokuro has long been regarded as a premium tea is not only the intensive labor required during cultivation, but also the fact that only a limited yield from the harvest can ultimately be sold as true gyokuro.
3. Differences in Nutritional Content
Although sencha and gyokuro may appear similar, their nutritional profiles differ significantly.
Not only do sencha and gyokuro differ in flavor, but they also vary in the nutrients contained within their leaves.
|
Nutrients and Health Benefits
|
Tannins (Catechins) Renowned for their powerful antioxidant properties |
Theanine (Amino Acid) Promotes relaxation and stimulates alpha brain waves |
Vitamin C Supports healthy skin and boosts the immune system |
Caffeine Enhances alertness and may help support cognitive health |
Dietary Fiber (Total Fiber) Helps regulate blood sugar levels |
|
Sencha |
13.44% |
2.94% |
410mg |
2.64% |
17.89% |
|
Gyokuro |
10.74% |
4.77% |
170mg |
3.48% |
19.63% |
Excerpted from The Complete Guide to Japanese Tea
In addition to the nutrients listed above, Japanese tea also contains a variety of essential minerals.
What sets Japanese tea apart from coffee, black tea, and Chinese teas is the unique way it can be enjoyed—offering both flavor and functional benefits that only unfermented teas provide. For instance, while vitamin C is known to be heat-sensitive and water-soluble, the catechins found in Japanese tea help protect it from degradation, allowing its beneficial properties to remain more stable during brewing.
With each nutrient working in harmony to enhance one another’s benefits, Japanese tea has long been recognized as a “superfood” for its remarkable synergistic effects.
4. Brewing Method
The temperature and volume of the water are what ultimately define the flavor of the tea.
"Tea is meant to be enjoyed freely, in your own way!"
That said, understanding the ideal water temperature and volume can help you tailor the flavor to your personal preference with greater ease.
Here, we introduce Phenimax’s recommended brewing methods for sencha and gyokuro.
| Tea Leaves: g (per serving) | ||
| Gyokuro | Sencha | |
| Phenimax Tea Leaves (per packet) | 7g | 5g |
| First Infusion | ||
| Gyokuro | Sencha | |
| Water Temperature (°C) | 30 - 40 | 60 - 70 |
| Water Volume (ml) | 30 | 90 |
| Steeping Time (second) | 180 | 90 |
| Second Infusion | ||
| Gyokuro | Sencha | |
| Water Temperature (°C) | 50 - 60 | 70 - 80 |
| Water Volume (ml) | 60 | 90 |
| Steeping Time (second) | 180 | 90 |
Characteristics of Sencha and Gyokuro Tea Leaves
Differences in cultivation methods result in varying levels of nutrients in each type of tea leaf.
Sencha leaves are rich in catechins, the compounds responsible for astringency, while gyokuro leaves contain higher levels of theanine, which contributes to their signature umami and sweetness. In Japanese tea leaves, sweetness and umami are concentrated on the surface, while the inner layers contain the elements that create astringency and aroma.
Sencha
When sencha, which contains a high concentration of catechins—the compounds responsible for astringency—is brewed with medium to high-temperature water, it yields a well-balanced infusion of astringency, umami, and sweetness.
Gyokuro
When gyokuro, rich in theanine—the compound responsible for umami and sweetness—is brewed with low-temperature water, the leaves unfurl slowly, allowing only the surface layer’s delicate sweetness and umami to be extracted in the first infusion. This method draws out an exceptionally rich flavor that cannot be experienced with sencha.
What we perceive as “delicious” varies from person to person—and even for the same individual, it can change depending on mood, condition, or environment.
We invite you to explore and refine your own preferred recipe, and savor each cup of Japanese tea as a unique, once-in-a-lifetime experience—ichigo ichie.
We’ve also prepared a temperature-based brewing chart for your convenience.
Feel free to use it as a guide to enhance your tea experience.
5. How to Enjoy (Tasting and Savoring)
Whether paired with meals or sweets, or enjoyed through tea meditation, savor your Japanese tea in the way that best suits your lifestyle.
The most rewarding way to discover the true differences between sencha and gyokuro is through the experience of tasting them.
Many of us have favorite sweets or daily meal routines that bring comfort and joy. One of the true pleasures of enjoying Japanese tea is the ability to explore pairings in a way that feels like a personal adventure—asking yourself, “What kind of harmony might this beloved dessert create when paired with sencha?” To inspire your own journey of discovery, Phenimax is pleased to share our recommended pairings for both sencha and gyokuro.
Sencha
Phenimax’s sencha selection consists exclusively of premium-grade teas, with a particular focus on asamushi (lightly steamed) and chumushi (medium steamed) varieties. These styles preserve the tea leaves’ natural character, offering a refined and gentle flavor profile that forms the elegant foundation of our collection.
For sencha, we recommend pairing with rich, moist confections such as madeleines and financiers. These elegant sweets complement sencha beautifully, whether it’s brewed at a high temperature for a brisk, refreshing profile or at a lower temperature for a smoother, more delicate taste.
Gyokuro
Phenimax’s gyokuro is crafted from rare, organically grown tea leaves, allowing for the pure, concentrated umami and sweetness of the leaf to be extracted in its entirety.
While gyokuro is traditionally regarded as a bold and luxurious tea reserved for special occasions, Phenimax offers a uniquely soothing interpretation—an elegant gyokuro so refined and comforting, you’ll find yourself wanting to enjoy it again the very next day.
The ideal sweet to pair with this refined gyokuro is the macaron.
Because gyokuro is typically enjoyed in small, concentrated servings, it pairs best with an elegant confection that delivers both richness and texture in a single bite. The macaron—with its delicate crispness and moist center—offers a perfect balance, unlike larger sponge cakes, making it an exceptional companion to this luxurious tea.
Pairings That Complement Both Sencha and Gyokuro
Renowned Michelin-starred chefs unanimously recommend pairing Japanese tea with rich chocolate confections.
Many top chefs even claim that “nothing pairs with chocolate quite like Japanese tea.” Much like the iconic relationship between cheese and wine, this pairing is not only harmonious but also fascinating—subtle shifts in tea and chocolate combinations can dramatically transform the flavor experience.
Another exceptional pairing offered by Phenimax is wasanbon, a traditional Japanese sugar confection.
Delicately refined and subtly sweet, wasanbon pairs beautifully with sencha, gyokuro, and of course, matcha, making it a highly recommended complement to all three.
Have you noticed the growing global popularity of tea meditation in recent years?
As a form of mindfulness, it encourages deep awareness of each movement and a focused presence in the moment. But why has Japanese tea, in particular, captured attention as a centerpiece of tea meditation?
To learn more, please explore the detailed article at the link below.
Discover “5 Ways to Enjoy the Global Trend of Tea Meditation at Home or in Your Garden” →
