ert820:6 ‘Types of Japanase Green Teas
Types of Japanese Green Teas
+ Gyokuro teaThe Emperor of Japanese Green Teas
Gyokuro is rolled form of shaded Japanese green tea leaf. What makes the Gyokuro tea leaf unique
is that, for the final month before harvesting it is covered by shade. This shade prevents most of the
LTheanine, an amino acid, from converting into Catechins, the polyphenols responsible for most of
the bitterness in lower-qualty teas, As a result, Gyokuro tea has a sweet, unique taste that is very
favorably compared to the sun-grown Sencha grade of teas.
L-Theanine is the so-called “Feel-good”
ino acid, and is primarily found in the leaves of the tea
plant (C.Sinensis). While all teas have some L-Theanine, the largest quantities are found in the
Gyokuro and Matcha teas. L-Theanine not only gives these teas their signature sweetness, but it also
relaxes the body and mind. This comes from L-Theanine's stimulation of the alpha brain waves, which
produce a calming effect
L-Theanine, combined with caffeine, melts away stress and anxiety, and allows one to focus on the
present task. This unique ability was praised by the Zen Buddhist monks, who popularized the use of
tea in their meditation sessions
+ Matcha teaThe Empress of Health
Matcha is a finely-ground green tea powder, made using the finest Tencha tea leaves. These rare
leaves are covered by shade in the last month before harvesting. After harvesting, the leaves are
steamed and dried, allowing them to remain flat while they are stripped of their veins and stems. The
stripped leaves are then ground in slow-turning stone mills. Everything, from the harvesting to the
milling is done to produce the very best Matcha possible. Delicious and healthy, Matcha is used in
everything from the traditional hot drink, to wonderful lattes and smoothies, and a hundred uses yet
besides.
Though Matcha and Gyokuro share the same cultivation process, and many of the same benefits,
Matcha definitely has the edge in nutritional value. Since you drink the whole ground leaf, you take in
all the nutrients of the tea including the maximum L-Theanine and caffeine content that you could
have in a cup of tea. This powdered form also allows you to take in the nutrients usually missed,
including beta-carotene (which converts into Vitamin A upon ingestion), Vitamin E and dietary fiber.
These are non-water soluble, so are only ingested when you drink the powdered leaves.
Matcha is very good for your health. By the Oxygen Radical Absorbency Capacity (ORAC) test,
Matcha has 1300 units of antioxidants per gram. Compared to pomegranates and blueberries, which
are well known for their antioxidant properties, Matcha has nearly 14x the antioxidants. Matcha is also
ipsa chadteshouse.comypes-ot:japanese-tsa 18ert820:6 ‘Types of Japanase Green Teas
very good for losing weight and for keeping your heart healthy.
Vitamin E has been shown to act as an antioxidant that works to protect lipids within the body from
oxidizing, Cells are made up of fat-soluble and water-soluble parts, and Vitamin E works in the fat-
soluble part of the cell. Matcha contains around 32 times the Vitamin E found in spinach and around
two times that found in chili peppers, and hardly any foods have it in higher concentration. However,
as Vilamin E does not dissolve in water, it is best taken through powdered green tea or Matcha.
+ Sencha tea
Sencha Tea: Ageneral guide
Sencha tea is the fully sun-grown variety of Japanese green tea. It is the most common and popular
variety of green tea in Japan. There are many cultivars and grades of Sencha, which leads to a large
spectrum of taste, quality and pricing
There are a number of factors that influence the final taste of Sencha. These include the quality of the
raw tea leaves, the location of the plantation and the final processing method. Because the first two
factors are so variable, most tea is graded by its final processing method. The processing method is
categorized by how long the tea is steamed for, as most Japanese green tea is steamed. The grades
are Asamushi, which is steamed for the shortest time, followed by Chumushi and Fukumushi, which
is steamed for nearly twice as long as Asamushi, These three grades of tea help one to have a
general idea of how their tea will taste before they purchase it.
ASAMUSHI SENCHA- the Traditional Noble With the Asamushi process, the fea leaves are
steamed for the shortest amount of time, which follows the traditional method of processing tea. As the
Asamushi process is more delicate, this process is commonly used for the higher grades of raw tea. in
appearance, it has large needle-like leaves, and when brewit appears as a light-golden green liquor.
Ithas a full-bodied earthy taste and an exquisite aroma
Note: The color of the brew does not always tell one how deep or complex the taste of the tea will be.
Asamushi has an exquisite taste, and many of the highest quality teas are processed using the
Asamushi method.
FUKAMUSHI SENCHA - the Modern Sencha tea
With the Fukumushi process, the tea is steamed for the longest time. Compared to the trac
nal
Asamushi process, Fukumushi nearly doubles the time it is steamed for. Amore modern method of
processing tea, it is often used for leaves that are not suitable for the Asamushi process. Compared to
the Asamushi teas, its appearance is less like needles and more like a coarse powder. This powder
dissolves when the tea is brewed, giving the liquor a dark-green color. Fukamushi teas are easier to
brew, and less bitter. Much like Matcha, a lot of the nutrients remain in the tea after brewing, due to
some of the powder dissolving in the tea, Matcha, however, still holds the crown for nutritional content
and taste. Many years of experience has gone into creating the Fukumushi method, and the results
have come to be highly appreciated and very popular in the modern day.
ipsa chadteshouse.comypes-ot:japanese-tsa 28errs “Types of Japanese Grosn Teas
+ Genmaicha Tea
A nutty, toasted Japanese comfort tea
Genmaicha is defined as any Sencha tea combined with roasted brown rice. Originally, it
began as the “people's tea”, a less expensive and much more available tea, priced so that anyone
could purchase it. Today, however, it is popular for its unique look and flavor.
Also known as “Popcorn Tea’, as the rice kernels occasionally pop while roasting, it has a unique
flavor. With the rice, it tastes nutty, with a toasted flavor and a hint of sweetness, Genmaicha is a great
tea during and after every meal, as it cleanses the palate. We suggest using higher temperature water
for brewing Genmaicha than you use for brewing Sencha tea, around 85°C. This is essential, as the
rice releases its flavors at this temperature. (Genmaicha is a good tea every day, all day.
Amodern variety of tea, known as Matcha iri Genmaicha, is a mixture of Matcha and
Genmaicha. Adding Matcha powder turns the color of the liquor from a light yellow to a dark green.
Matcha adds a delicious flavor to the tea. Examples like Matcha iri Genmaicha are why, despite the
recent availability of Genmaicha in some grocery stores, it is better to buy from a specialty shop like
us. You get better quality tea, unique tastes and fresh tea, straight from Japan!
+ Guricha TeaA rare, unique Japanese tea
Guricha, also known as Tamaryokucha, is a famously rare tea, well known for its sweet smell and
taste. This tea is rare, accounting for only 5% of the total tea production in Japan, and is mainly
produced in Ureshino, on the island of Kyushu.
Though there are many teas that claim sweetness, Guricha is unique in that its sweetness is
derived from its processing method. As it skips the final kneading process, the dried tea is left
with a unique comma shape, and a sweet, beautiful liquor. All in all, this is a rare, exceptional tea that
should not be missed.
+ Hojicha teaA mild, gentle roasted green tea
Hojicha is a roasted Japanese green, notable for its low amounts of caffeine. The major difference
between this tea and others is that, instead of being steamed, it has been pan-fried. This process
creates a unique tasting profile. t gives it a nutty, toasty flavor, and aroma. Unlike most other
Japanese teas, the color of the liquor is brown due to it being toasted.
This pan-frying process reduces the caffeine and tannin content, creating a mild, lower caffeine
alternative for children, the elderly and those who are sensitive to caffeine. For Hojicha, itis
recommended that you use close to boiling water (95°C)and a short brewing time. Ready in 15
seconds, this tea has a nutty flavor, and a pleasant aroma. This tea is usually the first tea that
Japanese babies drink. This is a good, tasty tea that must be tasted.
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