The Various Kinds of Japanese Green Tea Explained

Green tea is a very popular beverage and 1 reason for its popularity is simply because of its well being benefits. It has a high content material of flavonoids which are a group of phytochemicals that have anti-oxidative and anti-carcinogenic properties. What that indicates is that phytochemicals can help fight off or stop a quantity of diseases. Green tea is produced from the leaves of Camellia sinensis but there are a number of varieties produced by variations in growing circumstances, harvesting time, and processing. On this page we are going to focus on four well-liked varieties of Japanese green tea.

Macha

Macha comes in powdered form and is the tea that is utilized in traditional Japanese tea ceremonies. There is an un-powdered type of Macha that is known as Tencha. Macha tea leaves are grown in shaded fields a lot like the Gyukoro selection. The leaves are steamed and dried and only the blades of the leaves are used, not the stems and veins. This selection of tea has a mellow sweetness and a subtle bitterness.

Gyokuro

Numerous individuals think about Gyokuro the very best Japanese green tea. This selection is grown below diffused light and it is made from single buds that are picked in April and Might. The leaves are extremely small when they are plucked and they undergo minimal processing but they are steamed for roughly 30 minutes to quit fermentation and seal in flavor. They are then dried to a 30% moisture content and they are rolled until they are formed into thin, dark green needles. They are then dried again to a 4 to 6% moisture content material. The flavor of this variety has been described as rich and sweet with a little bit of a briny taste and an nearly buttery aftertaste.

sencha

Hojicha

The Hojicha of Japanese green tea is made from a mixture of leaves and stems that are pan fired to give it a flavor that is very a lot like roasted grain. This variety of Japanese green tea has less caffeine than other varieties.

Sencha

Sencha is made from the leading parts of the tea leaves and buds. The entire leaves are steamed for a brief period to quit oxidation. They are then rolled into long cylinders and dried. The final step is to fire the leaves which will preserve them and give them their flavor. The flavor of the Sencha selection of Japanese green tea is mildly sweet with herbal flavors.