The Different Kinds of Japanese Green Tea Explained

Green tea is a very popular beverage and 1 purpose for its recognition is simply because of its well being advantages. It has a high content material of flavonoids which are a group of phytochemicals that have anti-oxidative and anti-carcinogenic properties. What that means is that phytochemicals can help fight off or prevent a number of diseases. Green tea is produced from the leaves of Camellia sinensis but there are a number of varieties created 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 comes in powdered form and is the tea that is used in traditional Japanese tea ceremonies. There is an un-powdered form 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 utilized, not the stems and veins. This selection of tea has a mellow sweetness and a subtle bitterness.


Numerous individuals think about Gyokuro the very very best Japanese green tea. This selection is grown below diffused light and it is produced 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 stop fermentation and seal in flavor. They are then dried to a 30% moisture content and they are rolled till they are formed into thin, dark green needles. They are then dried once more to a 4 to 6% moisture content. The flavor of this selection has been described as wealthy and sweet with a little bit of a briny taste and an almost buttery aftertaste.



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


Sencha is made from the top components of the tea leaves and buds. The entire leaves are steamed for a brief period to quit oxidation. They are then rolled into lengthy 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 variety of Japanese green tea is mildly sweet with herbal flavors.