Green tea is the most popular beverage and something basis for its popularity is because its many benefits. It carries a high content of flavonoids which are a small grouping of phytochemicals that have anti-oxidative and anti-carcinogenic properties. What this means is that phytochemicals might help fight off or prevent several diseases. Green tea is made of the leaves of Camellia sinensis but there are numerous varieties developed by variations in growing conditions, harvesting time, and processing. On this page we’re going to target four popular types of Japanese green tea.
Macha
Macha comes in powdered form which is the tea which is used in traditional Japanese tea ceremonies. There is an un-powdered way of Macha that’s called Tencha. Macha tea leaves are grown in shaded fields much like the Gyukoro variety. The leaves are steamed and dried and just the blades in the leaves are used, not the stems and veins. This various tea carries a mellow sweetness as well as a subtle bitterness.
Gyokuro
Many people consider Gyokuro the top Japanese green tea extract. This variety is grown under diffused light and it is made of single buds which might be picked in April and May. The leaves are tiny when they are plucked and they also undergo minimal processing however they are steamed for as much as half an hour to halt fermentation and seal in flavor. They are then dried to your 30% moisture content and they are rolled until they may be formed into thin, dark green needles. They are then dried again with a 4 to 6% moisture content. The flavor of this variety has been described as rich and sweet with a little small briny taste with an almost buttery aftertaste.
Hojicha
The Hojicha of Japanese teas is manufactured out of a mixture of leaves and stems which are pan fired to give it a flavor that is certainly just like roasted grain. This selection of Japanese teas has less caffeine than other varieties.
Sencha
Sencha is manufactured out of the top parts of the tea leaves and buds. The whole leaves are steamed for a short period to avoid oxidation. They are then rolled into long cylinders and dried. The final step is always to fire the leaves which will preserve them and present them their flavor. The flavor in the Sencha number of Japanese green tea herb is mildly sweet with herbal flavors.
For more information on how www.greenteapowder.net can help you with The Different Types of Japanese Green Tea Explained, please contact us at info@greenteapowder.net, or visit us here:
Green Tea Powder at Cebu Customs Road, Apas, Cebu City, 6000 Cebu with Telephone Number: (032) 2336629 or Mobile Number: +6332 09437024470
