Types of Japanese Green Tea
Grown in a tea garden shaded by reed screens to avoid direct sunlight, this tea is nurtured in a way that enhances the savory umami taste while reducing astringency. Leisurely brewing at a relatively low temperature produces a thick and deliciously resonant taste.
This is the green tea most freq uently consumed in Japan. The tea buds are steamed, massaged, and dried to produce it. The leaves of high grade sencha produce a gentle fragrance and an excellent balance of savory umami taste and astringency.
This variety is made by steaming the tea leaves for two to three times the length of regular sencha. Easier to brew than sencha, it has a rich taste with understated bitterness and astringency .
Genmaicha consists of bancha (low grade tea) and sencha mixed
with high-temprature-roasted rice and other ingredients. The green tea flavor and fragrant aroma are popular with both adults and children.
A mixcof bancha
(low grade tea) and
sencha roasted a high temperature, this at green tea has a savory aroma and a light taste. The caffeine content is relatively low so it is recommended for children and for a relaxing drink before bedtime.
At 70 degrees and higher, the bitter
ingredients get stronger, while at lower
temperatures, sweetness and umami get storonger