Japanese Green Tea

Green Tea was originally brought to Japan from China about 800 years ago and since than it has become an essential part of Japanese everyday diet. There are several benefits associated with the use of green tea which are well-known from the earlier times. Just because of those reasons which are proven by scientific research, green tea is treated as a "healthy drink" in Japan. It is often, known as a drink which has several benefits for your health. It is also called as Ocha. Green tea harvest starts around May every year in Japan. Green tea farms are filled with bright green tea leaves. Unlike English tea, Japanese green tea is served in cup and is consumed without sugar or creme. Green Tea leaves are steamed, dried, rolled, and blended at the tea processing factory. There are several varieties of Japanese green tea. Some of the varieties are: Gyokuro, Sencha, Maccha, Houjicha, and Bancha.

When brewing green tea, tea leaves are put in a teapot called Kyusu and hot water is poured in it. Then, tea is served in an individual cup which has no handles and if often called as Yunomi. If you are visiting Japan on some work, you will probably be offered a cup of green tea. Also, restaurants at Japan serve green tea free of charge. When you are drinking Japanese tea, hold the yunomi cup with one hand and put the other hand at the bottom of the cup. Except this Japanese Green Tea, no other drink has the proven health benefits.

All Japanese teas are green in color and among all the types of Japanese Green Teas, Gyokuro is considered as the popular green tea. To produce high-quality Gyokuro tea the bushes must be kept under 90% shades from the beginning of May for about 20 days. As soon as the new buds start to form, the entire plantation given over to the production of Gyokuro, is covered with mats of bamboo, reed, or canvas. The reduced light means that the tiny leaves develop higher chlorophyll content and lower tannin content. Then the leaves are steamed to stop fermentation. Early season sencha, the new season tea or shin cha, are regarded as the best of each year's crop, and different regions compete on quality and seasonal availability.

How Japanese Green Tea is brewed?

There are basically two important things to consider when brewing our loose leaf green teas. During processing, It is first steamed and not heat-treated. The result is that it can be brewed for full flavor using a lower water temperature and less time than other teas. Afterwards, brewing a pot of Japanese loose leaf green tea is not much difficult. With little experience, it becomes routine and easy to brew a pot of coffee.

Japanese green tea will not taste bitter. If you like to get a more astringent taste, then increase the amount brewed, water temperature and brewing time. At the same time, if your brew tastes too bitter, then minimize the following factors. Loose leaf green tea can be infused more than once depending on your taste. But it is recommended three times as the maximum. Use the same temperature water, but the brewing time is for only few seconds. You can reduce the caffeine in green tea by discarding the liquid from the first infusion.

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