food and drink

Green tea is divided into many forms. Aroma and flavor is based on the cultivation and processing of green tea. Here are the different types of green tea to get you more information.

Höji-cha – with a high temperature, over-sized leaves are roasted. When frying, Hoji0cha has a very distinct small that recognizable even from afar. The leaves are dark brown, after brewing, the liquid looks like black beer. Preparation of Höji-cha is also critical to the flavor after brewing to keep. A large earthenware pot is used with a large number of tea leaves into it.

Konacha – also known as powdered tea, Konacha is considered the most delicious and delicate green tea. With its low price, anyone can enjoy the wonderful flavor and enticing aroma. Agari is another name for the Konacha drunk with sushi and is very much popular in Kanto district.

For the manufacture, use cloth or paper tea bag or a tea strainer to produce Konacha. To fully enjoy Konacha must be poured boiling water into the pot very quickly.

Gyokuro – Gyokuro leaves are harvested or cultivated from trees that are under shade. When leaves start recording, you’ll find a whole field covered with reed shade. Since spread straws cover the field, cultivators had the ability to photosynthesis to a level that maximizes vitamins to control the desired quality. These are carried out, up to the nutritional aspects of tea. With high amino acid level, Gyokuro has richer flavor, tannin makes less refinement and taste a little milder.

Sencha – taking its name from the way it is drunk Sencha is steamed first. Then it is rubbed by hand and then dried. Sencha is the most popular green tea, which comprises about 80 percent of tea production in Japan considered. The tree, where leaves are removed, are not covered to accumulate an increased level of caffeine, amino acids, vitamins and tannin. Leaves of Sencha are beautifully thin and have formed a bright green color. Rub is the secret in Sencha’s true taste. After pouring, Sencha has a distinct yellow color, an aroma that is refreshing and light has to go with a slight taste of bitterness and sweetness together in harmony.

Matcha – which came from Gyokuro shaded leaves. Although the process of hand rub is not included in the preparation. Leaves are only dried and steamed. Deep green and foamy thick appearance would have you think how bitter the taste, but it would not be the case because matcha has subtle bitterness and mellow sweetness. Matcha flavor is due to its preparation, the resulting stone-ground is a powdered state that all vitamins and nutritional needs of the body has deepened.

Yanagi – also know as the river willow, is a product of fallen rubbing Yanagi products that came out flat and turned into numerous folds. By their appearance, like a willow leaves after rubbing, that where Yanagi looks his name. it has a lighter taste and less persistent compared to Sencha. And Sencha are also compared Yanagi leaves naturally longer.