The Different Kinds of Green Tea to Know

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Green tea is categorized in many forms. The cultivation of green tea is responsible for its aroma and flavor. You can find below the kinds of green tea and relative information for each.

Hoji-cha – using a high temperature, over-sized leaves are roasted. There is something distinctive with the smell of Hoji-cha after roasting that lingers for a long time. The darkish brown leaves then turn into black after brewing whcih is similar to a beer. After brewing it is vital to prepare Hoji-cha in order to maintain the aroma. A large earthenware pot is used with large numbers of tea leaves inside it.

Konacha – also known as powdered tea, Konacha is considered as the most delicious and delicate green tea. It a very cheap price you egt to enjoy its aromatic and delicious tastes. Konacha is also known as Agari that is usually drank with sushi.

For preparation, use cloth or paper tea bags or a tea strainer for making Konacha. To thoroughly enjoy Konacha, boiling water must be poured into the pot very quickly.

Gyokuro – leaves of Gyokuro are picked or cultivated from trees that are under shade. Once shooting leaves begin, you’ll notice an entire field covered with reed shade. Because spread straws cover the field, cultivators had the capacity to control photosynthesis to a level that maximizes vitamins to the desired quality. These are done to add up to the nutrition aspects of the tea. With high amino acid level, Gyokuro has richer taste; lesser tannin makes it taste more refined and a bit milder.

Sencha – deriving its name from the way it is drunk, Sencha is steamed first. Then, it is hand-rubbed and afterwards, dried. Sencha is considered as the most popular green tea that comprises about 80 percent of tea production in all of Japan. The tree, wherein leaves are taken from, are not covered to accumulate an increased level of caffeine, amino acids, vitamins and tannin. The shades of green from the leaf of Sencha is captivating. Rubbing is the secret in Sencha’s true taste. Upon pouring, Sencha has a distinct yellow color that has an aroma that is refreshing and light with a slight taste of bitterness and sweetness going together in harmony.

Maccha – this came from Gyokuro shaded leaves. Although, the process of hand rubbing isn’t included in the preparation. Leaves are only dried and steamed. Maccha has slighter bitterness and mellow sweetness unlike other green tea that comes in more bitter taste the greener and foamer it gets. Maccha flavor is deepened because of its preparation that is stone-ground resulting to a powdered state that contains all vitamins and nutrition needed by the body.

Yanagi – also know as river willow, Yanagi is a product of fallen rubbing products which came out flat and turned into numerous folds. Because of their appearance that looks like a willow leaves after rubbing, that is where Yanagi derived its name. Its tastes is rather lighter and lasting than Sencha. And also compared to Sencha, Yanagi leaves are naturally longer.

These assorted kinds of green tea are drank preferably that is basically based on the health benefits and nutritional content that drinkers can benefit from or sometimes, just because of the aroma and taste.

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