My 2 Cents Worth

Green tea is categorized in many forms. The processing of the green tea preparation gives the kind of flavor and aroma one may want to have. 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. Upon roasting, Hoji0cha has a very distinct small that is recognizable even from afar. When the green tea leaves are brewed it will turn from dark brown to black in color. 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. You can enjoy a delectable taste of green tea with a perfect aroma to enjoy at a very reasonable price to pay. Popular in the Kanto District is Agari whcih is also known as Konacha.

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. Cultivators are able to produce more quantity of vitamins by controlling the photosynthesis level by spreading the straws on the field. 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. The most popular variant of green tea is Sencha that comprises of the majority of green tea production of 80% in Japan. The tree, wherein leaves are taken from, are not covered to accumulate an increased level of caffeine, amino acids, vitamins and tannin. Leaves of Sencha are beautifully thin shaped and have a glowing shade of green. 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. Dry and steam only the leaves. Deep green and foamy thick appearance would let you think of how bitter the taste would be but that wouldn’t be the case because Maccha has subtle bitterness and mellow sweetness. The vitamin and nutritional needs of the body is provided by the way Maccha flavor is prepared.

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. There is lesser taste that tends to linger compared to Sancha. 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.