Identifying the Different Kinds of Green Tea

February 6th, 2010 by author

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. These are the different kinds of green tea and their information.

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. Hoji-cha preparation can keep the aroma after brewing. 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. 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. There is better control with the photosynthesis by cultivators through 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. 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. Sencha is popular for its thin leaves and shades 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. Steam only the leaves. The foamy substance from the green tea will give you the impression that it gives a bitter taste however Maccha’s bitterness is subtle with light 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. 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.