		cylive.com \| help \| tour \| contact \| sign in \| join Cylive
	Content Categories Community

Flora Information / Types of Japanese Green Tea

Filed in: Food and Drink

Tagged with flora, flowers, plants, shrubs, vegetation, herbs, vegetable, fruit,tea, japan, japanese, green, beverage, drink, antioxidant, EGCG, oriental

Last Modified Jan 10, 2008 at 09:49 AM PST by bcampbell

Viewed 866 time(s)

Rated by 3 Cylivers

Types of tea are commonly graded depending on the quality and the parts of the plant used. There are large variations in both price and quality within these broad categories, and there are many specialty green teas that fall outside this spectrum. The very best Japanese green tea is said to be that from the Uji region of Kyoto. Shizuoka Prefecture is also famous for its green tea.

Viewed 866 times	Commented 0 times
rate this content	Email This!	Add to my favorites Download all files Print or Export	Flag as inappropriate Subscribe to RSS Feed
	Search : show filter

Type	Name	Details
Green	Gyokuro (Jade Dew)	Considered the highest grade of tea available in Japan. The leaves are grown in the shade before harvest, which alters their flavor. Steeping: It steeps at mild temperatures (120-130 degrees... Considered the highest grade of tea available in Japan. The leaves are grown in the shade before harvest, which alters their flavor. Steeping: It steeps at mild temperatures (120-130 degrees Fahrenheit) Has a distinctive flavor and is to be drunk very slowly. Color: Pale green color (which gives its name)	view
Green	Matcha (a.k.a Rubbed Tea, Ground Tea)	Expensive powdered tea used commonly in Japanese tea ceremonies. It is also used in Japanese cuisine as a dye and to flavor foods and deserts. Steeping: It is prepared in hot (not boiling) ... Expensive powdered tea used commonly in Japanese tea ceremonies. It is also used in Japanese cuisine as a dye and to flavor foods and deserts. Steeping: It is prepared in hot (not boiling) water It can be bitter in taste.	view
Green	Sencha (a.k.a roasted tea)	It is common green tea made from leaves that are exposed directly to sunlight. Relatively inexpensive, its flavor, color and quality can vary. Early harvests of Sencha tea are sweet a... It is common green tea made from leaves that are exposed directly to sunlight. Relatively inexpensive, its flavor, color and quality can vary. Early harvests of Sencha tea are sweet and have a superior flavor and aroma. Late harvests are more astringent, robust flavor, but inferior aroma.	view
Green	Genmaicha (a.k.a. Brown-Rice tea, "Popcorn" tea)	It is green tea combined with roasted brown rice some which have popped. Its flavor is mild combining the fresh grassy flavor of green tea with the nutty flavor of rice.	view
Green	Kabusecha (a.k.a Covered Tea)	It is Sencha tea leaves that are grown in the shade prior to harvest. It has a more subtle color and more delicate flavor than Sencha that has been grown in direct sunlight.	view
Green	Bancha (a.k.a common tea)	Bancha tea is essentially heavier and coarser grades of late-season sencha tea leaves (harvested between summer and autumn). It is full-flavored. This tea is prepared by steeping it in hot w... Bancha tea is essentially heavier and coarser grades of late-season sencha tea leaves (harvested between summer and autumn). It is full-flavored. This tea is prepared by steeping it in hot water (around 175 degrees Fahrenheit)	view
Green	Hojicha (a.k.a pan fried tea)	It is basically (charcoal) oven roasted bancha or kukicha tea. Because of the high oven temperature, the leaf color becomes reddish brown. It is typically made from the last harvest of Banc... It is basically (charcoal) oven roasted bancha or kukicha tea. Because of the high oven temperature, the leaf color becomes reddish brown. It is typically made from the last harvest of Bancha tea leaves. Hojicha infusions have a light- to reddish-brown appearance and are less astringent. The roasting produces a toasty, slightly caramel-like flavor.	view
Green	Kukicha (a.k.a. stalk tea, stick tea, twig tea)	It is a blend of green tea made of stems, stalks and twigs of gyokuro and sencha. It has a nutty, slightly creamy flavor with a fresh aroma. This tea is steeped in water between 155... It is a blend of green tea made of stems, stalks and twigs of gyokuro and sencha. It has a nutty, slightly creamy flavor with a fresh aroma. This tea is steeped in water between 155-175 degrees Fahrenheit. If steeped longer, it will end up with a bitter, unsavory brew.	view
Green	Tamaryokucha	It is a fine green tea with a tangy, berry-like taste. Its deep aroma has tones of citrus, grass and berries. This tea is golden yellow and is steeped for about 2 minutes at 155 degrees Fahr... It is a fine green tea with a tangy, berry-like taste. Its deep aroma has tones of citrus, grass and berries. This tea is golden yellow and is steeped for about 2 minutes at 155 degrees Fahrenheit. It has a long aftertaste of almonds.	view