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JAPAN
Some of the best green tea in
the world is cultivated in Japan. Unfortunately most of the
tea grown in Japan is consumed in Japan.
Japanese tea estates yield a little more than 110,000 tons
of tea annually from about 148,000 acres, which is not a particularly
large crop. The japanese drink predominently green tea--tea
that is withered but never oxidized and which, when infused,
is pale with a yellow or green tint. It is recognized for
its digestive capabilities as well as its flavor and soothing
aroma.
GREEN
TEAS
Sencha:
A true gem, this green tea is fresh, grassy, refreshing,
and cooling--a perfect Japanese tea. When made, Sencha tea
may be bright green or lighter, with the higher quality teas
infusing greener and tasting more vegetal than the lesser
teas, which are paler and grassier. All green teas have a
comforting aroma.
Sencha
Honyama : This is one of the teas that has made japan
famous for green teas. It is pale green in color and is blessed
with a clean, flowery flavor that makes it especially relaxing
and soothing.
Gyokuro:
The Gyokuro tea plant produces that is considered to be
the best leaf teas in Japan. The plants are kept sheded for
the first three weeks of May to encourage a high chlorophyll
content, low tannin, and a leaf with dark emerald green color
that, when processed, is very fine, almost to the point of
being powdery. The tea when steeped is served alongside raw
or lightly seared fish and seafood and has earned the reputation
for being a tea to serve those with a secure place in your
heart. Gyokuro tea is also known as "pearl dew"
tea.
Matcha
Uji : This very special tea is made for a tea ceremony
called Cha-no-yu. The tea itself is made from the leaves of
the Gyokuro tea plant, and the brewing method is an ancient
one that was adopted by the Japanese from China's Song Dynasty.
Water is heated just until steam rises from the surface. The
powdered tea is sprinkled over the water and the infusion
is whisked until it froths and turns a brilliant jade green.
The flavor of this unusual tea is reminiscent of fresh water
seaweed and is generally considered an acquired taste.
Bancha
Houjicha : This green tea is crisp and nutty-tasting because
the leaves are roasted. Unlike other green teas, the infused
liquid appears light brown in color. It is a perfect accompaniment
to meals.
Bancha:
Although very good, Bancha teas are the poorer grades
of Sencha teas, characterized by irregular leaves. The grassy-tasting,
light amber liquid is served with simple foods such as noodles
and sushi.
Genmaicha:
To some, this may seem a novelty tea. It is made from
mixing green tea with roasted rice and popcorn, the result
of a tea shortage during WWII, and is now a favorite Japanese
treat.
FLAVORED
GREENS TEAS
Passion
Fruit Sencha: Drinking this tea is a great way to end
the day and spend the evening, as it combines the freshness
of Sencha with the sweetness and fullness of passion fruit.
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