A gift of nature: varieties of Japanese green tea.
Tea is usually divided into three types depending on the processing characteristics: fermented tea (black tea), unfermented tea (green tea) and semi-fermented tea (olong tea).
In Japan, green tea is mainly produced. In addition, green tea is divided into several varieties depending on the part of the leaf used, the time of collection, the methods of cultivation and manufacture, etc.Almost all of these teas are made from steamed leaves in order to neutralize the activity of enzymes.
Steam treatment gives such varieties of Japanese tea as:
Sencha-Fukamusicha. Sencha is the most popular type of tea in Japan. Sencha, which is produced in the first harvest season, is especially loved for its refreshing taste with a green note. Fukamusicha is another variety of sencha, which is made from leaves that are subjected to a longer steam treatment. The color of the drink is dark green, and the taste does not contain bitterness.
Buncha. A lower variety of sencha, which is made from large leaves and petioles. In size, the twisted leaves of this tea are also larger than those of sencha.
Khodzicha. Low-grade tea, which is made from a bunch, fried at a temperature of about 200°C for a few minutes. Khodzicha-brown tea, which has a unique smell of fried. When infused, it acquires a light golden “beer” color.
Genmaicha. A mixture of buncha and genmai-blasted husked rice grains. It makes a light brown tea with a pleasant aroma.
Gyokuro. This is the best variety of Japanese tea with a sweet astringent taste and characteristic aroma. This tea is grown in the shade for 2 weeks.
Matcha (Tencha). Matcha is a type of tea that is used during the tea ceremony. It is made by grinding dried tea leaves, called tenchato, into a fine powder. Tencha is made in the same way as gyokuro, the only difference is that it is dried without first twisting.
Tamarekucha (Guricha). After steam treatment, the leaves of this tea take the form of a comma using a twisting tea drying machine. This tea is made mainly in the Kyushu region (in southern Japan).
Kamayricha. Unlike the previous varieties, this tea is obtained not by steam treatment, but by drying on baking sheets. It has a fairly simple, but refreshing taste and aroma, not at all like the aroma of green tea. It is produced only in the Kyushu region.
For your health: the physiological functions of Japanese green tea.
It is believed that at first tea was recognized as a healing drink. Later, the main function of tea shifted from the field of medical use to the field of physiological use – it was used as a refreshing and thirst-quenching drink. The tradition of tea drinking has gradually become popular and has remained so for a long time. In recent years, thanks to the success of modern chemistry, the components of green tea have been studied, and our knowledge of the beneficial effects of green tea on health has reached a level where we can talk about the scientific confirmation of the saying that “Tea is a magic drink for preserving health”. The effective effects of green tea on a wide range of physiological functions are becoming increasingly apparent. At the same time, special attention is paid to the catechins contained in Japanese green tea, due to the fact that this component of tea has numerous health-promoting properties.
New types of Japanese green tea products.
Japanese tea contains various components, such as catechins, caffeine, amino acids, vitamins, flavonoids, polysaccharides, fluoride, etc., which are important for human health.
Recently, tea is used not only for the preparation of a drink; technologies are being developed to expand the scope of application of this product and its components. Due to its antioxidant, antibacterial and deodorizing properties, tea is widely used in various fields, for example, in the production of beverages, dietary products and everyday products. Today, new types of goods produced on the basis of tea and its components are becoming increasingly popular.
This product made of cotton soaked green tea (socks, shirts, t-shirts, towels, underwear, etc.): pastry with holding catechins: candy, gum, cookies, etc.); canned drink tea in plastic bottles, instant tea, etc.; food products based on tea (tea powder, tea cereal, etc.).
How to cook delicious Japanese tea.
Japanese green tea has always been a part of everyday life. It is served to show respect for the guests of honor at home or during a tea ceremony, as well as as a drink that improves digestion after a meal. Japanese green tea is chosen according to the mood and the specific event. Traditionally, sencha is a tea for every day, it is available in every home and office, gyokuro is intended, rather, for dear guests, while bancha is for enjoying tea in a family circle after a meal.
The simplest tea sets include a teapot, water cooler, and tea cups. As a rule, the smaller the cup, the higher the quality of the prepared tea.
A way to make delicious Japanese green tea.
The main factor that determines the taste and aroma of a tea drink is the quality of its preparation. First, you need to boil slightly acidic soft water, suitable for making Japanese green tea. Then measure the tea and check the amount and temperature of the hot water, depending on the type of tea used. Now pour hot water into the teapot. Let it brew for the prescribed time and then pour a little tea into each cup in turn until there is no water left in the teapot.
How to brew Sencha (Gyokuro)
Gyokuro is a valuable tea, served mainly as a treat for guests. So, in order to make a good Gyokuro tea, you must first cool the boiling water to 50-60° C, and then let the tea brew for 120 to 150 seconds. The amount of water used should be about half as much as when preparing Sencha.

  1. Cool the boiling water by pouring it into teacups. (Thus, the temperature decreases by about 5° C). 2. Pour the tea into a teapot at the rate of 6-10 g. for 3-5 people. 3. Pour the cooled water into the teapot. The water temperature is 70-90°C. The infusion time is 60-120 seconds. 4. Pour in equal parts into each cup until there is no water left in the kettle. Serve at a temperature of 50-65°C.
    How to brew a Bunch, Hodzich.
  2. Pour the tea into the teapot at the rate of about 15 g per 5 people. 2. Pour the required amount of boiling water and let it stand for about 30 seconds. Be sure to use boiling water. 3. Pour in equal parts into each cup until there is no water left in the kettle. Serve at 75°C.