Two weeks in the past on the Art of Tea weblog, we shared among the key elements that set Japanese green teas apart from each other. This week, we’re persevering with the story of what makes Japanese inexperienced teas distinctive with extra info on Japanese inexperienced tea processing types and Japanese inexperienced tea mixing.
Most Japanese inexperienced teas are steamed. However, some (like Houjicha, our roasted-model Kukicha Twig Tea and Kamairicha) are roasted or pan-fired in a way akin to Chinese inexperienced tea processing.
Within the class of steamed inexperienced teas, the period of time the leaves are steamed additionally influenced the tea’s remaining taste, aroma and look. For instance, Fukamishi (deep-steamed) Sencha like our Zuisha Sencha has a daring inexperienced coloration with a gentle aroma and an easy taste, whereas Asamushi (mild-steamed) Sencha has a lightweight golden-inexperienced brew, nuanced aroma and sophisticated taste.
Some teas are steamed so closely that the leaves start to collapse. In some instances, the veins and stems of the leaves are eliminated and the rest of the leaf is slowly floor right into a high quality powder referred to as Matcha. Some Matcha teas (like our Ceremonial Matcha andMatcha Grade A) are whisked right into a frothy, emerald-inexperienced brew earlier than consumption. Others (like our Ginger Matcha) will be whisked or they are often blended into scorching or iced tea lattes and smoothies.
Unusual variations on Matcha embody Tencha (leaves which can be steamed to make Matcha, however left un-floor), Kenacha (a decrease-grade powdered tea constituted of un-shaded leaves) and Kokeicha (a powdered inexperienced tea that’s kneaded with rice starch, extruded, reduce into leaf-sized items and dried).
In Japan, some inexperienced tea (normally Bancha) is mixed with toasted and puffed brown rice to make a nutty, low-caffeine tea referred to as Gen Mai Cha (“brown rice tea”). If Gen Mai Cha is dusted with Matcha, it’s referred to as “Matcha-iri Genmaicha” or Gen Mai Matcha.
Here at Art of Tea, we make use of artisan-mixing methods on a few of our Japanese inexperienced teas. Using the naturally recent, vegetal taste of steamed Japanese inexperienced tea as a base, we draw upon all our senses to create blends like Tropical Green Tea Pineapple, Mango Melange, Japanese Cherry, Holiday Berry Green Tea and Ginger Matcha. We additionally mix the roasted, deep taste of Houjicha with chilly-pressed vanilla essence and white chocolate to make our decadent, latte-like Houjicha de la Crème. These are actually not conventional blends, however they’ve been instrumental in serving to a global viewers come to like the flavour of Japanese inexperienced tea.