A guide to Japanese Snapshot Loose Tea Leaf Green

There are many types of loose-leaf Japanese green tea produced in Japan. If you go to Japan, a specialty tea shop in, you'd be amazed by the bandwidth of the sample. It can be very daunting for the amateur drinkers of tea. Having lived in Japan for 4 years I have discovered that Gyokuro and Sencha green tea are both popular and can be enjoyed in tips, by opening the.

Sencha green tea

The widespread consumption of green tea in Japan moreSencha green tea is. Japanese drinks several cups a day with a meal or between meals. Sencha green tea leaves through a process of steaming, drying and rolling. Steaming the leaves stops the oxidation and maintains the high level of polyphenols in tea. This process differs from black tea, where the leaves are brown in the sun left to oxidize in the turning of the leaves green.

The taste and aroma of losingOfficial Sencha varies depending on the degree of Sencha. Premium Sencha green tea has a mild, slightly sweet flavor. In the next phase of tea made from tea loot tends to be more bitter than premium grade green tea, taking the first. The supply of loose leaf green tea is important because water, the foliage is too hot, or over-brewing the tea is astringent green tea to produce more.

When brewerGreen tea should wait 1 heaped teaspoon (5g) to 240ml (8 ounces) cup of water. You must pay the required amount of water into the teapot to the first heat the teapot. 30 seconds after you pour the water into a cup of tea (so are warming the cup). When delivering leaflets Sencha should not freshly boiled water, as this will burn the tea leaves. Heating the teapot and cups tea, you can reduce the temperature to about 70-80 degrees C(165-176 degrees F). Once the water has cooled, add the desired amount of leaves, tea pot, through the water. Infusion of sencha green tea for 2 minutes.

Gyokuro Green Tea

Gyokuro green tea is the highest grade of green tea in Japan. It is usually drunk from cups of tea and is usually sold in smaller quantities than most other green. Gyokuro leaves are a sea of dark green, because the bushes are covered with this set of two or three barrelWeeks before harvest. This protects the leaves from direct sunlight and helps to produce a tea and soft subtle taste of Sencha green. Sencha If the leaves are picked, they are steamed and then dried. The stems and veins were removed in the drying process. And unlike other green tea, the leaves are rolled.

Gyokuro green tea has a sweet, delicate flavor. Should be less astringent taste when you drink green tea Gyokuro. If you brewGyokuro should 2 teaspoons per 240ml (8 ounces) cup of water. Warm the teapot and teacups, as explained above (with Sencha green tea), and let the water cool slightly longer than about 50-60 degrees C (122-140 ° F). You should use the tea for 2-3 minutes.

loose leaf green tea making it so easy. Try to use purified water, as they affect the use of tap water taste. Also be careful not to tea with hot water and beer.If you use these tips, you should be able to make a delicious cup of tea. The other great thing about loose-leaf green tea, you can prepare the tea 2-3 times. You can use tea leaves to brew for a bit 'with every beer.