Tea or Ocha is one of the most popular beverages in Japan. The various kinds of some of the most popular kinds of tea drunk in Japan are as below:
GYOKURO, SENCHA, BANCHA - Common Japanese green tea made of dried tea leaves (three quality levels in descending order).
HOUJICHA - Common green tea made of roasted tea leaves (brown coloured tea).
MATCHA is a quite bitter green tea made out of tea leaf powder. It is the tea used in the tea ceremony.
CHINESE TEA such as Oolong tea, Jasmine tea.
KOCHA Or also known as English tea.
Green tea is drank everywhere and at any time of the day. Unlike English tea, Japanese green tea is served in cups without a handle and is never drunken with sugar or creme. The most polite way of drinking green tea is to hold the cup with one hand and support it from below with the other hand.
It is said that the best tea leaves are found in Uji and Shizuoka area of Japan. These are the premium regions for harvesting high quality Japanese green tea. Due to their misty climate, sloping hills, and a wide range of temperature between day and night, They have the perfect conditions for producing high quality gyokuro and matcha.
BENEFITS OF GREEN TEA
There are four primary polyphenols in green tea and they are often collectively referred to as catechins.
Powerful antioxidants, catechins have been shown in recent studies to fight viruses, slow aging, and have a beneficial effect on health. Clinical tests have shown that catechins destroy free radicals and have far-reaching positive effects on the entire body.
Free radicals are highly reactive molecules and fragments of molecules that can damage the body at the cellular level leaving the body susceptible to cancer, heart disease, and many other degenerative diseases.
Epigallocatechin gallate (EGCG),is a potent anti-oxidfant and it is usually found in green tea. It is said that it is at least 100 more times more effective than vitamin C and 25 times more effective than vitamin E at protecting cells and DNA from damage believed to be linked to cancer, heart disease and other serious illnesses. This antioxidant has twice the benefits of resveratrol, found in red wine.
Other benefits of drinking Green Tea are that it reduces high blood pressure. Drinking green tea represses angiotensin II which leads to high blood pressure.
It also lowers blood sugar. Green tea polyphenols and polysaccharides are effective in lowering blood sugar.
It fights cancer. There have been many studies that have shown that green tea catechins are effective at preventing cancer.
Green tea also boosts the immune system because of its high concentrations of polyphenols and flavenoids.
Green tea antioxidants have been shown to lower cholesterol.
Citizens of Uji and Shizuoka, where we get our teas (and where most green tea in Japan is harvested) have among the lowest rates of cancer in the world. They drink more high quality green tea, per capita, than residents of any other region in Japan.
High grade green teas contain more polyphenols than ordinary teas. They are also delicious!
Unfermented green tea leaves are the least processed form of tea. Drinking green tea from 100% quality tea leaves is the most natural way to gain these health benefits.
GREEN TEA BREWING TIPS
SENCHA
After you have brought the kettle to a boil allow the water to cool for about 3 minutes. The water should be hot, but not boiling, about 79 to 87 degrees Centigrade (175-190 degrees Fahrenheit). Steep for 1-2 minutes.
HOW MUCH TO USE
GYOKURO and SENCHA
Use 1 teaspoon of tea for every 4-6 ounces of water.
Only brew the amount of tea you will consume immediately. If you brew 20 ounces of green tea and pour a 10 ounce cup, come back 20 minutes later and pour a second cup, the second cup will be bitter. This is why we only sell small and midsize teapots at our site.
A Japanese teapot is recommended for practical and aesthetic purposes.
INFUSION
After you have emptied the teapot completely for the first serving, the wet leaves will not continue to steep. You can infuse the leaves again.
Sencha can be infused 2 or 3 times.
For gyokuro We recommend no more than two infusions.
Important Note. If you make a second or third infusion, pour hot water in the teapot and then immediately pour the tea.
Do not wait 2 minutes for it to brew again because the leaves have already been opened during the first infusion. If you wait 2 minutes to brew the second infusion the tea will become bitter.
If the leaves sit for more than 2 hours, discard them and brew a fresh pot.
MATCHA
Use 1/2 level teaspoon of tea for 1/2 cup (4 ounces) of water for medium tea.
1 level teaspoon for 4 ounces of water for strong tea.
Pour hot (but not boiling hot) water over the powdered leaves. Whip the leaves vigorously with a bamboo whisk.
GYOKURO
After you have brought the kettle to a boil allow the water to cool for about 5 minutes. A slightly lower temperature of 70 to 80 degrees Centigrade (160-175 degrees Fahrenheit) is best. Steep for 2-3 minutes.
Netto Gyokuro can accommodate higher temperatures close to boiling, we recommend letting the water cool for 3 minutes.
BOTH SENCHA AND GYOKURO
Use 1 teaspoon of tea for every 4-6 ounces of water.
FRESH HARVEST SHINCHA
Use 1 teaspoon of tea for every 4-6 ounces of water. Steep about 87 to 90 degrees Centigrade (189-194 degrees Fahrenheit). Steep for 50 seconds to one minute. Please note the shorter brewing time and slightly higher water temperature for shincha.
GENMAI CHA
Use the same ratio of tea to water as sencha. Steep for 1 minute. Water temperature is the same as for sencha.
HOJI CHA
Use the same ratio of tea to water as sencha. Pour boiling hot water over the leaves and brew for 40 seconds to one minute.
MATCHA
Pour hot (but not boiling hot) water over the leaves. Use 1/2 level teaspoon of tea for 1/2 cup (4 ounces) of water for medium tea. 1 level teaspoon for 4 ounces of water for strong tea. A lower temperature of 50 to 70 degrees Centigrade (120-160 degrees Fahrenheit) is best.
TEA BAGS
GYOKURO, SENCHA, AND HOJI CHA TEA BAGS
Place the bag in a large cup and fill the cup with hot (but not boiling) water. Gyokuro and Sencha teabags should steep for 2 minutes. Hoji cha should steep for 1 to 2 minutes. Do not move the teabag back and forth while it is steeping. Let is sit still for 2 minutes, then remove the bag and serve.
HYAKUNEN CHA LARGE TEA BAGS
We recommended putting one bag in about 700ml (24 ounces) of water. First put the water in a pot or container made of stainless steel, or heat resistant glass. Bring it to a boil and reduce the heat to simmer. Let it simmer at low heat for 7-8 minutes. Remove bag and serve. Easy Way. Infuse one bag in boiling water and brew 2-3 minutes or to desired taste.
HYAKUNEN CHA SMALL TEA BAGS
Pour boiling hot water into a cup. Place the bag in the cup for about 2-3 minutes or to desired taste. Remove bag and serve.
IMPORTANT -- For Hyakunen cha bags- let the bag sit in the cup for 2 minutes occasionally moving the bag back and forth. Although the tea will get black almost immediately like a bag of black tea you should keep it in the cup for the full 2 minutes to get the best taste and maximum health benefits.
Remove the bag. If you leave the bag in the cup after brewing the bag will start to absorb the active ingredients.
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