is usually classified into three groups according to the difference of processing;
fermented tea (black tea), non-fermented tea (green tea), and semi-fermented tea
Among these three types, almost all teas are made into green tea in Japan. And
also, green tea is classified into several different kinds according to the part
of the leaf used, pluc-king time, cultivation methods, manufacturing methods,
etc. Almost all of these tea are produced from steamed leaves to remove the enzyme
Sencha is the most popular type of tea in Japan. Sencha, which
is produced in the first crop season, is a particular favorite because of its
refreshing flavor with a green note.
Fukamushicha is the other type of sencha, which is produced from leaves steamed
for a longer time. The color of liquor is deep green and its taste is bitterless.
This is lower grade of sencha, made from coarse leaves and stalks.
The size of the rolled tea leaves is also larger than sencha.
This is lower grade tea, made from bancha by roasting at around
200 for a few minutes. Houjicha is brown in color and has a unique roasted scent
and when it is steeped, it has a light golden beer color.
This is a mixture of bancha and popped genmai or hulled rice kernels.
It makes a light brown tea with a savory flavor.
This is the finest tea in Japan, and its taste is a tender sweet
astringency and characteristic flavor. This tea is cultivated in the shade for
about 2 weeks.
Matcha is the type of tea that is used in the tea ceremony. It
is made by grinding the dried tea leaves called eTenchaf to a fine powder.
Tencha is made in the same way as gyokuro, but by drying without rolling.
After being steamed this tea is made into comma-shaped tea with
a rolling drier. This tea is manufactured in the district of Kyushu in the main.
This is pan-fired tea, its taste is somewhat plain but refreshing,
with no smell of greens. This tea is manufactured in the district of Kyushu only.
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