Identifying the Different Kinds of Green Tea

Tsujiri, Maccha-Milk. made by JT Beverages Business Division in Green tea branding name "Tsujiri Series"}} (Photo credit: Wikipedia)

Sencha Kirinoka 2nd Flush (Photo credit: entso)

Shincha Gyokuro cup (Photo credit: Chashitsu_LaSere)

English: junkin-iri-sencha close up Français : gros plan junkin-iri-sencha 日本語: 純金入り煎茶 (Photo credit: Wikipedia)

Turkish Tea (Photo credit: dimi)

Green tea is categorized in many forms. Aroma and flavor is based on the cultivation and processing of green tea. Below are the different kinds of green tea to give you further information.



Hoji-cha – using a high temperature, over-sized leaves are roasted. Upon roasting, Hoji0cha has a very distinct small that is recognizable even from afar. Leaves are darkish brown, after brewing, the liquid looks similar to black draft beer. Preparation of Hoji-cha is crucial to keep the aroma even after brewing. A large earthenware pot is used with large numbers of tea leaves inside it.



Konacha – also known as powdered tea, Konacha is considered as the most delicious and delicate green tea. With its reasonable price, anyone can enjoy its marvelous taste and enticing aroma. Agari is another term given to Konacha which is drank with Sushi and is very much popular in Kanto District.



For preparation, use cloth or paper tea bags or a tea strainer for making Konacha. To thoroughly enjoy Konacha, boiling water must be poured into the pot very quickly.



Gyokuro – leaves of Gyokuro are picked or cultivated from trees that are under shade. Once shooting leaves begin, you’ll notice an entire field covered with reed shade. Because spread straws cover the field, cultivators had the capacity to control photosynthesis to a level that maximizes vitamins to the desired quality. These are done to add up to the nutrition aspects of the tea. With high amino acid level, Gyokuro has richer taste; lesser tannin makes it taste more refined and a bit milder.



Sencha – deriving its name from the way it is drunk, Sencha is steamed first. Then, it is hand-rubbed and afterwards, dried. Sencha is considered as the most popular green tea that comprises about 80 percent of tea production in all of Japan. The tree, wherein leaves are taken from, are not covered to accumulate an increased level of caffeine, amino acids, vitamins and tannin. Leaves of Sencha are beautifully thin shaped and have a glowing shade of green. Rubbing is the secret in Sencha’s true taste. Upon pouring, Sencha has a distinct yellow color that has an aroma that is refreshing and light with a slight taste of bitterness and sweetness going together in harmony.



Maccha – this came from Gyokuro shaded leaves. Although, the process of hand rubbing isn’t included in the preparation. Leaves are only dried and steamed. Deep green and foamy thick appearance would let you think of how bitter the taste would be but that wouldn’t be the case because Maccha has subtle bitterness and mellow sweetness. Maccha flavor is deepened because of its preparation that is stone-ground resulting to a powdered state that contains all vitamins and nutrition needed by the body.



Yanagi – also know as river willow, Yanagi is a product of fallen rubbing products which came out flat and turned into numerous folds. Because of their appearance that looks like a willow leaves after rubbing, that is where Yanagi derived its name. it has a less lingering and lighter taste compared to Sencha. And also compared to Sencha, Yanagi leaves are naturally longer.



These assorted kinds of green tea are drank preferably that is basically based on the nutritional content that drinkers can benefit from or sometimes, just because of the aroma and taste.