Types of Japanese tea
In Tea production,what is usually called fermentation is actually oxidation.
Processing is different but it is made from one and the same tea plant.
The fermentation of tea leaves involve the work of oxidation enzymes in the fresh leaves and it differs from the fermentation that occurs when alcohol or cheese is produced which involves the active participation of microorganisms.
Green tea,Oolong tea and Black tea are all made from the same tea plant,and they are different only in the way they are produced.
Classification of japanese tea
Types of Japanese tea(green tea)
Ordinary Sencha is commonly called Sencha, it is classified as ordinary (steamed) Sencha because it is standard steaming time
Tea which was made by lengthening the steaming time of the leaf 2 to 3 times longer than ordinary sencha.The steaming time is long, the shape gets finer, but the astringent taste is suppressed, the rich taste is characterized.
In the manufacturing of sencha(green tea), tea that shaped Magatama omitting the final drying tea rollers process to adjust the shape of the leaves. Also called Guricha. Ithas a refreshing taste.
Tea made after roasting raw leaves in a pan.Generally called it as Kamairicha.The shape is like a Magatama (comma-shaped beads)because it does not use a final drying tea rollers.It is characterized by less astringent taste, a fragrant kettle aroma and a refreshing taste.
A tea that was produced in the same process as Sencha by cultivating green leaves grown in a tea room (Shuukuen Garden) that blocked sunlight around 20 days from the time when the first tea sprout started to grow. Umami is strong, bitterness taste is low. The special incense due to Covering is characterized.
Tea which was produced by the same process as Sencha, raw leaves over tea garden were covered before around 7days of tea plucking. It is an intermediate between Gyokuro and ordinary green tea.
It is the same as the gyokuro, raw leaves cultivated in the covering garden are steamed and dried without rubbing. And it was removed the stems and veins. Grind this in a mortar to matcha, the green tea powder.
Grind tea with a mortar and make it fine powder of 1 to 20 μm. In addition to stirring with tea whisk(chaen)and drinking, recently it is used for confectionery etc.
In general, the coarse tea is made from stems, old leaves, etc. whichsprouts have become stretched and hardened. Aside from this , there is a unique coarse tea in rural areas which is called evening tea too.
Tea made by roasted low-level green tea and coarse tea with high heat. It features a roasted fragrant scent and taste. Caffeine will get less when it is roasted with high heat.
Blume: What is “deep steamed green tea”?
Sencha is divided into ordinary (steamed) green tea and deep steamed green tea according to the degree of steaming. The deep-steamed tea has long steaming time, so the tea leaves become finely broken and it looks like powdery appearance. The astringent taste is suppressed, the taste become mellow and strong, and the color of the water becomes deep green. Tea leaves are fine and it is easy to clog the teapot, so we recommend a teapot for deep steamed Sencha.