Here are some variety of Japanese green tea

Sencha The most common (80% of Japanese green tea), it is a little bitter and sweet, His later by fresh and invigorating its vitamin C and catechins (antioxidant). It is advisable during breaks from work for its relaxing effect and helps his concentration. Its color is yellowish and transparent

The Gyokuro: 3 weeks before harvest, the leaves are deprived of sunlight to foster the development important for photosynthesis, the theine and chlorophyll. This is what gives it that color so special, this taste so fine, so sweet and concentrated, its color is yellow, transparent.

The HOJICHA: For its development, we roasted Sencha or Gyokuro at high temperature. Without harshness or bitterness, it has a very pleasant fragrance and taste very light. It contains little caffeine and tannin, thus stimulating low, mild stomach. It is appreciated for his meals and refreshing effect on the evening before sleep, for its calming effect. The color of the leaves and tea is brown.

The Bancha is harvested in autumn and the quality is the most basic of Japanese green teas. Its leaves are very wide and the cup is powerful. Although not lacking in character, its flavor is less delicate than Sencha. It is also less rich in vitamins. The Bancha is too "bitter" for the neophytes of Japanese green tea and of little interest to connoisseurs

The Genmaicha (the "brown rice tea") is the Japanese name for green tea combined with roasted brown rice. It is sometimes colloquially referred to as "popcorn tea" because a few grains of rice jumped during the roasting and resemble popcorn. This type of tea was originally drunk by poor Japanese, as rice has compensated for the lack of tea, which reduced the price of tea and now it is drunk by all segments of society. Its flavor is soft and comfortable and combines the fresh grassy flavor of green tea with the nutty flavor of rice.

The match for its manufacture, it uses the same leaves for Gyokuro only treatment change. Removing leaf veins and stems, then stack the rest of leaf powder color jade. This is the tea most beneficial for health because it reduced the leaf, not a brew that is consumed. It is particularly rich in vitamins and carotene.

The Kukich means "Tea rods" because that green tea of Japan, naturally low in theine, is traditionally made from the stems (called "Kuki") of tea. Composed of four pickups Kukich The tea gives a powerful and refreshing taste, with an after-taste recalling the seaweed maki

The wick is made of selected tea buds during the preparation of Sencha or Gyokuro. Very strong, it is more effective than coffee to stay awake.

Tips

Green tea, even high-quality, gradually loses its flavor on contact with air. Poor conservation affects the taste, here are some simple precautions to address:

1 - Choose a waterproof, airtight container to avoid contact with air and moisture.

2 - Keep your tea in a cool dry place, away from light and odors. If you keep in the fridge, choose a place where the temperature does not vary at each opening. (vegetable tray for example)

3 - For a daily, we advise you to buy regularly in small quantities, so the taste as fresh as possible.

4 - Pour the liquid after infusion. For a second draw, apply a time shorter infusion

After opening, it is best to eat within a month.