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ABOUT TEA

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Click image to read Green Tea & Human Health PDF

The Japanese custom of drinking green tea came from China about 800AD. The use of tea started when Buddhist monks, who had gone to China for study, returned to Japan bringing tea with them as a everyday beverage. Present in daily life from time immemorial, Japanese tea is chosen according to one’s mood and the occasion. Gyokuro is the best and unique premium Japanese green tea, while Bancha is enjoyed with the family after a meal. In the Kamakura era (1191 – 1333), the monk Eisai stressed the beneficial effects of tea in his book “Maintaining Health by Drinking Tea” (1211):

“Tea is a miraculous medicine for the maintenance of health. Tea has an extraordinary power to prolong life. Anywhere a person cultivates tea, long life will follow. In ancient and modern times, tea is the elixir that creates the mountain-dwelling immortal.”

Green tea has from early times been highly valued as a powerful medication. But in recent years research into the effects of green tea has progressed so far it can now provide scientific confirmation for the legendary saying that “Tea is a miraculous medicine for the maintenance of health.” It is becoming increasingly clear that green tea has a broad efficacy in preventing disease.

The designation of each type of tea varies according to the part of the leaf used, the region in which it is produced and the production process. In the production process of tea – the leaves are either roasted, fermented or steamed. Apart from herbal teas, all the teas produced come from the same source, the tea tree. The leaves of Japanese green tea are steamed after harvesting, which prevents them from fermenting and changing colour. Oolong tea is made from partly fermented leaves. For black tea the leaves are left completely fermented in the shade until they turn a red colour, then are dried. Japanese green tea is recognised as the most natural of the teas and at one time was used as a natural remedy.

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Gyokuro

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Gyokuro is the best and unique premium Japanese green tea. Old tea trees are shaded to reduce the effect of photosynthesis. This is a tea with a mild flavor and is of the best and unique quality. It is the only tea leaf that can be eaten.

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Sencha

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Once harvested, the leaves are steamed, rolled and then dried. It makes up 80% of premium Japanese green tea.

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Genmaicha

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Genmaicha is obtained by adding Genmai (husked grains of rice) to Bancha. It has the aroma of Genmai and a mild flavor.

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Houjicha

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Houjicha is a Bancha or Sencha tea that has been roasted. With a distinctive aroma, it is mild to the palate.

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Matcha

[/col] [col span=”3/4″] The leaves of Matcha keep their shape throughout production and are ground into a powder at the end of the process. [/col] [/row] [/accordion-item] [accordion-item title=”Components of Japanese Green Tea”]

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Edible per 100g

Source: Japan Tea Exporter’s Association

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