JAPAN'S GREEN TEA - NIHON-CHA
Why is Japanese green tea so popular?
The green tea produced in Japan, also known as "Nihon-cha", has a delicate, grassy taste and a deep green appearance.
A relatively large amount of tea is used to prepare it, but it can be brewed several times and the brewing time is sometimes reduced to just 15 seconds. The result is an often intensely green infusion with strong umami notes that are reminiscent of a hearty broth. It is not for nothing that the Japanese also call their tea "soup".
Discover the typical characteristics of Japanese green tea:
- Sencha is mainly produced in Japan. With this variety, the leaves are rolled and pressed in such a way that they look like freshly cut grass.
- Steaming process: Japanese green tea, unlike Chinese green tea, is steamed to stop oxidation and preserve the freshness and aroma of the leaves. This process gives the tea an intense fragrance and its characteristic umami flavor.
- High in catechins: Japanese green tea is high in catechins, a type of antioxidant that is thought to help reduce the risk of cardiovascular disease and certain types of cancer.
- Green tea - all day long: In order not to have to do without the beloved green tea in the afternoon and at dinner, certain types of production with low caffeine content were developed in Japan. For example, the leaf stem tea KUKICHA, a variety enriched with roasted rice called GENMAICHA or the last annual picking before the winter break with a particularly large leaf, called BANCHA.
- Scent & taste: Japanese tea has a fresh, slightly sweet scent and a fine, grassy taste that goes well with Japanese dishes and sweets. Roasted teas with an unforgettable nutty roasted aroma (HOUJICHA) are also often served with food, or the completely unknown SOBA CHA made from baked buckwheat.
- Traditional preparation: Japanese green tea is traditionally prepared in a small clay pot called a kyusu and served hot. It is enjoyed neat to preserve its pure flavor.
We hope you enjoy browsing and enjoying!
