What is Green Tea?

Tea is known as an aromatic beverage, generally prepared and enjoyed through the combination of tea leaves with hot water.

Contents:

• What is Green Tea?
• Green Tea Process
• How to brew delicious tea?
• Best Japanese Green Tea Brands
• Desserts Packed with Catechin

What is Green Tea?

General questions about tea

1. How much caffeine is in tea?

It depends on how the tea has been brewed, but generally 8 fl oz. of green tea contains about 30 to 50 mg of caffeine. The longer the tea leaves have been fermented, the greater their caffeine content will be. Therefore, oolong tea and black tea contain more caffeine than green tea.

2. When should I drink tea to get the most benefits?

Drinking tea in the morning can wake you up. It also has bactericidal effects, so it’s great to drink tea after a meal to prevent bad breath and cavities. However, be careful about drinking tea with high caffeine content such as gyokuro at night, as it may prevent you from falling asleep.

3. What is the difference between loose tea leaves and tea bags?

You need a teapot to steep loose tea leaves, but you can place a tea bag directly in a teacup and pour hot water onto it. Although tea bags are easier to use, they’re less aromatic and flavorful. Lately, however, pyramid-shaped tea bags are available, which enable you to enjoy quality aromatic tea that’s closer to loose-leaf brewed tea. The pyramid shape allows the leaves inside the bag to expand/open and circulate more, resulting in better infusion.

4. What’s the proper way to store tea?

Be sure to store your tea in an airtight container in a cool, dry place. A couple of days worth of leaves may be stored in a metal canister but place the rest in an air-tight container for extended storage in the freezer. When you go to grab the tea out of the freezer, be sure to quickly return it, because the difference in temperature makes tea more susceptible to moisture condensation. Storing tea in the refrigerator is not recommended as food odors can be transferred to the tea.

Green Tea Process

First Process (from the tea plantation to aracha):

1. On the tea plantation, young tea shoot/leaves are harvested.



2. The leaves, after being steamed, are cooled while the moisture is extracted. (Steaming stops fermentation.)



3. The leaves are rolled vigorously while the moisture is reduced with heated air.



4. The leaves are rolled and pressed in a rolling machine. Steams and other tough parts are further rolled to level off the moisture content of the leaves.



5. The leaves undergo another drying process to reduce the moisture by heat. The final rolling machine twists the leaves into a slender, needle shape.
6. The leaves are dried carefully in a dryer. / Aracha (unrefined tea) is completed.

Second Process (from aracha to final product):

1. Aracha leaves are sifted and sorted into small leaves, large leaves, stems, flakes, etc.



2. The leaves then undergo the firing process to be dried, which brings out the distinctive flavors and aromas of the tea.



3. The flavors and aromas are fine-tuned by blending different batches of tea leaves.



4. The leaves are weighed, inspected and packed.
5. The leaves are shipped to retail shops and purchased by customers.

How to brew delicious tea?

Even if you use high-quality tea, the result can be less than satisfactory depending on how the tea is brewed. Leaving aside anything too technical, we’ll just give you some tips on brewing delicious tea. The right water temperature and proper brewing time are the key factors.

For Sencha:

1. Pour freshly boiled water into a teacup and let it cool a little.
2. Place the tea leaves in a teapot (a Tbsp., 3g, serving for 3 cups/8.4 oz).
3. Transfer the water in the teacup into the teapot (premium sencha is brewed at about 160°F, regular sencha at 175°F).
4. Wait for 30 to 60 seconds to let the leaves expand and open.
5. Once the leaves are open, pour the tea into the teacup until the last drop. (For the second cup, brew only 10 seconds or so because the leaves are already open.)

For Gyokuro:

1. Pour freshly boiled water into a teapot. Pour the water into a teacup and let it cool. (Discard any water that remains in the teapot.)
2. Place the tea leaves in the teapot (2 Tbsp., 6g, serving for 3 cups/3 oz).
3. Transfer the water in the teacup back into the teapot (gyokuro is brewed at about 140°F or less) .
4. Wait for 5 to 7 minutes to let the leaves expand and open.
5. Pour the tea into the teacup until the last drop. (For the second cup, brew only 30 seconds or so because the leaves are already open.)

Quick Facts
Ways to recycle used tea leaves:

• Combine with soil to make fertilizer.
• Put dried tea leaves in a cloth sack to make a deodorizer. It prevents not just odors but also the growth of microorganisms.
• Add used tea leaves to hot water. After cooking fish, pour the water onto the cutting board to remove the fishy odor.

When we drink tea, we think about its history and feel the essence of the Japanese spirit that has been passed down from the past to the present.

Our lives can be so busy and chaotic today. That’s why we should at least take time to brew some tea each day, and then sit back and enjoy a relaxing moment. As we do so, we are surely passing down the history of tea to the next generation.

Pyramid-shaped Tea Bags
With a pyramid-shaped tea bag, you can brew delicious tea as long as you follow the temperature and brewing time indicated on the package. Also, one thing you shouldn’t forget when brewing tea is to do so with all your “heart and hospitality:’ If you brew your tea with the intention of pleasing your guests, your tea will taste even more delicious.

Best Japanese Green Tea Brands

Now that you know the health benefits of drinking green tea, let’s take a look at different types of Japanese tea available in your local supermarket, online shops and Amazon.com. Japanese tea comes in three options: loose leaf, powder or tea bags. For first time tea drinkers try a tea bag. As you find yourself drinking more green tea, you can then explore buying loose tea. With loose tea it’s a whole new tea making world that involves finding the perfect tea set to steep and drink; enjoying loose leaf tea will be your daily moments of zen. Tea powder is added to hot water or any beverage, such as a latte to make a green tea latte, and for those who want to add a little Asian flair to their culinary adventures green tea powder is perfect for baking cookies or cake.

Ito en -伊藤園-

Ito-en is one of the most prominent Japanese tea companies and also makes a popular bottled green tea beverage. They offer over 40 varieties of loose leaf teas and some organic options. Go to their website and take a look at their sophisticated green tea gift sets.
Product Info & Photo Credit: http://www.itoen.com/

Maeda en -前田園-

Maeda-en is a tea company based in Shizuoka, the tea growing region in Japan. Many might have seen their green tea in sushi restaurants along with their signature green tea ice cream. For those who want the freshest shin-cha (new crop tea) go to their online store.
Product Info & Photo Credit: http://maeda-en.com/

Yamamotoyama　-山本山-

Yamamotoyama, founded in 1690, is one of the oldest tea makers in Japan. In 1835 Yamamotoyama created gyokuro-tea made from leaves shaded for three weeks to get a sweeter flavor and stronger aroma. Gyokuro-tea is considered one of the finest in Japan and the world. Yamamotoyama not only specializes in green tea but also makes a delicious nori (dried seaweed).
Product Info & Photo Credit: http://yamamotoyama.com/

Takaokaya -高岡屋-

Takaokaya was founded during the 19th century and their green teas are from award winning tea farms in Shizuoka, Japan. Their green teas are mostly available on the West and East coasts. In addition to green tea, Takaokaya sell a furikake topping for rice and nori.
Product Info & Photo Credit: http://takaokayausa.com/

Desserts Packed with Catechin

Catechin is found in green tea. This bitter ingredient is known to provide a variety of benefits to the body. Here are some delicious dessert recipes that will help you easily get the catechin you need.

Desserts packed with catechin recipes by Kei Hasegawa
Kei Hasegawa grew up with a love of making things by hand. So, it was logical that he would take an interest in baking and eventually apprentice at confectionery shops and restaurants in Japan and the U.S. He is now the pastry chef at a restaurant in Los Angeles.

Gochiso Magazine, Nijiya Market