Green tea is brewed from the unfermented tea leaves of the Camellia sinesis plant. The relevant enzymes (polyphenol oxidase) are deactivated by heat to stop fermentation. The two main types of green teas are Japanese and Chinese green teas.
Japanese Green Teas
Most Japanese green teas are lightly steamed (except for Hojicha), and thus are generally lighter than Chinese green teas.
Gyokuro (shade-grown). Top-grade emerald green gyokuro, also known as jade dew, is made from first-flush leaves. It owes its sweet, soft flavour with flowery green aroma to high levels of L-theanine, an amino acid generated by shading tea bushes from direct sunlight twenty days before harvesting. Gyokuro contains a lot of caffeine and chlorophyll. Caffeine stimulates the brain and the nervous system, while chlorophyll stimulates detoxifcation and tissue growth. Gyokuro is steamed then rolled.
Matcha (shade-grown). Matcha is a highly-prized bright jade-green powdered budding tencha that is served in formal tea ceremonies. Like Gyokuro, green tea leaves are grown in the shade, creating a product enriched in L-theanine, which physiological effects are to increase alpha brain wave activity and promote relaxation and calmness. Gastronomically, L-theanine adds to the umami (savoury) and sweetness of the tea. The process of making matcha has the added step of refining by removing all the stems and veins, leaving the leaves. The leaves are then steamed and dried, but instead of being rolled like most other greens teas, it is ground into a fine powder. Making matcha the traditional way involves vigorous whisking of the matcha in a bowl (chawan) with a bamboo whisk (chasen) until frothy, and then adding water if necessary to taste. Fine froth is preferred over big, frothy bubbles on the surface of the tea. The inital taste is slightly bitter but then it settles into a mellow flavour. Both shade-grown Gyokuro and Matcha are good anti-anxiety drinks.
Sencha. Sencha is green tea leaves of the highest quality, made from the first harvest in May. It is sun-cultivated and characterised by a delicate sweetness with mild astringency. When tea leaves are exposed to sunlight, L-theanine is converted to the polyphenol catechin due to photosynthesis. As such, sencha has high amounts of catechin, an anti-oxidant which provides many health benefits (cardioprotective, neuroprotective, anti-obesity, anti-carcinogenic, anti-diabetic). The first picking is known as shincha or ichibancha and is considered the highest quality.
Use 2 teaspoons of tea per 1 cup slightly cooled boiling water, steep for 1 minute.
Bancha. Sencha leaves of later pickings, which have more astringency and weaker flavour. It has a grassy straw smell with a toasty non-bitter taste that suits all occasions.
Use 1 tablespoon of tea per 1 cup boiling water, steep for 1 1/2 minutes.
Hojicha. Hojicha appeared in Kyoto in the 1920s, when tea merchants started roasting sencha or bancha over charcoal. Roasting creates a distinct reddish-brown appearance and imbues the tea with a nutty and savoury aroma and flavour. Hojicha is lower in caffeine and tannins, and thus it is good for children, older people, and those recovering from illness.
Use 1 tablespoon of tea per 1 cup boiling water, steep for 1 1/2 minutes.
Kukicha & Karigane. Also known as ‘twig tea’, this consists of leftover stems and stalks from the production of other green teas. Less you think kukicha is inferior, those produced from the stalks of gyokuro (called Karigane), is highly prized. Its flavour profile is light, clean and green with a mild sweetness. It is probably the lowest in caffeine of all green teas.
Genmaicha. Genmaicha is bancha (medium-grade sencha) mixed with well-toasted puffed brown rice (genmai), which adds a unique nutty taste. This tea was discovered when a tea merchant tried to repurpose kagami mochi, the New Year’s pounded rice. He cracked and toasted the mochi and then added it to tea.
Use 1 tablespoon of tea per 1 cup boiling water, steep for 1 1/2 minutes.
Chinese Green Teas
Chinese green teas are usually pan-fried or roasted, instead of being steamed, giving it a more robust, deeper flavour than Japanese green teas.
Dragon Well (Long Jing). Coming from Long Jing, Yilin in China, this is a brightly coloured pan-fried tea with long flattened tea leaves. It is a favourite of tea connoisseurs for its nutty flavour, full-bodied complexity and ability to pair with vegetables and savoury dishes. It is more expensive than most other varieties, and only limited amounts are produced. To ensure that you are buying real Dragon Well tea, you must be sure that it comes from a reputable source.
Bi Luo Chun. From Jiangsu province, Bi Luo Chun is regarded by many as second to Long Jing. Literally meaning “green snail spring”, it is a deep green colour with a strong aroma, yet gentle flavour.
Gunpowder. Originating from Zhejiang province, its name comes from its resemblance to old-style gunpowder as it is rolled into small, irregular pellets. Because it is tightly rolled up, gunpowder tea stays fresh longer than most other green teas. Gunpowder tea has a bold, slightly smoky taste, is inexpensive but it lacks the character of finer teas.
Jasmine-Scented Green Tea. Jasmine tea is a type of scented tea made by mixing tea leaves with jasmine flowers until their perfume has been absorbed. The tea is then baked gently in an oven. Although any tea can be scented with jasmine (green, white, oolong or even black), the delicate, floral perfume of jasmine flowers goes best with green tea.
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