Green Tea

I have written a bit about coffee and tea briefly in my blog. By now, readers would have known I am much of a caffeine lover. It is probably time to go into some details on green tea - in particular, Japanese green tea.

A summary of different types of tea is as follows:

Recently, I asked my colleague on a trip to Kyoto to buy me some Matcha, powdered Japanese green tea.

1. Matcha is made from the sprouts picked at the shaded tea field. After been steamed and dried, the leaves are ground by stone mill. It is originally used for Japanese tea ceremony. Now Matcha is often used for making sweets, ice cream and other dishes. Other variations of drinking Matcha include green tea ice blended. I believe something like this is available in Starbucks.
2. Gyokuro is one of the finest shapes of green tea. Gyokuro tea leaves are cultivated at shaded tea field for 2 weeks before havest. Its flavour is smooth ,and it is less astringent.
3. Sencha is the most popular Japanese green tea today. Its tea leaves are grown in open plantation. It is available in wide variety and prices.
4. Genmaicha is a mixture of tea leaves and roasted rice or hulled rice kernels. It has a savory flavour.
5. Houjicha is roasted green tea. It is brown in colour and has a toasted taste.

There are a lot more to Japanese green tea than this. To keep things brief, below is a glimpse of different types of Green Tea and how they should be prepared: