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Sencha
is a type of Japanese ''ryokucha'' (, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan. Overview Among the types of Japanese green tea prepared by infusion, sencha is distinguished from such specific types as gyokuro in that it is shaded for a shorter time or not at all, or bancha which is the same tea but harvested later in the season. It is the most popular tea in Japan, representing about 80 percent of the tea produced in the country. The flavour depends upon the season and place where it is produced, but shincha, or 'new tea' from the first flush of the year, is considered the most delicious. Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. During the winter, tea plants store nutrients, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baisao
(1675–1763) was a Japanese Buddhist monk of the Ōbaku school of Zen Buddhism, who became famous for traveling around Kyoto selling tea. The veneration of Baisao during and after his lifetime helped to popularize sencha tea and led to the creation of the sencha tea ceremony. Names Baisao went by many names during his lifetime, as was common at the time. As a child, he was known as Shibayama Kikusen. When he became a monk, his Zen priest name was Gekkai Gensho. Baisao, the nickname by which he is popularly known, means "old tea seller." He acquired this name from his act of making tea in the Kyoto area. Later in his life, he denounced his priesthood and adopted the lay name of Ko Yugai. Early life Baisao was born in the town of Hasuike in what was then Hizen Province. His father died when he was nine years old. Baisao became a Zen Buddhist monk at Ryushinji, an Ōbaku temple. His teacher, Kerin Doryo, had received instruction directly from Ingen, the founder of the Ōbaku sch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Tea
Green tea is a type of tea that is made from ''Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are "catechins" and "theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 ''Book o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are " catechins" and " theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), '' The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Senchadō
is a Japanese variant of ''chadō'' ("way of tea"). It involves the preparation and drinking of ''sencha'' green tea, especially the high grade ''gyokuro'' type. History Towards the end of the 17th century in the Edo period, Chinese merchants visiting Nagasaki showed how brewed tea should be drunk, as practised in the Ming dynasty court. This practise of the Chinese tea culture spread in the 18th century until the beginning of the Meiji era, particularly among literati merchants, in the form of friends meeting in a less formal atmosphere than the '' chanoyu''. Appreciation of painting and literacy objects then took on particular importance. These meetings, often followed by genuine meals, were the opportunity to admire the host's collections, most often composed of objects imported from China or made in Japan in Chinese style called ''karamono''. In difference to the preparation of ''matcha'' tea, which is powdered, ''sencha'' is prepared using small leaf tea. Similarly t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyokuro
is a type of shaded green tea from Japan. It differs from the standard ''sencha'' (a classic unshaded green tea) in being grown under the shade rather than the full sun. The name "gyokuro" translates as "jewel dew" (or "jade dew"). While most sencha is from the cultivar of ''Camellia sinensis'', gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori. Cultivation Though it is categorized as a type of sencha according to production methods, gyokuro cultivation differs from other sencha teas. Gyokuro tea leaves are shielded from the sun for at least 20 days before being harvested. This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase, which yields a sweet flavour. The tea also gains a distinct aroma from the covering process. Market Gyokuro is one of the most expensive types of sencha available in Japan. The name was originally the product name of the tea made by Yamamotoyama. The tea was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
抹茶
is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant ''Camellia sinensis'' produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. In modern times, matcha is also used to flavor and dye foods, such as ''mochi'' and '' soba'' noodles, green tea ice cream, matcha lattes and a variety of Japanese ''wagashi'' confectionery. Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality match ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matcha
is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant '' Camellia sinensis'' produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. In modern times, matcha is also used to flavor and dye foods, such as '' mochi'' and '' soba'' noodles, green tea ice cream, matcha lattes and a variety of Japanese '' wagashi'' confectionery. Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bancha
is a type of Japanese green tea. It is harvested from the second flush of ''sencha'' between summer and autumn. (The first flush is harvested for ''shincha''.) It can be found in a number of forms such as roasted, unroasted, smoked, matured or fermented for three years and even post-fermented. For example, goishicha. Background Bancha is harvested from the same tea tree as ''sencha'' grade, but it is plucked later than ''sencha'' is, giving it a lower market grade. It is considered to be one of the lowest grades of Japanese green teas. There are 22 grades of ''bancha''. Its flavour is unique and varies depending on the type. Flavours range from smoke, roasted nuts, green grass, earth, soil, wet leaves, some of the types of bancha have a stronger straw smell. See also * Hōjicha – often made from bancha * Japanese tea Green tea is a type of tea that is made from ''Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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