The interesting thing about Hojicha is that it was actually created by accident. Back in the 1920s, a tea merchant in Kyoto started roasting leftover tea leaves and stems over charcoal to make use of every part of the plant. Little did they know that this process would result in a deliciously smoky and roasted flavor that would capture the hearts of locals and eventually, people all around the world.
Hojicha, a unique type of Japanese green tea, isn't a one-size-fits-all brew. It comes in different varieties, each offering its own distinct taste and aroma. Key among these are sencha harvest leaves, bancha harvest leaves, and kukicha. These names may seem exotic, but they simply refer to the specific type of green tea leaves used in creating Hojicha.
Sencha is the most popular type of green tea in Japan. Known for their sweet and robust flavor, these leaves undergo roasting at high temperatures, which heightens their natural sweetness.
Bancha is another common type of green tea used for making Hojicha. These leaves are harvested during the second flush (late summer to early autumn). Compared to sencha, bancha leaves are more mature and have a stronger flavor. It also has relatively less caffeine than Ichibancha tea used in sencha.
Kukicha refers to a blend of stems, stalks, and twigs left over from the production of other teas like sencha or bancha. When these components are roasted to create kukicha Hojicha, they deliver a uniquely sweet and creamy flavor profile with the lowest caffeine content among all varieties.
The secret behind Hojicha's low caffeine content lies within its roasting process. Unlike most green teas that are steamed, Hojicha undergoes a high-temperature roasting process. Roasting at high temperatures not only produces hojicha's characteristic smoky, sweet flavor, but also evaporates some of the caffeine.
With this, the roasting process plays a critical role in shaping Hojicha's characteristics. It transforms the green tea leaves, reducing their caffeine levels while enhancing their flavor.
For more insights on what goes into Hojicha, the Fareast Tea Company offers an enlightening read on the ingredients and nutrition of Hojicha.
Caffeine in tea is a complex subject influenced by numerous factors. When discussing Hojicha, understanding these elements provides insight into why this tea maintains a lower caffeine level than many others. Here are the variables at play:
The choice of leaves used to make Hojicha directly affects its caffeine content. Younger tea leaves have higher concentrations of caffeine compared to older piced leaves. Typically, Hojicha is made using:
Stems and twigs play a pivotal role in Hojicha's unique composition. Their inclusion not only imparts a distinctive flavor but also contributes to the lower caffeine content. As a tea farmer selects parts of the tea plant for processing, the ratio of stems and twigs to leaves can vary, offering different caffeine levels in the final product.
The time of year and method by which leaves are harvested by the tea farmer can also influence caffeine concentration. Leaves for Hojicha are generally harvested later in the growing season when caffeine levels have naturally decreased. The meticulous process employed by skilled workers ensures that only the desired parts of the tea plant are used, optimizing both flavor and caffeine content.
Tea plants themselves also contribute to this variability; their cultivation conditions, such as soil type, light exposure, and altitude, impact how much caffeine they will produce. Through careful management and expert knowledge, farmers cultivate plants that yield leaves ideal for creating Hojicha's distinctive taste and low caffeine characteristic.
Understanding these factors reveals why Hojicha stands out among other teas regarding caffeine content. Its unique manufacturing process is tailored specifically towards achieving a delicate balance between flavor richness and gentleness on the body's response to stimulants.
When it comes to the low caffeine content of Hojicha, two compounds are key: Caffeine and L-Theanine. These substances not only impact the tea's caffeine levels but also its overall characteristics.
The unique interaction between caffeine and L-Theanine in Hojicha sets it apart from other teas. Let's explore this fascinating interplay:
The combination of these substances gives rise to an interesting phenomenon. Even though Hojicha has less caffeine, the presence of L-Theanine gives a calming effect - a desirable characteristic that tea lovers often seek.
Another group of compounds that deserve mention are Pyrazines. These are produced during the roasting process of Hojicha and contribute significantly to its unique flavor profile.
Here are some points worth noting about Pyrazines:
While there isn't much research on Pyrazines interacting directly with caffeine, their simultaneous occurrence during roasting could influence the overall qualities of the resulting brew.
In essence, the science behind Hojicha's low caffeine levels involves a delicate balance between various compounds. Each plays a role - whether it's contributing to aroma and flavor or influencing physiological responses such as stimulation and relaxation. By understanding this, you can appreciate the intricate process that goes into crafting every cup of Hojicha.
For those concerned about their blood pressure, opting for Hojicha tea can be a wise choice. Unlike regular teas or coffee that contain higher levels of caffeine, Hojicha has minimal amounts of this stimulant.
When it comes to heart health, diet and lifestyle choices play crucial roles. Incorporating Hojicha tea into your daily routine may offer some protective benefits for your cardiovascular system.
Apart from its caffeine content, Hojicha tea also provides various nutrients that make it a wholesome beverage choice.
By incorporating Hojicha tea into your balanced diet, you not only get to savor its delicious taste but also reap the benefits of its nutritional value. Whether you're looking to manage your caffeine intake or simply enjoy a soothing cup with added health perks, Hojicha emerges as an excellent option.
To fully appreciate the taste and aroma of Hojicha, understanding the correct steeping method is crucial. Here's a simple guide to ensure you maximize your Hojicha experience:
The flavor profile of Hojicha is quite distinct from other green teas due to its unique roasting process.
Toasty Notes: The first sip introduces you to a world of roasted flavors reminiscent of coffee but without its bitterness. You may detect notes of caramel, toasted nuts, or even slightly charred wood which contribute to its warm and comforting character.
Subtle Sweetness: Following the initial toastiness, a surprising undercurrent of sweetness emerges. This subtle sweetness is often likened to that of molasses or brown sugar, adding depth and complexity to the overall taste profile.
Remember that every batch of Hojicha may taste slightly different depending on the specific variety of tea leaves used and their roasting level. Regardless, its soothing warmth and intriguing flavor spectrum make it an excellent beverage choice for any time of day.
When comparing Hojicha to coffee, the caffeine content is significantly lower in Hojicha, positioning it as an excellent alternative for those seeking a milder stimulant. A typical cup of coffee can contain roughly 95 mg of caffeine, which is substantially more than the 7.7 mg found in a 250 ml serving of Hojicha. This stark difference makes Hojicha an ideal evening drink, promoting relaxation without the risk of disturbing sleep patterns like coffee might.
For tea enthusiasts looking to explore beyond Hojicha, there are other low-caffeine teas worth considering:
By choosing Hojicha or one of these other low-caffeine teas, you can enjoy the ritual and comfort of a hot beverage at any time without overstimulation.
If you're a fan of Japanese tea or simply curious about different types of tea, then you should definitely try Hojicha. This unique brew has a distinct flavor and a comforting warmth that can captivate your senses.
What sets Hojicha apart from other teas is the way it's prepared. Instead of using the leaves of the tea plant, Hojicha is made from the stems and hard leaves. This gives it a different taste profile compared to other green teas.
When it comes to trying out Hojicha, it's important to get it from reliable sources to ensure its quality and authenticity. Here are some tips on where to find high-quality Hojicha:
One particular Hojicha that we recommend is the HOUJICHA from FAR EAST TEA COMPANY. This outstanding houjicha, made only from the outgrowths (stems, hard leaves, etc.) of ichibancha (first flush sencha), is a tea that will completely change the conventional concept of houjicha. The aroma and sweetness produced by deep roasting give it a robust and voluptuous flavor that is almost invisible in regular houjicha. This tea can be enjoyed iced or hot, any way you like to drink it.
Whether you prefer your tea hot or iced, this selection showcases the versatility and richness of Hojicha. It's perfect for those who want to explore different flavors while enjoying the benefits of low-caffeine teas.
Discover the Fascinating World of Hojicha
If you're ready to embark on a journey of flavors and caffeine levels, here are some things you can explore:
With every sip of Hojicha, not only will you appreciate its unique flavors but also the rich cultural heritage behind this beloved Japanese tea. So go ahead, embrace the tranquility that comes with a well-crafted cup of Hojicha today.
]]>Genmaicha, also known as Japanese brown rice green tea, is a distinctive blend that marries the light, vegetal flavor of green tea with the nutty, savory notes of roasted brown rice. This unique combination has made Genmaicha a beloved beverage within and beyond Japan's borders.
At its core, Genmaicha includes green tea leaves mixed with roasted popped white rice. The rice kernels add a warm and full flavor profile to the tea, making it both soothing and invigorating.
Tracing back to Japan's history, this tea was once known as the "people's tea," owing to its affordability. The inclusion of rice served as a cost-reducing filler that extended the use of more expensive tea leaves, allowing those with less means to enjoy a warming cup of tea.
Typically, Genmaicha is prepared by blending steamed green tea leaves with roasted rice. Some grains may pop during the roasting process, giving it the nickname "popcorn tea." The traditional preparation involves steeping this blend in hot water to create a brew that is rich in both taste and tradition.
In contemporary settings, Genmaicha remains a popular choice for everyday consumption in Japan. Its balance of flavors caters to a wide audience and serves as an excellent accompaniment to meals or a refreshing standalone beverage.
Adding Matcha powder to create Matcha-iri genmaicha elevates the experience with an intense green color and a stronger flavor profile while retaining the essential qualities of classic Genmaicha.
Genmaicha, also known as brown rice tea or roasted rice tea, possesses distinctive characteristics that set it apart from other types of tea. These unique qualities arise from its particular blend of green tea and roasted brown rice.
Among the many teas available, Genmaicha stands out for its unusual flavor profile. The combination of green tea leaves and roasted Japanese rice creates a pleasantly warm, full, and nutty flavor. This taste comes from the sugar and starch in the rice, offering a mild, comforting brew that contrasts with the fresh grassy notes typically associated with green tea.
The unmistakable aroma of Genmaicha further contributes to its appeal. It ranges from toasty to nutty notes, a direct result of the popped grains. These aromatic tones create an inviting and soothing experience for every sip.
Genmaicha's uniqueness also lies in how it compares with other familiar Japanese teas such as Sencha and Matcha:
In essence, the unique blend of flavors and aromas in Genmaicha offer a distinctively soothing tea-drinking experience. Its contrast with other traditional Japanese teas like Sencha and Matcha highlights its individuality in the world of teas.
Achieving the perfect cup of Genmaicha begins with choosing the right ingredients. The harmony between green tea leaves and roasted brown rice is critical. The traditional ratio is 50:50; however, you can adjust this to suit your personal taste. Enjoying a stronger tea flavor? Increase the tea leaves. Prefer a pronounced nutty flavor? Add more roasted rice.
Moving on to the brewing process, controlling temperature and time is essential for extracting optimal flavor. Here's a step-by-step guide for brewing Genmaicha:
Start by measuring about one tablespoon of Genmaicha (tea leaves and rice mix) for each cup of water.
Bring fresh, soft water to a boil and let it cool down to around 80-85°C (176-185°F). Why? High temperatures can burn green tea leaves causing bitterness.
Pour the hot water over your Genmaicha and let it steep for about one minute. Patience is key here, resist the urge to rush.
Strain out the tea leaves and rice, pour into your favorite teacup, and savor your perfect cup of Genmaicha.
Pay attention not only to these pointers but also your instincts as a tea drinker while brewing Genmaicha. Remember, part of the charm lies in discovering your preferred balance between grassy green tea and nutty roasted rice notes.
Genmaicha presents a delightful balance of history and taste. Known as the "people's tea," it has its roots in Japanese culture, where it served as a cost-effective beverage for the lower classes. The addition of roasted brown rice to Bancha leaves not only reduced the cost but also introduced a unique nutty flavor that sets Genmaicha apart from other teas.
The distinct aroma and flavor profile of Genmaicha is something every tea enthusiast should experience. Imagine sipping on a warm cup of tea, with the fresh grassy notes of green tea perfectly blended with the toasty, nutty undertones of popped rice. It's a symphony of flavors that dance on your palate, providing an utterly satisfying tea-drinking experience.
Embrace the unique charm of Genmaicha with every sip. Whether you're brewing it with high-quality Bancha leaves or enhancing the flavor profile with Gyokuro leaves for more sophisticated palates, Genmaicha offers an unparalleled experience. It's more than just a cup of tea; it's a reflection of Japanese history and their ingenious approach to making every leaf count.
So why wait? Brew yourself a cup, sit back, and let Genmaicha take you on an extraordinary journey through Japan's rich history and diverse tea culture.
]]>Hojicha's uniqueness lies in its roasting process. Unlike most green teas that are steamed, Hojicha undergoes a high-temperature roasting process. This transforms the leaf color from green to a reddish-brown and gives it a signature smoky aroma.
This roasting process also significantly alters the chemical composition of the tea leaves. The high heat reduces bitterness by breaking down tannins, lowers caffeine content, and brings out a naturally sweet flavor. These factors create an enjoyable drinking experience while offering numerous potential health benefits.
Despite being categorized as a green tea, Hojicha's roasting process sets it apart from its counterparts and contributes to its unique properties. As we delve further into understanding Hojicha benefits, you'll find compelling reasons why this roasted Japanese green tea deserves a place in your daily routine.
Hojicha sets itself apart from other green teas with its remarkably low caffeine content. This is because the tea leaves undergo a high-temperature roasting process, which greatly reduces the caffeine levels. The outcome is a tea that provides a mild, lasting energy boost without the strong impact typically associated with other caffeinated drinks.
For people who are sensitive to caffeine, Hojicha offers a perfect alternative. Its reduced caffeine content makes it less likely to cause unpleasant side effects like nervousness or restlessness that can come with higher-caffeine beverages. Instead, Hojicha serves as a calming choice for those who want to unwind and relax.
The presence of L-Theanine in Hojicha works together with its minimal caffeine content. L-Theanine is an amino acid known for its soothing effect on the brain, promoting a state of relaxed alertness. When combined with low levels of caffeine, these compounds enhance focus and concentration without causing drowsiness, providing a well-rounded energy boost at any time of day.
Explore Hojicha's unique identity among green teas and how it caters to modern preferences while retaining traditional charm.
Hojicha is not just another green tea; it's a nutrient powerhouse, particularly rich in antioxidants known as polyphenols. These naturally occurring compounds are found abundantly in the green tea leaves from which Hojicha is made. Polyphenols play a crucial role in combating oxidative stress and the free radicals that contribute to chronic diseases.
As you sip on a cup of Hojicha, remember it's not just about enjoying its unique flavor profile but also immersing yourself in a world of health benefits that its antioxidants provide.
Immune system support is a key benefit of Hojicha, largely due to its significant vitamin C content. This vital nutrient plays an essential role in strengthening the body's defenses against various illnesses.
Hojicha's vitamin C content aids in:
These benefits make Hojicha not only a delightful beverage but also a potent tool for maintaining your immune health.
With each sip of Hojicha, you're not just enjoying its soothing flavor; you're also giving your immune system a much-needed boost.
Hojicha's potential benefits extend to the cardiovascular system, playing an important role in nurturing heart health. One essential aspect is the regulation of blood pressure, a crucial factor in preventing heart disease. This aromatic tea, with its unique roasting process, contains compounds that help maintain optimal blood pressure levels.
A primary benefit of Hojicha lies in its ability to balance blood lipid levels. Research suggests that the catechins present in this roasted green tea may assist in reducing levels of low-density lipoprotein (LDL), often referred to as 'bad cholesterol'. By doing so, it helps prevent the build-up of plaques in arteries, thereby decreasing the risk of heart disease.
The calming effect of Hojicha also contributes to blood pressure regulation. Its low caffeine content and high L-Theanine level promote relaxation and alleviate stress, two factors often associated with high blood pressure. By aiding in stress management, Hojicha acts as a gentle yet effective solution for maintaining healthy blood pressure.
In essence, when consumed regularly as part of a balanced diet and lifestyle, Hojicha can support your journey towards improved cardiovascular well-being. As you explore the diverse world of teas, remember that every sip of Hojicha not only offers a sensory delight but also nurtures your heart health.
One of the claims often associated with Hojicha is its potential to increase metabolism, which can help with weight management. But is there any truth to this claim? Let's take a closer look.
For years, researchers have been studying the relationship between tea consumption and metabolism. While Hojicha has less caffeine compared to other teas, it still contains catechins, a type of polyphenol known for their possible fat-burning effects.
Studies have shown that catechins can boost energy expenditure and increase fat oxidation[^1^]. In fact, a review published in the American Journal of Clinical Nutrition revealed that green tea catechins combined with caffeine can have a positive impact on weight loss and weight maintenance[^2^].
Now, here's where things get interesting. Unlike other green teas, Hojicha goes through a roasting process that gives it a unique flavor and reddish-brown color. Some may wonder if this process affects the beneficial properties of catechins.
While roasting does alter the chemical composition of the tea leaves, research suggests that roasted green teas like Hojicha can still retain their health benefits[^3^]. However, more studies are needed to fully understand how the roasting process specifically impacts metabolism-boosting effects.
While there's some evidence to suggest that Hojicha might have metabolism-boosting potential, it's important to remember that no single food or drink can magically burn fat. Sustainable weight management always comes down to a combination of healthy eating habits, regular physical activity, and overall lifestyle choices.
So go ahead and enjoy a cup of Hojicha as part of your well-rounded approach to wellness!
When sipping on a warm cup of Hojicha, you're not just indulging in a rich, toasty flavor—you're also nurturing your skin from the inside out. The tea's natural compounds play a significant role in promoting skin health and delivering anti-aging effects.
Here are some ways Hojicha can benefit your skin:
Enjoying Hojicha regularly may provide a delicious route to preserving skin vitality and appearance. It's an easy addition to any skincare routine, offering benefits that are more than skin deep.
Hojicha not only soothes the senses and supports overall wellness but also plays a role in oral health promotion. The tea's unique composition, enriched during the roasting process, contributes to maintaining a healthy mouth environment. Here are the specific ways Hojicha can influence oral health:
By including Hojicha as part of your routine, you embrace a beverage that not only delights your palate but also supports oral hygiene. As you sip on this aromatic tea, you're taking a proactive step towards a healthier smile.
For those experiencing joint pain or managing conditions like arthritis, finding natural remedies that offer relief without adverse effects is crucial. Hojicha emerges as a noteworthy option due to its anti-inflammatory properties, providing an avenue not just for enjoyment but also for health benefits.
Hojicha has several ways in which it can help soothe inflammation and ease joint discomfort:
Hojicha's potential to alleviate inflammation and joint discomfort makes it a valuable addition to a holistic health regimen aimed at managing such conditions. While no single remedy works for everyone, integrating Hojicha into one’s diet offers a simple yet promising approach to support joint health.
Japanese roasted tea, or Hojicha, with its unique flavor and health benefits, easily integrates into your daily routine. Here are some delicious ways to include Hojicha in your diet:
Replace your morning coffee with a cup of Hojicha for a less jittery start. Its low caffeine content provides a gentle boost without the usual crash.
Brew a cold Hojicha. Just steep the tea in hot water, then pour it over ice. Add a slice of lemon for a refreshing twist that can reinvigorate your afternoon.
Enjoy Hojicha with meals. Its roasted, smoky flavor complements savory dishes and can enhance the taste experience while aiding digestion.
Sip on a warm cup of Hojicha after dinner. The calming effects of L-Theanine help you relax and prepare for a restful sleep.
Use finely ground Hojicha powder to make lattes or incorporate into baked goods for an antioxidant-rich treat.
By integrating this versatile Japanese roasted tea throughout your day, you can enjoy its myriad of benefits from dawn until dusk.
Selecting the right Hojicha and using proper brewing methods are essential to experience the full spectrum of its flavor and health benefits. Here's how to ensure you're getting the best out of your Hojicha tea:
When choosing Hojicha, consider these factors:
To optimize the flavor of Hojicha, follow these brewing tips:
By paying attention to these details, you can enhance your tea-drinking experience significantly.
Remember, quality Hojicha offers more than just taste; it's about immersing yourself in a centuries-old tradition that brings tranquility and wellness into your daily routine.
When it comes to deciding whether or not to add Hojicha to your tea collection, the answer is a resounding yes! This unique Japanese green tea offers a range of benefits that make it a valuable addition to any tea lover's stash.
What sets Hojicha apart from other teas is the perfect balance it strikes between taste and health benefits. Its unique flavor profile makes every sip a pleasure while its numerous advantages contribute to your overall well-being.
Whether you're already a devoted tea connoisseur or just starting to explore the world of teas, adding Hojicha to your collection is an excellent choice. It's a versatile tea that can be enjoyed hot or cold and pairs well with various foods.
Incorporating Hojicha into your daily routine is a simple yet effective way to elevate your self-care rituals. Whether you enjoy it as a morning pick-me-up, an afternoon treat, or a calming bedtime beverage, Hojicha has a place in every part of your day.
With its myriad of health benefits and delightful flavor, Hojicha is truly a tea worth exploring. So go ahead, add it to your tea collection, and embark on a journey of taste and wellness.
Ready to experience the wonders of Hojicha? Start your tea adventure today!
]]>However, its taste is outstanding. It has a distinctly different aroma from other cultivars, and once you drink it, you will never forget it. Here is an introduction to such a cultivar "Izumi".
"Izumi" has "Benihomare", a black tea cultivar, as its mother, and was originally created as a cultivar for Kamairicha(kettle roasted tea). This cultivar is also called "mythical cultivar" and it is said that only a few farmers are growing "Izumi" nowadays.
The reason for this is that right after the cultivar was born, the demand for Kamairicha for export declined drastically, and as a result, it did not spread to farmers and was half-forgotten.
However, the taste is extraordinary. Its aroma is so gorgeous that once you have tasted it, you will never forget it.
Because it is such a rare cultivar, it is rare for us to encounter "Izumi," and if we have the opportunity to drink it, our hearts would beat wildly with anticipation. It is such a special and delicious cultivar.
As mentioned above, "Izumi" was originally bred as a Kamairichia(kettle roasted tea) cultivar for export. There are only 6 cultivars for Kamairicha(kettle roast tea) out of the 119 registered cultivars, and they are very rare.
In the 1950s and 1960s, tea exports were very active, and many teas were produced for overseas consumption, so "Izumi" was also a cultivar that was produced to meet the needs of those countries.
"Izumi" was originally made for Kamairicha(kettle roasted tea), but after a long time since its birth, it is now very common to see "Izumi" processed into black tea.
It's no wonder." Izumi" has its roots in "Benihomare", a black tea cultivar, which explains why it is highly suitable for black tea.
"Izumi" is highly evaluated in tea contests, and its high quality of taste is widely known.
"Izumi" has an excellent aroma, but it is susceptible to cold weather.
It is difficult to grow in mountainous areas or in the northern part of Japan, and most of the farmers we know are in the southern part of Shizuoka Prefecture or in Kyushu.
The "Izumi" is a very rare cultivar. What is its taste like?
When I first tasted "Izumi" black tea, I was surprised by its rich aroma. The aroma of tropical fruits such as mango, orange, and pineapple filled the air, followed by a refreshing minty aroma.
Of course, the flavor varies depending on the region and farmer, but the gorgeous aroma is common. It has a mellow aroma that is attractive in a way that other cultivars have never tasted.
The astringent taste is light, and its refreshing taste is one of its charms.
There are only a few farmers in Japan who grow "Izumi". The production of "Izumi" is quite limited, and it is literally a " mythical" tea. If you ever come across "Izumi" tea, you should try it first.
]]>We will introduce you to the cultivar "Benifuuki", which is famous as a pollen allergy remedy.
We usually drink Japanese black tea from all over Japan, and "Benifuuki" is the one we encounter most often.
In Japan, there are only a few cultivars for black tea, and of the 119 registered cultivars, only 13 are for black tea. Even if we include cultivars for kettle roasted tea and those for green tea but with high quality as black tea, there are only about 20 cultivars.
Among these cultivars, "Benifuuki" has excellent quality as black tea and has contributed greatly to the quality improvement of Japanese black tea. We will introduce the characteristics of "Benifuuki", the most popular black tea cultivar in Japan.
"Benifuuki" is a cultivar for black tea and semi-fermented tea. Its mother is "Benihomare", a Japanese black tea variety, and its father is a variety from India.
While almost all tea cultivars produced in Japan are Chinese species, this cultivar, which is descended from Assam species, is characterized by its extremely high quality when processed into black tea.
As the first black tea cultivar produced in Japan, this cultivar is naturally designed to be easy to grow in the Japanese climate.
Because of the characteristics of the Assam cultivar, which is originally produced in warmer regions, it can be grown in most areas west of the Tokai region, although its cold tolerance is a little lower.
Because of its high disease resistance, this cultivar is easy to grow even without pesticides.
One of the reasons why "Benifuuki" has become famous is because of its effectiveness in combating hay fever.
"Benifuuki" contains a lot of "methylated catechin" which has an anti-allergic effect, and it has been found that regular consumption of this ingredient can suppress allergic symptoms such as hay fever.
In the 2000s, "Benifuuki" became a well-known cultivar because of its ability to improve hay fever symptoms, for which there is no fundamental cure.
However, the composition of methylated catechins changes when the tea leaves are fermented.
Therefore, it is recommended to drink it as green tea without fermentation. Please note that "Benifuuki" is a black tea cultivar, and if you do not drink it as green tea, it will not be effective in preventing hay fever.
This cultivar, which has the characteristics of the assam variety, produces a large number of aromatic components through fermentation in the tea processing.
The production of indole, linalool, geraniol, and other aroma compounds that most green tea cultivars do not have produces the rich and complex aroma of black tea.
Assam black tea is also characterized by its strong astringent taste (catechins).
This cultivar is originally intended to be processed into black tea. The catechin (also called tannin), which is the astringent component of tea, tends to be stronger than in ordinary green tea cultivars.
If you drink it as black tea, the astringent taste is not so bothersome, but if you drink it as green tea to prevent hay fever, you may be surprised at the stronger astringeny than normal green tea.
As mentioned above, "Benifuuki" is the first Japanese cultivar for black tea with high quality. If you are looking for a delicious Japanese black tea, why not try "Benifuuki"?
]]>"Asatsuyu" is a very old cultivar, registered at the same time as "Yabukita", but it is still very popular today.
Even those of us who drink hundreds of varieties of tea every year are excited when we hear the name "Asatsuyu" because it is such a reliable and delicious cultivar.
"Asatsuyu" is often referred to as "natural gyokuro" because of its strong umami. Gyokuro is the highest grade of green tea, which is grown under shade for more than 20 days, and has an exceptionally rich umami that is not found in ordinary sencha green tea.
Its name comes from the fact that it has the same umami as gyokuro, which is usually made with a lot of time and effort, but can be made naturally, which clearly shows that it is a cultivar with such a strong umami.
Compared to "Yabukita", "Asatsuyu" is an early-ripening cultivar that can be picked 7 days earlier, allowing for a wider picking season, which helps reduce the workload of farmers.
However, it is not suitable for cold regions or mountainous areas, as it is susceptible to frost damage because its shoots emerge in the cold season.
Because of its low tolerance to cold and disease, it is only grown in Kyushu and parts of Shizuoka Prefecture, making it a rare cultivar.
It is a privilege to live in such a warm region, but how does "Asatsuyu" taste like?
As Asatsuyu is called "natural gyokuro", and its umami is the most important characteristic of "Asatsuyu".
As a cultivar with high theanine (amino acid) content and low catechin (an astringent component), "Asatsuyu" has a mild taste with a strong umami.
In order to make the most of its umami, it is sometimes made by Kabuse(shading) or deep steaming, in which case the aroma is weakened.
"Asatsuyu" has no peculiar aroma, and is loved by everyone for its soft, sweet, grain-like flavor.
As mentioned above, "Asatsuyu" is a cultivar with the potential to be called "natural gyokuro". If you ever come across "Asatsuyu", please try it.
]]>In this article, we will discuss the "Kohshun".
"Kohshun" is named after the aromatic cultivar produced in Shizuoka (Suruga country).
This cultivar is a crossbreed of "Kurasawa" and "Kanayamidori" and has a unique and attractive aroma, and is attracting attention as a new genre of Japanese tea.
As described below, because of its unique aroma, versatility in processing, and ease of cultivation, it was selected as one of the recommended cultivars by Shizuoka Prefecture in 2001, and farmers all over Japan have high expectations for this new cultivar.
"Kohshun" was registered as a cultivar in 2000, and since then it has been gaining market share mainly in Shizuoka Prefecture.
It has a completely different aroma from standard green teas such as "Yabukita" and is therefore unsuitable for blending, but on the other hand, it is good for enjoying a single origin tea with an appealing character.
"Kohshun", with its distinctive aroma, is suitable not only for sencha, but also for semi-fermented tea and black tea.
When processed into sencha, this cultivar undergoes a process called "wilting," which brings out its gorgeous aroma. Generally, sencha is made without wilting, but since this cultivar has an attractive wilted aroma, it is often made with wilting even in sencha production.
Of course, semi-fermented teas and black teas, which are made with more advanced fermentation than sencha, have more of the unique aroma of "Kohshun" and produce a wonderful aromatic tea.
In recent years, Japanese black tea growers have begun to pay more attention to this cultivar, and it is now being produced in many different regions.
Due to its high cold tolerance, "Kohshun" is a suitable cultivar for many tea growing regions in Japan.
It is more suitable for farmers in mountainous areas where its aroma can be used for tea production, and for farmers who have a sales channel for single origin teas.
As mentioned above, "Kohshun" has been highly anticipated all over Japan for its unique aroma and ease of cultivation.
How is the taste like?
As we have mentioned many times before, the charm of "Kohshun" is its aroma. It has a refreshing aroma of herbs and jasmine, and the aroma changes little by little as the temperature changes. It is a cultivar that is so appealing that you will want to drink it again and again, as it shows a variety of expressions in a single cup.
It has a good balance of umami and astringency, and its mild taste on the tongue is the reason why it is loved by everyone.
In addition to the fresh aroma mentioned above, "Kohshun" processed into black tea has a fruity aroma like mango, and a green aroma like watermelon and vegetables.
Since this cultivar does not have a lot of astringency, it does not have strong tannins when processed into black tea, and many teas are refreshing and easy to drink.
The flavor of black tea varies greatly depending on the time of year when it is picked (spring, summer, or fall), so it is recommended to enjoy the aroma and flavor that changes with the season.
As described above, "Kohshun" is widely used for sencha, black tea, and semi-fermented teas. It is a cultivar that is sure to have a wide range of applications in the tea industry, so please keep your eyes on it!
]]>Let us introduce you to Tsuyu-hikari, which is excellent in every aspect.
"Tsuyuhikari" is made from "Asatsuyu" also known as "natural Gyokuro," which has rich umami, and "Shizu7132," which has a characteristic aroma like cherry leaves.
"Tsuyuhikari" is a hybrid cultivar that combines the best of both "Asatsuyu" and "Shizu7132".
Generally, cultivars with a gorgeous aroma tend to have a strong astringent taste, but "Tsuyuhikari" overturns this theory and is a superb cultivar that combines both umami and aroma!
This cultivar, which was born in Shizuoka Prefecture. in 2001, it was selected as one of the prefectural government's recommended cultivars, and it spread widely in Shizuoka Prefecture.
It is now a popular cultivar throughout Japan for its flavor, and is truly the future of Japanese tea.
"Tsuyuhikari" is used not only for sencha, but also for Kamairicha, semi-fermented tea, and black tea. The "wilting" process brings out its gorgeous aroma and gives the tea a subtle sweetness.
Since it is a cultivar with low astringency, it is often processed into black tea with a light astringency and a clean, easy-to-drink taste.
"Tsuyuhikari" is a cultivar that is resistant to disease, pests, and cold, making it suitable for all regions of Japan.
Because of its resistance to cold, it can be grown in mountainous areas and in the northern part of Japan, and many farmers have adopted it because of its ease of cultivation and excellent flavor.
As mentioned above, "Tsuyuhikari" has only advantages, but how is its flavor like?
The taste of tea varies greatly depending on how it is grown and processed. Especially "Tsuyuhikari", which has two distinct characteristics, umami and aroma, is a cultivar that farmers have different concepts on which of these characteristics to develop.
"Tsuyuhikari" is made by covering and deep steaming to maximize its flavor, resulting in a sencha that is truly rich in flavor.
Compared to "Yabukita", "Tsuyuhikari" has a cool, refreshing aroma rather than a green aroma, making it a tea with a strong umami flavor that can be drunk neatly.
It has a bright and beautiful water color, so when it is made with deep steaming, it becomes a beautiful bright dark green water color, which is also one of its charms.
"Tsuyuhikari" has a gorgeous aroma of "coumarin," which is reminiscent of cherry leaves. Sencha made with this aroma has a clear, delicious flavor and a sweet cherry blossom aroma that spreads softly.
In mountainous areas, where the sprouts grow softly, the tea is often made by shallow steaming to take advantage of the aroma, and this type of "Tsuyuhikari" tends to be more common.
As described above, no matter which aspect of Tsuyu-hikari you take out, it is excellent. If you like tea, you should definitely try this tea.
]]>"Sayamakaori" is a cultivar produced in the Sayama area of Saitama Prefecture. The name of the cultivar comes from a variety of sources, but cultivars with the word "Kaori" in their name, such as "Fujiedakaori," "Musashikaori," and "Yumekaori," tend to have a distinctive aroma. The "Sayamakaori" also has a fresh, green aroma, hence its name.
"Sayamakaori" has the following characteristics.
The most important characteristic of "Sayamakaori" is its high yield. Even if you look at a tea farm, you can tell that it is "Sayamakaori" with a single glance because of the large number of buds.
The number of tea buds varies depending on the cultivar and the way it is grown. Some farmers focus on the number of buds, while others focus on the quality of the buds, and there are many different styles. This cultivar, which yields significantly more than other cultivars when compared on the same acreage, is a great cultivar for farmers, helping them to stabilize their production.
Sayama is a relatively cool region among tea growing regions in Japan, and the "Sayamakaori" grown in such an area has a high level of cold tolerance. It can be grown in all regions of Japan, except in very high altitudes, and with the exception of anthracnose, it is resistant to disease and pests, making it a very easy cultivar to grow throughout Japan.
However, its quality in warmer regions is inferior to that of "Yabukita," so it is more commonly found in cooler regions such as the mountainous areas or nothern area than in warmer regions in the south.
"Sayamakaori" is a middle-ripening cultivar like "Yabukita", but it is picked a day or two earlier than "Yabukita". The harvesting season for tea is very short, and even if you pick sprouts every day during the first tea season, you may not be able to pick them in time for the best harvesting season. For such busy farmers, being able to stagger the picking time, even by just one day, is very important in terms of reducing the workload on the farm. The "Sayamakaori" has a combination of characteristics that are very attractive to farmers, including yield, cold tolerance, and picking time. How does it taste?
"Sayamakaori" has a distinctive aroma. Its aroma is much stronger than that of "Yabukita", and some people find it a little peculiar.
In particular, "Sayamakaori" sencha made by "wilting" has a slightly sweet aroma like soybean flour and a savory aroma like roasted sesame seeds, giving it a somewhat dry impression.
Depending on the region of origin, it may also have a fresh herbal-like aroma, giving it a cool, refreshing flavor.
Compared to "Yabukita", "Sayamakaori" is a slightly more astringent cultivar.
Generally, the word "astringency" tends to give a negative impression, but astringency is an important component of the flavor of tea. Astringency adds depth to the flavor and gives it a lingering taste and sharpness.
Well-made "Sayamakaori" sencha has a refreshing astringency, and brewing it at the right temperature allows you to enjoy the taste of astringency.
"Sayamakaori" is a cultivar suitable for "wilting" and is used not only for sencha but also for black tea. The black tea made from "Sayamakaori" maximizes the aroma of the cultivar and gives a cool, refreshing impression.
Unlike Assam or Ceylon teas, which have a gorgeous, mellow aroma, this tea has a refreshing taste that is typical of Japanese black tea, so if you are interested, please give it a try.
As mentioned above, "Sayamakaori" has many positive aspects for both farmers and consumers. It is a cultivar that we often encounter in our search for single-origin teas, so if you are interested in it, please give it a try!
]]>After "Yabukita," "Yutakamidori," and "Saemidori," "Okumidori" is the fourth most widely produced green tea cultivar in Japan. It is rare to find a farmer who does not produce "Okumidori". Every year, we have many opportunities to see this cultivar because it is a very tasty and versatile green tea.
The reason is that "Okumidori" is excellent in every aspect, including taste, aroma, and ease of production. It is a very popular cultivar among farmers and consumers alike.
"Okumidori" is a late-ripening cultivar that is picked 7 days later than "Yabukita". Many farmers finish the first tea season when picking "Okumidori".
The picking season for tea is very short, and even if you pick sprouts every day during the first tea season, you may not be able to pick them in time for the best harvest.
For such busy farmers, this cultivar, which allows them to pick with a week to spare, is very useful in terms of reducing the workload on the farm.
Incidentally, as the word "Oku" means "late," all cultivars with "Oku" in their names, such as "Okuyutaka" and "Okuharuka," are late-ripening cultivars.
"Okumidori" has high cold tolerance and can be grown in almost all tea-growing regions in Japan. It is susceptible to certain diseases and insect pests, so as long as you take care to use pesticides and other precautions, you can grow this cultivar all over Japan.
As described above, "Okumidori" is an easy-to-grow, valuable late-ripening cultivar that can be grown all over Japan, and it is easy to see why farmers love it.
So, how does "Okumidori" taste?
The most distinctive characteristic of "Okumidori" is its rich umami.
It does not have a strong astringency or bitterness, and its high amino acid content (theanine) gives it an attractive mild flavor. The aroma has no peculiarities and has a clean scent of green leaves.
The sweetness is brought out by fire-roasting, and roasting aroma can also be added to create a strong, punchy sencha with a powerful flavor. It is one of the most popular teas for both single-origin and combined brews.
The beautiful light green color is one of the characteristics of "Okumidori". The beauty of this tea is further accentuated when it is grown with Kabuse(shading) or deep steaming, resulting in a tea with an outstandingly beautiful color as a sencha.
In the tea market, where color is important, "Okumidori" is a cultivar that can easily be highly evaluated.
As described above, Okumidori is produced in various regions of Japan and shows various flavors depending on the individuality and ability of the tea grower. Since there are so many cultivars produced in Japan, it is recommended that you compare different varieties depending on their production areas and farmers.
]]>In Japan, there are many famous tea producing regions such as Shizuoka Prefecture.
Let's take a look at the production volume of tea in Japan as a whole and by prefecture.
As of 2014, green tea is grown in 40 Prefectures in Japan.
Green tea cultivars are hard to grow in cold regions, so it is rarely grown in areas further north than Niigata and Ibaraki Prefectures.
Among them, Shizuoka Prefecture has the largest production volume, accounting for about 38% of the total in Japan.
Kagoshima, Mie and Kyoto are other prefectures that produce a lot of green tea.
As of 2019, Shizuoka has the largest green tea planted area by prefecture.
In Shizuoka, 15,900 hectares of land are devoted to tea cultivation, far ahead of the 2nd place.
Kagoshima Prefecture was ranked the 2nd, and Mie Prefecture the 3rd, and there is basically a proportional relationship between production and planted area.
In this section, I will briefly explain the characteristics of green tea production in each prefecture.
As mentioned above, Shizuoka Prefecture is the largest tea producing region in Japan in terms of both production volume and the planted area.
The feature is that there are a lot of lands suitable for producing good qualsity tea.
However, it is also true that problems such as the deterioration of the management of the tea industry and the shortage of successors have been occurring.
Nowadays, in order to overcome this situation, they are trying to use green tea to attract tourists. It is called “green tourism” that combines tourism resources and green tea.
Kagoshima Prefecture is the 2nd largest tea production in Japan and is famous for its tea producing region.
Farmers produce green tea with a wide variety of tastes, such as fragrant tea that takes advantage of the characteristics of the mountainous region, where there is a large difference in temperature between day and night, and tea with a distinct taste grown in the rich sunshine.
The green tea grown in Mie Prefecture is also called “Ise tea” and has a long history of about 1,000 years.
Mie Prefecture played an important role in earning foreign currency by exporting tea from the late Edo period to the early Meiji period.
Today, the production volume of “Kabusecha” which is cultivated by covering the tea plantations, is the largest in Japan.
Miyazaki prefecture has been known as a famous tea production area since the Edo period.
Farmers are actively supporting the tea industry by cultivating the cold-tolerant “Kirari 31” tea cultivar, and by jointly developing a new type of tea processing machine.
The tea produced in Fukuoka Prefecture is characterized by its sweet and deep taste, and is commonly known as “Yame tea”.
Yame's Gyokuro is grown using traditional rice straw, and has won the Minister of Agriculture, Forestry and Fisheries Award at the National Tea Fair for 10 consecutive years.
Kyoto is known for its traditional green tea production, but it was ASHIKAGA Yoshimitsu, the 3rd shogun of the Muromachi period, who laid the foundation for this.
It is said that he was attracted by the great taste of Uji tea and opened the famous green tea production area called “Uji Shichimeien”(The seven tea gardens).
In addition, the manufacturing method of Uji tea, which emphasizes quality, has been passed down to modern mechanical green tea production, and is characterized by its production based on the hand-rolling process.
Saitama Prefecture is known as the “Sayama Tea” and is the northernmost region of green tea cultivation.
The characteristic of Sayama tea is that it has a sweet and rich taste when it overcomes the cold winter.
Although it can only be harvested twice a year due to the cold environment, it is attractive because of its excellent quality and storage behavior.
Nara Prefecture is a producing region of “Yamato tea”.
It is said that the cultivation of Yamato tea started in 806, and it has been passed down for about 1,200 years.
Originally, the tea company in Nara mainly produced Sencha (steeped green tea), Kabusecha and Bancha, but in recent years it has also produced “Tencha” which is the raw material of Matcha.
Saga Prefecture is home to Ureshino, a famous tea production area, and boasts the 8th largest production volume in Japan.
Ureshino tea is characterized by its strong aroma and flavor of tea leaves.
At the end of the Edo period, it had exported to the UK in large quantities.
Gifu Prefecture is a producing region of “Mino tea”.
It is characterized by the rich aroma and taste of green tea grown in the blessed environment with many 3,000 meter high mountains.
Today, two major brands are sold: “Mino-Ibi tea” in the west Mino area and “Mino-Shirakawa tea” in the central Mino area.
]]>The production in Saitama is small because of its location.
In areas such as Kagoshima Prefecture, where climate and sunshine are favorable, tea can be harvested up to five times a year, while in Saitama, which is a cold region for producing tea, it can only harvest twice a year.
In addition to this, due to the small cultivation area, the amount of tea production has to be small.
It is said that the green tea production in Saitama prefecture started in the Kamakura period.
It was triggered by the tea tree planted by the Priest Myoe in Kawagoe.
During the period of the Northern and Southern Dynasties, the green tea from Saitama was popularly known as ‘Kawagoe Tea’ and from around this time, it was known as the tea production area of the eastern provinces.
It was in the late Edo period that tea cultivation started in earnest in Saitama. YOSHIKAWA Yoshizumi and MURANO Morimasa of Miyadera in Iruma City have succeeded in mass-producing of steamed green tea, adopting methods from Uji, Kyoto. Gradually, tea cultivation became popular as a specialty of Saitama prefecture, and areas where tea was cultivated also expanded.
During the Meiji period, Kawagoe tea was integrated into the ‘Sayama tea’ brand for export, and has become a representative crop of Saitama.
The green tea growing area of Saitama is scattered all over the prefecture, but the main one is around Iruma City where the Sayama tea is cultivated.
‘Sayama tea’ is made mainly in Sayama City, Iruma City and Tokorozawa City in western part of Saitama Prefecture.
Although it is called Sayama tea, its cultivation is more popular in Iruma than in Sayama, because Iruma has a lot of rain and is well drained, making it suitable for green tea cultivation.
There is a Sayama tea picking song that is said ‘Shizuoka has the finest color, Uji is the finest fragrance, and the tea with the best taste is Sayama’ which is highly evaluated for its deep flavor.
Sayama tea has a unique finishing technique called ‘Sayama Biire’(roasting method). It is a traditional method to heat strongly in the process of finishing green tea. This makes the tea rich and flavorful.
]]>The production was 3,700 tons in 2019, which was approximately 3.6% of the total domestic green tea production. Whereas, it has a large share of high-end tea such as Gyokuro and Matcha.
Recommended cultivars such as “Yabukita”, “Hoshun”, “Ushimidori”, “Kyomidori”, “Asahi”, “Ujihikari”, “Tenmyo” and “Samidori”are cultivated in Kyoto.
It is said that the green tea cultivation in Kyoto originated with a monk named Myoe Shonin in The Kamakura period. He planted tea leaves brought from China at the temple Koenji (Togano, Ukyo, Kyoto) and in Uji. Therefore, Koenji has a monument that says “The oldest tea plantation”.
In the Muromachi period, Yoshimitsu Ashikaga built his own tea plantation called Uji Shichimeien to promote the tea cultivation. There were eventually seven plantations called Umojien, Kawashimoen, Iwaien, Morien, Biwaen, Okunoyamaen and Asahien, but only Okunoyamaen is extant in Ujizenho
In the late 16th century, the technique “Covered Cultivation” was developed in Uji. As a result, dark green colored tea leaves with strong umami flavour could be produced and Uji is now known as one of the best high-end tea producing districts.
In the Edo period, Nagatani Soen developed a method called Aosei sencha seiho or Uji seiho. It is a unique Japanese method of rolling and drying tea leaves, which resulted in Green tea (Sencha). This is what made Uji as “The birthplace of Green tea”. This method is still a major method of Japanese green tea.
In the late Edo period, the Uji method was used to produce Gyokuro from cover-cultivated green tea leaves, and the tea was widely consumed in the upper class.
Kyoto has been well-known as a great green tea producing area for ages. As it is still famous for its green tea production, the Kyoto prefecture has been working on projects such as the maintenance of green tea plantations, the promotion of the green tea industry and the spread of the green tea culture.
Green tea leaves are cultivated in the south area of Kyoto which is Yamashiro district including Uji, Ujitawara and Wazuka. These are the major green tea producing areas.
The specialty of Kyoto’s green tea is definitely Ujicha that is considered as one of the best three Japanese green tea same as Shizuokacha and Sayamacha.
Ujicha is cultivated in and around Uji. It is said that the area is suitable for cultivating tea in terms of its average temperature, annual rainfall and the temperature difference between day and night.
Ujicha mainly produces Sencha as well as Tencha and Gyokuro. Since Tencha is the ingredient of Matcha, Uji is also well-known as a Matcha producing area.
]]>Teas grown in Mie Prefecture are generally called “Ise tea,” which is certificated as a Mie Brand. In addition to “Yabukita,” the prefecture’s main cultivar,” “Sayamakaori,” “Okumidori,” and “Saemidori” are also common.
It is less-known that Mie Prefecture has the largest share of the tea being processed for desserts such as ice cream.
Mie Prefecture has a long history of tea cultivation. The earliest record mentions that tea cultivation was taking place at Ichijō-ji Temple in Suizawa-chō, Yokkaichi City. Myōe Shōnin, a Japanese Buddhist monk who popularized tea cultivation through the country during the Kamakura Period, sowed tea seeds in Kawakami, Ise. This also implies the lengthy history of Ise tea.
At the end of Edo Period, the chief priest of Jōgan-ji Temple, Kyōkō Nakagawa, brought tea seeds from Uji. He contributed to the popularization and development of industrial tea cultivation.
Tea production in Mie Prefecture has such a long history and a suitable location. As mentioned above, it is also the third largest tea-producing prefecture in today’s Japan. Unfortunately, however, the region has a comparatively low standing and Ise tea is not so well-known.
One thing is that most of the tea shipped from Mie Prefecture is used as an ingredient of a branded tea in other prefectures, which makes it difficult to build a strong brand. For example, a tea produced in Mie Prefecture and processed in Shizuoka Prefecture is sold as Shizuoka tea.
The land of Mie Prefecture is narrow from north to south. Most parts there have a mild climate. The average temperature is 14 -15 degrees C. The rainy region’s well-drained soil is suitable for tea cultivation.
Teas produced in Mie Prefecture are all included in the brand of Ise tea. The region has, broadly speaking, two tea-growing areas of Hokusei and Chu-nansei.
Hokusei area has the three major cities of Suzuka, Yokkaichi, and Kameyama. A lot of Sencha (steeped green tea) and Kabusecha (covered tea) are produced there. Mie is the largest producer of Kabusecha by prefecture.
The name Kabusecha comes from “cover culture,” one of cultivation methods (“kabuseru” in Japanese means “to cover”). In this process, they cover tea plants to protect them from sunlight 7 to 10 days prior to harvest, which deepens the umami of tea and darkens the color of leaves.
Chu-nansei area includes Matsusaka City, Odai-chō, and Watarai-chō. They utilize valley slopes and riverfront flatlands to produce plenty of high-quality Sencha and Fukamushi-Sencha (deep-steamed steeped green tea).
]]>As one of the nation’s leading tea-producing regions, Shizuoka has many parts suited for tea cultivation in landscape, water quality, climate, etc. It is the top tea-producing prefecture in Japan. In 2017, it produced 30,800 tons, about 40% of the national production, making it the largest tea-growing area in Japan.
Sencha (steeped green tea), especially Fukamushi-Sencha (deep-steamed steeped green tea), is the most common there. Their main cultivar is “Yabukita,” but they also grow a variety of cultivars such as“Okuhikari,” “Yamanoibuki,” “Kōshun,” “Tsuyuhikari,” and “Yamakai.”
This article helps you discover Shizuoka Prefecture’s history of tea production and tea-growing areas.
“Yabukita” accounts for more than 70% of the tea produced in Japan. Shizuoka in particular produces a lot of it.
This cultivar was picked out by Hikosaburō Sugiyama, a tea cultivar improvement pioneer, in Suruga Province (today’s Suruga Ward, Shizuoka City) in 1908. It was comparatively easy to grow and of very high quality as Sencha. For these reasons, it became Shizuoka Prefecture’s recommended cultivar in 1945 and spread through the country. It still keeps a large share of the domestic production.
Shizuoka Prefecture, as the first producer of “Yabukita” in Japan, maintains a very strong share of it, over 90% of the prefecture’s tea cultivation area.
Tea cultivation in Shizuoka can be traced back to the Kamakura Period.
Shōichi Kokushi, a Japanese Buddhist monk, is said to have brought back tea seeds from the Song dynasty (today’s China), where he had his overseas study. They say, noting his birthplace was Suruga Province, he planted the seeds in Ashikubo, Suruga (today’s Ashikubo, Shizuoka City) near his hometown. This episode gave Shōichi Kokushi the moniker “Originator of Shizuoka Tea.” Shizuoka City celebrates his birthday November 1st as Tea Day.
Entering the Edo Period, Shizuoka tea started being purveyed to the Tokugawa Shogunate. As a result, it gained an increasing recognition as refined tea.
It was in the Meiji Period when tea plantation expanded from intermountain areas to tablelands. The reclamation of the Makinohara Plateau greatly increased production volume. Around the middle of the Meiji Period, Shizuoka Prefecture became the leading tea-growing region, in name and reality, with the country’s largest output.
Mechanized mass production soon became common and increased tea production throughout the country. However, Shizuoka Prefecture still boasts the largest production volume in Japan.
It’s no exaggeration that Shizuoka, as one of the nation’s major tea producers, grows tea everywhere in the prefecture. If you drive there, you will see tea plantations all around the region.
Main tea-growing areas are Makinohara City, with the Makinohara Plateau having reclaimed during the Meiji Period, and classical tea producers such as Shimada City and Kakegawa City. Intermountain areas including the upper Ōi River and Tenryū River, well-conditioned in climate and water quality, are also important.
The fact that every tea-growing area has its own branded tea makes Shizuoka tea more attractive. The following brands are well-known nationwide.
Kawane tea is from the upper Ōi River, running through the central part of Shizuoka Prefecture. Clear water and air of the high-altitude intermountain area make the tea of high quality. The first Emperor-Cup award-winning product in the Japanese tea industry is so distinguished.
The liquid has a light and greenish-yellow color. Enjoy its fresh aroma and mild flavor.
The city of Kakegawa, located in the west of Shizuoka Prefecture, is known as one of the birthplaces of Fukamushi-Sencha. Kakegawa tea’s leaves grow thick in the mild climate. Fukamushi, the prolonged steaming process, is said to have been devised to reduce its bitterness and astringency. Most of today’s Kakegawa tea is still Fukamushi-Sencha.
The liquid has a dark color. Its rich aroma, sweetness, and umami will entertain you.
Honyama tea is from the upper Abe River, running through the central part of Shizuoka Prefecture. Shōichi Kokushi described above supposedly planted his tea seeds in this area, which implies Honyama tea has the longest history in Shizuoka.
Its liquid color is said to be “golden transparent.” Enjoy its characteristic smooth and fresh flavors.
]]>Green tea is a beverage with the effect of lowering bad cholesterol.
In this article, I’m going to introduce some of the ingredients you can use to lower your cholesterol levels and how to take them effectively.
Cholesterol is divided into so-called “good (HDL cholesterol)” and “bad (LDL cholesterol)”.
High levels of bad cholesterol increase the risk of serious diseases such as cerebral infarction and atherosclerosis.
This is because bad cholesterol has tendency to stick to the inside of blood vessels, making them more prone to clogging.
In other words, reducing bad cholesterol is one of the most important issues in maintaining good health.
Some of the causes of high cholesterol include the following; heredity, a western-style fatty diet and lack of exercise.
In addition, men tend to have particularly high levels of bad cholesterol around age 40 to 50, and women around the time of menopause.
Cholesterol causes a lot of harm to your body, but you can lower your cholesterol level by drinking green tea.
This is because green tea is rich in “epigallocatechin gallate” that lowers cholesterol levels.
Epigallocatechin gallate is a type of catechins that helps inhibit the oxidation of bad cholesterol.
As a result, blood vessels are less likely to be clogged and the risk of cerebral infarction and arteriosclerosis is reduced.
As mentioned above, a type of catechins plays a role in lowering cholesterol levels.
Therefore, I will introduce some ways to drink green tea that are rich in catechins.
Catechin is an ingredient that is easy to dissolve in hot water.
Therefore, if you drink green tea as part of your cholesterol control measures, it is a good idea to brew tea with hot water.
On the other hand, if you brew green tea with cold water, catechin won't dissolve easily, so please be careful when brewing it.
Green tea leaves are classified as Ichibancha (first picked tea), Nibancha (second picked tea) and Sanbancha (third picked tea) depending upon the harvest time.
While Ichibancha is generally said to have good quality and aroma, it is the Nibancha and Sanbancha that provide a good dose of catechins.
This is because catechins, which are produced by the action of light, are abundant in Nibancha and Sanbancha that grows during long hours of sunlight.
So, if you want to lower your cholesterol level, I recommend you to choose Nibancha or Sanbancha, not Ichibancha.
]]>Ishikawa has been growing tea since the Edo period. It is said that tea growing was started by the order of the lord of Daishoji Domain in Uchikoshi Town (as of now). The tea culture in Ishikawa was greatly influenced by the fact that MAEDA Toshiie, the founder of the Kaga Domain, learned the tea ceremony directly from SEN no Rikyu. In addition to that, the tea cultivation and production methods were brought to Ishikawa from Uji, Kyoto.
It was in the middle of the Meiji period that ‘Kaga- bocha’, a well-known brand of tea in Ishikawa, was born. It was triggered by roasting the stems of tea after Sanbancha (third picking) which had been thrown away before.
However, a cold climate with short sunshine hours was not suitable for growing tea, and many tea plantations were lost in the field improvement project in the late 19th century. After that, the Uchikoshi Tea Industry and Agricultural Cooperative Association created a new tea garden to protect tea production, and only a few traditional tea gardens remain today.
Even now, the tea ceremony is popular in Ishikawa which is said to feature one of the best tea ceremonies in Japan.
As I mentioned at the beginning, the amount of tea produced in Ishikawa is small. In the Edo period, Ishikawa was so famous as a tea production area that it offered tea to the lord of Kaga Domain, but tea is hardly produced now.
In addition to Kaga bocha, there are other types of tea such as ‘Nakai tea’ and ‘Wajima tea’ in Ishikawa, but these are also little known due to their small production volume.
Speaking of brand tea in Ishikawa prefecture, it is Kaga bocha.
Kaga-bocha is ’Bocha’ made in Ishikawa prefecture.
Bocha is the tea made from roasted stems, not tea leaves. Kaga-bocha is especially made by roasting the stems of the first tea. It is a kind of roasted green tea, and it is said to have a unique aromatic scent.
Since the tea production in Ishikawa is very small, it is almost the case that tea wholesalers in Ishikawa purchased tea grown in other prefectures for finishing and roasting.
Kaga-bocha is registered in Ishikawa Prefecture’s certified local food, and it is a specialty of Ishikawa. It was presented to the Emperor Showa, so it deserves to be called Meicha, high-quality Japanese tea.
]]>Cultivated varieties include ‘Yabukita’, ‘Saemidori’, ‘Saeakari’, ‘Sakimidori’, ‘Asatsuyu’, ‘Okuyutaka’, and ‘Okumidori’.
The green tea growing started in the Ureshino district in the southwestern part of Saga.
In 1440, Ming potters moved to Ureshino and began growing and producing green tea.
In 1504, Hong Lingmin, another Ming potter, brought the Nanjing pot along with the pottery culture and introduced the method of manufacturing Kamairicha.
The method of manufacturing Sencha(steeped green tea) was developed in the Edo period, so Kamairicha of Ureshino had already been produced before Sencha spread in Japan.
Ureshino became a major production area in the early Edo period, when YOSHIMURA Shinbei of the Saga clan cut open the Ureshino forest, improved the method of manufacturing the Nanjing pot, and promoted the green tea industry, which greatly expanded the amount of cultivation.
At the end of the Edo period, Ureshino tea was exported by OURA Kei, a woman trader in Nagasaki.
This is considered to be the first tea trade by the private sector, and it was 100 years before the port of Yokohama was opened and Japanese tea was officially exported.
There are many green tea growing areas in Saga Prefecture, including Takeo City, Imari City, Shioda Town, and Kitahata Village. Ureshino City is the most famous for its tea production.
Ureshino tea is made mainly in Ureshino city in the southwestern part of Saga prefecture.
The Ureshino tea region is located in a gentle mountain area with a thick fog, and is suitable for growing green tea due to its warm climate and the duration of sunlight. The temperature difference in the morning and evening makes the green tea mild and gives it fragrance and richness.
Tama-ryokucha (green tea) is made in Ureshino.
Usually, tea leaves are straightened out, but the tea leaves of Tama-ryokucha have a unique rounded, curved shape (like a comma-shaped bead). It is also called ‘Guri-cha’,
Depending on the manufacturing method, there are ‘Steamed Tama-ryokucha’ and ‘Roasted Tama-ryokucha’. ‘Steamed Tama-ryokucha’ is made by steaming tea leaves and ‘Roasted Tama-ryokucha’ is made by roasting tea leaves.
Most of Ureshino tea is ‘Steamed Tama-ryokucha’.
]]>Most of the green tea produced in Miyazaki is Sencha(steeped green tea), which accounts for about 80% of the total production.
Although their tea production volume is small, Miyazaki is famous for Kamairicha. In addition, in so far as the production volume of Kamairicha is the largest in Japan.
Cultivated varieties include ‘Yabukita’, ‘Saemidori’, ‘Yumekaori’, ‘Sakimidori’ and ‘Harumoegi’.
It is said that people in Miyazaki have had Yamacha (native tea bush) which grows wild in mountainous areas since old days.
Records related to green tea have been kept since the 1600s. At that time, tea was used for tribute and property tax.
It was after Meiji period (1868-1912) that tea was made in Miyazaki in earnest.
The method of manufacturing Kamairicha, which was also used for Yamacha, and Sencha(steeped green tea), which came from Uji, had spread throughout Miyazaki.
The method of manufacturing Kamairicha was brought from Korea around 1600. It is said that in 1751, IKEDA Sadaki, a doctor of Miyakonojo Shimazu Domain, learned the method of manufacturing green tea from Uji and passed it on to Miyazaki.
From the end of Taisho period (1912-1926) to the beginning of Showa period (1926-1989), Miyazaki prefecture promoted tea industry, and the foundation of manufacturing tea was completed.
In the Showa 40s (1965 -1974), the area of tea gardens and production volume, which had decreased due to the War, recovered.
After that, the area of tea gardens tended to decrease until around 1998, but from around 1999, both of the area of tea gardens and production volume of tea gradually increased. In recent years, Miyazaki has been striving to be a ‘Japan's best tea producing area’ and growing high quality tea, with good results in the National Tea Fair.
Miyazaki Prefecture is suitable for growing green tea because of its mild climate, fertile land and rainfall.
Green tea is produced in wide areas ranging from coastal areas to mountainous areas at an altitude of 700 meters.
Takachiho tea is made in the mountainous area around Takachiho Town in the northwestern part of Miyazaki Prefecture.
Most of Takachiho tea is Kamairicha. The production volume of Kamairicha, which is made by roasting freshly harvested tea leaves in the iron pot instead of steaming, is less than 1% of the total production volume in Japan. However, most of Kamairicha is made in Kyushu, and about 60% of it is produced in Miyazaki.
Takachiho tea has a clear gold color, and you can enjoy its unique fragrant aroma called Kamaka and refreshing taste.
]]>The green tea produced in Nara is collectively called ‘Yamato tea’ and it produces Kabusecha, Sencha(steeped green tea), Bancha and Tencha.
Kobo Daishi (Kukai) was involved in origin of the tea growing in Nara Prefecture.
In 806, Kobo Daishi brought back tea seeds from Tang dynasty and gave them to his disciple Kenne, who is said to have planted those seeds in Butsuryu-ji temple.
It is also said that Kobo Daishi brought back a chausu (stone tea grinding mill) from Tang at that time, and that chausu is still kept at Butsuryu-ji.
After that, the tea culture spread mainly in temples, and in the Muromachi period, ‘wabicha’ was born by MURATA Juko, who was a master of tea ceremony from Nara. ‘Wabicha’ a tea ceremony that values the spirit of ‘wabi’ (traditional Japanese aesthetics) led to the tea ceremony that was later completed by SEN no Rikyu and to the modern tea ceremony.
Nara is not only blessed with natural conditions, but also has a history of spreading and developing green tea due to the relationship with Buddhism as there are many temples, making it a rare tea production area in Japan.
Yamato tea is mainly grown in the Yamato highland area in the northeastern part of Nara Prefecture.
Yamato Plateau is a cool mountain area stretching across Nara City, Tenri City, Sakurai City and Uda City, and is a very suitable area for growing good quality tea because of its short daylight hours and large temperature difference in the morning and evening.
Because of the short hours of sunlight, tea grows slowly, and the leaves are rich in nutrients due to the temperature difference.
Among them, ‘Tsukigase tea’ made in Tsukigase, Nara City, is one of the well-known brands of Japanese tea.
Tsukigase is known not only as a green tea production area but also as a production area of high quality soil and a famous plum blossom spot.
Tsukigase is a mountainous region where green tea is cultivated, and it is said that tea harvest time is one of the latest in Japan.
The Shincha(First picked tea)is usually harvested around May 2nd, but Tsukigase tea grows slowly because it is grown in cool areas, and the first harvest may be in June. There is a big difference from Kagoshima where the harvest starts in early April.
About 80% of tea grown in Tsukigase is Kabuse-cha, which is characterized by its rich umami flavor.
]]>The production was 1,890 tons in 2019, which was approximately 2.2% of the total domestic green tea production.
It cultivates green tea leaves such as“Yabukita”, “Kanayamidori”, “Okumidori”, “Saemidori”and “Yamakai”
It produces a variety of green tea like Sencha, Kabusecha, Gyokuro, Bancha, and Kamairicha. Particularly, Fukuoka is known as an excellent high-end tea producing area whose production is the most in Japan.
The green tea cultivation in Fukuoka originated in Yame located in the southwest area.
Reigenji in Chikugonokuni Kozumagun Kanokomura (currently Kurokimachi Kasahara) and planted tea leaves brought from China.
In around the same period of time, it is said that he taught the village headman Matuso Taro Goro Hisaie how to cultivate and produce Kamairicha. This is the origin of Green tea cultivation/production in Fukuoka.
In the middle of the Edo period, a small amount of Kamairicha got distributed to Kyoto and Osaka from Yame. However, the majority was distributed in Kurume district as the production of Kamairicha was very small at that time.
The current cultivar of Gyokuro which is Yamecha’s greatest specialty was first produced in the Meiji era. A monk Takita Oken of the temple Kiyomizudera in Yamato gun (currently Miyama) built a training place to teach methods of cultivating and producing Gyokuro, which resulted in the spread of Gyokuro production.
On the other hand, the export share of Kamairicha dropped sharply due to the prohibition against the poor quality tea export issued by the US. Later, the produce of Kamairicha gradually reduced in the domestic market, while steamed green tea became more popular than Kamairicha.
Later, as the manufacture of green tea developed in the Taisho era, many local green tea brands got merged into the brand “Yamecha” that is led to the present Yamecha
90% of green tea cultivation areas of Fukuoka are located in Yame district, and all the green tea leaves cultivated in the areas are called “Yamecha”
Yamecha is tea leaves produced in the southwest areas in Fukuoka such as Yame, Chikugo and Hirokawa located next to Yame.
Green tea (Sencha) is mainly produced and Gyokuro is also produced in mountain areas.
Yame is one of the largest producers of Gyokuro in Japan, and Yame Gyokuro is highly rated as it has been prize-winning for 19 years in a row at the domestic competitive tea exhibition. Yame Gyokuro is one of the most valuable teas in japan as well as its production and quality.
]]>Do you know what kind of ingredients Hojicha contains?
Hojicha is created by heating green tea leaves and stems, and the ingredients are changed through this process.
How do that brown color, roasted aroma and the unique taste stand out with astringency and bitterness are created?
Let’s see what’s contained in your cup of Hojicha!
The most unique feature of Hojicha is roasting. By roasting, the aroma is added, and also the taste become clear and smooth.
Of course, the ingredients also changed before and after processing.
Maybe, some of you have heard that Hojicha doesn’t contain caffeine. However, it’s not true.
Caffeine sublimates with high temperature, but its sublimation point is 178℃. During the process of Hojicha, it is heated to around 200℃, so some of Hojicha is heated to below the sublimation point. That’s why caffeine remains in Hojicha, in that case the same amount of caffeine as black tea and green tea remains as well.
Catechin is a one of polyphenols and also called as tannin. It is a typical ingredients of tea, the astringency taste is coming from catechin.
Because catechin doesn’t break by heating, Hojicha has almost same amount of catechin as green tea.
Hojicha has an unique brown water color, it is caused by melanoidin.
This ingredients don’t exist in fresh leaves and other tea, but exist in Hojicha because this ingredients are created by maillard reaction, which is the chemical reaction with amino acids and sugars by heating.
Saponin is also an ingredients that consist the bitterness of the tea, but the amount is quite small. Because saponin has a property as a surfactant, it causes tea to foam.
The amount is too small to expect the saponin’s effect, but it is a constitution of bitter taste of Hojicha.
Amino acids are the ingredients that consist umami of the tea.
There are some kinds such as theanine, glutamic acid, aspartic acid, arginine, serine etc… in particular, theanine occupies about 50% of total amino acid, and is typical ingredients of tea.
In case of Hojicha, the total amount of amino acid is smaller than green tea because amino acids turn into melanoidin by maillard reaction. In addition to this, 2nd or 3rd flush tea leaves are usually used for Hojicha, therefore the initial amount of amino acids is smaller than green tea.
Roasted aroma is one of the most unique features of Hojicha, and it is caused by pyrazine.
This is also an ingredient created by maillard reaction, and is also exist on other roasted food.
Pyrazine mostly consist of the roasted aroma of Hojicha.
Fresh tea leaves contain a lot of vitaminA,C,E,B and so on. However, they are oxidized and changed to other ingredients during the heating process of tea leaves, almost no vitamins remain in Hojicha leaves.
Chlorophyll is contained in fresh tea leaves, and also Hojicha leaves because it doesn’t destroyed by heating. However, chlorophyll is fat-soluble ingredient, only little chlorophyll extract in the tea.
Like this, the taste, aroma and color is consisted from many ingredients. In particular, Hojicha ingredients are very unique since the process of heating, and the health benefit is also different with other types of tea.
If you want to know about the health benefits of Hojicha, let’s check this article.
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When you immerse yourself in the ritual of tea brewing, understanding tea temperature becomes pivotal. The heat at which you steep your tea leaves can dramatically alter the flavor profile, making the difference between a mediocre cup and an exquisite one. Mastery of tea temperature is essential for unlocking the full spectrum of flavors that high-quality teas have to offer.
There are several key factors that can impact the temperature of your tea during the brewing process:
By paying attention to these variables, you can refine your brewing process and ensure that each cup of tea is crafted to perfection.
Understanding the factors that play a role in the flavor of your tea can help you brew a better cup. Let's take an in-depth look at how temperature interacts with these variables.
The amount of tea leaves you use in brewing has a direct impact on the taste of your cup of tea.
This relationship between leaf quantity and flavor strength is why it's essential to get the right brewing ratio.
Each type of tea has its ideal brewing ratio - the weight of tea leaves to water volume. Here are some recommendations:
Remember, these are guidelines rather than rules set in stone. Feel free to experiment and find the ratios that work best for your palate.
In the next sections, we'll delve into other critical elements such as water temperature, quantity, extraction time, and teapot material. Each plays their part in influencing not just how strong your tea is - but how it tastes as well.
The temperature of water you brew your tea with plays a pivotal role in the extraction process of flavor compounds from the tea leaves. The heat essentially acts as a catalyst, influencing the release of various elements that give tea its unique taste and aroma.
Each type of tea requires a specific water temperature to extract its ideal flavor profile. Here are some general guidelines:
An important tip is to let boiling water cool down for a few minutes before using it to brew delicate teas. This prevents the scalding of leaves which can result in an overly bitter brew.
Remember that these are just guidelines. Feel free to experiment within these temperature ranges to find what suits your palate best. Keep in mind that the optimal temperature may vary slightly depending on factors such as tea leaf quantity, water quantity, and extraction time.
The balance between water quantity and tea leaf quantity is essential for crafting the perfect cup of tea. When you alter the amount of water used, you directly influence the concentration and intensity of your brew. A larger volume of water typically leads to a milder taste, while less water creates a stronger, more potent infusion.
Here are some recommendations for determining the appropriate water-to-tea ratio:
Experimentation is key in finding your ideal brew strength. Record your ratios and take note of how different amounts affect the flavor profile. The right balance for you might differ from standard recommendations depending on your taste preference and the particular characteristics of the tea leaves you are using.
Remember that variables such as tea leaf quantity, water temperature, extraction time, and teapot material all interact with water quantity in creating your final cup. Adjusting each element thoughtfully will lead you closer to your ideal tea experience.
Extraction time, also known as steeping time, plays an integral role in the brewing process. It's the span during which water and tea leaves interact, resulting in a delightful cup of tea. This interaction enables the extraction of flavors, aromas, and beneficial compounds from the tea leaves into the water.
The impact of extraction time on the taste of the tea can be quite significant. A short steeping time may result in a lighter, potentially under-extracted brew that could lack depth and complexity. On the other hand, an overly long steeping duration risks over-extraction, which can lead to a bitter or otherwise unpleasant taste.
As with most aspects of tea brewing, there isn't a one-size-fits-all approach. The optimal steeping times depend on several factors including tea leaf quantity, water temperature, water quantity, and even teapot material.
However, as general guidelines:
Remember these are just starting points. Feel free to experiment with different extraction times to discover your personal sweet spot for each type of tea you enjoy.
Teapot material plays a crucial role in heat retention during brewing, directly impacting temperature consistency. Two common teapot materials - clay and glass, each offer unique advantages in maintaining the desired brewing temperature.
Clay teapots, especially those made from Yixing clay, are celebrated for their excellent heat-retaining properties. The unglazed surface of these teapots absorbs the tea's oils over time, enhancing the flavor of your brew with each use. Clay teapots distribute heat evenly throughout the pot, allowing for a controlled and consistent brewing process.
On the other hand, glass teapots lend themselves well to teas that require lower brewing temperatures. Glass does not retain heat as well as clay but offers transparency that can elevate your tea-drinking experience. Watching tea leaves unfurl and dance in a glass pot is visually appealing.
Choosing between a clay or glass teapot will depend on two key factors: your personal preference and the types of tea you enjoy most frequently. Keep in mind that tea leaf quantity, water temperature, water quantity, and extraction time all play their part along with teapot material in crafting your perfect cup of tea.
When it comes to brewing the perfect cup of tea, getting the temperature right is crucial. The optimal temperature varies from tea to tea, with different types requiring unique heat levels for ideal flavor extraction. In this section, we delve into the temperature nuances of three popular types: green tea, black tea, and oolong tea.
Green tea is a delicate type of tea that requires careful handling when brewing. A lower temperature is typically preferred for brewing green tea to prevent over-extraction, which can lead to bitterness.
However, different varieties of green tea may require slight adjustments in brewing temperature. Two notable examples are sencha and gyokuro.
Remember that these temperatures serve as guidelines; feel free to experiment within these ranges to find your personal sweet spot!
Stay tune for the next section where we'll turn up the heat as we discuss ideal brewing temperatures for black tea and oolong tea, each with their own distinct flavor profiles and temperature requirements.
When it comes to black tea, there are a few things you need to know to brew it just right. Black tea is known for its strong flavor and higher caffeine content, so it requires specific conditions to bring out its best qualities. One of the most important factors is the temperature of the water you use.
Here are some general guidelines for brewing different types of black tea:
Keep in mind that not all black teas are the same, and they can vary widely in terms of taste profiles. Here's what you can do:
Brewing Tip: Don't forget to preheat your teapot or cup before steeping black tea. This simple step helps maintain the desired temperature throughout the brewing process, ensuring a better infusion.
With these tips in mind, you'll be able to brew a perfect cup of black tea every time, whether you prefer a bold Assam in the morning or a delicate Darjeeling in the afternoon.
In the world of tea, Oolong holds a unique place due to its diverse range of flavors and aromas. The optimal temperature for brewing this intricate tea is generally between 85°C to 95°C (185°F to 205°F). However, the rich complexity of Oolong varieties such as Tie Guan Yin and Dong Ding can be greatly influenced by even slight changes in brewing temperature.
Tie Guan Yin, also known as Iron Goddess of Mercy, has a delicate floral character that is best accentuated at lower temperatures of around 85°C (185°F). Brewing at this temperature allows you to extract the subtle sweet and floral notes, while avoiding excessive bitterness.
On the other hand, Dong Ding, named after a famous mountain in Taiwan, benefits from slightly higher temperatures. Brewing this tea at about 90°C to 95°C (194°F to 203°F) helps bring forth its robust and toasty flavor profile.
It's important to note that these are recommended starting points. Feel free to experiment with temperature, as each variety - and indeed every individual palate - may call for adjustments. Remember that water quality, tea leaf quantity, steeping duration, and teapot material all play crucial roles in creating your ideal cup of Oolong tea.
Tea is not just a comforting drink, but also a fascinating mix of chemicals that create the flavors and aromas we love. Amino acids, like theanine, asparagine, and glutamic acid, are key players in this process.
Amino acids are important organic compounds that make up proteins. In tea, they contribute to the taste of the drink. Let's learn more about the three main amino acids found in tea:
Each of these amino acids contributes to the overall taste of your cup of tea.
Temperature has a big influence on these amino acids. Each one dissolves into water at a different rate, which is known as solubility. And solubility can change with temperature: higher temperatures make them dissolve faster, while lower temperatures slow down the process.
Here's how temperature affects flavor extraction in tea:
Understanding how temperature impacts flavor extraction can enhance your tea-drinking experience. It empowers you to adjust the brewing temperature to bring out specific flavors in your tea, making each cup a unique adventure.
Brewing the perfect cup of tea is both a science and an art, hinging on precision with tea temperature and brewing techniques. Consistency in temperature ensures every cup embodies the full spectrum of flavors intended by nature and nurtured by cultivation.
When you harness these elements effectively, you elevate your tea experience. Here are steps to consider:
By paying close attention to these factors, you can craft a cup of tea that is both an expression of tradition and a reflection of your personal taste.
Mastering tea temperature is essential for unlocking the optimal flavor of each brew. Different teas require specific temperatures to release their unique characteristics and nuances. Here are some brewing tips that can elevate your tea experience:
Understanding the components that contribute to tea's taste can further enhance your appreciation:
Theanine, an amino acid in tea, offers a sweet and umami flavor, which is affected by the temperature of the water used for brewing. Delve into the basic knowledge and detailed effects of Theanine for a deeper understanding of how it contributes to the taste.
Aroma compounds also play a significant role in the sensory pleasure of tea drinking. More than 300 different aroma compounds can be found in tea, each sensitive to temperature changes. To explore major aroma compounds and their impact on your favorite cup, consider reading about Tea Ingredients | Aroma Compounds.
Lastly, don't overlook caffeine and catechin - both alkaloids with distinctive effects on the body and mind:
Learn how these ingredients affect your wellbeing and discover tips for effective ingestion of caffeine or understand Catechin's unique properties.
By paying attention to these details, you're not just brewing tea; you're crafting an experience. Each sip reflects the care and precision put into preparing the perfect cup.
]]>Once you get it, it will cause symptoms such as memory disorder and poor judgment.
Green tea is one of the beverages that has ingredients to prevent such dementia.
In this article, I’m going to introduce the ingredients of green tea to prevent dementia and how to drink it effectively.
According to a survey by the Ministry of Health, Labor and Welfare, the incidence of dementia among people aged 65 and over in Japan is about 15%.
The number is increasing every year and about 6 million people are expected to be affected dementia by 2020.
I will explain the risks and causes of dementia.
People with dementia may have the following problems;
They may also become violent or depressed because they are frustrated at not being able to convey their feelings to others.
There are different types of dementia, such as “Alzheimer type dementia” and “cerebrovascular dementia” and their causes include the following.
In particular, “Alzheimer type” is the most common dementia in Japan, accounting for slightly less than 70% of the total.
Green tea is an effective beverage to prevent dementia.
Specifically, the following studies have demonstrated its effectiveness.
In other words, drinking green tea regularly prevents memory and cognitive impairment.
The ingredient of green tea that prevent dementia is “catechins”.
According to one American study, catechins are particularly effective in Alzheimer's dementia.
As mentioned above, the most common type of dementia in Japan is Alzheimer's, so green tea has a very high possibility of preventing dementia.
As mentioned above, the ingredient of tea that prevents dementia is catechins.
Therefore, I will introduce some ways to drink green tea that are rich in catechins.
Catechin is an ingredient that is easy to dissolve in hot water.
Therefore, it is possible to take in more catechins by brewing tea with hot water.
Green tea leaves are classified as Ichibancha (first picked tea), Nibancha (second picked tea) and Sanbancha (third picked tea) depending upon the harvest time.
While Ichibancha is generally said to have good quality and aroma, it is the Nibancha and Sanbancha that provide a good dose of catechins.
This is because catechins, which are produced by the action of light, are abundant in Nibancha and Sanbancha that grows during long hours of sunlight.
So, if you drink green tea to prevent dementia, I recommend you to choose Nibancha or Sanbancha.
In this article, I have explained the ingredients of green tea to prevent dementia and how to drink it effectively.
Since it is important to take action at an early stage, why don't you take this opportunity to try a healthy method against dementia making use of green tea?
]]>For this reason, it is very important to prevent obesity in advance in order to have a healthy body.
In fact, drinking green tea is an effective way to prevent obesity.
In this article, I’m going to introduce the ingredients and how to drink green tea to prevent obesity.
Obesity increases the risk of the following diseases: high blood pressure, hyperlipidemia, diabetes, gout, and cholelithiasis.
They are all horrible diseases, but the causes of obesity are hereditary constitution, overeating and lack of exercise.
Although it is true that the “obesity gene” does exist, the ratio between environment and heredity is said to be “7: 3”.
In other words, there is a lot of potential to improve obesity through diet.
The catechins contained in green tea have the effect of suppressing obesity.
This is because catechins have a function to inhibit the production of “glucose” which is the cause of obesity.
For example, when obese men with a high BMI were asked to drink multiple green teas with different amounts of catechins, studies have shown that those who continued to drink the higher catechin green tea lost fat faster.
This means drinking green tea that is high in catechins can effectively prevent obesity.
Catechins are effective in preventing obesity, but they do not have such a great effect on their own, and it is thought that the synergistic effect with caffeine improves the preventive effect.
Therefore, if you drink green tea to prevent obesity, be sure to choose a green tea that has caffeine in it.
Here are three ways to drink green tea that can help prevent obesity.
The obesity-inhibiting catechins and caffeine are easily soluble in hot water.
Therefore, when drinking green tea to prevent obesity, it is a good idea to brew tea with hot water.
Green tea leaves are classified as Ichibancha (first picked tea), Nibancha (second picked tea) and Sanbancha (third picked tea) depending upon the harvest time.
While Ichibancha is generally said to have good quality and aroma, it is the Nibancha and Sanbancha that provide a good dose of catechins.
This is because catechins, which are produced by the action of light, are abundant in Nibancha and Sanbancha that grows during long hours of sunlight.
Their astringency is stronger than that of Ichibancha, but it is recommended that you choose Nibancha or Sanbancha when drinking tea to prevent obesity.
Some teas that are designated as Food for Specified Health Uses (FOSHU) by the Secretary General of the Consumer Affairs Agency also have an effect on obesity.
Since FOSHU teas are only approved if they are scientifically recognized as having health benefits, they are only commercialized if they have already been proven to be effective.
When drinking FOSHU tea to combat obesity, it's a good idea to choose a product such as Lemon Tokucha (Suntory), which is described as “helping to reduce fat”.
In this article, I have explained the ingredients of green tea to prevent obesity and how to drink it effectively.
If you are suffering from obesity, how about trying these healthy preventative measures.
]]>However, you can prevent your high blood pressure by drinking green tea.
In this article, I’m going to introduce the basic knowledge of high blood pressure and how to prevent it by drinking green tea.
High blood pressure can cause diseases such as thyroid and adrenal glands, and is at risk of death in the worst case.
The causes of such high blood pressure are drinking, excessive salt intake and stress. Some people are also more prone to high blood pressure due to heredity.
According to the Ministry of Health, Labor and Welfare, one in two Japanese people over the age of 20 currently suffer from high blood pressure.
Green tea contains following ingredients that prevent high blood pressure.
Catechins in green tea have the effect of suppressing the action of “angiotensin I converting enzyme” which causes high blood pressure.
In fact, one study found that people who drink green tea are 35% less likely to die from a stroke in men and 42% lower rates in women than those who don't drink it.
GABA (gamma-aminobutyric acid) is an ingredient that is formed by changing glutamic acid contained in tea leaves.
GABA has the function of inhibiting a substance called “noradrenaline” that constricts blood vessels, and prevents the rise of blood pressure.
Theanine is a type of amino acid that is specific to green tea and helps prevent high blood pressure by dilating blood vessels.
Taking theanine relaxes your body and improves your blood circulation, which can be beneficial when you want to concentrate on your work or studies.
I will introduce how to drink green tea effectively to prevent high blood pressure.
Catechins, which prevent high blood pressure, have the property of being easily dissolved in hot water.
Therefore, it is possible to take in more catechins by brewing tea with hot water.
On the other hand, water makes it difficult for catechins to leach out, so if you want to get a lot of catechins, you should avoid brewing tea with water.
Theanine, an ingredient that prevents high blood pressure, is contained a lot in fine teas such as Gyokuro, Matcha and high grade Sencha (steeped green tea).
This is because theanine is also an ingredient of the umami, and it is found in fine teas where the umami is important.
Brewing them with ice water will help reduce the leaching of the stimulant caffeine. So you'll feel the effects of theanine more clearly.
GABA, an ingredient that prevents an increase in blood pressure, is produced by leaving raw tea leaves in an anoxic conditions for several hours.
Green tea made in this way is called “Gabalong tea”.
If you choose Gabalong tea, you can take in more GABA, so it is recommended when you are worried about your blood pressure.
]]>In this article, I’m going to introduce the basic information and efficacy of methylated catechins, as well as green tea cultivars that contain a lot of methylated catechins.
Green tea has various health benefits, but some tea has an effect of anti-allergy and good effect for hay fever (pollen allergy).
Green tea has such effects because it contains an ingredient called “methylated catechins”.
“Methylated catechins” are a kind of catechins.
Green tea contains several kinds of catechins, such as “epigallocatechin gallate” and “epicatechin”.
Methylated catechins refer to compounds in which the “epigallocatechin gallate” contained most in green tea has changed.
Methylated catechins have the effect of preventing the release of histamine and other substances that cause allergic symptoms.
This is because methylated catechins prevent the brain from receiving signals that trigger allergic reactions.
For example, there is even an experimental data showing that when green tea containing methylated catechins is given to animals with allergies, nasal discharge, tears, edema, etc. are improved (SAITO Kieko (2018) ‘Characteristics of Tea Catechins and Their Effective Utilization’ Agriculture and Horticulture. No.932, pp.108 -115).
In other words, if you take green tea that contains a lot of methylated catechins, you can effectively relieve allergic symptoms.
Green teas that contain a lot of methylated catechins include “Benifuki”, “Benifuji” and “Benihomare”.
All of cultivars were originally developed for black tea, but when processed into black tea, methylated catechins change into other compounds.
For this reason, in order to take methylated catechins efficiently, you should buy those labeled “green tea” instead of “black tea”.
When having these green teas, it is best to brew them for about 5 minutes before drinking them to take in more methylated catechins.
Methylated catechins are not water-soluble, so it has no effect unless you take in whole tea leaves into your body.
For this reason, most of the Benifuki available on the market as a “measure against hay fever (pollen allergy)” is made from powdered tea leaves.
"Yabukita" is a representative cultivar of green tea, but it does not contain much methylated catechins.
I recommend you to choose a different tea such as "Benifuki" because you can't expect much effect on allergy and symptoms of hay fever (pollen allergy).
I have introduced “methylated catechins” which are effective in alleviating the symptoms of allergies and hay fever (pollen allergy).
Why don't you have green tea containing methylated catechins in the season when you are suffering from hay fever?
]]>The health functions of tea include antioxidant effects. Tea can prevent cancers, rheumatism, tissue aging, etc., and maintain immunity.
Let us take a brief look at the process of antioxidant activities. As you know, the human body has the natural mechanism of “inhaling oxygen and exhaling carbon dioxide.” However, if this cycle stops well-functioning due to mental stress and smoking, oxygen remains in the body as “active oxygen.” Active oxygen is also called bad oxygen because it is one of the factors to damage cells and cause diseases such as rheumatism, hepatitis, and arteriosclerosis. Antioxidants play roles of preventing the generation of active oxygen, which behaves badly, and eliminating existing active oxygen.
Antioxidant effects are important functions so that it is said “they lead to the prevention of all diseases.” They can reduce the risks of acquiring the following diseases:
*Reference: Kyoji Yoshino et al. (2017). Antioxidant Activities of Various Health Beneficial Teas. National Institute of Technology, Numazu College Research Annual.
Any of these diseases sounds scary, but you can reduce the risks of them by drinking tea. Also, antioxidants can prevent the aging of cells themselves and maintain immunity.
Among tea ingredients, “catechins” have the strongest antioxidant effect. Vitamin C and vitamin E also have antioxidants, but the antioxidant effect of catechins is several times or even dozens of times stronger than them. Catechins are unique to tea, and drinking tea benefits you with efficient antioxidant activities.
Now, let’s think about what kind of tea we should choose to enjoy the benefits of antioxidants more efficiently? Here are two choices:
The tea picked with fresh buds is called first picked tea (Shincha). The tea picked afterward is called second picked tea, third picked tea and so on in sequence. In general, first picked tea gives off the best aroma and is considered high-graded. However, second and third picked teas have stronger antioxidants. It is because they contain a lot of catechins, which act as tea antioxidants.
The catechin content of tea leaves depends on the length of sunshine hours, so second and third picked teas, which are cropped late, contain more catechins. For this reason, it is recommended to choose these teas if your priority is antioxidants.
The research by Kyoji Yoshino’s team compared the strength of antioxidant activities of 9 kinds of commercial health beneficial teas. The results showed persimmon and loquat teas have particularly strong antioxidant activities. In contrast, Job's tears tea had weak antioxidant activities. It is written that some types of teas including green tea, rooibos tea, and ashitaba tea showed a consistent relationship between the weight and antioxidant activity strength. This means an increased amount of tea leaves actually strengthens the antioxidant activities of green tea and rooibos tea. Overall, it is recommended to choose persimmon tea or loquat tea, or you can brew tea with an excessive amount of leaves.
]]>The storage of tea leaves is very important to prevent the cause of flavor deterioration.
It may be thought that the quality of tea leaves would hardly change because they are dry, but that’s totally wrong. It does deteriorate drastically as soon as the bag/package is opened.
Once tea leaves are exposed to the air, the aromas would change as the aromatic components volatilize. Also, moisture causes flavour deterioration because tea leaves are vulnerable to humidity.
Flavours and aromas of tea leaves would drastically deteriorate if tea leaves are not stored properly.
In short, they would be able to be kept well to the end if tea leaves are stored right.
The deterioration of tea leaves is mainly caused by these three; oxigen (oxidation), sunlight and moisture.
Oxigen causes the flavor deterioration as it oxidizes the compounds of tea such as catechin and vitamin C. It also affects the color of tea and tea leaves, which makes them look worse.
Therefore, it is important to make sure to seal the bag/package thoroughly as squeezing the air out from the bag/package before sealing.
UV rays and sunlight fade the pigment chlorophyll that makes tea leaves green, which changes the color of tea and tea leaves from green to brown.
Also, sun exposure may cause the sun-struck flavor on tea leaves as tea leaves have a characteristic to easily absorb odors from others.
Therefore, tea leaves should be stored either in a dark place with no sun exposure or a container that blocks sunlight.
The oxidation of tea leaves would accelerate as tea leaves get more moist, which significantly affects the taste, colour and flavor of tea. So, leaving the bag/package of tea leaves is a big no-no.
Make sure to store tea leaves either in a dehumidified place or an air-tight container.
Many people may refrigerate tea leaves after opening, that’s actually not good.
Refrigeration seems to be the best way to store tea leaves as it blocks sunlight, has no moisture and maintains a low temperature. However, refrigeration may cause tea leaves to absorb odors from other foods in the fridge, as mentioned before, tea leaves have a characteristic to easily absorb odors from others.
Besides, tea leaves may absorb moisture from the mist made in the fridge while the fridge opens and closes and that causes the temperature gap.
When taken out of the fridge, the freshness of tea leaves would also be deteriorated drastically as tea leaves absorb the moisture beads caused by the temperature gap.
Therefore, make sure to store tea leaves in a dark and dehumidified place like a cabinet instead of the fridge.
But it would be no problem storing unopened tea leaves in the fridge or freezer.
Chadutsu (tea caddy) is the most suitable tool to store tea leaves.
It becomes air-tight as the body and lid are thoroughly sealed, which keeps tea leaves away from the air and moisture and blocks sunlight.
There are so many sizes of tea caddies, but we recommend the size for the amount of tea leaves that you can finish in a month. If the size is too big, the tea leaves would be exposed to the air in the caddy and that accelerates the deterioration.
Caddies made out of glass and plastic should be avoided because they let sunlight through.
Aluminum blocks the sunlight and moisture from the outside. You can store tea leaves in aluminum tea-leaf-storage bags that have lately been sold in stores.
There are also tea leaves sold in aluminum bags. If you purchase tea leaves in an aluminum bag, it can be stored as-is as long as it’s air-tight sealed.
]]>In fact, there is compatibility between tea and water, and tea would taste significantly different according to the water to use.
In this article, we are going to introduce soft water and hard water that considerably affect the taste of tea.
Water is mainly categorized in two types: soft water and hard water.
The scale that measures the amount of dissolved calcium and magnesium in water is called hardness.
The water whose hardness is lower than 120mg/l is soft water, higher than 120mg/l is hard water.
The water we Japanese are used to is soft water.
Tap water is also soft water, and bottled mineral water sold in stores is mostly soft water as well.
Hard water in Japan is only available in some areas such as Nishinomiya, Kobe.
Compared to hard water, soft water contains less minerals like magnesium and calcium. However, those who are weak/fragile such as seniors and babies can drink soft water since the pressure that gives on your stomach is mild.
Besides, soft water has great characteristics: it allows laundry detergent and shampoo to lather well, doesn’t create soap scum easily, and is gentle on your hair and skin. Some people even bother to use soft water to do dishes in those countries whose tap water is hard water.
Some people may get their hair dry and have a stomachache when visiting Europe and/or the US, that’s because of the calcium and magnesium contained in hard water.
But hard water does have benefits: It removes the unpleasant smell of cooking ingredients and makes scum come out easily, and the rich calcium and magnesium in hard water can prevent arteriosclerosis.
Soft water tastes light and smooth, whereas, hard water tastes heavy and slightly bitter.
Those who are used to soft water may feel odd when drinking hard water.
The suitable water to brew tea is soft water.
Water with high water hardness can hardly extract the tea ingredients and that would ruin the perfect balance of umami, bitterness and sweetness of tea.
Soft water, on the other hand, can extract the tea ingredients well without ruining the tea flavor itself.
Compared to teas brewed with soft water, teas with hard water tend to look cloudy because the minerals in the hard water get combined with thannine contained in the tea leaves.
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