Types of Japanese green tea and their benefits
Gyokuro green tea with a mellow sweetness and umami
Gyokuro green tea is a Japanese tea with an attractive mellow sweetness and umami.
The method of cultivating gyokuro green tea leaves blocks sunlight. Therefore, green tea leaves that have been blocked from sunlight synthesize more chlorophyll (green pigment in the cells of green tea leaves) to improve the efficiency of photosynthesis, and the astringency produced with photosynthesis.
Since the amount of catechin does not increase, the amount of theanine, which is a kind of amino acid, accumulates in green tea leaves, which results in strong sweet green tea leaves with less astringency. Theanine is attracting attention for its various health effects such as relaxing effect, concentration enhancing effect, and sleep improving effect.
In addition, gyokuro green tea is rich in vitamins and amino acids, especially vitamin C and vitamin E. Vitamin C is an indispensable ingredient for making beautiful skin. Vitamin E is also a vitamin that is closely related to beautiful skin so it is said to be a “rejuvenating vitamin”. It is a nutrient that is attracting attention as an anti-aging agent because it has not only skin-beautifying effects but also hair-beautifying effects.
Gyokuro is the finest, rare and luxurious tea among green teas.Enjoy a luxurious time with carefully brewed gyokuro green tea.
Matcha can take in the whole nutrition of green tea.
Matcha leaves are also cultivated in the shade of sunlight. Then, grind it with a stone mill to make matcha.
And while green tea leaves contain a lot of abundant nutrients such as theanine, catechin, caffeine, and vitamin C, green tea that is infused with green tea leaves other than matcha is a component that is insoluble in water. Even if you drink green tea, you cannot take it into your body.
However, since matcha is drunk as if the green tea leaves were dissolved in hot water, you can get the full nutrition of the green tea leaves.
Matcha can also be expected to have the same positive effects on relaxation, anti-aging, and diet as gyokuro.The taste of matcha is not so bitter or astringent because it is cultivated in the shade of sunlight, and you can enjoy the rich taste peculiar to matcha.
Mino ware blue and white matcha bowl tea cup$75.0
ORGANIC PREMIUM MATCHA 40g made in Kyoto$43.0 – $120.0
Genmaicha is made by blending steamed and roasted brown rice with sencha green tea leaves
Genmaicha is made by blending steamed and roasted brown rice with sencha green tea leaves.
The nutrients of Genmaicha can be ingested from catechin and vitamins of sencha green tea and ingredients such as γ-oryzanol and GABA contained in brown rice.
γ-Oryzanol and GABA can be expected to have good effects on cholesterol absorption, triglyceride increase, arteriosclerosis, and diabetes prevention.
Genmaicha is a blend of brown rice and green tea leaves, so it has less caffeine. Therefore, in Japan, it is a Japanese tea that is widely loved by children and the elderly.
Sencha green tea has a refreshing and invigorating taste.
Sencha green tea has a refreshing and invigorating taste.Sencha green tea leaves are made by a traditional method unique to Japan, where freshly picked green tea leaves are steamed and rubbed to dry.
Sencha green tea is rich in catechins and has just the right astringency by using green tea leaves grown in plenty of sunlight. It also has the advantage of being high in polyphenols.
Sencha green tea is also rich in caffeine, so if you drink it while waking up in the morning, working, driving, etc., it will rejuvenate your brain.In addition, sencha green tea caffeine stimulates muscles and improves work. It also has a positive effect on recovery from muscle fatigue.
Organic Premium Deep-steamed Sencha Green Tea 80g made in Kyoto$40.0 – $116.0
Organic Special Sencha Green Tea 80g$36.0 – $86.0
Fukamushi Sencha Green tea has a mild taste with less astringency.
Fukamushi Sencha Green Tea is manufactured by a method that has been steamed for a longer time than Sencha Green Tea. Steaming for a long time breaks the tissue of green tea leaves, making it easier for various ingredients to come out. Therefore, catechin, which is an astringent ingredient, and cell fragments stick to each other, making it a mellow and easy-to-drink green tea with less astringency.
Also, by steaming longer than usual, β-carotene, vitamin E, chlorophyll, etc. are the main ingredients.
Fukamushicha green tea is expected to have an antioxidant effect on β-carotene, a blood circulation promoting effect and an immune function improving effect on vitamin E, and a function to improve the intestinal environment with chlorophyll.