Differences between Gyokuro green tea, Sencha green tea, and Bancha green tea
“Gyokuro, Sencha, Bancha” is one of the most representative types of green tea in Japan. Japanese tea means “green tea in general”, and most of them are sencha green tea.
Green tea is considered in the same category because the same tea plants are used, but there are differences in the cultivation method and manufacturing method.
The tea plant is a tree cultivated in various parts of Japan as an evergreen tree belonging to the genus Camellia of the Theaceae family. A highland environment with heavy rain at around 13 ° C is suitable, but in Japan, the taste and aroma differ depending on the green tea producing area due to subtle differences in the environment.
The raw tea leaves used for green tea (tea plant) are the same as other tea leaves. For example, green tea and black tea, Oolong tea, and Pu-erh tea use the same raw tea leaves.
The type of tea that can be made differs depending on the manufacturing method (fermentation stage).
There are also gyokuro, sencha, and bancha in green tea, each of which has a different manufacturing method.
Of the three types of green tea in Japan, sencha green tea is generally widespread. Sencha green tea is cultivated with strong caffeine and plenty of sunlight.
After steaming the tea leaves, knead and loosen the tea leaves to shape them and dry them to make the water even.
Sencha green tea has a moderate astringency and rich umami that is pleasant on the tongue. Depending on the quality of the tea leaves and the method of brewing, you can brew green tea with less bitterness, although it is astringent.
Gyokuro green tea is a high-class green tea that is made by blocking sunlight. Therefore, the gyokuro green tea ingredient makes the amino acid theanine, catechin is suppressed, and you can feel the mellow sweetness and strong umami, which is a characteristic of gyokuro green tea.
Bancha green tea is a green tea that uses tea leaves that are slightly larger than the sencha green tea that is popular as a tea for the general public. The manufacturing method is the same as that of sencha, and it is cultivated in plenty of sunlight, but it can be brewed quickly, and it has a refreshing taste and a fragrant aroma.
The amount of extracted ingredients is less than that of sencha, and like sencha, it is popular as general Japanese tea and spreads throughout the region. In addition, various banchas are produced depending on the region.
Matcha is a representative tea of Japan
Of course, the most famous Japanese tea in the world is matcha.
Nowadays, it is also called “matcha” overseas, and it is also popular as a matcha flavor in sweets and desserts.
Matcha is also made from tea plants.
As with gyokuro green tea, the cultivation method is to block sunlight. As a result, the umami component is retained on the leaves and is called a “Oika”, a scent similar to that of seaweed. It produces a unique aroma of matcha.
After steaming the plucked tea leaves, they are dried without kneading, which is called tencha, where the tea leaves are made of the same size and the stems and veins are removed. The selected Tencha is dried again.
Then, by carefully grinding Tencha with a stone mill, matcha with a smooth and melty texture is created.
The taste of matcha is mellow, less bitter, and astringent, and has rich umami and a good aftertaste.
Konacha is often drunk at Japanese sushi restaurants
Konacha is commonly drunk at Japanese sushi restaurants.
Sencha Green tea is a powdered tea made from tea leaves collected from the tea leaves produced during the manufacturing process.
Powdered tea is generally low-priced, but in fact, the ingredients of tea are easily dissolved in hot water, and since you drink the whole tea, you can get all the nutrients of green tea.
Brown rice tea, which is a combination of brown rice and green tea
“Genmaicha” is green tea that is made by soaking steamed rice in water, roasting it, and adding it in almost the same amount.
You can enjoy the aroma of roasted rice and the refreshing taste of green tea.
Since brown rice is used for half of the genmaicha, it has less caffeine and is recommended for children and the elderly.
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