Green tea is one type of tea that is the most common among other kinds. Although green, black, white, and oolong tea are almost the same, they still differ when they hit the process. Green tea usually skips the oxidation process for the leaves to stay its fresh green color and taste.
This kind of tea is popular among Japanese people. They have made varieties of green tea depending on the methods of processing used, harvesting, and even the growing process.
Here are an overview and list of the types of green tea that you might want to try.
Sencha is famous for its process of steaming and rolling of leaves to make crude tea. It is the most well-known and regularly consumed by most of the people.
Sencha tea is made by infusing the whole leaves in hot water, which makes the taste vegetal, grassy, and seaweed flavor. The cultivation process of this type is in direct sunlight.
The meaning of Fukamushi is "steamed for a long time," so unlike Sencha, this Fukamushi Sencha two times longer steaming process. The longer steaming process makes the color of the leaves darker, and the taste stronger.
Gyokuro is unique when it comes to the planting method used. Unlike Sencha, it is not cultivated directly on sunlight because farmers used some cloth to cover the shrubs to limit the amount of light. They usually execute the covering of the plants 20 days before the picking process begins. This method results in a richer flavor and seaweed-like aroma.
The cultivation process of Kabusecha is similar to Gyokuro, but the shrubs of Kabusecha tea are covered one week before the picking. The result of the covered culture is a darker green color of the leaves, and the astringency is lower than Sencha.
The well-known variety of green tea that most of today's generation love is Matcha. This kind of green tea is a finely ground leaves.
One of its types is Koicha, or the dark matcha is served in traditional tea ceremonies in Japan. In developing the leaves of matcha tea, the covered culture is practiced to make the best quality.
Hojicha tea usually goes through the roasting process. It is either Sencha leaves or other types of green tea that is roasted.
At approximately 200 degrees Celsius, the leaves are roasted and cooled immediately after. Since it went through the roasting process, the caffeine from the leaves of hojicha is lessened, which made it taste less bitter.
Shincha is made of new leaf shoots that are picked on the first picking of the year. There are three different types of Shincha, which are Ichibancha, Nibancha, and Sanbancha.
And that's it, the types of green tea that you need to know and must try. Most green tea is produced in Japan, so if you're next travel is bound to Japan, don't miss out on these green teas.