Japan Gyokuro Cha -Japanese Green Tea /10 Loose Leaf Tea Bags /30g /1.06oz.
TenRen Gyokuro Japanese Green Tea -Whole Leaf Loose Tea Bags /10-count /30g /1.06oz.
Premium Gyokuro Japnaese Green Tea -Whole Leaf Loose Tea Bags /10-count /30g /1.06oz.
- High Quality Gyokuro Whole Leaf Loose Tea Bags.
- 100% natural ,A refreshing and healthy hot drink.
- TenRen is the largest and best known tea manufacturer in the Far East.
- TenRen's TEA passed the ISO 22000 and HACCP verification, also is the only tea company that gets ISO 22000, HACCP, ISO 9002 three kinds of verification in the tea industry.
- A wonderful Gyokuro that can be enjoyed any time of the day.
We recommend that you allow Gyokuro Green Tea to brew for two or three minutes. The water used to steep this tea should be about 185-195°F or 85-90°C. This allows the flavour to fully develop. The whole leaves tea bags may be steeped multiple times.
- Green tea is ubiquitous in Japan and is commonly known simply as ""tea"" (cha). Tea was first used in China, and in 1191, was brought to Japan by Myoan Eisai, a Japanese Buddhist priest who also introduced the Rinzai school of Zen Buddhism. Teas from Japan may be referred to as Japanese tea.
Japanese green tea is made from the Yabukita cultivar of the camellia Sinensis plant. Unlike Chinese green teas which are pan-fried, Japanese green teas are steamed giving them a more leafy taste. The exception is hojicha, a Japanese roasted tea. Japanese green teas are categorized by the age of the leaves: young leaves are called sencha and the more mature, larger leaves are called bancha. Types of tea are commonly graded depending on the quality and the parts of the plant used as well as how they are processed. There are large variations in both price and quality within these broad categories, and there are many green teas that fall outside this spectrum. The best Japanese green tea is said to be Yamecha, from the Yame region of Fukuoka Prefecture and from the Uji region of Kyoto. Uji has been producing Ujicha (Uji tea) for four hundred years, pre-dating the prefecture system. It is now a combination of the border regions of Shiga, Nara, Kyoto, and Mie prefectures. Shizuoka Prefecture produces 40 percent of raw tea leaf.
- The first and second flushes of green tea made from leaves that are exposed directly to sunlight. This is the most common green tea in Japan. The name describes the method for preparing the beverage.
- Sencha, which, in the processing of the leaves, has been steamed two times longer than usual Sencha, giving it a deeper color and producing a fuller flavor in the beverage.
- Gyokuro is a fine and expensive type that differs from Sencha in that it is grown under the shade rather than the full sun for approximately 20 days. The name ""Gyokuro"" translates as ""jade dew"" and refers to the pale green color of the infusion. The shading causes the amino acids (Theanine) and caffeine in the tea leaves to increase, while catechins (the source of bitterness in tea, along with caffeine) decreases, giving rise to a sweet taste. The tea also has a distinct aroma.
- Kabusecha is made from the leaves grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha. It is sometimes marketed as Gyokuro.
- Tamaryokucha has a tangy, berry-like taste, with a long almondy after-taste and a deep aroma with tones of citrus, grass, and berries. It is also called Guricha.
- Lower grade of Sencha harvested as a third- or fourth-flush tea between summer and autumn. Aki-Bancha (autumn Bancha) is not made from entire leaves but from the trimmed unnecessary twigs of the tea plant.
- Kamairicha is a pan-fired green tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter taste of most Japanese tea.
- A tea made from stems, stalks, and twigs. Kukicha has a mildly nutty, and slightly creamy sweet flavor.
- Mecha is green tea derived from a collection of leaf buds and tips of the early crops. Mecha is harvested in spring and made as rolled leaf teas that are graded somewhere between Gyokuro and Sencha in quality.
- Konacha is the dust and smallest parts after processing Gyokuro or Sencha. It is cheaper than Sencha and usually served at Sushi restaurants. It is also marketed as Gyokuroko or Gyokurokocha.
- A fine ground tea made from Tencha. It has a very similar cultivation process as Gyokuro. It is expensive and is used primarily in the Japanese tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan.
- Half-finished products used for Matcha production. The name indicates its intended eventual milling into matcha. Because, like gyokuro, it is cultivated in shade, it has a sweet aroma. In its processing, it is not rolled during drying, and tencha, therefore, remains spread out like the original fresh leaf.
- Bancha (sometimes Sencha) and roasted genmai (brown rice) blend. It is often mixed with a small amount of Matcha to make the color better.
- A green tea roasted over charcoal (usually Bancha).
- Half-finished products used for Sencha and Gyokuro production. It contains all parts of the tea plant.
- First flush tea. The name is used for either Sencha or Gyokuro.
- Milled green tea, used just like instant coffee.Another name for this recent style of tea is ""tokeru ocha,"" or ""tea that melts.""