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13 SEPTEMBER 2018

Japanese teas



Over 80,000 tons of Japanese tea are produced annually. However, only 2% reaches the global market for us to taste. We are talking about Japan, whose close connection to tea has created a unique culture and philosophy around it with remarkable varieties that undoubtedly rank it high in the world of tea. 




The vast majority of Japanese teas have a distinct dark green colour and are set apart by their sweet, fresh and grassy aromas that remind one of green vegetables, "steal" some of the saltiness of the sea and are the very definition of the word 'umami'.  


 


A few of the many factors that give Japanese teas their unique taste include the island's microclimate and the widespread use of cutting-edge technologies that have automated a large part of tea production, thus maintaining their high level of quality. 

As regards processing, the process of steaming tea leaves immediately after they are harvested gives them their unique character because steaming stops the oxidation of the leaves and maintains the lively green colour of the leaves, as well as the valuable substances contained in tea. 




The most popular types of Japanese teas include Sencha, your everyday green tea, Genmaicha or popcorn tea, which contains green tea and roasted rice grains, kukicha, which is made solely from the stems and stalks of tea leaves, Gyokuro, whose leaves are shaded for approximately 3 weeks before they are harvested, resulting in their distinct dark green colour and a high concentration of amino acids, which are responsible for its sweet flavour and intense umami, and, of course, matcha, an energy drink with a great number of health benefits which is traditionally used in the Japanese tea ritual.











Sencha Miyazaki 
Slightly steamed sencha from Miyazaki, in the south of Japan. It offers a golden-green cup distinct for its rich, creamy body and its sweetness. Green aromas are dominant, with hints of fruit that give you a sense of spring. It has a long aftertaste and a refreshing effect.












Gyokuro Saemidori 
A top-quality organic Gyokuro from Kagoshima, Japan. It is made exclusively from tender, shaded leaves of the Saemidori variety. It has a strong flavour and deep umami with notes of sea greens and peanuts. It has a long and sweet aftertaste.










Genmaicha
Genmaicha, which means “tea with roasted rice” in Japanese, is a green Sencha tea mixed with roasted rice. This particular tea from Miyazaki, offers a light lemon-coloured cup with a fresh, "green" flavour accompanied by notes of caramel.








Matcha Genmaicha, bio 
In this tea, the brown rice grains and sencha leaves have been covered in high-quality matcha powder, adding a well-balanced and full flavour that combines notes of roasted nuts and mushrooms with the sweetness and freshness of matcha. Remarkably tasty and refreshing, whether enjoyed hot or cold.



 






Kukicha, bio
Kukicha or twig tea is made from the stems and twigs of tea leaves. This cup of yellow-green hues and sweet, "green", rich umami flavour will leave you feeling refreshed and cool. It has an exceptionally high theine content and can be enjoyed both hot and cold.









Matcha Uji, bio 
High quality tea in powder form, which is traditionally used in the Japanese tea ritual. The leaves are shaded for approximately 3 weeks, giving them their distinct sweet flavour. Once harvested, the veins and stems of the leaves are removed and they are ground in a stone mill until they become powder. The brighter the green of the leaves, the sweeter the flavour and the better the quality and taste.
Matcha is very rich in antioxidants, vitamins and minerals, and can be enjoyed on a daily basis as an energy drink.

 






 



Recipe:

 

Guacamole with matcha



 
Ingredients
2 ripe avocados
1 tsp matcha Uji, bio 
8 finely-chopped cherry tomatoes
half a red onion, diced
the juice of 1 lemon
salt and pepper
finely-chopped parsley or coriander
 
 
Instructions
1. Put the avocado in a bowl and mash it with a fork.
2. Add the matcha Uji bio, the finely-chopped cherry tomatoes, the onion, the lemon juice and the salt and pepper, and mix.
3. Garnish with some finely-chopped parsley or coriander leaves and serve.
 
 

 

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