Japanese green tea comes from a plant called Camellia sinensis.
The process is very curious because what is done is to cover these shrubs from the action of the sun when they have already grown to delay the growth and increase the green color of the leaves.
This will be crucial for a lot of its properties, aroma and flavor.
Once collected, the leaves are spread over flat surfaces so that they dry without fermentation.
In particular matcha green tea comes from the grinding of tea by this method since there are other ways to produce the tea.
That will give another type of different teas: fermented, roasted, etc.
It’s no secret to anyone that the Japanese are the longest-lived people on the planet.
Many studies have been done and continue to be done, to try to find out what their secret is and it has been discovered that in addition to having excellent personal and social habits, they consume certain kinds of foods such as algae and green tea.
To find the authentic tea tradition, we must know the properties and the tradition behind Japanese green tea.
Throughout the world, we find thousands of ways to drink tea, as well as thousands of different infusions.
As in most Western countries, it is normal to drink tea with a spoonful of sugar to reduce its bitter taste.
In Japan that would be a no-no.
For example, among the Benefits of Japanese Green tea -so soft and sophisticated.
We find different types such as Sencha, Bancha, Tencha, Gyokuro, Matcha, etc., which are produced in the Shizuoka prefecture.
The area where more of the tea is produced in this country.
The reasons why this tea has won the hearts not only of the Japanese but of the world.
Related Article: 5 Quick Sencha Green Tea Benefits Tips.
Japanese Green Tea.
Although native to China, green tea quickly crossed into the east, and over the centuries, some production processes changed, giving rise to Japanese green tea and its variety of matcha green tea.
In Japan, to obtain green tea, the leaves are left to dry by steam, with the help of large machines.
The steam preserves the vegetable flavor of the leaves giving the tea a more intense flavor and color.
The popular Japanese tea ceremony is performed with matcha green tea, a variety of green tea for which the leaves are crushed until you get a very fine powder that mixes with hot water.
In this way, drinking it takes not only the infusion but the tea leaves themselves, which increases its beneficial properties.
The Japanese tea ceremony.
Japan is a country deeply rooted in its customs and traditions, and one of them, which we will talk about today, is the Japanese tea ceremony.
Which in its language is called chanoyu, although it is also known as the “tea road”, Chado or Sado.
It is a Japanese social custom widespread in the country, with a very unique aesthetic that automatically makes it different from any other.
Depending on where we are, the Japanese tea ceremony will be held one way or another.
The aim of the Japanese tea ceremony is Zen Buddhism and the whole ritual prepares for the senses to concentrate on it so that one participates fully in the ceremony and does not get distracted thinking about worldly things.
The tea most commonly used for the Japanese tea ceremony is green tea powder.
Known as matcha, with great refreshing power, soft flavor, and a nice jade color.
Japanese Tea Ceremony. Step by Step.
A formal and complete Japanese tea ceremony lasts about 4 hours and consists of 4 phases.
However, it is often limited to the last phase called usucha, which lasts about an hour.
Here are the different phases of this ancient Japanese tea ceremony:
Before entering the ceremony room, a hand and mouth cleaning ritual is performed with water.
After this cleaning, he enters the room, and each guest kneels before the chapel and bows respectfully.
When all the guests have presented their respects, the kaiseki is served to end with sweets as a dessert.
Naka-dachi, or intermediate phase.
When prompted by the master of ceremony, guests retire for a break by sitting on benches in an interior garden around the tea house.
Enjoy-IRI is the main phase, in which a type of thick tea is served.
This phase begins when the host rings, 5 or 7 times a metal gong.
This is the sign that tells guests that they must return to continue the tea ceremony.
But first, they must perform the relevant purifying ablutions in the freshwater container.
After that, they re-enter the room where the master of the Japanese tea ceremony is waiting for them.
The room is filled with light thanks to the removal of the blinds that covered the windows.
In the place that is established for this, they have already placed the containers for water and tea waiting to be used.
The master of ceremonies then re-enters, carrying in his hands the teapot, with the bamboo stirrer inside and the bamboo bucket on top.
Guests admire the floral embellishment and teapot.
The teacher retreats to make preparations in another room, returning with the excess water, spoon, and teapot holder.
Then wipe the tea container and bucket with a special cloth and rinse the stirrer into the tea bowl.
After pouring hot water from the container placed into the fire.
Then pour this water into the container intended for this purpose and clean the bowl with the chakin or yarn cloth.
The master of ceremonies then places the bowl in its correct place and the main guest moves to take the bowl.
It tilts others and places the bowl in the palm of your left hand.
Take a sip, praise its flavor and take another 2 or more sips.
He then cleans the part of the edge he has touched with his lips, using one of the paper napkins or kaishi, and passes the bowl to the next guest who repeats the operations of the main guest.
The bowl goes from one guest to another successively until everyone has drunk their share of the tea and is returned to the master of ceremonies.
Related Article: 9 Excellent Matcha Tea Benefits.
Health Benefits of Japanese Green Tea.
Sencha tea is medium-high quality green tea, from tender shoots collected in May or June.
It has diuretic properties, helping to treat fluid retention, stimulating metabolism, and favoring the elimination of fats.
So it is recommended for slimming diets.
Because of their contribution to these antioxidant substances.
It is a tea that helps to reduce the action of free radicals, by protecting our cells in a natural way.
That’s why it’s useful in preventing cancer.
This type of tea, which literally means Basto tea, is a medium quality tea, coming from the ripe leaves collected in August.
Do not confuse the bancha with the word (Ichiban cha) which designates quality tea from the first harvest.
Due to its alkalizing properties, the green tea benches can provide interesting benefits to overcome fatigue.
Given its phosphorus content, it is good to favor concentration.
It is very helpful when you want to lose weight: having caffeine in its constitution and not providing calories at the time of consumption, make it a favorable drink for slimming.
This type of tea, which literally means dewdrops such as jewelry or jade dew, is a high-quality tea.
Coming from the first tenderest and most delicate shoots that come out in May.
Tea plants, even come to cover to protect the leaves from inclement weather and avoid exposing them to the sun’s rays.
It is a good digestive and helps you to have better digestion after eating, which is beneficial because it allows you to go to the bathroom with some frequency and get a feeling of constant relief.
Gyokuro tea has high levels of chlorophyll, which can help prevent mouth infections and get a fresh and healthy breath, so you can consume it as an assistant to your oral hygiene.
Possibly it is the best known Japanese tea in the West because it makes many ice creams, truffles, or even soft drinks.
It comes from younger shoots and has a harvesting process similar to Gyokuro tea.
But in this case, the leaves are removed from the nerve and the resulting part is sprayed.
It is a high-quality tea that in Japan is used in traditional tea ceremonies.
You will recognize it for its intense light green color and because it is marketed in powder.
The special thing about matcha tea is its large amount of vitamins, minerals, amino acids, and, especially, antioxidants, which contribute to greater nutrient density thanks to the fact that the entire leaf is consumed.
As a natural drainer, it also contributes to purifying the organism and helps us to eliminate excess cholesterol and triglycerides, and helps the fatty liver.
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How to make green tea?
There are many varieties of green tea available on the market.
To make sure you make the most of its health benefits
It’s best to buy green tea from specialty tea shops, which offer quality products and the best organic.
Preparing the green tea infusion is very simple. Just put a teaspoon of tea leaves in a rate with hot water but not boiling.
The proper temperature is about 170 oF.
Let the leaves mix for 2-3 minutes and remove them. Tea will be ready to drink.
If the water you use is boiling or if you let the tea leaves infuse for longer.
The tea will taste a slightly more bitter taste. If you prefer, you can sweeten it with a little honey.
To make matcha green tea, simply add a teaspoon of green powdered tea to a cup of hot water and whisk hard until some foam appears on top.
A small whisk can be very useful to get it.
Although there are varying opinions on how much green tea should be taken a day to actually take advantage of its benefits.
Most will agree that an appropriate dosage will be between 2 and 3 cups a day.
What’s the best Japanese green tea?
Japan’s best green teas are said to be from Yame in Fukuoka Prefecture and Uji, Kyoto region.
Under these standards, depending also on the youth of the leaf, or the time of collection, green teas of different qualities will be obtained.
How to prepare Japanese Matcha Tea?
Have a teaspoon of matcha tea and turn it into the bowl.
Pour hot water at 160oF over matcha tea.
Using the bamboo whisk, whisk the tea vigorously to a frothy consistency.
What is the most consumed tea in Japan?
Discover the main types of Japanese green tea: ryokucha, Gyokuro, Sencha, bancha, matcha, h’jicha, Genmaicha, kukicha, mugicha, and sakurabancha.
As you know, tea comes from the dried leaves of the tea bush (Camellia sinensis).
How to prepare the Bancha tea?
For optimal results, about 3 grams per cup is used in mineral water at about 150 by.
It is infused between 1.5 and 2 minutes if you cook more, or at a higher temperature, you get a bitter infusion, as with all green teas.
How is Sencha tea preparing?
Place the tea in the kettle or filter.
Pour the water into the kettle when it is at the right temperature – around 158 of, although this depends on the quality of the science – to make the infusion.
Wait between 45 and 90 seconds, depending on the quality of the tea.
Related article: Ten Green Tea Benefits Facts.
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