Different types of Green Tea Leaves
Read an article on different types of green tea leaves produced all over the World.
Green Tea is made from the leaves of Camellia Senesis after oxidation and processing. This type of leaf was originated in China however it is quite popular throughout Asia. There are many variants available in the market. The varieties of Green Tea differ due to factors like,
different growing conditions, type of processing, climate, horticulture and harvesting time.
Green tea steeping time and its processing varies as regards other leaf. Along with Japan, China is also a large producer of this leaf. There are about 25 types of Japanese Green Tea.
Sencha
Popular with women as a tea time drink, Sencha is high in vitamin C. This variety of leaf is popular because of its sweetness and mild astringency.
Genmaicha
A special type of leaf which is prepared by medium sized bencha mixed with roasted and popped brown rice. The roasted and popped rice gives a nutty taste to the drink and this is ideal to have after meals.
Gyokuro
This type of tea leaf id good for medical purpose as it contains lot of caffeine and chlorophyll. Rich Caffeine present in these leaves is good for the nervous system and brain whereas the chlorophyll present is good for healthy skin as it stimulates tissue growth.
Konacha
This type of tea is served in the restaurants and is popularly known as agari. It is dust that is made of rejected leaf buds and is cost efficient.
Bancha
This type of tea is ideal to sip after a heavy meal as it is less astringent and is less aromatic. Bancha is effective against tooth decay and halitosis.
Hojicha
These are brownish leaves made by roasting bancha overt high heat. They contain less caffeine and are good for children and older people. It can also be served cold and produce a savory fragrance.
Fukamushicha
These leaves are processed by steaming two or three times and have a darker color shade. This brew is gentle on stomach and has stronger aroma with a sweet and moderate taste.
Kukicha
This type is light in taste with mild aroma. It is highly prized and served as morning tea for its refreshing taste.
Matcha
This is powdered tea and the unpowdered form of this type of leaf is tencha. Matcha being in the powered form completely dissolves in water when mixed and reveals maximum nutrients.
Ceylon Green Tea
This type is from Sri lanka and is made from Assamese stock. They generally have fuller body and have malty and nutty taste. Most of this leaf produced in Sri Lanka North Africa and Middle Eastern Markets.