Tea Blogs

Tea tip #12

1.What is green tea?
            Once fresh tea leaves contact with oxygen, combustion happens. To make non- ferment tea, leaves are heated after harvest immediately for stopping fermentation. Because non-ferment tea’s color is always green, so we call it “green tea” generally.
            Compare with other kinds of tea, green tea has more vitamins and nutrition, but combustion happens easily. Whether you open the package, drink it as soon as possible. Or keep it in fridge, don’t put besides other foods with strong smell.
                           

2.Right season, good green tea
            Taiwanese green tea
            Prime green tea is made from buds. From Spring Equinox to early April, tea buds grow up pretty fast, the best harvest timing of green tea as well. After the period, buds accrete to leaves very quickly, no longer suit to make green tea. Best harvest season is before early April, middle of May is second best.

Japanese green tea
            Japan is composed by long and thin islands, also owns gifted nature. Nice weather and fruitfulness soil breed various teas. From the end of April to early May every year, Japanese starts to get “New tea” in. New tea is the greatest tea in a year, also is named Ichbancha. Harvest begins at almost the 88th day from early February. Because it can bring healthy and happiness for whole year, for Japanese, new tea is very precious

3.Four key word of choosing tea
            Taiwanese green tea
            Shape:
            【Longjing】
            Made with well-grown buds. Lots of fuzz on flat leaves which almost the same size. Good gloss.
            【Bilouchun】
            Made with tender buds, fluffy and curly leaves with white fuzz are best.
            Color:
            Tea soup is green-yellow. When bright green leaves spread out completely, white fuzz on leaves can be seen clearly
            taste:
            Green tea can makes you feel fresh and sweet taste, aftertaste is strong as well.
            flavor:
            Good green tea has fresh smell as breeze blowing over meadow, or seaweed’s aroma.

Japanese green tea
            Shape:
            【Gyokuro】
            Gyokuro’s leaves are thin and soft, with deep green gloss.
            【Sencha】、【Fukamushi Sencha】
            Tender leaves look like needles.
            【Genmaicha】
            Good Sencha mixes with baked glutinous rice.
            【Houjicha】
            Leaves are almost the same size, with mild color.
            Color:
            【Gyokuro】
            Crystal tea soup with color of jade, and glimmer of yellow.
            【Sencha】、【Fukamushi Sencha】
            Sencha’s tea soup is green but a little yellow color. Deep steam Sencha’s color is deeper than Sencha.
            【Genmaicha】
            Tea soup is as green as meadow, but a little bit yellow.
            【Houjicha】
            Yellow tea soup with some brown color
            taste:
            【Gyokuro】
            Taste is rich, full of sweetness
            【Sencha】、【Fukamushi Sencha】
            Astringency and sweetness mix together properly
            【Genmaicha】
            You can feel fresh and mild taste
            【Houjicha】
            You can feel melt taste
            flavor:
            【Gyokuro】
            Refine aroma with seaweed’s smell
            【Sencha】、【Fukamushi Sencha】
            Breeze blowing over meadow
            【Genmaicha】
            Natural rice and sencha’s aroma can be tasted at same time.
            【Houjicha】
            You can feel the nuts aroma when you drink it.