Types of green tea
Meet the different kinds of green tea. Gunpowder, Sencha, Kokeicha, Bancha, Mao Feng, Kukicha, Hojicha, Pi Lo Chun, Gyokuro Asashi and Matcha. There are many types of green tea.
There are many varieties of green tea according to characteristics such as the areas where they are grown, the part of the plant that is harvested, preparation of the plant for harvest and post-harvest treatment. In this article, we will see the most important characteristics of the main varieties of tea.
- 1 Types of green tea
- 2 Gunpowder green tea
- 3 Sencha green tea
- 4 Kokeicha green tea
- 5 Bancha green tea
- 6 Mao Feng green tea
- 7 Kukicha green tea
- 8 Hojicha green tea
- 9 Pi Lo Chun green tea
- 10 Gyokuro Asashi green tea
- 11 Matcha green tea
Types of green tea
Gunpowder means gunpowder, it is named for the shape of the leaves of this type of green tea. It comes from China and is undoubtedly the most popular variety. It is used in the preparation of mint tea, the most popular drink in North Africa and the best known aromatic tea in the world.
The leaves of the Gunpowder are rolled and have a pleasantly bitter taste. The recommended infusion time is 3-4 minutes at 80 ° C.
Sencha means cooked, its name is due to processing. It comes from Japan and is one of the best for cold drinking, although it does not mean that it cannot be taken hot.
Its appearance is greener and contains a higher concentration of antioxidants compared to other green teas. Its infusion time is 4 minutes at 80 ° C.
It is a famous Japanese tea that has been made in the same way for over 400 years. Its leaves are steamed and ground to subsequently compact and acquire this elongated and fine shape.
This green tea has a unique distinctive character, its infusion is denser than that of the other teas and its color is also a different shade from the other green teas. Its protein content is low. It is recommended to infuse 2-3 minutes at 80 ° C.
It is the second most popular tea in Japan after the Sencha. It differs from this in that its leaves are larger, it is actually a late harvest of the same tree. The Sencha begins to be harvested in spring and the Bancha in autumn.
It contains less eine and higher mineral content compared to Sencha. Its flavor is soft and reminiscent of grass. It is recommended to infuse 1-2 minutes at 80 ° C.
Chinese tea of excellent quality. It is grown in the mountains of Zhejiang, an optimal area for the cultivation of tea and in which the use of pesticides is not necessary. Its leaves are long and thin.
It has a green color with yellow tones. Its flavor is sweet and very vegetable. It is recommended to infuse it for 3 minutes at 80 ° C.
A kind of Japanese green tea in which young leaves, branches, and stems of the best sencha plants are mixed, located in areas where they do not receive too much sunlight. Its content is low in protein and high in minerals.
It produces a very aromatic infusion with a pleasant plant flavor, lacking astringency, something sweet and with a nutty note.
It differs from the previous one in that it is roasted. Due to this process, the plant flavor is replaced by a woody flavor. It is excellent to take along with meals, especially with fish. Its texture in the mouth is almost liquid, very soft.
Cultivated in a mountain in the Chinese province of Jiangsu, Pi Lo Chun is one of the best green teas in the world. These plants are only harvested once a year. When infused, its leaves settle to the bottom and ascend gradually.
Indicated for special occasions. It is known for its fruity and delicate taste. It is infused for 2-3 minutes at 80 ° C.
It means “pearl of dew.” This Japanese green tea is one of the most prestigious in the world. It is distinguished by its dark green color and its strong aroma with a lot of bodies. It comes from trees that are in the shade and two weeks before harvesting they are covered with bamboo boards to cover the sunlight even more. This makes its chlorophyll content increase and develops a very fine taste with few tannins. It has high caffeine content.
Its taste is pleasantly bitter and sweet. It is a real treasure that leaves us with a long and fresh aftertaste. It is infused for 2 minutes at 80 ° C, it can be infused a couple more times.
Its processing is similar to Gyokuro, a few weeks before harvest, the plants are covered with bamboo boards to excite the synthesis of chlorophyll. This deprivation of solar energy causes the plant to try to remove from the ground all the trace elements it needs, therefore it is rich in vitamins, minerals. Caffeine and antioxidants. It can be taken in infusion by preparing it with a chance. It is also used in the preparation of numerous pastry recipes.