Japan produces only green tea.
Unusually rich in vitamin C, these teas invigorate and can & shy; boil digestion.
They are also good during a break or rest, as they help relieve tension. They have a special taste.
Genmaicha ("Japanese Rice"). Tea is typically Japanese. This medium-quality tea is mixed with toasted rice and corn. Even out of curiosity, you should try it.
Historic Tea Collection Plantations
The main tea plantations are concentrated in the south of Honshu Island and the islands of Sidoku and Kyushu.
The most important production center is Shizuoka Prefecture at the foot of Mount Fujiyama, where half of the country's tea products are produced, including the famous Sencha tea.
Also of great importance is the Uji district under Kyoto, which has been supplying the famous royal tea for centuries and serving the world market with priceless green Japanese Gyokuro tea and the best Senchi varieties.
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Tea picking seasons
Japanese tea is harvested up to 4 times a year depending on favorable weather conditions.
The first fee is in May & ndash; mid-June and is rightfully considered the best. & nbsp; Tea collected during this period is distinguished by a tart taste, deep green infusion, the highest content of vitamins, minerals and amino acids. Subtle taste is combined with unobtrusive astringency.
Sencha tea is produced from the first collection.
Tea of the second collection (from mid-June to August) is less tart, has a slightly expressed green infusion.
Teas of the third (mid-August & ndash; September) and the fourth gathering (from mid-September) & ndash; generally the least quality teas.
The second, third and fourth fees are called Buncha & ndash; this just means less quality tea.
Tea collection method
Tea leaf collection & ndash; the most time-consuming process in the entire tea production chain.
Before the young plant is fully used to obtain the final product, they usually wait several years for the bush to grow and grow stronger.
Each year, the plant is pruned three times to remove excess branches and allow the bush to grow wide. This makes it possible to pluck leaves from a larger surface and facilitates the tea harvest process itself. & nbsp;
Tea on Japanese plantations is collected mainly by women.
Each bush has different quality leaves, so good tea is usually picked by hand.
Special scissors may be used. Moreover, only two tender leaves are plucked (cut off), long and sharp, like a spear, and to the end an unresolved kidney covered with a cannon. Because it is this part of the tea bush that has a special cherished taste and aroma.
An experienced picker collects about 10-15 kg of tea leaf per day.
Japanese teas
Gyokuro ("Pearl Dew")
The smooth, rich green leaves of this tea have a pointed shape at the end, resembling pine needles. They are easy to recognize by their appearance. This is the most isa & shy; skany of Japanese teas. The drink obtained from this tea is green, its taste remains in the mouth for a long time.
Matcha
This tea is in the form of a powder to which the Gyokuro leaf is ground (although there are less refined Matcha teas made from other leaves). The drink, obtained & shy; my from Matcha, has the color of green jadeite, it is concentrated and nutritious.
Sencha Honyama
Like Gyokuro, this tea is one of Japan's best teas. However, it should be noted that there are many types of Sencha tea, and only a few of them are classified as the best varieties. The pale green color of the drink has a fresh floral taste.
Tea types
Meet & shy; the following names of tea types: white tea, yellow tea, green tea, oolong (yellow or red tea names apply to it), red tea (sometimes it is orange), black tea (sometimes it is red).
Tea production is a universal process, despite the differences in volume and technological solutions, which include standard steps for processing assembled tea leaves. For more information, see Tea Production .