Green tea, a treasure trove of tradition and flavor, holds a distinguished status as the second most consumed beverage in the world belongs to non-oxidation tea. Beyond its origins, China, Japanese green tea has earned widespread acclaim for its unparalleled quality and craftsmanship. The fixation process, crucial to green tea production, reveals the artistry and diversity of this beloved beverage.
Despite its virtues, green tea is best enjoyed fresh. Its delicate flavors and aromas are most pronounced when the tea is consumed shortly after production. Therefore, it is recommended to savor green tea as soon as possible to fully appreciate its nuanced complexities and healthful properties. Whether indulging in the comforting warmth of Hojicha or the bold character of Gunpowder green tea, green tea enthusiasts are invited to embark on a sensory journey that celebrates the rich tapestry of tea culture. With each sip, we honor the timeless tradition and exquisite craftsmanship that make green tea a cherished treasure for generations to come.
Types of Green Tea
Green Tea was classify with different way of fixation, there are four different kinds of fixation process. In China, green tea undergoes various fixation methods, including frying, baking, and basking, with frying being the predominant technique. This process imbues Chinese green teas like Long Jing (Dragonwell) and Bi Luo Chun with a delicate fragrance reminiscent of fresh beans, complemented by a subtle sweetness and grassy undertones. These teas, crafted from tender young leaves and pekoes, offer a sensory journey unlike any other.
In contrast, Japan's fixation process involves steaming, resulting in a unique "umami" taste that distinguishes Japanese green teas such as Sencha and Matcha. Sencha, with its vibrant flavor and refreshing aroma, embodies the essence of Japanese tea culture, while Matcha captivates with its vibrant green hue and creamy texture, offering a ceremonial experience like no other.
Matcha and Green Tea
Japan, as a pivotal advocate for green tea culture, boasts a rich array of green tea varieties. Among these, Sencha and Hojicha stand as quintessential examples of Japanese green tea, each offering a distinct flavor profile and aroma. However, it is Matcha that reigns supreme as the epitome of Japanese tea culture. Revered for its meticulous cultivation and production process, Matcha commands a premium price and is sold by weight due to its esteemed status. Its journey from cultivation to preparation demands meticulous attention to detail, resulting in a beverage of unparalleled quality.
The widespread popularity of Matcha can be attributed in part to a well-known American ice cream brand, which introduced Matcha-flavored products to the market. This association, coupled with subsequent commercial endeavors, has cemented a strong link between green tea and Matcha in the minds of consumers. However, it is important to note that many products marketed as Matcha are, in fact, made with green tea powder. The limited production and high cost of Matcha make it impractical for widespread use in commercial food products.
Despite this, the allure of Matcha remains undiminished, captivating tea enthusiasts with its vibrant color, rich flavor, and ceremonial significance. Its enduring legacy as a symbol of Japanese tea culture continues to inspire reverence and appreciation among tea connoisseurs worldwide.
Catechin in Green Tea
Central to the allure of green tea are its catechins, potent antioxidants believed to confer numerous health benefits. These compounds, abundant in green tea, contribute to its reputation as a wellness elixir, promoting heart health, aiding in weight management, and even potentially reducing the risk of certain cancers.
When it comes to green tea, amidst Japan's vigorous promotion and marketing efforts, many associate it with best antioxidant tea, leading to discussions about its health benefits. However, these discussions essentially revolve around the efficacy of catechins. Yet, it's important to note that catechins are present in all types of tea, be it black, oolong, or even pu-erh. During oxidation and roasting, catechins may transform into theaflavins and thearubigins, all of which belong to the family of tea polyphenols that have antioxidative properties. Their impact on human health is relatively similar, regardless of tea type.
In homage to the rich culture of Japanese green tea, Kochill delved into the reaserch of tea flavors, drawing inspiration from Japanese style green tea to develop the collection of Ocean Tea. Among them, the Kelp Scent Japanese Green Tea stands as a testament. It seamlessly merges the refreshing umami of sencha with the robust richness of hojicha, presenting a perfect embodiment of the distinctive characteristics of roasted green tea.
Process of Green Tea
Plucking - Fixation - Rolling - Drying