Green tea is considered an integral component of not only Chinese but also Japanese culture. Residents of eastern countries in a special way relate to everything related to this aromatic drink. It is impossible to describe the Japanese tea ceremony in several gastronomic terms, because this is a whole art that allows you to achieve harmony with the outside world. After reading this article, you will learn about the main varieties of this drink.
A bit of history
The Japanese first learned about the existence of tea about fourteen centuries ago. This happened thanks to the Buddhist monks who used it for meditation and all kinds of rituals. As the culture of Zen Buddhism spread, so did the popularity of this drink.
Gradually, the so-called tea tournaments came into fashion, each of the participants of which had to taste to determine the variety and origin of the drink. A little later, he became available to ordinary Japanese, not belonging to the nobility.
In the fifteenth century, the first schools began to open in Japan, in which they taught the intricacies of the tea ceremony.
The most popular varieties
It should be noted that Japanese tea differs from its Chinese counterparts in a darker shade and method of processing leaves. One of the best green varieties is considered "Gekuro". To brew this drink, not too hot water is used, the temperature of which is no more than sixty degrees. It is characterized by a soft, slightly sweet taste and a memorable aroma.
No less popular among residents of eastern countries is such Japanese tea as Sentia. Its production accounts for about 75% of the total. This variety is grown on well-lit plantations. Its most valuable variety is considered shinch. The collected and pre-steamed leaves are twisted into rather thin strips and only after that they are sent to dry. Interestingly, the first collection contains much less caffeine and tannins. Japanese tea of the second harvest is called nibancha, and the third is senbancha.
What is this drink good for?
Its special properties were well known to our distant ancestors. The unique technologies used to produce Japanese green tea make it possible to talk about it as one of the most healthy drinks. First of all, it helps to strengthen immunity, concentration and memory.
Regular consumption of this drink leads to the strengthening of the cardiovascular system and lowering blood cholesterol. In addition, green tea has long been recognized as one of the strongest antioxidants, the effectiveness of which is much higher than that of blueberries, spinach or ginger. It was also found that it is a good prevention against the formation of sand in the gallbladder and kidney stones.
Tea "Japanese linden"
This drink has a truly unique taste, due to the fact that it contains the best varieties of green tea, natural aromatic oils, orange zest, chamomile and lime. It is characterized by a rather rich memorable aroma with pronounced herbal notes. This Japanese tea has a unique taste with a slight bitterness and astringent aftertaste with subtle mint notes.
The subtleties of brewing Japanese tea
Of course, a lot depends on the type of drink. But still there are a few general recommendations that apply to all Japanese teas. First of all, it should be remembered that they are strictly forbidden to brew with boiling water. To do this, it is better to use water, cooled to 60-65 degrees, which is poured into a preheated small porcelain teapot. The Japanese are sure that the more expensive a tea is, the lower should be the temperature of the water used to make it. Failure to do so may spoil the highest quality drink.
For greater clarity, this process can be analyzed using the example of Sencha tea, considered one of the most popular varieties. For the proper preparation of this soft-tasting drink, you will need about 80 milliliters of water and two tablespoons of tea leaves. This amount of ingredients is designed for three people. In a teapot filled with tea leaves, pour the boiled water that has cooled down to 60-70 degrees and mix the contents. After one and a half to two minutes, the finished drink can be poured into cups.
Some interesting facts
Few of our compatriots know that Japanese tea cups, used for traditional ceremonies do not have handles. Their volume is 50-150 ml.
The Japanese, unlike the Chinese, are confident that tea can be drunk not only hot but also cold. In addition to classic green varieties, they often use tonic yellow tea brewed according to a Chinese recipe.