A Small Flower With Green Petals Is Most Likely Loose Green Tea

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Loose Green Tea

Genmai’s

Genmaicha is the Japanese name for green tea served with roasted brown rice. While sometimes colloquially referred to as “popcorn tea”, due to the presence of a certain amount of popped rice, Japanese varieties contain no actual corn.

processing

Genmaicha Bun is a combination of green tea and Genmai (roasted rice grains). The amount of rice in the tea is important, as the more aromatic genmai the higher the amount of rice in the tea. Other blends are known, including matcha and genmaicha. The tea should be steeped in hot (not too boiling) water, but only for 30 seconds. Use approximately 5 grams of tea per deciliter of water.

Popularity

A very common drink in Japan, genmai can be drunk late into the evening without disturbing sleep. The tea is said to aid digestion and is served after meals in Japan. Genmaicha is a modest source of vitamin B1 and, like bancha and hojicha, is low in caffeine.

Taste / Aromaa

Genmaicha tastes like a melange of green tea and roasted rice. The roasted aroma of genmai in tea has the effect of reducing the bitterness of inferior sencha. Brown rice gives the tea a nutty flavor. Like green tea, genmaicha should be brewed using hot water, but not boiling.

Green Sencha Leaf Tea

Three-quarters of all tea produced in Japanese tea gardens is sencha, a tea chosen for its pleasant sharpness and fresh qualities complemented by high uniformity and rich emerald-colored leaves. Historically prepared by roasting, Sencha today is steam-processed with hot-air drying and finally pan-frying before further processing.

region

Most regions make several types of sencha, named after the process used. In the Yame region of Shizuoka and Fukuoka, needle leaf sencha is processed. In other areas, including Kyushu, comma-shaped leaf forms are processed.

Popularity

Sencha is a Japanese home or restaurant tea. Higher grades of Sencha are available outside of Japan

Taste / Aroma

However, the taste, color and quality of sencha depends not only on the origin but also on the season and the processing methods of the leaves. Later harvests of sencha have more astringent qualities, a stronger flavor and generally less aroma.

Shincha (first-month sencha harvest) is the earliest season available in southern Japan in April and is prized for its high vitamin content, sweetness, and excellent taste.

Gunpower Green Tea

Chinese gunpowder tea is a green tea from Zhejiang province in China. Each gray-green leaf is tightly rolled into a small ball, getting its English name from the fact that it “explodes” into a long leaf when soaked in hot water.

The production of gunpowder tea dates back to the Tang Dynasty (618-907) but was first introduced to Taiwan in the 1800s. Although individual leaves were formerly rolled by hand, today most gunpowder tea is rolled by machine (although the highest grades are still rolled by hand). When purchasing gunpowder tea it is important to look for shiny pellets, which indicate that the tea is relatively fresh.

Gunpowder tea is exported to the Maghreb where it is used to make traditional North African mint tea. The Moroccan tea ceremony is at the center of any social gathering, from a casual visit with a neighbor to a grand soiree with dignitaries. Drink at least two cups so as not to disturb the host.

Gunpowder tea has been produced since the Tang Dynasty (AD 618 – 907) but was first introduced to Taiwan in the 1800s.

When buying gunpowder it is important to look for shiny pellets, which indicate that the tea is relatively fresh.

Jasmine tea

Jasmines are widely cultivated for their flowers, enjoyed in gardens, as houseplants and as cut flowers. Women in South and Southeast Asia wear flowers in their hair. Some claim that daily consumption of jasmine tea is effective in preventing certain cancers. Many species also yield an essential oil that is used to make perfumes and incense.

Jasminum sambac flowers are used to make a tea, usually with a green tea or oolong base. The delicate jasmine flower opens only at night and is plucked in the morning after the small petals are tightly closed. Then they are stored in a cool place till night. Between six and eight in the evening, when the temperature cools down, the petals begin to open. The flowers and tea are “mated” in a machine that controls temperature and humidity. The tea takes four hours to absorb the aroma and flavor of the jasmine flowers, and for higher grades, this process can be repeated seven times. Because the tea has absorbed moisture from the flowers, it must be refired to prevent spoilage. Spent flowers may or may not be removed from the final product, as the flowers are completely dry and contain no fragrance. They only add visual appeal and are no indication of the quality of the tea.

Cookie Twig Tea

Kukicha, or twig tea, is a Japanese blend of green tea made from stalks, stems and twigs.

Kukicha has a nutty, slightly creamy taste. It is composed of four types of stems, stems and twigs of Camellia sinensis. For best results, the cookie is steeped in water between 70 and 80 degrees Celsius (155 – 180 degrees Fahrenheit) for three minutes (otherwise, as with all green teas, the result will be a bitter, tasteless drink).

Amazingly flavorful, kukicha is also the tea of ​​choice on a macrobiotic diet. Cookies can also be added to juice to make a great kids drink. Kukicha is a powerful anti-oxidant and contains very little caffeine, in fact the lowest caffeine of all traditional teas.

White Peony Tea

White tea from China’s Fujian Province. White Penny, locally known as Pai Mu Tan, is a delicate tea made from tea leaves and dried before opening. The latest medical findings show that white tea may be an even more effective cancer fighter than green tea. These findings have led to white tea reaching a wider audience.

Modern day white tea can be traced back to the 18th century Qing Dynasty, when it was harvested from common tea bushes. White teas differed from green teas in that their processing did not involve steaming or pan-firing. The tea was simply shaped and allowed to wilt. The resulting leaves were thinner, shorter, and didn’t have much silvery white hair. Until 1885, specific types of tea bushes were not selected to make white tea. Silver Needle’s large, silvery-white leaves were introduced in 1891. And production of the white penny began around 1922.

White Silver Needle Tea

White Silver Needle Tea is mainly produced in the Fujian Province of China with limited or negligible production outside and is commonly known simply as Yinzhen. This is the most expensive variety among white teas and the most valuable because only the top buds are used to make the tea. Most yinzhen are made from the da bai or large white tea tree race, however there are exceptions such as the large bud tea from Yunnan.

processing

The best yinzhens are selected when there is no rain between March 15th and April 10th and using only unopened and unopened buds, however lower grade yinzhens may not be as strict on all these attributes. Yinzhen tea is considered to be good for health, as it is very low in caffeine. According to researchers at the Linus Pauling Institute at Oregon State University, white tea can be used to fight cancer as well as prevent it.

Tea is now grown mainly in Fujian Province, and there are generally two major producing countries, Zheng He and Fuding.

Tasting and brewing

This tea is best brewed with low boiling water (around 75 degrees Celsius) and produces a slightly sticky glossy pale yellow color with evidence of white hairs that reflect light. The taste and aroma should be delicate, light, fresh and slightly sweet. Steeping should be slightly longer than other white teas, up to 5 minutes, and the amount of tea used is usually higher. There are some parallels because it tastes like Bai Mu Dan rather than any other tea.

Yerba Mate Tea

Yerba mate is a species of holly native to subtropical South America in northern Argentina, Paraguay, Uruguay, and southern Brazil and Bolivia. Yerba Mate has a characteristic mature flavor that is somewhat sweet, bitter, like wilted leaves and alfalfa. It is also known as fat burning tea. It comes from South America and has been consumed there for many years.

The yerba mate plant is a shrub or small tree that grows up to 15 meters tall. The leaves are evergreen, 7-11 cm long and 3-5.5 cm wide, with toothed margins. The flowers are small, greenish-white, with four petals. The fruit is a red berry 4-6 mm in diameter.

Cultivation

This plant is grown mainly in South America, especially in Paraguay, northern Argentina (Corrientes, Misiones), Uruguay and southern Brazil (Rio Grande do Sul and Paraná). The Guarani are known to be the first people to cultivate the plant; The first Europeans to do so were Jesuit missionaries, who spread the drinking habit to Ecuador.

After yerba is harvested, the branches are sometimes dried over a wood fire, which imparts a smoky flavor. Then the leaves and sometimes the branches burst.

Researchers at Florida International University in Miami found that while yerba mate contains caffeine, some people seem to tolerate the mate better than coffee or tea. This is to be expected because mate contains different chemicals (other than caffeine) than tea or coffee.

From personal experience reports with companions, its physical effects are similar (yet different) to more widely caffeinated beverages such as coffee, tea, or guarana drinks. Users report a state of alertness, focus, and alertness reminiscent of most stimulants, but often comment on the partner’s unique lack of negative effects caused by other compounds of this type, such as anxiety, diarrhea, “stickiness,” and heart palpitations.

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