Types of Green Tea
Green tea is often lauded for the many amazing health benefits that it touts. However, in Asia, the birthplace of tea, green tea is widely enjoyed not only for medicinal effects, but also for the many dimensions of flavor that can be experienced through the different varieties. In China, there are nearly as many varieties of green tea as there are towns.
Green tea is produced primarily in China and Japan, where it is a celebrated beverage. Types of green tea vary significantly, depending on the steps taken during production, such as steaming, pan-firing, rolling, etc. Here is a list of different types of green tea :
- Gyokuro – Highest grade tea. It’s dark colour and rich, slightly sweet flavour is due to it being grown completely in the shade.
- Matcha – Finely ground green tea. Leaves are shaded prior to harvest. Light green varieties are sweeter while darker ones are stronger.
- Sencha – Popular high quality tea, made with leaves from the first harvest. It has a delicate flavour with a hint of astrincy.
- Genmaicha – Made with medium quality tea combined with roasted brown rice. Has a slightly nutty, mild flavour.
- Hojicha – Tea leaves and stems are roasted giving it a brownish colour. Very flavourful with low caffeine.
- Kukicha – Made from the stems of the tea plant left over from making other teas. Has a clean, light flavour.
- Bancha – Made with tougher leaves from the second harvest. It’s used for everyday consumption. It’s less fragrant and most astringent.
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