Green tea has been enjoyed since ancient times in China (the origin of tea) and Japan, where it is most frequently drunk. Green tea has also gained in popularity among Europeans and Americans in recent years for its health-giving properties.
Green teas are categorized according to type and production method, and flavors vary. In general, however, green tea is made in China by roasting the tealeaves in a pot, offering a refreshing, aromatic flavor. In Japan, the green tealeaves are steamed, producing a sweet, delicate flavor.
Our selection of the best natural japanese green teas :
Sencha, Houjicha, Genmaïcha, Gyokuro, Matcha and also flavored japanese green teas.
@TOUSLESPRODUITS@ Green tea
a traditional garden
and silky flavors.
Rich in catechin.
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LEARN MORE ABOUT JAPANESE GREEN TEAS
In Japan, green tea (Nihon-cha) represents more than 99% of national production and comes mostly from the islands of Kyushu and Shikoku. There are different varieties of green teas: Sencha, Genmaïcha, Gyokuro, Hojicha, Matcha, Bancha etc...
The harvest of green tea is made from mid-April to the end of September on 4 harvests.
> The first harvest (April - May), reputed to produce a more refined and less astringent tea than the following ones.
> 2nd harvest (June - July)
> 3rd harvest (July - August)
> 4th harvest (August - September)
Green teas are known for their many benefits and therapeutic properties, which vary from variety to variety. Generally speaking, green teas are rich in antioxidants, vitamins C and amino acids. Among these antioxidants, we can mention the presence of catechin which slows the progression of free radicals in the body and therefore the appearance of cancers.
Sencha is the variety of green tea which occupies the largest share in Japanese production (nearly 70%). With its vegetal and sometimes iodine aroma when grown by the seaside, sencha features needle-shaped leaves with a dark green color. It is produced virtually across the country. Unlike other types of teas which are protected from the sun at some point in their cultivation, Sencha, on the other hand, is fully exposed in the tea fields.