Timings of the tea leaves picking are two to four times a year in Japan. In my parent’s house in a suburb of Tokyo, there are a couple of the tea trees, and we picked some tea leaved and made some green tea by ourselves this morning. We enjoyed the green tea with really rich flavor.
The most popular Japanese tea is called sencha which refers to Japanese ryokucha and is made into the green tea beverage by infusing the processed whole tea leaves in hot water.
Among the type of Japanese green tea prepared by infusion, “sencha” is distinguished from such specific types as gyokuro and bancha. It is the most popular tea in Japan, representing about 80 percent of the tea produced in Japan.
The flavor depends upon the season and place where it is produced, but shincha (new tea) from the first products of the year, is considered the most delicious. Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. During the winter, tea plants store nutrients, and the tender new leaves which sprout in the spring contain concentrated nutrients.
Why not trying different types of ryokucha (Japanese tea) which most commonly drunk in Japan when you are in Japan? Below-mentioned teas are all ryokucha = green tea (^^).
・maccha ・sencha ・gyokuro ・houjicha ・genmaicha
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