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Hōjicha
() is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal. It is roasted at to prevent oxidation and produce a light golden colour, as opposed to other Japanese teas which are steamed. In general, the base of a hōjicha consists of leaves from the second harvest or after. Description Visual appearance Dry hōjicha tea leaves are brown wedge-shaped needles. The tea is fired at a high temperature, altering the leaf colour tints from green to reddish-brown. Infusions have a distinctive clear red appearance and nutty fragrance. Taste Once infused, hōjicha has a nutty, toasty, sweet flavor. The tea has little to no bitterness. History The process of making hōjicha was discovered in 1920 by accident when a Kyoto merchant had unsaleable bancha. By roasting the bancha, the merchant created a new flavor; hōjicha. Hōjicha is often made from bancha ( 'common tea'), tea from the last harvest of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bancha
is a type of Japanese green tea. It is harvested from the second flush of '' sencha'' between summer and autumn. (The first flush is harvested for '' shincha''.) It can be found in a number of forms such as roasted, unroasted, smoked, matured or fermented for three years and even post-fermented. For example, goishicha. Background Bancha is harvested from the same tea tree as ''sencha'' grade, but it is plucked later than ''sencha'' is, giving it a lower market grade. It is considered to be one of the lowest grades of Japanese green teas. There are 22 grades of ''bancha''. Its flavour is unique and varies depending on the type. Flavours range from smoke, roasted nuts, green grass, earth, soil, wet leaves, some of the types of bancha have a stronger straw smell. See also * Hōjicha () is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal. It is roasted at to prevent oxidation and produce a light g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bancha Tea
is a type of Japanese green tea. It is harvested from the second flush of '' sencha'' between summer and autumn. (The first flush is harvested for '' shincha''.) It can be found in a number of forms such as roasted, unroasted, smoked, matured or fermented for three years and even post-fermented. For example, goishicha. Background Bancha is harvested from the same tea tree as ''sencha'' grade, but it is plucked later than ''sencha'' is, giving it a lower market grade. It is considered to be one of the lowest grades of Japanese green teas. There are 22 grades of ''bancha''. Its flavour is unique and varies depending on the type. Flavours range from smoke, roasted nuts, green grass, earth, soil, wet leaves, some of the types of bancha have a stronger straw smell. See also * Hōjicha () is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal. It is roasted at to prevent oxidation and produce a light g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Tea
Green tea is a type of tea that is made from ''Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are "catechins" and " theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 ''Book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Green Tea
Green tea is a type of tea that is made from ''Camellia sinensis'' leaves and buds that have not undergone the same Tea processing#General, withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are "catechins" and "theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bancha
is a type of Japanese green tea. It is harvested from the second flush of '' sencha'' between summer and autumn. (The first flush is harvested for '' shincha''.) It can be found in a number of forms such as roasted, unroasted, smoked, matured or fermented for three years and even post-fermented. For example, goishicha. Background Bancha is harvested from the same tea tree as ''sencha'' grade, but it is plucked later than ''sencha'' is, giving it a lower market grade. It is considered to be one of the lowest grades of Japanese green teas. There are 22 grades of ''bancha''. Its flavour is unique and varies depending on the type. Flavours range from smoke, roasted nuts, green grass, earth, soil, wet leaves, some of the types of bancha have a stronger straw smell. See also * Hōjicha () is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal. It is roasted at to prevent oxidation and produce a light g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are " catechins" and " theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are " catechins" and " theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astringent
An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin ''adstringere'', which means "to bind fast". Calamine lotion, witch hazel, and yerba mansa, a Californian plant, are astringents. Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring eating. Ripe fruits and fruit parts including blackthorn (sloe berries), ''Aronia'' chokeberry, chokecherry, bird cherry, rhubarb, quince and persimmon fruits (especially those which are unripe), banana skins (or unripe bananas), cashew fruits and acorns are astringent. Citrus fruits, like lemons, are somewhat astringent. Tannins, being a kind of polyphenol, bind salivary proteins and make them precipitate and aggregate, producing a rough, "sandpapery", or dry sensation in the mouth. The tannins in some teas, coffee, and red grape wines like Cabernet Sauvignon and Merlot produce mild ast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffeine
Caffeine is a central nervous system (CNS) stimulant of the methylxanthine class. It is mainly used recreationally as a cognitive enhancer, increasing alertness and attentional performance. Caffeine acts by blocking binding of adenosine to the adenosine A1 receptor, which enhances release of the neurotransmitter acetylcholine. Caffeine has a three-dimensional structure similar to that of adenosine, which allows it to bind and block its receptors. Caffeine also increases cyclic AMP levels through nonselective inhibition of phosphodiesterase. Caffeine is a bitter, white crystalline purine, a methylxanthine alkaloid, and is chemically related to the adenine and guanine bases of deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). It is found in the seeds, fruits, nuts, or leaves of a number of plants native to Africa, East Asia and South America, and helps to protect them against herbivores and from competition by preventing the germination of nearby seeds, as well as en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Catechins
The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids. Polyphenols found in green tea include, but are not limited to, epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea. Catechins Catechins include epigallocatechin-3-gallate (EGCG), epicatechin (EC), epicatechin-3-gallate (ECg), epigallocatechin (EGC), catechin, and gallocatechin (GC).The content of EGCG is higher in green tea. Catechins constitute about 25% of the dry mass of a fresh tea leaf, although total catechin content varies widely depending on species, clonal variation, growing location, season, light variation, and altitude. They are present in nearly all teas made from ''Camellia sinensis'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no conse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sencha
is a type of Japanese ''ryokucha'' (, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan. Overview Among the types of Japanese green tea prepared by infusion, sencha is distinguished from such specific types as gyokuro in that it is shaded for a shorter time or not at all, or bancha which is the same tea but harvested later in the season. It is the most popular tea in Japan, representing about 80 percent of the tea produced in the country. The flavour depends upon the season and place where it is produced, but shincha, or 'new tea' from the first flush 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, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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