About Green Tea
Green tea is grown in many countries around the world. Green tea has minimal oxidization and is either steamed or panned after withering the leaf. It is then processed to retain the maximum flavour of the leaf and is abundant health benefits unique to this category. Like fine wine, the terroir of the different countries is evident in the flavour profile.
Green teas are the most commonly consumed teas in Asia. The leaves are either steamed or heated in a pan to stop the enzymes from beginning to oxidise. There are many different types of green tea depending on what country they are from and which tea bush it is (i.e. which variety of Camellia sinensis).
It is important to taste the green tea first when using it for blending as some green teas can be very vegetal or grassy and have quite strong umami (savoury) notes. Many famous green teas, which are often handmade, are too expensive to blend with, so it is important to do your research to find a well-balanced, cost-effective green tea for creating your blend.
More About this tea:
Notable tea production areas within Honshu include Shizuoka (between the Pacific Ocean and Mount Fuji), where most of the nation’s tea is produced, and Uji (Kyoto), where some of Japan’s most prized teas are grown. Nearly all of the tea produced in Japan is green tea, though the country is also now beginning to produce small quantities of black and fermented tea. The Japanese tea processing method is a unique adaptation of the orthodox process.
The major tea-producing regions of Japan include:
Flavour Profile of this tea:
Bright notes of seaweed, fresh cut grass, umami taste with nice mild astringency