Aoyanagi

[Guest guest]

Has anyone tried this before? I bought a big bag two weeks ago

thinking I had bought bancha (It looks like bancha). Anyhow I have a

pot steeping right now.

If you've tried it could you tell me the benefits of it?

Thanks so much!

[Guest guest]

-It's the same thing dear.

Teas may be classified into three categories, namely non-fermented

tea, semi-fermented tea, and fully-fermented tea.

Semi-fermentation tea includes Oolong tea, Hoshu tea, Ao-cha (Blue

tea), Siro-cha (White tea). These teas are produced in four

steps :fermentation.parching in an oven to stop fermentation,rubbing

and drying.

Fully-fermented tea is synonimous as the western black tea, which is

produced by fermentation, rubbing and drying.

Non-fermented tea is called green tea.,which includes thre Japanese

style steamed tea and the Chinese style parched tea. All of

Tamaryoku-cha, Uresino tea Aoyanagi tea in Japan and Ryokudan-cha in

China belong to the latter.

Uresino tea is parched in a large inclined oven,

It has a yellow-green colour and the leaves are in a circular shape.

Aoyanagi tea is parched in a smaller horizontal oven.

The color is blue and the leaves look stretched.

Sencha, Gyokuro,Matcha(powdered tea) ,Kabuse-cha, Tamaryokucha, and

Bancha belong to the steamed teas in Japanese style.

The production of Sencha is by far larger than any other forms of

Japanese tea.

It is produced by steaming young tea leaves, then rubbing and

drying. Its sweet and astringent tastes are well harmonized and

preasant to throat.

@

Gyokoro is almost prenoun for high quality tea and has a mild taste..

It is produced from young tea leaves that are covered to block

sunlights for 20 days bedore plucking. The process after plucking is

same as for Sencha. @

Matcha with a light green color is used in Japanese tea ceremony and

often mixed in Japanese cakes. It is produced from the buds under a

cover to block sunlights , just like Gyokuro. The very young leaves

are steamed, dried with no rubbing, and ground by a hand mill.

Tencha tea is material of Macha tea.

Macha tea's color is green. Macha tea is used Japanese tea ceremony

and material of Japanese cake.

@

Kabuse tea, where " kabuse " mean " to cover, " is produced young tea

leaves that are covered before plucking. Its production process is

same as for Sencha.Kabuse teas are used as additives to control

quality of Gyokuro or Sencha.

Tamaryoku-cha is produced by the samne production process as Sencha

except shaping process

The leaves are rolled in the shape lika a ball.

@

Bancha is produced by the same producedure a Sencha using the leaves

plucked in late summer or autumn, or even young leaves that are too

hard for Sen-cha.

Bancha is less coloful but has a refereshing and light taste.

@

Some other teas, such as Genmai-cha, Houji-cha. Kuki-cha, Kona-cha ,

and Funmatsu-cha are produced by additional process from one of the

teas mentioned earlier.

For example, Houji-cha that has a brown color is produced by

roasting Sencha or Bancha.

@

Kuki-cha uses stalks(kuki) that are removed from other teas.

It has a fresh aroma and light taste.

-- In VeganMacrobiotics , " sinvegan "

wrote:

>

> Has anyone tried this before? I bought a big bag two weeks ago

> thinking I had bought bancha (It looks like bancha). Anyhow I have

a

> pot steeping right now.

> If you've tried it could you tell me the benefits of it?

>

> Thanks so much!

>