 japanese tea
vincent <briatv5@cti.ecp.fr> wrote in message news:<c7bbfo$4ai$1@smilodon.ecp.fr>...
> could someone give me an advise:
> i tried a "houjicha bancha", green japanese tea, and liked it very much
> i would like to try another one, maybe a bit different.
> COuld you help me, and explain if there are similar points among
> all japanese teas.
>
> thanks
Vincent:
Their are more varities of Japnese green tea for you to try. Majority
Japanese varities teas are Sencha varities. I am writing a list for
you, the most famous Japanese green teas:-
Kuri already talked about Genmaicha with rosted rice and pop corn.
-Gyokuro: Is the most refined Sencha. Before plucking this tea,
Japanese tea producers shaded this tea leaves with mats three weeks
advance before plucking for higehr chlorophyll contant and lower
tanin. Gyokuro leaves are easy to recognise-flat,very green tea
leaves, sort of pine needles. The most famous Sencha.
-Matcha Uji: This tea green powder is made from Gyokuro leaves. It has
strong aroma. Japanese use this tea for tea ceremony. Matcha Uji is
good for iced tea also. This tea also used for food coloring in Japan.
They also make jade green color sauces from this tea.
-Sincha Honyama: It is another very famous green tea of Sencha teas.
It has pale green liquor, fresh, flowery taste and aroma. While I was
a exchange student in Japan-my host family told me- Sincha Honyama is
one of the most pretigious tea in Japan.
Also Hojicha is another famous japanese tea, you have already tried.
Hope this helps. If you have more question, please feel free to ask.
Thanks.
Ripon
Vienna,VA
P.S. Kuri-san:- Anatawa Nihonjin Desu ka? | 
