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" > wrote in message

> 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.

You can try a genmaicha (green tea + pop-corns of rice + sometimes powdered
tea).
Then it's not really tea, but there is mugicha (roasted barley infusion,
mostly served cold). Both are easy to find in Japanese grocery stores and
should be quite cheap.

Macha (high grade powdered tea) is for tea ceremony, it's more expensive,
not so easily available. You have to whisk it with water in a bowl. It's
better to see it done first. If that still exists, go to try it at Toraya's
tearoom, that was rue Ste Anne. A few years ago, that was the only place in
France to really serve Japanese tea.
You can find cheaper powdered green tea in grocery stores (instant macha,
etc), that's well to flavor ice-cream, cakes or milk-shakes.

> COuld you help me, and explain if there are similar points among
> all japanese teas.

They are all green tea (not fermented).

Sencha (green tea) is the more common. It is much better fresh. So drink it
quickly or freeze it.
Well, you probably already know that. The standard way to serve it is to put
2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water around
70 deg. (cooler for higher quality, hotter for lower or if specially
indicated on the package). Pour after 1 minute. Propose a little sweet with
it (most Japanese sweets taste a bit like marrons glaces), but no milk or
sugar. Then, you can do a second infusion, most people add a spoon of tea
leaves.

Don't think there is only one sort of green tea. They can be very different.
Higher grade is called Gyokuro (certain Senchas can be better than certain
Gyokuros, due to freshness and origine...and well people's tastes vary.).
There are many sorts, depending on the way to process it, period of recolt,
the parts of the plant and the area they come from. Now it is the season to
drink the first leaves picked this year.

Kuri

hi Kuri,

I am more and more interested in Japanese tea (and culture), would you
recommend any sources of information? Aligatou...

DLG

"cc" > wrote in message >...
> "vincent" > wrote in message
>
> > 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.
>
> You can try a genmaicha (green tea + pop-corns of rice + sometimes powdered
> tea).
> Then it's not really tea, but there is mugicha (roasted barley infusion,
> mostly served cold). Both are easy to find in Japanese grocery stores and
> should be quite cheap.
>
> Macha (high grade powdered tea) is for tea ceremony, it's more expensive,
> not so easily available. You have to whisk it with water in a bowl. It's
> better to see it done first. If that still exists, go to try it at Toraya's
> tearoom, that was rue Ste Anne. A few years ago, that was the only place in
> France to really serve Japanese tea.
> You can find cheaper powdered green tea in grocery stores (instant macha,
> etc), that's well to flavor ice-cream, cakes or milk-shakes.
>
> > COuld you help me, and explain if there are similar points among
> > all japanese teas.
>
> They are all green tea (not fermented).
>
> Sencha (green tea) is the more common. It is much better fresh. So drink it
> quickly or freeze it.
> Well, you probably already know that. The standard way to serve it is to put
> 2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water around
> 70 deg. (cooler for higher quality, hotter for lower or if specially
> indicated on the package). Pour after 1 minute. Propose a little sweet with
> it (most Japanese sweets taste a bit like marrons glaces), but no milk or
> sugar. Then, you can do a second infusion, most people add a spoon of tea
> leaves.
>
> Don't think there is only one sort of green tea. They can be very different.
> Higher grade is called Gyokuro (certain Senchas can be better than certain
> Gyokuros, due to freshness and origine...and well people's tastes vary.).
> There are many sorts, depending on the way to process it, period of recolt,
> the parts of the plant and the area they come from. Now it is the season to
> drink the first leaves picked this year.
>
> Kuri

If you wanna taste some other Japanese teas, why don't you try those ones :
you can see all colors and shapes at
http://www.betjemanandbarton.com/en/shop/ray.php?id=8



"cc" > a écrit dans le message de
...
>
> "vincent" > wrote in message
>
> > 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.
>
> You can try a genmaicha (green tea + pop-corns of rice + sometimes
powdered
> tea).
> Then it's not really tea, but there is mugicha (roasted barley infusion,
> mostly served cold). Both are easy to find in Japanese grocery stores and
> should be quite cheap.
>
> Macha (high grade powdered tea) is for tea ceremony, it's more expensive,
> not so easily available. You have to whisk it with water in a bowl. It's
> better to see it done first. If that still exists, go to try it at
Toraya's
> tearoom, that was rue Ste Anne. A few years ago, that was the only place
in
> France to really serve Japanese tea.
> You can find cheaper powdered green tea in grocery stores (instant macha,
> etc), that's well to flavor ice-cream, cakes or milk-shakes.
>
> > COuld you help me, and explain if there are similar points among
> > all japanese teas.
>
> They are all green tea (not fermented).
>
> Sencha (green tea) is the more common. It is much better fresh. So drink
it
> quickly or freeze it.
> Well, you probably already know that. The standard way to serve it is to
put
> 2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water
around
> 70 deg. (cooler for higher quality, hotter for lower or if specially
> indicated on the package). Pour after 1 minute. Propose a little sweet
with
> it (most Japanese sweets taste a bit like marrons glaces), but no milk or
> sugar. Then, you can do a second infusion, most people add a spoon of tea
> leaves.
>
> Don't think there is only one sort of green tea. They can be very
different.
> Higher grade is called Gyokuro (certain Senchas can be better than certain
> Gyokuros, due to freshness and origine...and well people's tastes vary.).
> There are many sorts, depending on the way to process it, period of
recolt,
> the parts of the plant and the area they come from. Now it is the season
to
> drink the first leaves picked this year.
>
> Kuri
>

Betjeman and Barton tea company is imnsho arrogant and pompous, but also
rather stylish (I'm almost tempted to say typically French). Unfortunately
it seems to have decided to use stone age marketing techniques.

Lars
(Bergen, Norway)


"Tealover" > wrote in message
...
> If you wanna taste some other Japanese teas, why don't you try those ones
:
> you can see all colors and shapes at
> http://www.betjemanandbarton.com/en/shop/ray.php?id=8
>
>
>
> "cc" > a écrit dans le message de
> ...
> >
> > "vincent" > wrote in message
> >
> > > 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.
> >
> > You can try a genmaicha (green tea + pop-corns of rice + sometimes
> powdered
> > tea).
> > Then it's not really tea, but there is mugicha (roasted barley infusion,
> > mostly served cold). Both are easy to find in Japanese grocery stores
and
> > should be quite cheap.
> >
> > Macha (high grade powdered tea) is for tea ceremony, it's more
expensive,
> > not so easily available. You have to whisk it with water in a bowl. It's
> > better to see it done first. If that still exists, go to try it at
> Toraya's
> > tearoom, that was rue Ste Anne. A few years ago, that was the only place
> in
> > France to really serve Japanese tea.
> > You can find cheaper powdered green tea in grocery stores (instant
macha,
> > etc), that's well to flavor ice-cream, cakes or milk-shakes.
> >
> > > COuld you help me, and explain if there are similar points among
> > > all japanese teas.
> >
> > They are all green tea (not fermented).
> >
> > Sencha (green tea) is the more common. It is much better fresh. So drink
> it
> > quickly or freeze it.
> > Well, you probably already know that. The standard way to serve it is to
> put
> > 2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water
> around
> > 70 deg. (cooler for higher quality, hotter for lower or if specially
> > indicated on the package). Pour after 1 minute. Propose a little sweet
> with
> > it (most Japanese sweets taste a bit like marrons glaces), but no milk
or
> > sugar. Then, you can do a second infusion, most people add a spoon of
tea
> > leaves.
> >
> > Don't think there is only one sort of green tea. They can be very
> different.
> > Higher grade is called Gyokuro (certain Senchas can be better than
certain
> > Gyokuros, due to freshness and origine...and well people's tastes
vary.).
> > There are many sorts, depending on the way to process it, period of
> recolt,
> > the parts of the plant and the area they come from. Now it is the season
> to
> > drink the first leaves picked this year.
> >
> > Kuri
> >
>
>

I agree with Lars on pompous style.
Nethertheless, great site and afasiac delightful tea! )

James
-- an Englishman in Paris --





"Lars I. Mehlum" > a écrit dans le message de
...
> Betjeman and Barton tea company is imnsho arrogant and pompous, but also
> rather stylish (I'm almost tempted to say typically French). Unfortunately
> it seems to have decided to use stone age marketing techniques.
>
> Lars
> (Bergen, Norway)
>
>
> "Tealover" > wrote in message
> ...
> > If you wanna taste some other Japanese teas, why don't you try those
ones
> :
> > you can see all colors and shapes at
> > http://www.betjemanandbarton.com/en/shop/ray.php?id=8
> >
> >
> >
> > "cc" > a écrit dans le message de
> > ...
> > >
> > > "vincent" > wrote in message
> > >
> > > > 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.
> > >
> > > You can try a genmaicha (green tea + pop-corns of rice + sometimes
> > powdered
> > > tea).
> > > Then it's not really tea, but there is mugicha (roasted barley
infusion,
> > > mostly served cold). Both are easy to find in Japanese grocery stores
> and
> > > should be quite cheap.
> > >
> > > Macha (high grade powdered tea) is for tea ceremony, it's more
> expensive,
> > > not so easily available. You have to whisk it with water in a bowl.
It's
> > > better to see it done first. If that still exists, go to try it at
> > Toraya's
> > > tearoom, that was rue Ste Anne. A few years ago, that was the only
place
> > in
> > > France to really serve Japanese tea.
> > > You can find cheaper powdered green tea in grocery stores (instant
> macha,
> > > etc), that's well to flavor ice-cream, cakes or milk-shakes.
> > >
> > > > COuld you help me, and explain if there are similar points among
> > > > all japanese teas.
> > >
> > > They are all green tea (not fermented).
> > >
> > > Sencha (green tea) is the more common. It is much better fresh. So
drink
> > it
> > > quickly or freeze it.
> > > Well, you probably already know that. The standard way to serve it is
to
> > put
> > > 2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water
> > around
> > > 70 deg. (cooler for higher quality, hotter for lower or if specially
> > > indicated on the package). Pour after 1 minute. Propose a little sweet
> > with
> > > it (most Japanese sweets taste a bit like marrons glaces), but no milk
> or
> > > sugar. Then, you can do a second infusion, most people add a spoon of
> tea
> > > leaves.
> > >
> > > Don't think there is only one sort of green tea. They can be very
> > different.
> > > Higher grade is called Gyokuro (certain Senchas can be better than
> certain
> > > Gyokuros, due to freshness and origine...and well people's tastes
> vary.).
> > > There are many sorts, depending on the way to process it, period of
> > recolt,
> > > the parts of the plant and the area they come from. Now it is the
season
> > to
> > > drink the first leaves picked this year.
> > >
> > > Kuri
> > >
> >
> >
>
>

I agree with Lars on pompous style.
Nethertheless, great site and afasiac delightful tea! )

James
-- an Englishman in Paris --





"Lars I. Mehlum" > a écrit dans le message de
...
> Betjeman and Barton tea company is imnsho arrogant and pompous, but also
> rather stylish (I'm almost tempted to say typically French). Unfortunately
> it seems to have decided to use stone age marketing techniques.
>
> Lars
> (Bergen, Norway)
>
>
> "Tealover" > wrote in message
> ...
> > If you wanna taste some other Japanese teas, why don't you try those
ones
> :
> > you can see all colors and shapes at
> > http://www.betjemanandbarton.com/en/shop/ray.php?id=8
> >
> >
> >
> > "cc" > a écrit dans le message de
> > ...
> > >
> > > "vincent" > wrote in message
> > >
> > > > 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.
> > >
> > > You can try a genmaicha (green tea + pop-corns of rice + sometimes
> > powdered
> > > tea).
> > > Then it's not really tea, but there is mugicha (roasted barley
infusion,
> > > mostly served cold). Both are easy to find in Japanese grocery stores
> and
> > > should be quite cheap.
> > >
> > > Macha (high grade powdered tea) is for tea ceremony, it's more
> expensive,
> > > not so easily available. You have to whisk it with water in a bowl.
It's
> > > better to see it done first. If that still exists, go to try it at
> > Toraya's
> > > tearoom, that was rue Ste Anne. A few years ago, that was the only
place
> > in
> > > France to really serve Japanese tea.
> > > You can find cheaper powdered green tea in grocery stores (instant
> macha,
> > > etc), that's well to flavor ice-cream, cakes or milk-shakes.
> > >
> > > > COuld you help me, and explain if there are similar points among
> > > > all japanese teas.
> > >
> > > They are all green tea (not fermented).
> > >
> > > Sencha (green tea) is the more common. It is much better fresh. So
drink
> > it
> > > quickly or freeze it.
> > > Well, you probably already know that. The standard way to serve it is
to
> > put
> > > 2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water
> > around
> > > 70 deg. (cooler for higher quality, hotter for lower or if specially
> > > indicated on the package). Pour after 1 minute. Propose a little sweet
> > with
> > > it (most Japanese sweets taste a bit like marrons glaces), but no milk
> or
> > > sugar. Then, you can do a second infusion, most people add a spoon of
> tea
> > > leaves.
> > >
> > > Don't think there is only one sort of green tea. They can be very
> > different.
> > > Higher grade is called Gyokuro (certain Senchas can be better than
> certain
> > > Gyokuros, due to freshness and origine...and well people's tastes
> vary.).
> > > There are many sorts, depending on the way to process it, period of
> > recolt,
> > > the parts of the plant and the area they come from. Now it is the
season
> > to
> > > drink the first leaves picked this year.
> > >
> > > Kuri
> > >
> >
> >
>
>

Betjeman and Barton tea company is imnsho arrogant and pompous, but also
rather stylish (I'm almost tempted to say typically French). Unfortunately
it seems to have decided to use stone age marketing techniques.

Lars
(Bergen, Norway)


"Tealover" > wrote in message
...
> If you wanna taste some other Japanese teas, why don't you try those ones
:
> you can see all colors and shapes at
> http://www.betjemanandbarton.com/en/shop/ray.php?id=8
>
>
>
> "cc" > a écrit dans le message de
> ...
> >
> > "vincent" > wrote in message
> >
> > > 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.
> >
> > You can try a genmaicha (green tea + pop-corns of rice + sometimes
> powdered
> > tea).
> > Then it's not really tea, but there is mugicha (roasted barley infusion,
> > mostly served cold). Both are easy to find in Japanese grocery stores
and
> > should be quite cheap.
> >
> > Macha (high grade powdered tea) is for tea ceremony, it's more
expensive,
> > not so easily available. You have to whisk it with water in a bowl. It's
> > better to see it done first. If that still exists, go to try it at
> Toraya's
> > tearoom, that was rue Ste Anne. A few years ago, that was the only place
> in
> > France to really serve Japanese tea.
> > You can find cheaper powdered green tea in grocery stores (instant
macha,
> > etc), that's well to flavor ice-cream, cakes or milk-shakes.
> >
> > > COuld you help me, and explain if there are similar points among
> > > all japanese teas.
> >
> > They are all green tea (not fermented).
> >
> > Sencha (green tea) is the more common. It is much better fresh. So drink
> it
> > quickly or freeze it.
> > Well, you probably already know that. The standard way to serve it is to
> put
> > 2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water
> around
> > 70 deg. (cooler for higher quality, hotter for lower or if specially
> > indicated on the package). Pour after 1 minute. Propose a little sweet
> with
> > it (most Japanese sweets taste a bit like marrons glaces), but no milk
or
> > sugar. Then, you can do a second infusion, most people add a spoon of
tea
> > leaves.
> >
> > Don't think there is only one sort of green tea. They can be very
> different.
> > Higher grade is called Gyokuro (certain Senchas can be better than
certain
> > Gyokuros, due to freshness and origine...and well people's tastes
vary.).
> > There are many sorts, depending on the way to process it, period of
> recolt,
> > the parts of the plant and the area they come from. Now it is the season
> to
> > drink the first leaves picked this year.
> >
> > Kuri
> >
>
>

hi Kuri,

I am more and more interested in Japanese tea (and culture), would you
recommend any sources of information? Aligatou...

DLG

"cc" > wrote in message >...
> "vincent" > wrote in message
>
> > 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.
>
> You can try a genmaicha (green tea + pop-corns of rice + sometimes powdered
> tea).
> Then it's not really tea, but there is mugicha (roasted barley infusion,
> mostly served cold). Both are easy to find in Japanese grocery stores and
> should be quite cheap.
>
> Macha (high grade powdered tea) is for tea ceremony, it's more expensive,
> not so easily available. You have to whisk it with water in a bowl. It's
> better to see it done first. If that still exists, go to try it at Toraya's
> tearoom, that was rue Ste Anne. A few years ago, that was the only place in
> France to really serve Japanese tea.
> You can find cheaper powdered green tea in grocery stores (instant macha,
> etc), that's well to flavor ice-cream, cakes or milk-shakes.
>
> > COuld you help me, and explain if there are similar points among
> > all japanese teas.
>
> They are all green tea (not fermented).
>
> Sencha (green tea) is the more common. It is much better fresh. So drink it
> quickly or freeze it.
> Well, you probably already know that. The standard way to serve it is to put
> 2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water around
> 70 deg. (cooler for higher quality, hotter for lower or if specially
> indicated on the package). Pour after 1 minute. Propose a little sweet with
> it (most Japanese sweets taste a bit like marrons glaces), but no milk or
> sugar. Then, you can do a second infusion, most people add a spoon of tea
> leaves.
>
> Don't think there is only one sort of green tea. They can be very different.
> Higher grade is called Gyokuro (certain Senchas can be better than certain
> Gyokuros, due to freshness and origine...and well people's tastes vary.).
> There are many sorts, depending on the way to process it, period of recolt,
> the parts of the plant and the area they come from. Now it is the season to
> drink the first leaves picked this year.
>
> Kuri

If you wanna taste some other Japanese teas, why don't you try those ones :
you can see all colors and shapes at
http://www.betjemanandbarton.com/en/shop/ray.php?id=8



"cc" > a écrit dans le message de
...
>
> "vincent" > wrote in message
>
> > 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.
>
> You can try a genmaicha (green tea + pop-corns of rice + sometimes
powdered
> tea).
> Then it's not really tea, but there is mugicha (roasted barley infusion,
> mostly served cold). Both are easy to find in Japanese grocery stores and
> should be quite cheap.
>
> Macha (high grade powdered tea) is for tea ceremony, it's more expensive,
> not so easily available. You have to whisk it with water in a bowl. It's
> better to see it done first. If that still exists, go to try it at
Toraya's
> tearoom, that was rue Ste Anne. A few years ago, that was the only place
in
> France to really serve Japanese tea.
> You can find cheaper powdered green tea in grocery stores (instant macha,
> etc), that's well to flavor ice-cream, cakes or milk-shakes.
>
> > COuld you help me, and explain if there are similar points among
> > all japanese teas.
>
> They are all green tea (not fermented).
>
> Sencha (green tea) is the more common. It is much better fresh. So drink
it
> quickly or freeze it.
> Well, you probably already know that. The standard way to serve it is to
put
> 2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water
around
> 70 deg. (cooler for higher quality, hotter for lower or if specially
> indicated on the package). Pour after 1 minute. Propose a little sweet
with
> it (most Japanese sweets taste a bit like marrons glaces), but no milk or
> sugar. Then, you can do a second infusion, most people add a spoon of tea
> leaves.
>
> Don't think there is only one sort of green tea. They can be very
different.
> Higher grade is called Gyokuro (certain Senchas can be better than certain
> Gyokuros, due to freshness and origine...and well people's tastes vary.).
> There are many sorts, depending on the way to process it, period of
recolt,
> the parts of the plant and the area they come from. Now it is the season
to
> drink the first leaves picked this year.
>
> Kuri
>

vincent > wrote in message >...
> 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?

> vincent > wrote in message
>...

> > COuld you help me, and explain if there are similar points among
> > all japanese teas.

Similar points among Japanese teas are that they are all green teas, and
that most are steamed instead of pan-fired to stop the oxidation like the
Chinese green. Also the rolling process is different than most other teas,
as leaves are rolled in a back-forth way producing needle-like tea instead
of circular or twisting like most other types. And of course they are all
made from Japanese variants of Camellia sinensis.

> > thanks
>

"Ripon" > wrote:

Thank you for the nice list, Ripon. I have added some comments below:

> 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.

I like this very much, especially the types mixed with matcha!

>
> -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.

Gyokuro is usually prepared with a lot of tea with a small quantity of water
at low temperature 50-60 Centigrades. It's taste it truly unique, thick,
mellow with almost no astringency, almost like a vegetable broth. It is
served in very small cups, but it is very 'filling'. The taste is often
described as 'sweet' which I believe is a translation of a Japanese word
really only applicable to a special tea-taste.
There is also a type of tea called Kabuse-cha which is shaded, but not
totally covered as Gyokuro.
>
> -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.
The technical term for the leaves macha is made from is tencha, but it is
made exactly like gyokuro.

>
> -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.

I would like to mention a few other types of Japanese teas:
Fukamushi-cha, a sencha typed which is more heavily steamed, usually has a
deeper and sweeter taste.
Tamaryoku-cha, sencha formed as small balls.
Bancha, made from coarser leaves, more grassy, astringent taste
Kukicha, tea made from the stalks
Konacha, made from dust byproducts of other teas - very green colour of
liquor, strong taste, often used in sushi restaurants
Tamaryoku-cha, Uresino-cha, Aoyanagi-cha : made with pan-firing technique
like Chinese teas - I have never tried these!

Lars

"Lars I. Mehlum" wrote:
>
> "Ripon" > wrote:
>
> Thank you for the nice list, Ripon. I have added some comments below:
>
> >
> > Kuri already talked about Genmaicha with rosted rice and pop corn.
>
> I like this very much, especially the types mixed with matcha!

Ahh -- Matcha-iri Genmai-cha. The one instance I find Genmai-cha
enjoyable. Very nice in the winter. The stuff we drank was laughably
inexpensive, about 200 yen for a 100g bag. Probably Chinese...

> >
> > -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.
>
> Gyokuro is usually prepared with a lot of tea with a small quantity of water
> at low temperature 50-60 Centigrades.

But don't feel pressured to drink Gyokuro in this high-concentration,
quasi-Gong-fu style. I typically make prepare it with much more water,
as if it were common 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.
>
> The technical term for the leaves macha is made from is tencha

Not quite. Tencha isn't a type of tea or tea leaf. It means, "the
preparation of matcha". So, while you can buy a "tencha set" which
contains the accouterments for making matcha, you cannot buy "tencha".

--crymad

"crymad" > wrote in message

> > The technical term for the leaves macha is made from is tencha
>
> Not quite. Tencha isn't a type of tea or tea leaf. It means, "the
> preparation of matcha".

That's right.

>So, while you can buy a "tencha set" which
> contains the accouterments for making matcha, you cannot buy "tencha".

Well, there is the Chinese herb tea called tencha :

http://www.tencha.jp/

Be careful Ripon, if you get tencha leaves while you expected macha, you'll
be very disappointed. The stuff tastes like sweet liquorice.

Kuri

"cc" > wrote in message
> "crymad" > wrote in message
>
> > > The technical term for the leaves macha is made from is tencha
> >
> > Not quite. Tencha isn't a type of tea or tea leaf. It means, "the
> > preparation of matcha".
>
> That's right.

Well no. I had the same impression as in everyday conversation "tencha" is
the ceremony of preparing the powder. But, I have checked. And "tencha" can
also be used for the leaves, well that seems rare and only in specialised
litterature, "macha" is more common.

Kuri

"cc" > wrote in message
> "crymad" > wrote in message
>
> > > The technical term for the leaves macha is made from is tencha
> >
> > Not quite. Tencha isn't a type of tea or tea leaf. It means, "the
> > preparation of matcha".
>
> That's right.

Well no. I had the same impression as in everyday conversation "tencha" is
the ceremony of preparing the powder. But, I have checked. And "tencha" can
also be used for the leaves, well that seems rare and only in specialised
litterature, "macha" is more common.

Kuri

"crymad" > wrote in message


Hi Crymad,

This week I went to the post-office and they had a new poster explaining the
application of the new rule was postponed till august (end of ). So now they
allow parcels of food without pre-
authorisation*, except they cannot guarantee it will arrive in the usual
delay.
Your relatives have no more excuse...

*Later it seem you'll have to ask a special service of FDA if it is OK to
send the parcel, and then mail it. What a fuss !

Kuri

cc wrote:
>
> "crymad" > wrote in message
>
> Hi Crymad,
>
> This week I went to the post-office and they had a new poster explaining the
> application of the new rule was postponed till august (end of ). So now they
> allow parcels of food without pre-
> authorisation*, except they cannot guarantee it will arrive in the usual
> delay.
> Your relatives have no more excuse...

Except, of course, "mendoukusai".

>
> *Later it seem you'll have to ask a special service of FDA if it is OK to
> send the parcel, and then mail it. What a fuss !

Yes. I believe home-made food products are exempt from the bioterrorist
regulations. So, a little lying could prove helpful in future
shipments.

-crymad

cc wrote:
>
> "crymad" > wrote in message
>
> Hi Crymad,
>
> This week I went to the post-office and they had a new poster explaining the
> application of the new rule was postponed till august (end of ). So now they
> allow parcels of food without pre-
> authorisation*, except they cannot guarantee it will arrive in the usual
> delay.
> Your relatives have no more excuse...

Except, of course, "mendoukusai".

>
> *Later it seem you'll have to ask a special service of FDA if it is OK to
> send the parcel, and then mail it. What a fuss !

Yes. I believe home-made food products are exempt from the bioterrorist
regulations. So, a little lying could prove helpful in future
shipments.

-crymad

"crymad" > wrote in message

> > The technical term for the leaves macha is made from is tencha
>
> Not quite. Tencha isn't a type of tea or tea leaf. It means, "the
> preparation of matcha".

That's right.

>So, while you can buy a "tencha set" which
> contains the accouterments for making matcha, you cannot buy "tencha".

Well, there is the Chinese herb tea called tencha :

http://www.tencha.jp/

Be careful Ripon, if you get tencha leaves while you expected macha, you'll
be very disappointed. The stuff tastes like sweet liquorice.

Kuri

"crymad" > wrote in message


Hi Crymad,

This week I went to the post-office and they had a new poster explaining the
application of the new rule was postponed till august (end of ). So now they
allow parcels of food without pre-
authorisation*, except they cannot guarantee it will arrive in the usual
delay.
Your relatives have no more excuse...

*Later it seem you'll have to ask a special service of FDA if it is OK to
send the parcel, and then mail it. What a fuss !

Kuri

"Lars I. Mehlum" wrote:
>
> "Ripon" > wrote:
>
> Thank you for the nice list, Ripon. I have added some comments below:
>
> >
> > Kuri already talked about Genmaicha with rosted rice and pop corn.
>
> I like this very much, especially the types mixed with matcha!

Ahh -- Matcha-iri Genmai-cha. The one instance I find Genmai-cha
enjoyable. Very nice in the winter. The stuff we drank was laughably
inexpensive, about 200 yen for a 100g bag. Probably Chinese...

> >
> > -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.
>
> Gyokuro is usually prepared with a lot of tea with a small quantity of water
> at low temperature 50-60 Centigrades.

But don't feel pressured to drink Gyokuro in this high-concentration,
quasi-Gong-fu style. I typically make prepare it with much more water,
as if it were common 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.
>
> The technical term for the leaves macha is made from is tencha

Not quite. Tencha isn't a type of tea or tea leaf. It means, "the
preparation of matcha". So, while you can buy a "tencha set" which
contains the accouterments for making matcha, you cannot buy "tencha".

--crymad

> vincent > wrote in message
>...

> > COuld you help me, and explain if there are similar points among
> > all japanese teas.

Similar points among Japanese teas are that they are all green teas, and
that most are steamed instead of pan-fired to stop the oxidation like the
Chinese green. Also the rolling process is different than most other teas,
as leaves are rolled in a back-forth way producing needle-like tea instead
of circular or twisting like most other types. And of course they are all
made from Japanese variants of Camellia sinensis.

> > thanks
>

"Ripon" > wrote:

Thank you for the nice list, Ripon. I have added some comments below:

> 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.

I like this very much, especially the types mixed with matcha!

>
> -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.

Gyokuro is usually prepared with a lot of tea with a small quantity of water
at low temperature 50-60 Centigrades. It's taste it truly unique, thick,
mellow with almost no astringency, almost like a vegetable broth. It is
served in very small cups, but it is very 'filling'. The taste is often
described as 'sweet' which I believe is a translation of a Japanese word
really only applicable to a special tea-taste.
There is also a type of tea called Kabuse-cha which is shaded, but not
totally covered as Gyokuro.
>
> -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.
The technical term for the leaves macha is made from is tencha, but it is
made exactly like gyokuro.

>
> -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.

I would like to mention a few other types of Japanese teas:
Fukamushi-cha, a sencha typed which is more heavily steamed, usually has a
deeper and sweeter taste.
Tamaryoku-cha, sencha formed as small balls.
Bancha, made from coarser leaves, more grassy, astringent taste
Kukicha, tea made from the stalks
Konacha, made from dust byproducts of other teas - very green colour of
liquor, strong taste, often used in sushi restaurants
Tamaryoku-cha, Uresino-cha, Aoyanagi-cha : made with pan-firing technique
like Chinese teas - I have never tried these!

Lars

vincent > wrote in message >...
> 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?

"vincent" > wrote in message

> 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.

You can try a genmaicha (green tea + pop-corns of rice + sometimes powdered
tea).
Then it's not really tea, but there is mugicha (roasted barley infusion,
mostly served cold). Both are easy to find in Japanese grocery stores and
should be quite cheap.

Macha (high grade powdered tea) is for tea ceremony, it's more expensive,
not so easily available. You have to whisk it with water in a bowl. It's
better to see it done first. If that still exists, go to try it at Toraya's
tearoom, that was rue Ste Anne. A few years ago, that was the only place in
France to really serve Japanese tea.
You can find cheaper powdered green tea in grocery stores (instant macha,
etc), that's well to flavor ice-cream, cakes or milk-shakes.

> COuld you help me, and explain if there are similar points among
> all japanese teas.

They are all green tea (not fermented).

Sencha (green tea) is the more common. It is much better fresh. So drink it
quickly or freeze it.
Well, you probably already know that. The standard way to serve it is to put
2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water around
70 deg. (cooler for higher quality, hotter for lower or if specially
indicated on the package). Pour after 1 minute. Propose a little sweet with
it (most Japanese sweets taste a bit like marrons glaces), but no milk or
sugar. Then, you can do a second infusion, most people add a spoon of tea
leaves.

Don't think there is only one sort of green tea. They can be very different.
Higher grade is called Gyokuro (certain Senchas can be better than certain
Gyokuros, due to freshness and origine...and well people's tastes vary.).
There are many sorts, depending on the way to process it, period of recolt,
the parts of the plant and the area they come from. Now it is the season to
drink the first leaves picked this year.

Kuri

vincent > wrote in message >...
> 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?

vincent > wrote in message >...
> 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?