Tea has been made from the shoots of the Camellia sinensis plant for thousands of years. The general process of making tea involves steam roasting the tea leaves and dehydrating them. Black tea has an added step involving fermentation to give the leaves their dark colour. Alternatively, green tea contains catechins which are an important anti-cancer molecule. The catechin content in green tea can vary greatly depending on farming practices and processing techniques. Green tea coming from Japan has the most cancer fighting qualities. In particular, the Sencha and Gyokuro varieties offer the highest concentration of catechins.
The amount of time that you let your tea steep also has an important effect on catechin concentration. Allow at least 10 minutes for your tea to steep for maximum benefit. Always brew your tea fresh, storing in bottles to drink later will reduce its effectiveness.
Sencha
Sencha is the most common green tea found in Japan. Its leaves are exposed to direct sunlight and it comes from the first and second harvest. Sencha has a moderate flavour with mild aftertaste. Use 70 – 75 degree Celsius water for best taste.
Gyokuro
Gyokuro is the highest grade of Japanese green tea. The leaves are protected from frost and grown in the shade. The taste of Gyokuro is very mild and sweet with no bitterness. Use 50 degrees Celsius water for best results. Tea houses often use warmed cups when serving Gyokuro because it is a lower temperature tea.
Bancha
Bancha is a less refined grade of tea coming from the second and third harvest. It has a stronger flavour with some bitterness. However, Bancha has more catechine (polyphenols) than the first harvest teas and is recognized for its anti cancer properties.
Genmaicha
Genmaicha is actually Bancha and roasted brown rice (genmai). It has a very distinct flavour and goes well with beef and fish.
Matcha
Matcha is a fine green powder made from ground tea leaves. It mixes with hot water readily and is common in sushi bars.
Hoojicha
Hoojicha is a Bancha blend that has been slow roasted over charcoal. The flavour is similar to that of a light coffee.
