In short about natural leaf teas
Natural leaf is the most popular version of green tea. Leaves are just dried and they are as their name suggests completely natural, not rolled and unprocessed. In Japan besides Sencha there are also Bancha which is obtained from larger leaves and Houjica and Genmaicha (Banche versions), but they are of inferior quality.
Sencha is a Japanese green tea that is produced from the finest young leaves. The leaves are picked in the early spring. Today in Japan the whole production process is performed by machines. The production process consists of the following: picked leaves are delivered to the factory in a short time, where they are placed under steam for 30 seconds to wither. Such leaves stay preserved and fermentation is prevented. After this they are dried with hot air and bent in the form of sticks. The resulting leaves contain only 3% moisture.In addition to all the other good properties of green tea Sencha tea is very good for relaxation and detoxification because it contains increased doses of the amino acid theanine. Theanine also increases the ability to work, concentration and alertness without consequences as caffeine. Tea is very rich in vitamin C and contains very small doses of caffeine (nicknamed the evening tea).
The flavor of tea depends on the picking, and the best one is from the spring picking when its flavor is mild and sweet, the color of the beverage is green – gold, if it is picked at the end of the season then its flavor is stronger and coarser.
Preparation – of Sencha tea
- Heat the water up to 80°C.
- Put 1 bag in one cup. If tea is not in bags, then put 1 teaspoon.
- Pour the water in the cup.
- Leave it for about 1-2 minutes (not longer than that because it gets bitter).
- Strain it afterwards.
- You can start drinking this extremely natural beverage.
Recommendation:This tea is very good for refreshing and it is recommended to drink in the summer (it has an even greater refreshing effect if it is left to cool in the refrigerator).