A Caffeine Update And Japanese Teas by Kelly Jones
Last week I went home for lunch and the latest issue of one the tea magazines I subscribe to had arrived. I eagerly flipped to an article by tea expert Bruce Richardson on tea and caffeine. For years the tea industry has been promoting self decaffination. The theory has been that by pouring off your first infusion up to 80% of caffeine would be removed after steeping for about 60 seconds. A new study initiated by Richardson has proven this theory wrong. The study showed that approximately 50% of the caffeine was removed after infusing for 3 minutes. A significant amount of caffeine is still removed and with green teas the second infusion normally tastes better than the first. You just have to wait longer for your cup of tea.
There seems to be a heightened interest in Japanese green teas in Newfoundland and Labrador. Japan only produces green teas which are all machine harvested, steamed, rolled, dried and packaged. There are seven main Japanese teas. Here is a brief introduction to them.
Gyukuro- is a shade grown tea. For about 3 weeks before harvesting the bushes are shaded to increase the chlorophyll content and create darker green leaves. It is the most expensive, highest quality tea available from Japan. It has a pale yellow infusion and a mild taste.
Matcha - is the powdered green tea that is traditionally used in the Japanese tea ceremony. It is made by grinding Tencha leaves which are also shade grown. This powder is whisked in a bowl until frothy. It’s bright green in colour and has an intense grassy flavour.
Kukicha -Is made from the stems and stalks of the tea leaf. It has a yellow green infusion and has a clean nut like flavour.
Sencha- has been getting a lot of press because of it’s high antioxidant levels. It also has high vitamin C levels. It is made from the first leaves of Spring. It has a golden yellow infusion and a vegetive seaweed like smell and taste.
Bancha -is a rougher tea than Sencha. It is made from the later leaf flushes. I once heard it described as the tea you drink everyday and Sencha was the tea you offered to guests. It is a stronger tasting tea but less fragrant.
Houjicaha - is roasted Sencha. It has a deep amber infusion and a chicory like taste.
Genmaicha - roasted rice and popcorn is added to low grade Sencha or Bancha to create a toasty and smooth flavour.
Last week I went home for lunch and the latest issue of one the tea magazines I subscribe to had arrived. I eagerly flipped to an article by tea expert Bruce Richardson on tea and caffeine. For years the tea industry has been promoting self decaffination. The theory has been that by pouring off your first infusion up to 80% of caffeine would be removed after steeping for about 60 seconds. A new study initiated by Richardson has proven this theory wrong. The study showed that approximately 50% of the caffeine was removed after infusing for 3 minutes. A significant amount of caffeine is still removed and with green teas the second infusion normally tastes better than the first. You just have to wait longer for your cup of tea.
There seems to be a heightened interest in Japanese green teas in Newfoundland and Labrador. Japan only produces green teas which are all machine harvested, steamed, rolled, dried and packaged. There are seven main Japanese teas. Here is a brief introduction to them.
Gyukuro- is a shade grown tea. For about 3 weeks before harvesting the bushes are shaded to increase the chlorophyll content and create darker green leaves. It is the most expensive, highest quality tea available from Japan. It has a pale yellow infusion and a mild taste.
Matcha - is the powdered green tea that is traditionally used in the Japanese tea ceremony. It is made by grinding Tencha leaves which are also shade grown. This powder is whisked in a bowl until frothy. It’s bright green in colour and has an intense grassy flavour.
Kukicha -Is made from the stems and stalks of the tea leaf. It has a yellow green infusion and has a clean nut like flavour.
Sencha- has been getting a lot of press because of it’s high antioxidant levels. It also has high vitamin C levels. It is made from the first leaves of Spring. It has a golden yellow infusion and a vegetive seaweed like smell and taste.
Bancha -is a rougher tea than Sencha. It is made from the later leaf flushes. I once heard it described as the tea you drink everyday and Sencha was the tea you offered to guests. It is a stronger tasting tea but less fragrant.
Houjicaha - is roasted Sencha. It has a deep amber infusion and a chicory like taste.
Genmaicha - roasted rice and popcorn is added to low grade Sencha or Bancha to create a toasty and smooth flavour.
posted by Britannia Teas and Gifts at
9:46 AM
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