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Green tea best for fighting cancer, dementia
- Thread starter GoFlyKiteNow
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Japanese Tea is a world of its own. It has its own terminology and its own approach to tea. Not least, it has its very own Tea Ceremony .
The different types of Japanese tea can be rather confusing at first. It’s not really that complicated though, once you get into it. In fact the names are usually pretty descriptive and simple. “Cha” means tea. “Bancha” means ordinary tea. “Sencha” means roasted tea. And so on.
Sencha
This is the most popular tea in Japan today. The name means “roasted tea” and refers to the drying that the tea undergoes. Sencha varies widely in both quality and price, mostly depending upon when it was harvested ,the earlier-harvested teas are considered better. The ordinary qualities are used at home and in the office as everyday drinking tea.
The tea plants begin growing in April and the leaves are ready for plucking for Sencha in May. As soon as the leaves are plucked, they are steamed to prevent oxidisation (fermentation). Then they are rolled and dried to produce green needles.
The finished tea has a subtle sweetness mixed with bitterness and a fresh, vegetal, grassy aroma. The liquor is a light green colour in the cup.
All About Tea currently offers two Senchas – Sencha Fukujyu and Decaffeinated Sencha.
Gyokuro (Jewel Dew)
Gyokuro is the best tea of Japan and is served to special guests on important occasions. The Gyokuro tea bushes are shaded from the sun for the last couple of weeks before the leaves are plucked and this gives the tea its special character. It is similar to a very good Sencha, but the leaves are darker, sometimes almost black, and thicker.
Gyokuro has a stronger flavour than Sencha, but also smoother and less bitter.
Bancha (Ordinary tea)
Bancha is the lowest grade of Sencha. It comes from the same tea bushes, but is plucked late in the year when the leaves are older. The size of the finished leaf is also larger than Sencha, but, when brewed, the liquor is the same colour.
Bancha is not much drunk in Japan, except among the mountain farmers, but it still has qualities of its own and some people prefer it to Sencha as it has a more robust flavour. It is also the basis for Genmaicha. It has a strong, robust, twiggy flavour like autumn leaves. Some people are very fond of it.
Kokei Cha
Kokei Cha is plucked at the same time as Bancha, but where Bancha is the leaves, Kokei Cha is the stems, which are ground into a paste and extruded like spaghetti into strands which are dried and baked. Kokei Cha is extremely low in caffeine (the vast majority of the caffeine is in the leaves, not the stems). The tea is not highly regarded in Japan and is used as a low-grade tea, but in fact it does have some excellent qualities and a full, interesting flavour. Well worth trying.
Kariganecha
Kokei cha is made from the stems of Bancha. Similarly, Kariganecha is made from the stems of Gyokuro. Again, it has very little caffeine. The liquor is a yellow-green colour with very little bitterness.
Houjicha
Houjicha is roasted Bancha. It is brown in colour with a unique roasted, toasted aroma. When brewed, the liquor is a light golden colour, like beer. There is hardly any caffeine in Houjicha as it destroyed by the roasting.
Genmaicha (Brown rice tea)
Genmaicha is Bancha mixed with toasted brown rice which gives the tea a nutty, savoury flavour.
Matcha
Matcha is the powdered tea used in the famous Japanese tea ceremony. The very best leaves are dried in wind tunnels and then ground into a fine powder. To brew Matcha, the tea powder is mixed with hot water and whisked briskly with a bamboo whisk. This helps dissolve the tea and produces a froth which is believed by many to improve the flavour of the tea.
So there you have it .....theres many different types of tea in japan , not only green tea .
The different types of Japanese tea can be rather confusing at first. It’s not really that complicated though, once you get into it. In fact the names are usually pretty descriptive and simple. “Cha” means tea. “Bancha” means ordinary tea. “Sencha” means roasted tea. And so on.
Sencha
This is the most popular tea in Japan today. The name means “roasted tea” and refers to the drying that the tea undergoes. Sencha varies widely in both quality and price, mostly depending upon when it was harvested ,the earlier-harvested teas are considered better. The ordinary qualities are used at home and in the office as everyday drinking tea.
The tea plants begin growing in April and the leaves are ready for plucking for Sencha in May. As soon as the leaves are plucked, they are steamed to prevent oxidisation (fermentation). Then they are rolled and dried to produce green needles.
The finished tea has a subtle sweetness mixed with bitterness and a fresh, vegetal, grassy aroma. The liquor is a light green colour in the cup.
All About Tea currently offers two Senchas – Sencha Fukujyu and Decaffeinated Sencha.
Gyokuro (Jewel Dew)
Gyokuro is the best tea of Japan and is served to special guests on important occasions. The Gyokuro tea bushes are shaded from the sun for the last couple of weeks before the leaves are plucked and this gives the tea its special character. It is similar to a very good Sencha, but the leaves are darker, sometimes almost black, and thicker.
Gyokuro has a stronger flavour than Sencha, but also smoother and less bitter.
Bancha (Ordinary tea)
Bancha is the lowest grade of Sencha. It comes from the same tea bushes, but is plucked late in the year when the leaves are older. The size of the finished leaf is also larger than Sencha, but, when brewed, the liquor is the same colour.
Bancha is not much drunk in Japan, except among the mountain farmers, but it still has qualities of its own and some people prefer it to Sencha as it has a more robust flavour. It is also the basis for Genmaicha. It has a strong, robust, twiggy flavour like autumn leaves. Some people are very fond of it.
Kokei Cha
Kokei Cha is plucked at the same time as Bancha, but where Bancha is the leaves, Kokei Cha is the stems, which are ground into a paste and extruded like spaghetti into strands which are dried and baked. Kokei Cha is extremely low in caffeine (the vast majority of the caffeine is in the leaves, not the stems). The tea is not highly regarded in Japan and is used as a low-grade tea, but in fact it does have some excellent qualities and a full, interesting flavour. Well worth trying.
Kariganecha
Kokei cha is made from the stems of Bancha. Similarly, Kariganecha is made from the stems of Gyokuro. Again, it has very little caffeine. The liquor is a yellow-green colour with very little bitterness.
Houjicha
Houjicha is roasted Bancha. It is brown in colour with a unique roasted, toasted aroma. When brewed, the liquor is a light golden colour, like beer. There is hardly any caffeine in Houjicha as it destroyed by the roasting.
Genmaicha (Brown rice tea)
Genmaicha is Bancha mixed with toasted brown rice which gives the tea a nutty, savoury flavour.
Matcha
Matcha is the powdered tea used in the famous Japanese tea ceremony. The very best leaves are dried in wind tunnels and then ground into a fine powder. To brew Matcha, the tea powder is mixed with hot water and whisked briskly with a bamboo whisk. This helps dissolve the tea and produces a froth which is believed by many to improve the flavour of the tea.
So there you have it .....theres many different types of tea in japan , not only green tea .
If you think green tea is good, wait till you try turmeric.
That reminds me of an unopened bottle I bought from GNS still lying in the fridge.
I notice that the frozen breaded fish, tempura fish,...., sold at NTUC has msg included.
The fact that they have to hide the presence of unhealthy ingredients shows that they are aware that consumers don't want these ingredients in their foods.
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The type of cig he smoked is different and not widely available to the general public.
i thought this thread is about cancer ?not long life expectancy ? deng xiaoping also a heavy smoker ...so how long does he live ?
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<iframe title="YouTube video player" class="youtube-player" type="text/html" width="480" height="390" src="http://www.youtube.com/embed/SdmwWw5p2Os" frameborder="0"></iframe>
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Who is the one who sponsor the study? A tea company?
For those interested to learn the importance of oils to our diet & why the one's you find at the supermarket are probably unhealthy go to:
http://www.udoerasmus.com/articles/udo/udo_index.htm
Udo products are available at GNC but are of course expensive
http://www.udoerasmus.com/articles/udo/udo_index.htm
Udo products are available at GNC but are of course expensive
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