The meaning of "cha" is tea.
The most frequently drunk green tea. Basic processing method steaming and drying for the storage.
Standard, 90ml hot water (80-90C) for 2g tea leaves. Infusion for approx 60 seconds.
High grade, 60ml hot water (70C) for 2g tea leaves. Infusion for 120 seconds.
Steamed approx. twice longer than Sencha. More powdery, stronger taste and darker color. Active ingredients which does not insoluble in water can be ingested.
Preparing: 75-100ml hot water (80C) for 2g tea leaves. Infusion for 30 seconds.
Covering with reed screen or textile a shoot for about 20 days before picking leaves. Shading from sunlight makes tea leaves less astringency and rich aroma.
Preparing: 20ml hot water (60C) for 3.3g tea leaves. Infusion for 120 seconds.
Covering with reed screen or textile a shoot for about a week. Shading from sunlight makes tea leaves less astringency and rich aroma.
Cultivation method is same as Gyokuro (shading). But does not have kneading process. Mainly for raw material of Matcha.
Stoneground of Tencha before shipping. Koicha (dark tea) for tea ceremony used to made from over 100 year bushes. Recently, it's selected by race, fertility and shading management.
Soaked, steam and roasted brown rice mixed with Sencha or other type of green tea in 50:50 ratio.
Roasted Sencha or other type of green tea at 200C, immediate cool down.
Ichiban (first), Niban (second), Sanban (third) are the difference of picking season. Picking starts from warm climate region and move up to North.
Ichibancha: March ~ June
Nibancha: May ~ July
Sanbancha: July ~ August
The taste will go more richer, bitterer due to the catechin and caffein.
Shincha sometimes called Ichibancha (一番茶) which is picked first for the season. Refreshing scent of young leaves. Low catechin and caffeine, less astringent than Nibancha and Sanbancha.
Thank you for seeing, hope you to enjoy!