JAPANESE GREEN TEA
Camellia Sinensis is the species of plant which all tea is derived from. However, it’s the methods of growing and processing which gives the tea its distinctive character and flavours. Green tea and Matcha are non-fermented tea, whereas black tea and oolong tea are partially fermented, which decreases its antioxidants level and produces a different flavour.
Japanese green tea, or Sencha, has a distinct flavour of freshness which is attributed to the rich volcanic soils, fresh clear water and air, such as the famous tea fields in the Shizuoka prefecture, located near Mount Fuji. The different exposures of climate in the area does also help to produce different tasting teas, as well as the time of harvest and production methods of steaming. For these reasons, Japanese Green Tea delivers a clean appearance and refreshing aroma, which we refer to as a “pure taste”, distinctive to high quality Japanese Green Tea.
Matcha House Signature
Japanese Green Tea:
Fukamushi Matcha Kukkicha
The amino acid L-theanine can be found in green tea, and especially in abundance in Matcha. This has been shown to reduce acute stress (Kimura et al. 2007), lower blood pressure and reduce anxiety (Rogers et al. 2008). Therefore, although green tea does contain caffeine, L-theanine help to reduce the “jittery” effects is observed when drinking coffee, and is preferred for that afternoon pick-me-up without the alertness carrying over towards bed time.
Therefore, studies have linked Matcha and green to many health benefits which may help to:
Prevent heart disease
Prevent Type 2 diabetes and cancer
Encouraging weight loss by increasing rest metabolism
Reducing blood pressure
Making Japanese Green Tea
To ensure you get the best Japanese green tea experience every time, follow these simply steps so you may be able to appreciate the high quality pure taste of tea as we do.
1. Add 300ml – 450ml of 80°C water into a tea pot
[ Tip: If you do not has a thermometer, boil water and let it cool first. Adding boiling water will burn the tea leaves, giving you a harsh and undesirable taste, ruining the quality of the tea.]
2. Place the tea bag into the pot, “hand whisking” the tea bags by quickly moving the tea bag back and forth
3. Let the tea bag steep for 60 secs – 90 secs, allowing the tea to infuse
4. Remove the tea bag and enjoy
Removing the tea bag ensures the tea leaves do not become overheated which may produce a harsh bitter taste, ruining the quality of the Japanese green tea.
5. To make a second pot of tea, repeat steps 1 – 3, leaving the tea bag in the pot.
Forester, SC, and Lamert, JD (2011) “Antioxidant effects of green tea”, Molecular Nutrition & Food Research, vol. 55, no. 6, pp. 844 – 854.
Kimura K, Ozeki M, Juneja LR, and Ohira H (2007), “L-Theanine reduces psychological and physiological stress responses”. Biological Psychology, vol. 74, pp. 39–45
Rogers PJ, Smith JE, Heatherley SV, and Pleydell-Pearce CW (2008), “Time for tea: mood, blood pressure and cognitive performance effects of caffeine and theanine administered alone and together”. Psychopharmacology, vol. 195, pp. 569–577
Weiss, DJ, and Anderton, CR 2003, ‘Determination of catechins in matcha green tea by micellar electrokinetic chromatography’, Journal of Chromatography, vol. 11, pp. 173 – 180.