Many Types of Green Tea

There are many types of green tea although it is derived from the same basic plant source as the common black tea that everyone drinks both hot and cold. Green tea is simply derived by drying the plant. Black tea is processed by fermenting the plant which causes the flavor to be stronger and causes it to loose some of its nutrient rich power.

That is one of the reasons many people have switched to this drink is because dried items tend to retain most of their natural nutritional value. There is a wide selection that appeals to various tastes. Even though generally it is a lighter flavored drink than black tea, there are subtle differences in the various types.

Green tea has been around for many years and is a favorite among Asian countries before it ever took the U.S. by storm. Some of the most interesting flavors come from Japan and China. The difference in some of the favors comes from the different ways that the dried plant is packaged, preserved for its flavors and in the suggested way that it is prepared. Also, some types come in combination with other dried herbs or plants that add special flavor.

Some of the most common green tea comes from Japan and has a slightly sweet flavor. Sencha tea is a bit sweet and is less expensive than some other types. It is easy to use large amounts of this tea and not break your budget. Another popular Japanese tea is called Macha which is commonly used in the Japanese tea ceremonies. This beverage is also slightly sweet and is very good when served with sweet deserts.

One of the most expensive green teas you can buy is Lung Ching tea from China. Be prepared to pay a pretty penny for this item which is very green in color as well. It has a distinctively interesting flavor and is a favorite among those who want to drink quality teas.

If you are just getting interested in trying some of the various types of green teas available but aren't sure which you might like, you can always select a tea sampler which will give you various flavors to try. Be sure to try several types of green tea so that you can decide which one suits your taste.

Three Types of Japanese Green Tea: Gyokuro, Sencha, and Matcha

Today, Japan produces both loose leaf and powdered forms of green tea. Tea is mostly grown in Uji, Shizouka, Kagoshima regions and Kyoto Prefectures. Uji, just south of Kyoto, is the most famous tea-growing region in Japan. Even though it produces only 4 % of Japan's tea, most of the finest teas come from this region.

There are three main types produced in Japan: Gyokuro, Sencha and Matcha.

Gyokuro or "Jade Dew" is known to be the best quality green tea in Japan, thus sold at highest price. Tea bushes that are meant to produce Gyokuro are kept under 90% shaded conditions for two to three weeks before harvesting. Because of this, growth of leaves is slow and they turn to darker shade of green. These growing conditions encourage the production of Theanine in the leaves. The younger the leaves, the lesser the Caffeine content of the leaves. Only the tippy buds are used to produce the best Gyokuro. Both these facts are the reasons behind the delicate sweet taste of Gyokuro, which other green teas normally do not have.

Sencha is the most common type of Japanese tea and it is cheaper than Gyokuro. In contrast to Gyokuro, tea bushes that are meant to produce Sencha are exposed to sun light. This has a lightly astringent taste along with a slight sweetness. The best Sencha is known to be produced from the first crop. (From the harvest of April and May). Bancha is a class of Sencha. It is made from the Sencha bushes but from the harvest of summer and autumn. Some Bancha is made from the coarser leaves or twigs. It does not have the delicate sweetness of Sencha, but is valued for refreshing deep flavor with sweet aftertaste. It is cheaper, milder and known to be containing less caffeine than other teas.

Matcha green tea is a type of powdered tea and traditionally used for Japanese tea ceremonies. Tea bushes that are meant to produce Matcha are also grown in shade like Gyokura. Matcha has a bitter-sweet (sweet but with a hint of astringency) taste. But it is highly valued for having maximum green tea benefits as the body receives more chemicals from the talc like consistency (when brewed) of Matcha. There are two types of Matcha; Koicha(thick tea) and Usucha(thin tea). Koicha is produced from the leaves of older bushes and it has a milder taste. Because of this more powder can be added to have a thicker consistency, without having a bitter taste. Usucha is typical Matcha. Generally Koicha is more expensive than Usucha.

Genmaicha green tea is a mix of Bancha and roasted brown rice. Because of the addition of brown rice, the unique bitterness of green tea is enhanced further giving popcorn like taste.

Houjicha green tea is also a type of Bancha and made from baked tea leaves. It is slightly brown in color and has a refreshing savory taste. This is also known to have very low caffeine content as the baking process removes caffeine.