Japanese tea (green tea, “ryoku-cha”)

What is Japanese tea (green tea) ?
It is a drink that the Japanese have been drinking for a long time, and there are different types such as sencha, hojicha roasted green tea, matcha, gyokuro, kamairicha and tamaryokucha. Depending on their processing methods and shapes, they have different tastes and aromas.
Manufacturing method :
The freshly picked sprouts are steamed or roasted, then kneaded and dried while the tea leaves are shaped. Its other feature is that you can enjoy different flavors depending on the manufacture way and the variety and time of harvest.
Preparation :
Tea is prepared by pouring hot water or water into a pot containing tea leaves or tea leaf powder. The “UMAMI” taste and its astringency are adjusted according to the hot water temperature and the extraction time. The Japanese often drink it daily, from children to the elderly, before and after meals, when they receive someone or when they want to relax. Japanese tea suits well Japanese food and sweets, and is also enjoyed as a gift.

Japanese Kyushu tea (green tea, “ryoku-cha”)

You must speak about Japanese green tea when you talk about Japanese cuisine. The Kyushu region, located in the southern part of Japan, extends from territories where it can snow to subtropical areas, and varieties of teas suitable for these territories have been produced there since ancient times. Moreover, the first Japanese tea exported to Europe came from Kyushu. Even the same tea has a characteristic taste and aroma depending on the production area and the producer, and you can enjoy a feeling of “terroir” that you might have for wine.

Products from members of the
Kyushu Bio Cluster Conference