Search results
Results from the WOW.Com Content Network
Sencha (煎茶, lit. ' infused tea ') is a type of Japanese ryokucha (緑茶, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha , powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is ...
Preparation of Sencha tea A set of Sencha utensils, Sasashima ware by Maki Bokusai, Edo period, 18th–19th century. Senchadō (煎茶道, "way of sencha") is a Japanese variant of chadō ("way of tea"). It involves the preparation and drinking of sencha green tea, especially the high grade gyokuro type.
Uji tea (宇治茶, Uji-cha) is a common name for all Japanese green tea produced from Uji, Kyoto. The three main types of Uji tea are Matcha, Sencha and Gyokuro. Japanese tea is originated from the Tang dynasty of China, which is during the Heian period of Japan when Chinese influences were at its peak. When tea seeds were introduced to Japan ...
Read on, and for more, make sure to check out these 6 Best Immune-Boosting Drinks to Fight Off Sickness. Traditional Medicinals Organic Throat Coat Tea Organic Throat Coat Tea by Traditional Medicines
To make sure we are giving you the very best, we consulted our own nutrition expert Joy Bauer, MS, ... Sencha is a Japanese green tea that is said to help lower body fat and cholesterol levels ...
Much less commonly, Japanese tea practice uses leaf tea, primarily sencha, a practice known as senchadō (煎茶道, 'the way of sencha'). Tea gatherings are classified as either an informal tea gathering ( chakai ( 茶会 , 'tea gathering') ) or a formal tea gathering ( chaji ( 茶事 , 'tea event') ).
Popular Japanese green teas include: Bancha (番茶) A lower-grade tea plucked from the same bushes used to produce sencha. It has a somewhat bolder flavour, and is plucked each season after sencha production is finished. [68] Genmaicha (玄米茶) Made by combining sencha tea leaves with toasted puffs of rice. Gyokuro (玉露)
The method of steeping loose tea leaves in hot water came to be known as "boiled tea" (煎茶, sencha), and it soon led to a new way of producing green tea that would work well with this technique. In 1737, an Uji-based tea grower named Nagatani Sōen developed what is now the standard process for making leaf teas in Japan: tea leaves are first ...