Camellia sinensis
Japanese Green Tea
Sencha
Usually made from the Yabukita cultivar. The new leaf growth is harvested in early Spring. Less expensive teas are mechanically harvested and the non-leaf plant material is used to make kukicha (twig tea). The freshly harvested leaves are steamed for as long as two minutes (to prevent oxidation), dried, and then tightly rolled. The first sencha harvest is called shincha, and the late-season harvest is called bancha.
Gyokuro
Usually made from the Asahi, Okumidori, Yamakai, and Saemidori cultivars. Also known as jade dew or jewel dew. Shaded for twenty to thirty days before harvesting which changes the flavor compared to sencha by increasing the caffeine content (natural leaf pesticide) and by suppressing the conversion of theanine (umami taste and anti-anxiety properties) into catechins (natural leaf sunscreen). The leaves also have fewer tannins (astringent taste and natural leaf pesticide) and more chlorophyll (to compensate for the reduction in light and resulting in darker green leaves). The leaves used in the highest grades of gyokuro are shaded more fully and for a longer period of time. The gyokuro equivalent to kukicha is karigane or shiraore. A mix of gyokuro leaves and stems is aracha.
Harvesting and processing is similar to that for sencha.
Gyokuro: heat 150ml water to 104 to 158 degrees F, add 5g leaves, then steep for 2 minutes. Re-steep three or four more times for 20 to 30 seconds.
Kabuse, Kabusecha
Similar to Gyokuro but shaded for less than twenty days.
Chinese Green Tea
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