There are actually hundreds of varieties of green tea, with its own unique flavor and qualities. Green tea is grown in numerous countries throughout the world, however the vast bulk of it is grown in China and Japan.
Most tea gardens, particularly those in China and Japan have actually been around for several years. It requires time to develop a quality tea garden, along with knowledge, patience and the help of Nature.
Various type of green tea and green tea gardens in different countries need various care and attention. For an example, we’ll look at the year round work required to keep a high quality tea garden in Japan that produces Matcha, Gyokuro and Sencha, three popular ranges of Japanese green tea.
Spring– The Very Important First Harvest
The very first work of the year starts in March, when the tea plants are pruned. The first pluckings will occur in May. Various areas of Japan will collect these first pluckings at a little various times, relying on the environment.
Twenty or thirty days prior to harvest, the teas utilized to make Gyokura and Matcha need to be covered with curtains. These special drapes shade the trees, making sure that they don’t get any direct sunshine. Ensuring that the trees get just diffused light during the last 20 days before harvest indicates that the tea will have less tannins, making it less most likely to have any bitter flavor.
The color of the Matcha and Gyokura teas will be a light green and will have a sweet taste.
The tea plants utilized for growing Sencha will not be covered. Enabling them to get full sunshine during the last days before harvest provides Sencha green teas a golden green color, a light and refreshing scent and makes the flavor a bit more powerful with a little bitterness.
Tea leaves must be gathered when the plant has 3 to 5 sprouts. Missing this exact time by a day or 2 in either instructions will cause problems. Tea leaves collected too early will supply too little tea; if it’s collected too late, the quality of the tea will be compromised.
The very best Gyokuro and Matcha are still chosen specifically by hand, because utilizing a machine will not allow the farmer to eliminate the damaged and old leaves.
As soon as the tea leaves are plucked, they should be processed. The steaming action is the most important, and requires the most ability of any portion of the tea producing process.
Tea leaves that are not steamed for the correct amount of time will not produce the best flavor. With each batch of tea, the processor needs to select the right amount of steaming time based on the size, density and texture of the leaves. Steaming time differs in between 30 and One Minute.
For Matcha, the leaves are steamed, dried and then sorted.
Next the tea must be completed. Finishing for Gyokuro and Sencha includes arranging the leaves and stems and then putting them through a last drying procedure. Most are dried for a short time period.
Some tea is roasted longer to offer it a roasted scent. For Matcha, the leaves are sorted, dried and ground with a stone mill.
Finally, the tea must be saved. Green tea, due to the fact that it has not been oxidized, is a bit more difficult to keep fresh. It is important that it be saved in airtight containers and that no wetness is allowed.