The most commonly drunk variety of Japanese green tea is known as Sencha. Sencha is grown in direct sunlight and tends to be harvested in the first or second flush of leaves. It is said that tea leaves from the first harvest are usually the best quality.
The process of growing Gyokuro green tea is similar to the one of Sencha, except that about 3 weeks prior to harvest, the tea leaves are hidden from sunlight.
A major difference between Tencha and Gyokuro is that after it is harvested and cultivated, the Tencha does not go through the rolling process.
For approximately one week prior to picking, Kabusecha bushes have reed screen or cloth placed over them to block out most sunlight. This enables new leaf shoots to grow without sunlight, giving the tea a darker green color, full-bodied flavor and lower astringency than Sencha.
Even if you have not tried pure Assam tea, you have probably come across it in English Breakfast or Irish Breakfast tea blends. Assam tea leaves are the base for these two types of tea, and they are the main reason for the bold color and deep taste these blends possess. If you are not an early morning person, then Assam is a great alternative to coffee.
Ceylon originates in Sri Lanka, and it is a medium to strong black tea that manages to maintain a light and refreshing taste. It uses Sri Lanka’s former name—Ceylon—as its own.
The color of this tea is interesting. It has more of a golden amber color than a typical “black” tea. Since Yunnan has a delicate flavor and people class it as a premium tea, it is usually served by itself. However, it also tastes nice with milk.
Although Lady Grey is similar to Earl Grey, in addition to bergamot orange it contains extra flavorings from lemon peel and regular orange peel. As a result, Lady Grey has a very fruity and flowery taste.
Head Tea Master at Tea Herbalist Studio
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