Cholesterol Lowering Properties of Green Tea
Japanese green tea is classified by cultivation and production method, and is historically named according to the main processes undertaken. Tea origin is important. Regional names often appear in some form within the tea's name. Japanese production techniques focus exclusively on perfecting and diversifying forms of green tea. They do not concentrate on the ‘fermented’ black teas more common in the west which often leech out the more healthy nutrients during processing.
A remarkable selection of teas are produced in Japan and much is made of regional and seasonal variations among the many kinds of green tea available, particularly the higher grades of tea. Early season sencha, the new season tea or shin cha, are generally regarded as the best of each year’s crop, and different regions compete on quality and seasonal availability. There are also those special occasion teas such as gyokuro, (a rarity and extravagantly priced); houjicha - a roasted tea and very much an evening drink; and the powdered tea called matcha, a famous ceremony beverage.
The general rules for brewing great Japanese green tea are:
- Check the type of tea and tea set.
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Boil water and wait for it to cool slightly by pouring it into a tea pot and then into cups to warm them and to re-measure the water.
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Place tea leaves and hot water in pot.
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Brew tea and water in teapot for a few minutes.
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Pour equal measures of brewed tea into cups until last drop is poured (It is said that the last drop of tea decides its taste on the whole).
Unlike serving coffee, tea needs to be served from a pot by pouring a little into each cup once. Pour some from the last cup to the first to make the amount and density the same. Do not leave water in the pot after pouring the first brew. You can enjoy the second brew by adding some more fresh hot water to the pot. When brewing tea the second time, 1/3 brewing time is adequate because water has already penetrated into the leaves.
Brewing Sencha
Flavor/Aroma: The earliest season 'shin cha' (first month's sencha harvest) is available in April in the south of Japan, and prized for its high vitamin content, sweetness and superior flavor. However, the flavor, color and quality of Sencha varies, depending not only on origin but also season and leaf processing practices employed. Later harvests of Sencha have more astringent qualities, a more robust flavor and generally less aroma.
Tea: Sencha (standard) For: 5 persons
Amount of Tea Leaf: 10g (0.35 oz, light 3 tsp.)
Water Temperature: 60°C (140°F)
Water Amount: 60ml (2 fl.oz)
Brewing Time: 120 sec
Temp. When Served: 40 °C (104°F)
Amt. of Brewed Tea Cup: 130ml (4.4 fl.oz)
Whole Amt. of Brewed Tea: 390ml (13 fl.oz)
Step by Step Brewing Instructions:
- Pour hot water into teacups (up to 8/10 per cup) and allow the water to cool.
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Put tea leaves into the pot.
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Pour hot water from the cups into the pot and allow the tea to steep.
- Pour the same amount of tea into each cup.
Brewing Bancha
Flavor/Aroma: Bancha is respected because of the tea’s well-defined character, vivid yellow colors and refreshing and deep flavors. Bancha usually lacks the delicate sweetness of quality sencha.
Tea: Bancha For: 5 persons
Amount of Tea Leaf: 15g (0.5 oz, 5 tsp.)
Water Temperature: Boiling
Water Amount: 650ml (22 fl.oz)
Brewing Time: 30 sec.
Temp. When Served: 75°C (167°F)
Amt. of Brewed Tea/ Cup: 120ml (4 fl.oz)
Whole Amt. of Brewed Tea: 600ml (20 fl.oz)
Step by Step Brewing Instructions:
- Place tea leaves in a pot.
- Pour boiling water into pot and allow tea to steep for about thirty seconds. (Note: For the second brew, pour into cups immediately after placing boiling water in pot.)
- Pour the same amount of tea in each cup. Because the density of substances in these types of tea is low it is all right to use boiling water.
Brewing Gyokuro
Flavor/Aroma: Gyokuro tea is generally sweet and delicate in flavor, as well as having a soft palate texture. Selected from a grade of green tea known as ten-cha, Gyokuro is regarded as the highest grade of tea made in Japan. Gyokuro's name references the pale green color of the infusion.
Tea: Gyokuro (standard) For: 3 persons
Amount of Tea Leaf: 10g (0.35 oz, light 3 tsp.)
Water Temperature: 60°C (140°F)
Water Amount: 60ml (2 fl.oz)
Brewing Time: 120 sec
Temp. When Served: 40 °C (104°F)
Amt. of Brewed Tea Cup: 140ml (4.4 fl.oz)
Whole Amt. of Brewed Tea: 390ml (13 fl.oz)
Step by Step Brewing Instructions:
- Pour hot water into a pot to lower temperature.
- Pour hot water into small teacups (up to about 7/10 per cup) from the pot and allow the water to cool even more. Throw away leftover water.
- Put tea leaves into the pot.
- Pour hot water from the cups into the pot and let the tea brew.
- Pour the same amount of tea into each cup.
Brewing Matcha
Flavor/Aroma: The highest grades of Matcha have more sweetness and deeper flavor than the coarser teas of later harvests. The flavor of Matcha is dominated by its amino acids. The highest grades of matcha have understandably more intense sweetness & deeper flavor than the standard or coarser grades of tea harvested later in the year. This well-known powdery green tea is used in the Japanese Tea Ceremony (Chano-yu). Matcha is regarded as a ‘heavy’ green tea, but in fact can be prepared as a strong (koicha) or weak tea (usucha) depending on the way it is made.
Tea: Matcha For: 3 persons
Amount of Tea Leaf: 6g (0.2 oz, light 1.5 tsp.)
Water Temperature: Boiling
Water Amount: 650ml (22 fl.oz)
Brewing Time: 30 sec
Temp. When Served: 75 °C (167°F)
Amt. of Brewed Tea Cup: 120ml (4 fl.oz)
Whole Amt. of Brewed Tea: 600ml (20 fl.oz)
Step by Step Brewing Instructions:
- Pour boiling water into a teapot to pre-warm it and then throw out the water.
Put tea leaves into the pot.
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Place about 6 grams of matcha in teapot together with boiling water
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Stir the contents briskly with tea wisk.
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Allow the water to cool.
Note: No prior knowledge of the Japanese Tea Ceremony (Chano-yu) is required.
The Japanese Tea Ceremony
(cha-no-yu, chado, or sado) is a traditional ritual influenced by Zen Buddhism in which powdered green tea, or Matcha, is ceremonially prepared by a skilled practitioner and served to a small group of guests in a tranquil setting.
Cha-no-yu (literally "hot water for tea"), usually refers to a single ceremony or ritual, while sado or chado (or "the way of tea") refer to the study or doctrine of tea ceremony. More particularly, cha-ji refers to a full tea ceremony with kaiseki (a light meal), usuicha (thin tea) and koicha (thick tea), lasting approximately four hours. A chakai (literally "tea meeting") does not include a kaiseki meal.
Since a tea practitioner must be familiar with the production and types of tea, with kimono, calligraphy, flower arranging, ceramics, incense and a wide range of other disciplines and traditional arts in addition to his or her school's tea practices, the study of tea ceremony takes many years and often lasts a lifetime. Even to participate as a guest in a formal tea ceremony requires knowledge of sado, including the prescribed gestures and phrases expected of guests, and the proper way to take tea and sweets, and general deportment in the tea room.
Chaji is a full tea presentation with a meal. As in virtually every tea ceremony, the host may spend days going over minutiae to insure that this ceremony will be perfect. Through tea, recognition is given that every human encounter is a singular occasion which can, and will, never recur again exactly. Thus every aspect of tea must be savored for what it gives the participants.
The ceremony takes place in a room designed and designated for tea. It is called the chashitsu. Usually this room is within the tea house, located away from the residence, in the garden.
The guests (four is the preferred number) are shown into the machiai (waiting room). Here, the hanto (assistant to the host) offers them sayu (the hot water which will be used to make tea). While here, the guests choose one of their group to act as the main guest. The hanto then leads the guests, main guest directly behind, to a water sprinkled garden devoid of flowers. It is called roji (dew ground). Here the guests rid themselves of the dust of the world. They then seat themselves on the koshikake machiai (waiting bench), anticipating the approach of the host who has the official title teishu (house master).
Just before receiving the guests, the teishu fills the tsukubai (stone basin), which is set among low stones with fresh water.
the Water Basin of a Tea-room is of a different kind from that used in ordinary gardens, in that it is placed low on the ground instead of on a pedestal. Hence its name "Tsukubai" or "Crouching Basin." It is the conventionalized form of a pool in some secluded valley into which run the mountain brooks. Here it is probably also a suggestion of the parable of Taoism concerning the greatness of a kingdom which says: "it is like a down-flowing rill, the central point toward which all the smaller streams under heaven converge." And to use this Tsukubai it is necessary that all, even the greatest of men, must stoop low on the ground, for "it is by humility that the true Sage is known."
Taking a ladle of water the teishu purifies his hands and mouth then proceeds through the chumon (middle gate) to welcome his guests with a bow. No words are spoken. The teishu leads the hanto, the main guest and the others (in that order) through the chumon which symbolizes door between the coarse physical world and the spiritual world of tea.
The guests and hanto purify themselves at the tsukubai and enter the teahouse. The sliding door is only thirty six inches high. Thus all who enter must bow their heads and crouch. This door points to the reality that all are equal in tea, irrespective of status or social position. The last person in latches the door.
