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In association with Kalyx.com here at Japaneseproducts we offer the Japanese Roasted Green (Hojicha) Tea Cert Organic 1 lb: C. The realtime price may actually be cheaper than listed here- click on the link above to check the realtime price of Japanese Roasted Green Tea Cert Organic 1 lb: C. Don't forget to take any advantage of any Japanese Roasted Green Hojicha Tea Cert Organic 1 lb: C coupon code, discount, promotional offers, and sale at the Kalyx.com coupon/Kalyx.cm discount promotions page. We're here to help you find Japanese Roasted Grean (hojicha) Tea Cert Organic 1 Lb: C at a cheap price!
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Japanese Roasted Green Tea Cert Organic 1 lb: C Full Description
This is Starwest's nitrogen-flushed double wall silverfoil pack. By early summer in the Uji district, traditional center of the Japanese tea industry, tea leaves grow too large and coarse to make into Sencha. These leaves are steamed to prevent fermentation, then mixed with volcanic sand, and roasted in revolving ovens to make Hojicha. The sand, later removed, helps the leaves roast slowly and evenly. Roasting further neutralizes the leaves’ already weak astringent and stimulating qualities (tea leaves contain less caffeine as they grow older)and gives this tea its distinctive smoky or nutty flavor. The result is unparalleled taste and quality, as perfectly balanced as a poem. Try it and you will understand why true connoisseurs of Japanese roasted green tea will drink nothing else. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. The phrase 'Black Tea' is also used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavor is produced by volatile oils, and astringency and color by tannin. Black teas are classified by geographical origin and the size of the processed leaf. Traditional operations result in larger leafy grades and smaller broken grades. The leafy grades are flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S). BOP=Broken Orange pekoe; FOP=Flowery Orange Pekoe; TGFOP-Tippy Golden Flowery Orange Pekoe; FTGFOP=Finest Tippy Golden Flowery Orange Pekoe. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol
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