Hälssen & Lyon Tea Catalogue - Catalog - Page 21
JA PA N
Almost all teas from Japan are unfermented green teas. Instead of
being pan-roasted like most Chinese green teas, Japanese teas are
traditionally steamed. This means that the enzymes contained in
the leaf, which are responsible for the fermentation process, are
deactivated by steam instead of dry heat.
Tea production in Japan is predominantly entirely mechanised and
aims for consistent quality. Honshu, the main island, and Kyushu in
the south are the country’s main tea-growing regions.
The best-known variety is Sencha, the everyday tea of the Japanese.
However, Sencha teas are available in a wide range of different
qualities, from everyday tea to a tea of the highest quality. A
subtle note reminiscent of seaweed is characteristic for many
Japanese teas. The reasons for this are both the origin − soil and
climate − and the method of production. The main harvest time is
from April to September − depending on the weather conditions,
of course.
105418
Japan Bancha
– Green Tea –
Bancha is harvested from the same tea
bush as Sencha, but the lower, larger
leaves are used. This rather voluminous
tea with its fairly long, flat-pressed leaf is
naturally low in caffeine and has a mild,
pleasant, slightly tart taste. Also a good
choice for green tea beginners.
105421
Organic Japan Matcha
– Green Tea Organic –
Matcha tea is a classic Japanese tea
and is still prepared in a special way in
the traditional tea ceremonies. It is an
intensely green, finely ground green tea
powder whose production is very complex. To produce about 30 g of Matcha
powder, traditional granite stone mills
need about one hour. The production of Matcha requires a high technical
effort as well as great expertise and a lot of time. To protect the flavour,
Matcha should be kept tightly closed in its tin in a cool, dark and dry
place. And once the tin opened, the tea should be consumed quickly.
One sales unit is 6 tins per 30 g.
105420
Japan Genmaicha
– Green Tea –
A naturally low-caffeine Bancha. The
addition of roasted rice gives it an
aromatic, slightly tart taste with a
pleasant, roasted note.
Ingredients: green tea, roasted rice,
puffed rice
105417
Japan Gyokuro Asahi
– Green Tea –
A rarity! The Japanese name Gyokuro
roughly means ”noble dewdrops”. This
exquisite tea belongs to the category
of shade teas. About two weeks before
harvesting begins, the tea bushes are
covered, thus more chlorophyll is formed,
resulting in a beautiful, shiny, almost
blue-green leaf colour. In addition, fewer
tannins are developed and the content
of caffeine and amino acids increases,
creating a distinct umami taste. To this
day, Gyokuro tea is often served especially to honoured guests in Japan. This tea
impresses with its very elegant and fine,
yet full-bodied aroma and its typical, very
pleasant hint of sweetness.
105416
Japan Sencha Fukujyu
– Green Tea –
Fukujyu is a Sencha, which translates as
steamed tea. Steaming stops the fermentation and thus preserves the green leaf
colour. Its cup colour is a light olive green.
The taste is slightly tart and fresh with a
slightly grassy note.
GREEN TEA S
105419
Japan Bancha Houjicha
– Green Tea –
This tea might also appeal to coffee
drinkers. Roasting the originally green tea
leaves gives this Houjicha Bancha tea its
special roasted aroma. The brown leaves
are quite open and produce a golden to
light brown cup colour.
105423
Organic Japan Sencha Uchiyama
– Green Tea Organic –
An excellent, certified organic Sencha
from the spring harvest. The yelloworange cup colour of this impressive tea
as well as its fresh, lively and delicately
tart flavour make it particularly enjoyable.
O T H E R CU LT I VAT I O N A R E A
DA R J E E L I N G
105351
Organic Green Tea KGFOP1 Risheehat
– Green Tea Organic –
A certified organic green tea from one
of the best-known plantations in this
region. It combines the typical character
of the Himalayas with the freshness of a
green tea. This tea comes from the early
summer picking and is characterised by
great richness and elegance.
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