Tea town Shizuoka
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Type of tea

Tea falls by the difference in manufacturing methods in 不発酵 tea, fermented tea and partly fermented tea.
The means to oxidation and fermentation of tea polyphenol in tea leaves, packed tea leaves by oxidative enzymes to active. Changes to the brown color of the tea leaves and ferments, and increases the flavor. What made the plucked tea leaves and 不発酵 tea (green tea), and then quickly heat (steam) by fermentation to stop. It fermented tea (tea) is fully fermented, semi-fermented tea (oolong tea) is a heat treatment in the middle of the fermentation and made.
不発酵 tea
(Regular) green tea
Tea most commonly drunk in tea. Those hands plucked sprouts quickly steamed and dried.
不発酵 tea
Sencha
Made the steamed leaves 2 times longer than a regular Sencha tea. Get darker tea color and mild flavor less astringent.
不発酵 tea
Gyokuro
Covering the tea enclosed away from direct sunlight adds flavor, bitterness, brought high-quality tea.
不発酵 tea
Stem tea
Tea made from stalks were divided when making Sencha and gyokuro. Rod Brown said.
不発酵 tea
Bancha
Harden tea made with tea grown too long leaves and stems.
不発酵 tea
Tea dust
Tea made with flour when making Sencha and gyokuro.
Tencha
They grow tea and at the same time, steamed green tea made from the dried ones. Green tea raw materials;
不発酵 tea
Matcha green tea
Motto in grindstone, grind the powder stuff.
不発酵 tea
Tea roasting
The tea crop, such as high heat roast made.
不発酵 tea
Brown rice tea
Mix the rice roasted in the bancha tea made.
Half-fermented tea
Oolong tea
Even Japan and positioned in the half-fermented tea and green tea, scented tea and familiar. China, Taiwan's major producers.
Fermented tea
Tea
Black tea is fully fermented, dark orange-red aromatic tea. 7 percent of the tea produced in the world is this tea. India, Sri Lanka's major producers.