The Camellia Sinensis Plant
All true teas come from the leaves of the camellia sinensis plant. There are three main types of tea, Green Tea, Oolong Tea, Black Tea, categorized according to their oxidation levels (called the fermentation process). Green tea is steamed, baked, or pan heated to prevent oxidation and thus the leaves remain green. Oolong tea is partially fermented, and Black tea is fully fermented. So why is Green tea getting all the attention in the science world?
It's mainly because of the antioxidant epigallocatechin-3-gallate (EGCG), the main catechin found in green tea that is preserved, but lost in oolong and black teas. Antioxidants are thought to prevent free radicals.
Types of Japanese Green Tea
There are many varieties of Japanese green tea. Japanese green tea can be divided into three grades: Gyokura, Sencha, and Bancha. You can find some varieties in both leaf and powdered form.
Sencha, green tea leaves - is grown under full sun, which is one of the reasons the nutrient density of key ingredients in sencha leaves is higher. Sencha has significantly higher levels of key antioxidants such as vitamin C, Vitamin E and catechins (which include the prized EGCG, which is at the center of many research studies.) Sencha is the most common Japanese green tea in Japan, accounting for 77% of all tea production.
Sencha, green tea powder - Finely ground from sencha tea leaves. The most nutrient-dense green tea, because the entire leaf is consumed. The mild flavor also makes it the most flexible powder. It is a mild and calming flavor in hot tea, but can be consumed easily and more regularly but simply adding to water. Sencha powder as a dish additive and baking aide is also very popular. It's light herb flavor typically serves as a flavor enhancer in many recipes.
Gyokuro - green tea - a variety grown in shade which provide a unique aroma and flavor when brewed. This is the leaf that is used for matcha powders, used in traditional tea ceremonies.
Matcha - Made from finely ground Gyokuro leaves. This is the type of tea used in traditional Japanese tea ceremonies.
Bancha - Japanese green tea - Late harvested green tea. Often used to make unusual types of green tea such as genmaicha, which includes puffed rice in the mixture.
