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8 Cards in this Set
- Front
- Back
- 3rd side (hint)
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is the king of green tea. Tea leaves will be covered 2 weeks before picking, making the leaf contain more amino acids, which results in decreasing bitter flavor. Use lower temperature hot water (6oC) to brew tea. Strong aroma, and sweet flavor.
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Gyokuro
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____ is in between Gyokuro and Sencha. Tea leaves will be covered 1 weeks before picking. Aroma is not as strong as Gyokuro, but as sweetness. Hot water (boiled water) could be used to brew. Price is higher than Sencha.
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Kabuse
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The most common type of green tea used in Japan. 1 bancha, 2 bancha, the early picking of new (young) leaf. Needle shaped skinny ones are thought to be better in qualities. The name came from "senjiru," brew in hot water.
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Sencha
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_______ is separated powdered tea leaf while making Sencha and Gyokuro. Sushi restaurant in japan serve it as "oagari." After brewing, the tea will have vivid green color since hot water will dissolve more tea leaf.
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Konacha
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is the common type of green tea used in Japan. Bancha uses low quality fall pickings. 3 ____ 4 _____ (fall pickings.) Unlike sencha, tea leaf is wholly grown, which is high in tannin, low in caffeine. Bitter in flavor.
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Bancha
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______ includes the stem part of the tea tree. ______ has more leafy flavor. Stems coming from Gyokuro and high quality Sencha is called Karigane, high end ____ . It contains more amino acid, which results in sweeter flavor.
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Kukicha
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Lower quality tea leaves roasted to have brown color. Less in bitterness, and light easy flavor. Not considered to be a kind of a green tea, but use same tea leaves. Name ______ came from "_____" roasting. Less in caffeine and catechin.
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Houjicha
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Sencha or Bancha mixed with brown rice. Some brown rice is popped like a pop corn. _______ has distinct roasted brown rice flavor and comforting aroma. Stronger in brown rice flavor, lower the quality.
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Genmaicha (brown rice tea)
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