![]() |
KokeichaSmooth light liquor with delicious Kokeicha green tea character. Tending sweet with a bright, golden yellow color. One of the best Japanese teas.
|
|
Country of Origin: Japan Region: Shizuoka Prefecture KokeichaKokeicha is a specialty Japanese tea prepared from the fine green tea powder used in tea ceremonies. A special process whereby water is added to the green tea powder, kneaded, extruded through a machine (similar to making fresh pasta) and finally dried to result in a "pine needle" like form. Thus Kokeicha translated from Japanese means "formed tea". Japanese tea has played and continues to play an important roll in Japanese culture and the traditional tea ceremony is still maintained as a ritual to this day. For more than 400 years the tea ceremony or ‘cha no yu’ has been performed following the same 37 steps that govern every move from the arrival of the guests to the washing of the cups. In some phases of the ceremony, the guests may compliment the hostess for the food or in some cases the guest may apologize to the others for taking the first cup of tea. Purists however insist that the only sounds during the ceremony should be those of the utensils touching each other as the tea is prepared and served. According to Japanese Tea Exporters Association Japanese Green tea contain many components with significient health benefits: *Theanine: Anti hypertension action - acts as a relaxant enhancing dopamine release in the brain *Polyphenols: Anti oxidants (which are known anti carcinogens) compounds found in teas. *Flavonoids: Strengthens blood vessels and acts as an anti-oxidant by combating active oxygen *Vitamins: Contains: C, B1, B2, Niacin *Caffeine: Stimulates activity by reducing fatigue and sleepiness * Minerals: Iron, Zinc, Manganese Brewing Tips - Hot Tea: The secret is to use water that is about 180’F or 80’C. Place 1 teaspoon of Japanese tea in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Look at the pattern of the tea leaves in the brew, there may be a Shogun in your future. Brewing Tips - Cold Tea: The most popular iced tea recipe: Place 6 tsp. of Kokeicha into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. |
||
|
Chinese Teas |
Japanese Teas |
Jasmine Teas |
