Tea Garden - Japan Tamaryokucha Gokase - green tea, 500 g
Tea Garden - Japan Tamaryokucha Gokase - green tea, 500 g
Green Tea Tea Garden - Japan Tamaryokucha Gokase
500 g
Tamaryokucha Gokase is a unique Japanese green tea, whose uniqueness you will know at first sight. While other Japanese teas are processed into flat needles, tamaryokucha has irregularly curled leaves. And you will notice the difference in the taste, which combines only minimal bitterness with a very complex flavour profile that reflects tones of citrus, flowers and fruit. Try this unique green tea high in caffeine and perfect taste for you too.
What are the properties of tamaryokucha?
The irregular golden leaves are far from the only unique feature of this tea. It offers a golden green colour that is noticeably lighter than many other green teas and its taste is light, making it easy to drink even in the summer months. The tea is very balanced, yet incredibly complex. There are notes of citrus as well as subtle grassiness, hints of flowers and fruit, with quite pronounced aftertastes.
Tamaryokucha is thus a tea that, although it still bears all the hallmarks of a quality green tea, also brings a very novel and balanced flavour, interesting colour and amazing aroma. Try it yourself and see for yourself that this tea is truly unique.
Different types and traditions of green tea drinking
In China, freshly picked leaves were used to brew tea in earlier times. In some food-scarce areas, tea leaves were mixed with rice to make a cake, which was then used with herbs, vegetables and pieces of meat to make a nutritious soup. Later, the fresh leaves were steamed and formed into small compressed cakes or tablets, dried and crushed before being added to boiling water.
During the Tang Dynasty between 618 and 903 AD. l. it was common to drink a brew flavoured with onion, ginger, mint, orange pieces or salt. Whisking powdered tea in hot water in 10-12. century was spread by Buddhist priests. Most of the green teas that are imported into Europe come from China and Japan. Chinese teas are dried and shaped immediately after harvesting, such as the classic Chun mee or the small rolled balls of the popular Gunpowder tea.
In Japan, the leaves are steam-treated before shaping and drying. This gives them a more pronounced aroma, sometimes even a fishy taste, and more bitterness if they are basted for more than 2-3 minutes. Traditional Japanese green teas include coarse and stemmy Bancha, dark green Sheikha tea needles, roasted Hojicha and Genmaicha with the typical addition of roasted rice. The expensive Gyokuro and also Matcha (powdered tea for tea ceremony) are somewhat rarer. In Mongolia, green tea cubes are used, which are crushed into a powder and mixed with milk and salt before brewing; in Morocco, green tea is the basis for traditional mint tea with sugar. It is prepared in tall decorated teapots from which the finished brew is poured from a height into small glasses.
Green tea - White tea - Black tea
- Green tea and white tea, like black tea, is extracted from the tea tree, but does not undergo a fermentation process (oxygenation), so no chemical changes occur during production. Therefore, the tea leaves retain their original green colour. In terms of taste, green tea is more bitter than black tea due to its higher tannin content.
- White tea, however, is much more delicate. Vitamins and minerals are preserved without residue. Historically, green tea was said to have been accidentally discovered by the Chinese emperor and healer Shen Yong in 2737 BC. He dropped a few leaves into a container of boiling water, which he drank only boiled for hygienic reasons while resting under a wild tea tree. The first tea imported to Europe (around 1610 by the Dutch from China) was green tea.
- The discovery of controlled oxidation and drying of tea leaves to form black tea followed the need to ensure a longer shelf life needed for transport to Tibet, Muslim countries and later to Europe with the boom of the tea trade.
Ingredients
Japanese green tea.
Preparation
The preparation of tamaryokucha tea is no different from the preparation of other green teas. A ratio of 6 grams of tea to 300 ml of water is considered ideal. Therefore, do not use boiling water in any case; for an ideal taste experience, we recommend sticking to water at a temperature of about 75 to 80 °C. The recommended infusion time is 2 minutes for the first infusion, while tamaryokucha can easily handle the second and third infusions.
Specifications
Usage
Kind and use
Packaging
| Code: | CAJzh234 |
| Warranty: | 24 months |
| Manufacturer information |
Great Tea Garden s.r.o., Veletržní 590/43, 170 00 Praha 7, [email protected], +420739 017 482 
|