Bio Tencha Niji
country of origin Japan
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Green tea from Kagoshima, south Japan
Tencha is full shaded tea of highest quality which is not only used to grind Matcha. You can also infuse the tiny tea plates like loose teas or used it as topping for Lattes and smoothies as well as for salty or sweet dishes.
Approximately 20 days before the harvest, the tea plantations are shaded with nets which eliminate up to 90 % of natural light. Growing in shade is very close to the conditions in which wild tea plants grew. The tea bushes compensate for the loss of light by increasing the chlorophyll content in their leaves. Only the best hand-picked tea leaves are then steamed, dried and cut to remove veins and stems. The tea processed in this way is called Tencha.
Tip for preparation in a small teapot: 1 teaspoon (2 g) of tea for 200 ml of boiled water, cooled down to 55 - 60°C, steep for 50 seconds. For second infusion, cool the water down to 65 - 70°C, steep only for 15 seconds. You can prepare further infusions in a similar way.
Bio teas from Kagoshima
Shading of original tea plants has a long tradition. In the Kagoshima region in southern Japan (with the still active Sakurajima volcano), tea plants in the most suitable estates are covered with special nets (kabuse) Shading only lets 50 % of sunlight through. Growing in halfshade closely resembles the conditions of wild tea plants. Shaded tea develops more active substances and distinctive highly aromatic scent.
Kagoshima has the best conditions for organic growing of high-quality green tea. Ban of chemical fertilizers and pesticides, along with suitable area for tea cultivation and advanced technologies, ensure excellent quality and enjoyment of tea.
Green Tea & Health
As green tea leaves are not oxidized, green tea has the highest content of antioxidants (compared to fermented teas). It also contains significant amount of polyphenols such as epicatechin, epicatechin gallate, epigallocatechin and catechin. The content of polyphenols differs for various tea types. Owing to these substances, tea is very beneficial – preventing cancer, cardiovascular diseases, infections, caries and many other difficulties.
At present, about 400 various substances are known to be in the tea leaf and they are called active substances. The tea leaf contains mainly: caffeine, polyphenols (tannins), flavanols, flavonoids, theophylline and theobromine (related to caffeine), fats, waxes, saponins, essential oils, carotene, vitamins C, B1, B2, B5, B10, B12, E, K, enzymes, iron compounds, K, F, Na, Ca, Cu, Ni, Zn, trace elements and many others.
Tannins are anti-inflammatory, soothe stomach and intestines, and heal the mucous membranes of the respiratory system during colds. Theophylline stimulates blood circulation and relieves muscle spasms. Fluorine prevents dental caries.
Polyphenols (tannins) are present in all teas and are responsible for their slightly bitter astringent taste and characteristic aroma. Once ingested, they are absorbed into various organs. They are excellent antioxidants.
Area: Japan - Kagoshima
Designation: CZ - BIO - 002
Country of origin: Japan