Differences between Chinese and Japanese green teas

Made from leaves that have not been oxidized.

Postby joelbct » Jan 1st, '08, 12:03

This is the Sencha that won me over to Japanese Green, very bold flavor and not too expensive ($16.50 for 3 ounces):

http://www.itoen.com/leaf/index.cfm?sp=product&ID=202

"Harvested in Kagoshima prefecture, Chiran Kanayamidori bears a flavorful, verdant liquor with succulent notes of leafy greens. An excellent accompaniment to flavorful dishes."

It brews a beautiful, vibrant green color (1st infusion, brew Sencha for just 1.5-2 minutes at 180F or so, second infusion I add a minute) and tastes mouthwateringly delicious.

I generally drink Japanese one day, Chinese the next, etc. Changing it up helps one appreciate the subtleties of each-

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Postby Wesli » Jan 1st, '08, 12:29

+1 for Kagoshima.

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Postby Chip » Jan 1st, '08, 13:15

Did someone say "Kagoshima?????"

Love the kago leaf, this is well documented!!!

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Postby TheSteamyPot » Jan 1st, '08, 14:54

joelbct wrote:This is the Sencha that won me over to Japanese Green, very bold flavor and not too expensive ($16.50 for 3 ounces):

http://www.itoen.com/leaf/index.cfm?sp=product&ID=202

"Harvested in Kagoshima prefecture, Chiran Kanayamidori bears a flavorful, verdant liquor with succulent notes of leafy greens. An excellent accompaniment to flavorful dishes."

It brews a beautiful, vibrant green color (1st infusion, brew Sencha for just 1.5-2 minutes at 180F or so, second infusion I add a minute) and tastes mouthwateringly delicious.

I generally drink Japanese one day, Chinese the next, etc. Changing it up helps one appreciate the subtleties of each-


Thank your for your imput as well, I will consider giving that one a try too

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