Prostate Cancer Diet

Hoji-cha – using a high temperature, over-sized leaves are roasted. There is something distinctive with the smell of Hoji-cha after roasting that lingers for a long time. The leaves turns to black from being dark brown when brewed. If you want the aroma to linger you can prepare Hoji-cha to keep the aroma of the tea. A large earthenware pot is used with large numbers of tea leaves inside it.

Konacha – also known as powdered tea, Konacha is considered as the most delicious and delicate green tea. With its reasonable price, anyone can enjoy its marvelous taste and enticing aroma. Konacha is also popularly called as Agari in Kanton District.

For preparation, use cloth or paper tea bags or a tea strainer for making Konacha. To thoroughly enjoy Konacha, boiling water must be poured into the pot very quickly.

Gyokuro – leaves of Gyokuro are picked or cultivated from trees that are under shade. Once shooting leaves begin, you’ll notice an entire field covered with reed shade. There is better control with the photosynthesis by cultivators through spreading the straws on the field. These are done to add up to the nutrition aspects of the tea. With high amino acid level, Gyokuro has richer taste; lesser tannin makes it taste more refined and a bit milder.

Sencha – deriving its name from the way it is drunk, Sencha is steamed first. Then, it is hand-rubbed and afterwards, dried. The most popular variant of green tea is Sencha that comprises of the majority of green tea production of 80% in Japan. The tree, wherein leaves are taken from, are not covered to accumulate an increased level of caffeine, amino acids, vitamins and tannin. The shades of green from the leaf of Sencha is captivating. Rubbing is the secret in Sencha’s true taste. Upon pouring, Sencha has a distinct yellow color that has an aroma that is refreshing and light with a slight taste of bitterness and sweetness going together in harmony.

Maccha – this came from Gyokuro shaded leaves. Although, the process of hand rubbing isn’t included in the preparation. It is best to steam and dry the leaves only. Maccha has slighter bitterness and mellow sweetness unlike other green tea that comes in more bitter taste the greener and foamer it gets. The powder substance of Maccha gives its flavor a more refined character while containing essential viamins and nutrition that the body needs.

Yanagi – also know as river willow, Yanagi is a product of fallen rubbing products which came out flat and turned into numerous folds. Because of their appearance that looks like a willow leaves after rubbing, that is where Yanagi derived its name. Its tastes is rather lighter and lasting than Sencha. And also compared to Sencha, Yanagi leaves are naturally longer.

These assorted kinds of green tea are drank preferably that is basically based on the health benefits and nutritional content that drinkers can benefit from or sometimes, just because of the aroma and taste.

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