Growing Quality Green Tea

There are dozens and dozens of types of green tea, each with its distinct taste and attributes. Green tea has been grown in many countries around the world, however, the great majority of it’s grown in China and Japan.

Tea gardens, especially those in Japan and China have existed for several decades. It requires time to develop an excellent tea garden, together with patience, knowledge and the assistance of Mother Nature.

Various sorts of green tea and green tea gardens in various countries need different care and care. By way of instance, we will examine the year-round work needed to keep a high-quality tea garden in Japan that generates Matcha, Gyokuro and Sencha, three hot types of Japanese green tea.

The first function of this year starts in March as soon as the tea plants are pruned. The pluckings will take place. Various areas of Japan will harvest these initial pluckings at slightly different times, depending on the climate.

Twenty or thirty days before harvest, the teas utilized to create Gyokura and Matcha has to be covered with drapes. These distinctive curtains shade the trees, so ensuring they don’t get any direct sunshine. Assuming the trees get just diffused light throughout the past twenty days before crop usually means that the tea will probably have fewer tannins, which makes it less likely to get any bitter taste.

The colour of this Matcha and Gyokura teas are going to be a light green and is going to have a sweet flavor.

The plants employed for growing Sencha won’t be covered. Allowing them to get whole sunlight throughout the very last days before crop provides Sencha green teas a golden-green colour, a light, and refreshing odor and leaves the taste somewhat stronger with just a little bitterness.

Tea leaves must be gathered when the plant contains three to five g. Missing this specific time with a day or two in either direction will lead to difficulties. Tea leaves harvested too early can supply too small tea if it is harvested too late, the grade of the tea is going to be compromised.

The very best Gyokuro and Matcha are still chosen exclusively by hand since with a system won’t enable the farmer to eliminate the damaged and old leaves.

The leaves have to be processed on precisely the same day of harvest.

Tea leaves which aren’t steamed for the ideal quantity of time won’t create the ideal taste. With every batch of tea, the chip must pick the ideal quantity of steaming time dependent on the dimensions, depth, and texture of the leaves. Steaming time fluctuates between 30 and 60 minutes.

The tea has to be completed. Finishing for Gyokuro and Sencha involves sorting out the leaves and stalks and then placing them through a final drying procedure. Many are dried for a brief period.

This concluding is typical for a few Senchas, particularly. For Matcha, the leaves are sprinkled dried and ground using a rock mill. It’s said it can take up to an hour to grind 40 g of matcha.

The tea has to be saved. Green tea, since it hasn’t yet been oxidized, is a little more challenging to maintain freshness. It must be stored in airtight containers and no moisture is permitted in.

Summer — After Harvests

Throughout the summertime, green tea drinkers may generate a second, third, and sometimes even fourth crop. Tea gardens will last to harvest tea. But, it’s the very first crop of this year that generates the best quality green tea. Following harvests will always be a lesser grade of tea.
Throughout the summertime, the tea gardener may also do battle with insects and weeds. Considering that the ideal green gardens are organic — meaning no pesticides or insecticides are used, maintaining the gardens free of pests and weeds can be exceedingly labor-intensive.

Fall and Winter at the Tea Garden

Fall is when tea trees undergo their heaviest amount of expansion. From October, the trees need to be pruned again until the winter sets in. Pruning must be carefully timed to make certain the spring buds will look in just the perfect moment.

Throughout winter, many tea farmers invest a great deal of the time preparing regions for brand new tea gardens. But, they need to also pay careful attention to some tea trees in their gardens which are less than four decades old.

Each one the components of a suitable harvest has to be adhered to make the best green teas to the marketplace.

Even though some differences are depending on the climate of the area as well as also the differences from the tea generated, the very best tea farms in different countries undergo the same labor-intensive processes the Japanese farmers tackle. Growing the very best green tea does take patience and skill. No shortcuts are permitted if you would like to generate the very best green tea on earth.