Your guide to Green Teas and Matcha

Your guide to Green Teas and Matcha

Green tea protects your brain, enhances cognition and focus through its L-theanine content, and current research is showing that it’s also beneficial for your gut microbiome! It’s a brain-boosting and certainly healthy habit to have; it can act as an equal diversion from the energising but depleting effect of coffee, or it can simply be enjoyed in its own right! 


And, there are so many different forms to try, from a mild loose leaf like Sencha, to smoky gunpowder tea, floral jasmine green tea, and popular powdered matcha from Japan. 

Types of green teas are typically differentiated by their processing methods which alter the final flavour outcome. Stronger, more bitter teas are normally processed faster and have less time to oxidise, whereas weaker, more gentle teas -which are often paired with delicate florals- tend to take longer to dry, heat and roll. 

China Gunpowder 

It’s hard to know gunpowder tea is named so for its resemblance to gun pellets, or its distinctly smoky aroma. 

China Gunpowder tea is a form of green tea produced in Zhejiang Province. The tea leaves are withered, steamed, rolled into small, round pellets resembling gunpowder grains, and then dried. This rolling method helps preserve the freshness and flavour of the tea. When brewed, Gunpowder tea has a slightly smoky taste and a yellow-green hue. It is known for its strong, robust flavour and makes a great base to add to. 


Japanese Sencha 

‘Sencha’ is a Japanese term for ‘steamed tea’, and it’s a process of green tea that originated in Japan. The tea is processed by steaming the tea leaves shortly after harvesting to prevent oxidation, which helps retain a vibrant green colour and fresh, grassy flavour. The steaming process is a distinctive feature of Sencha, differentiating it from other green teas that might be pan-heated or roasted. After steaming, the leaves are rolled, shaped, and dried. Sencha is relatively new, having originated in Japan during the 18th century, pioneered by Soen Nagatani, who developed the new steaming method. 


China Sencha 

Chinese Sencha is a type of green tea inspired by the traditional Japanese sencha production method but made in China. The leaves are steamed, rolled, and then dried, a process that preserves their vibrant green colour and fresh, grassy flavour. Unlike Japanese sencha, which often has a more vegetal and umami-rich taste, Chinese Sencha tends to be milder and slightly sweet with a smoother finish. The difference is likely due to the difference in both soils and environment as well as the longer time that Chinese sencha tends to be steamed for. 

Dragon well 

Dragon Well, or Longjing tea, is a renowned and unique Chinese green tea with a history dating back to the Tang Dynasty (618-907 AD). Originating from the West Lake region in Hangzhou, Dragon Well remains one of China's most celebrated teas. Dragon Well, or Longjing tea, is distinguished by its flat, hand-pressed leaves and delicate, sweet flavour. 

Its spear-shaped leaves are hand-pressed during processing, and the final steeped tea makes a vibrant, clear, golden-yellow infusion. Its flavour profile is delicate and sweet with a notable chestnut aroma, and it offers a smooth, mellow taste with subtle grassy and vegetal notes


Jasmine green tea 

Jasmine Blossom Green Tea is a classic Chinese tea that marries the delicate flavour of green tea with the enchanting aroma of jasmine flowers. This floral-flavoured tea is crafted by layering fresh jasmine blossoms with high-quality green tea leaves, allowing the tea to absorb the floral fragrance naturally. The process is repeated multiple times to ensure a rich and enduring scent. The resulting brew is light and refreshing, with a harmonious balance of sweet, floral notes and the grassy, slightly astringent taste of green tea. 

Matcha kaori 

Matcha Kaori is a high-quality Japanese green tea known for its vibrant green colour and fine, powder. Made from shade-grown tea leaves called tencha -which most matcha is made from- the leaves are hand ground with stone into a fine powder.

Matcha Kaori has a rich, creamy texture and a sweet, umami flavour with hints of vegetal notes and a slight bitterness. Its bright green colour and frothy consistency when whisked in water make it visually appealing and a favourite for both drinking and culinary uses.


Matcha asagiri 

Matcha Asagiri is a distinctive variety of Japanese green tea, also made from shade-grown tencha leaves ground into a fine powder. It’s typically grown in up to 90% shade. 

Compared to Matcha Kaori, Matcha Asagiri tends to have a more robust and slightly more astringent flavour profile, with a deeper vegetal taste and less pronounced sweetness. The colour of Matcha Asagiri is typically a vibrant green, but it may appear slightly darker than Matcha Kaori. When whisked, it forms a thick, frothy consistency, ideal for those who prefer a bolder, more intense matcha experience.


Matcha starter kit   

If you want to get started on your matcha green tea journey, you’ll need a whisk to break up the powder and form a creamy drink (it doesn’t just dissolve in hot water!). You might also need a small spoon to measure the right amount of powder, and a dedicated whisking bowl as the powder can stain after repeated use! You’ll also need matcha, of course, so we’ve put together a lovely, practical matcha starter kit with everything you’ll need to begin!


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