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Japanese Tea
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 Japanese Tea Cup Set  US $15.00
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 Set of 7 Vintage Japanese Tea Cups For Display Or Use In Your Home Beautiful! US $18.00
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 Japanese Tea Pot. US $12.00
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 Japanese Tea Set US $25.00
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 EN1: Vintage Japanese Tea Pot & Cups, Izushi Porcelain ware US $32.00
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 EO5: Vintage Japanese Tea Pot, Izushi Porcelain ware US $19.90
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Here are some more information for Japanese Tea:
Herbal tea or liangcha as it is called in Chinese is made from medicinal plants with Guangdong liangcha being the most well known in China and throughout Chinese communities around the world.
Liangcha and is known to balance the heat build-up within the body due to the weather or the foods and drinks we consume. It is common sense that when our bodies are too warm or too cold the temperature needs to be brought to balance.
Liangcha eliminates heat build-up from dryness and is particularly beneficial for soar throat. It can be said that the "origins of life is from water, but the origins of health comes from liangcha".
In addition to reducing heat build-up, liangcha can also be used to improve eyesight, and reduce swelling. There are liangcha's that also relieve red-eye, headache, dizziness, ringing in the ears, and high blood pressure.
In China one of the most popular liangcha and the one I regularly drink as a teacher who often gets dry throat from speaking is wang lao ji or wong lo kat in Cantonese. I also find it very useful for headaches as well. Wang lao ji is said to be a product that was commercialized and sold by Wang Zebang (nicknamed Wang Ji) from Heshan in Guangdong province in 1828.
Currently sold as a herbal beverage, with the ingredients being, seven different kinds of Chinese herbal plants: "Water, white sugar, mesona, dan hua, Bu Zha ye (Microcos paniculata Linn), Chrysanthemum flowers, jin yin hua (Lonicera japonica Thunb.), Prunella vulgaris, and licorice. (The "Dan hua" does not refer to as eggs, but refers to the Apocynaceae species).
Ben Sanami is a Japanese translator and ceramics expert. A self published author and writes on a broad range of topics from sustainable development and PC Tech/Open Source software. For more information on herbal tea please consult Feng Bo Traditional Herbal Tea at http://www.SanamiOnline.net/blog and grab a copy of my recent ebook 20 Herbal Teas for Sustainable and Healthy Living.
Types of Green Tea: Learn More About Them
Green tea is a domain, under which you get a number of sub groups. The variants of green tea have different names and the usage and properties also differ from each other, though fundamentally they are the same. Apart from Chinese tea, there are other countries which produce green tea. Japan is the second biggest producer of green tea in the world. Japanese green tea also comes in many varieties, which are unique in taste and means, by which they are produced.
The gradation of tea is done based on the quality and the different parts of the plant that are used to make the tea. The prices vary due to these simple reasons of packaging and cutting. The finer leaves will force you to cough up more bucks for your tea, compared to the coarser ones.
- The Yame region of Japan produces the finest quality of green tea, which is available in the market. It is expensive and finer than the rest of the variants.
- Bancha or the common tea is the most widely cultivated variant of green tea. It is harvested from the summer to the autumn months. The entire leaf is not used, but only a few unnecessary twigs are used to make the tea.
- Genmaicha or brown rice tea is another variant of green tea. It is a mixture of brown rice and tea, along with artificial coloration. With the use of certain herbs, the overall appearance of the tea leaves is improved.
- Gyokuro is the finest quality of green tea and the finesse is achieved due to the manner of cultivation. The color is ale green and the caffeine content is also pretty high in this variant of green tea.
- Roasted tea is made by roasting the leaves over a charcoal oven. This process imparts a special taste to the tea once the infusion is prepared from it.
- Covered tea is cultivated in the shade and contact with direct sunlight is prevented in order to protect the leaves. They are generally delicate in nature and cannot withstand climatic extremes.
- Japanese tea is characteristically bitter in taste and most of the variants of Japanese green tea are bitter to taste. There are exceptions to this too like the pan fired tea which is not bitter due to the brewing process.
Apart from these there is the rubbed green tea and the roasted barley tea which are unique in its own way.
About the Author
Mandy has been writing stories and articles from a very young age on any flat surface she could find. She is a big fan of health and fitness and specifically green tea diets.
How can I make Japanese tea taste better?
Its cause today was my first time making Japanese green tea and it tasted horrible. I don't know if I am doing it wrong because other people say it tastes good. I want to know how to make it taste better. Any tips on how to make Japanese tea taste that would be great.
Make sure you're not using water too hot or leaving it in too long. Japanese tea tastes horrible if mistreated.
A rough guide:
212 F - 30 sec (don't do this to good tea; do this to very cheap bancha)
180 F - 60 sec (don't do this to fukamushi tea - if it's in little bits it's likely to be fukamushi)
180 F - 40 sec (fukamushi)
140 F - 120 sec (gyokuro; you probably don't have this)
Did I tell you not to use water that's too hot? It's the number one mistake in making Japanese tea. My friend ordered Japanese tea from a famous coffee shop not called Starbucks and said it was the worst Japanese tea he'd had in his life. They put the leaves in 200 F water and left them 2 minutes. While that wouldn't destroy most teas, it destroys Japanese tea.
Travel Postcard: 48 hours in Monet's Giverny
Although it is only an hour from Paris, Giverny, the village where Impressionist artist Claude Monet lived and worked, is a world away from the French capital.
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