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teapot be warmed before preparing tea, easily done by adding a
small amount of boiling water to the pot, swirling briefly, before
discarding. The amount of tea to be used per amount of water
differs from tea to tea but one basic recipe may be one slightly
heaped teaspoon of tea for each teacup of water (8 oz). The
strength of the tea should be varied by changing the amount of tea
leaves used, not by changing the steeping time.
The temperature of the water and the steeping time has as large
effect on the final flavor as the type of tea used. In general, the less
the leaves were oxidized during processing, the lower the
temperature and the shorter the steeping time. For example, water
for green tea should be around 175 °F and the tea should only be
steeped for about 3 minutes. Hotter water will burn the green tea
leaves, producing a bitter taste. For black teas though, the water
should be added at the boiling point (212 °F) and steeped for about
5 minutes. The higher temperatures are required to extract the
large complex flavorful phenolic molecules found in the oxidized teas.
small amount of boiling water to the pot, swirling briefly, before
discarding. The amount of tea to be used per amount of water
differs from tea to tea but one basic recipe may be one slightly
heaped teaspoon of tea for each teacup of water (8 oz). The
strength of the tea should be varied by changing the amount of tea
leaves used, not by changing the steeping time.
The temperature of the water and the steeping time has as large
effect on the final flavor as the type of tea used. In general, the less
the leaves were oxidized during processing, the lower the
temperature and the shorter the steeping time. For example, water
for green tea should be around 175 °F and the tea should only be
steeped for about 3 minutes. Hotter water will burn the green tea
leaves, producing a bitter taste. For black teas though, the water
should be added at the boiling point (212 °F) and steeped for about
5 minutes. The higher temperatures are required to extract the
large complex flavorful phenolic molecules found in the oxidized teas.
| Tea's world consumption easily equals all other manufactured drinks in the world - including coffee, chocolate, soft drinks, and alcohol - put together. |
All tea comes from the “camellia sinensis”, an evergreen shrub
harvested in over thirty countries around the world, though the
finest comes from just five: China, India, Sri Lanka (Ceylon), Taiwan
(Formosa) and Japan. Similar to wine, naming is often after the
region where the tea was produced, for example Assam after the
Assam region in India or Keemun after the Keemun region of China.
harvested in over thirty countries around the world, though the
finest comes from just five: China, India, Sri Lanka (Ceylon), Taiwan
(Formosa) and Japan. Similar to wine, naming is often after the
region where the tea was produced, for example Assam after the
Assam region in India or Keemun after the Keemun region of China.
While location, soil conditions, and climate impact the flavor
characteristics of the tea, how the leaves are processed will
determine their classifications as black, green, oolong and white. The
main difference between the many tea varieties is how much oxygen
the leaves are allowed to absorb during processing. Much oxidation
produces dark-colored black teas. Little oxidation results in green
tea. Unprocessed leaves are called white tea.
characteristics of the tea, how the leaves are processed will
determine their classifications as black, green, oolong and white. The
main difference between the many tea varieties is how much oxygen
the leaves are allowed to absorb during processing. Much oxidation
produces dark-colored black teas. Little oxidation results in green
tea. Unprocessed leaves are called white tea.
Tea Plantation
Mature Leaves
Young Leaf & Bud
Green teas, the earliest form of tea, are simply withered and dried
and are processed without oxidation. The resulting leaves infuse to
create a delicate and refreshing drink that is pale green/golden in
color. Prized for centuries for their health benefits, green teas are
an excellent choice as a relaxing afternoon cup.
White teas undergo the least processing of any of type of tea;
only the young leaves and buds are dried to remove all moisture
but preserve the delicate nature. Lighter in body than greens, a
white tea yields a refined infusion that is naturally sweet.
Red teas, more properly Rooibos, is not a true tea. The Rooibos
plant is a small shrubby bush that only grows in South Africa.
Available in non-oxidize and oxidized forms, it has a distinctive red
color with a unique taste which is very sweet and has a slightly
nutty flavor. Rooibos is also a caffeine-free alternative for tea and
can be served hot or cold.
and are processed without oxidation. The resulting leaves infuse to
create a delicate and refreshing drink that is pale green/golden in
color. Prized for centuries for their health benefits, green teas are
an excellent choice as a relaxing afternoon cup.
White teas undergo the least processing of any of type of tea;
only the young leaves and buds are dried to remove all moisture
but preserve the delicate nature. Lighter in body than greens, a
white tea yields a refined infusion that is naturally sweet.
Red teas, more properly Rooibos, is not a true tea. The Rooibos
plant is a small shrubby bush that only grows in South Africa.
Available in non-oxidize and oxidized forms, it has a distinctive red
color with a unique taste which is very sweet and has a slightly
nutty flavor. Rooibos is also a caffeine-free alternative for tea and
can be served hot or cold.
Black teas are withered, fully oxidized, and dried. They are the
most popular types of tea in American and yield a hearty, amber
colored brew. Often served with milk or sugar, Black teas can be
enjoyed all day - from a morning pick-up to an evening indulgence
after dinner.
most popular types of tea in American and yield a hearty, amber
colored brew. Often served with milk or sugar, Black teas can be
enjoyed all day - from a morning pick-up to an evening indulgence
after dinner.
Oolong teas are not fully oxidized, and
this processing imparts a lighter flavor
than black teas. They are characterized
by beautiful, large leaves, which are
suitable for multiple infusions. Oolong is
a cross between black and green tea in
color and taste. Stimulating flavor notes
make oolongs a great afternoon choice.
this processing imparts a lighter flavor
than black teas. They are characterized
by beautiful, large leaves, which are
suitable for multiple infusions. Oolong is
a cross between black and green tea in
color and taste. Stimulating flavor notes
make oolongs a great afternoon choice.
The traditional method of making a cup of
tea is to place loose tea leaves, either
directly, or in a tea infuser, into a tea pot or
teacup and pour hot water over the leaves.
After a couple of minutes the leaves are
usually removed again, either by removing
the infuser, or by straining the tea while
serving. It is also recommended that the
tea is to place loose tea leaves, either
directly, or in a tea infuser, into a tea pot or
teacup and pour hot water over the leaves.
After a couple of minutes the leaves are
usually removed again, either by removing
the infuser, or by straining the tea while
serving. It is also recommended that the
Matcha is also versatile. For variety, it can be prepared hot or cold,
using water, milk, soy/rice/almond milk, and sweetened according to
taste using sugar, honey, or stevia.
Matcha has significant healthy benefits. In addition to providing
trace minerals and vitamins (A, B-complex, C, E, and K), matcha is
rich in catechin polyphenols - compounds with high antioxidant
activity. These compounds offer protection against many kinds of
cancer, help prevent cardiovascular disease and slow the aging
process. They also reduce harmful cholesterol in the blood, stabilize
blood sugar levels, help reduce high blood pressure and enhance
the resistance of the body to many toxins. The most important
polyphenol in matcha is EGCG (epigallo-catechin gallate), which is
the subject of many medical studies. Matcha has a significant
amount of dietary fiber and practically no calories.
Matcha has great benefits over Coffee too. The fundamental
difference between matcha and coffee is the nutrients naturally
found in both beverages. Coffee contains a strong stimulant called
caffeine and very little else. Matcha on the other hand contains
theophylline and theanines, as well as a host of minerals, vitamins,
and antioxidants.
Theophylline, a stimulant only found in teas, functions very
differently than caffeine. Caffeine is a very fast acting stimulant that
immediately finds its way into the blood stream. The effects are felt
within a matter of minutes, peaking around the 30 to 45 minute
mark. the peak is often associated with shakes, jitters, sweats and
general nervousness, a negative side effect of excessive caffeine
consumption. The caffeine peak is then followed by a caffeine drop,
or the lethargic, weakened feeling often experienced by coffee
drinkers.
Theophylline on the other hand functions very differently within the
body. Matcha contains an abundance of nutrients that slow the
absorption of theophylline into the blood stream, leveling out the
peak and allowing for a slow release of energy over a period of 3 to
6 hours. And unlike coffee, matcha delivers a soft landing, allowing
many to drink matcha even at night and still get a good night's rest.
The amino acids or theanines in matcha also help to keep the mind
relaxed and focused throughout the day, making matcha a far more
practical and functional beverage than coffee to consume while
working. Matcha is also ph neutral while coffee is highly acidic, which
can lead to indigestion and other digestive illnesses.
Matcha Healthy Fast Facts
using water, milk, soy/rice/almond milk, and sweetened according to
taste using sugar, honey, or stevia.
Matcha has significant healthy benefits. In addition to providing
trace minerals and vitamins (A, B-complex, C, E, and K), matcha is
rich in catechin polyphenols - compounds with high antioxidant
activity. These compounds offer protection against many kinds of
cancer, help prevent cardiovascular disease and slow the aging
process. They also reduce harmful cholesterol in the blood, stabilize
blood sugar levels, help reduce high blood pressure and enhance
the resistance of the body to many toxins. The most important
polyphenol in matcha is EGCG (epigallo-catechin gallate), which is
the subject of many medical studies. Matcha has a significant
amount of dietary fiber and practically no calories.
Matcha has great benefits over Coffee too. The fundamental
difference between matcha and coffee is the nutrients naturally
found in both beverages. Coffee contains a strong stimulant called
caffeine and very little else. Matcha on the other hand contains
theophylline and theanines, as well as a host of minerals, vitamins,
and antioxidants.
Theophylline, a stimulant only found in teas, functions very
differently than caffeine. Caffeine is a very fast acting stimulant that
immediately finds its way into the blood stream. The effects are felt
within a matter of minutes, peaking around the 30 to 45 minute
mark. the peak is often associated with shakes, jitters, sweats and
general nervousness, a negative side effect of excessive caffeine
consumption. The caffeine peak is then followed by a caffeine drop,
or the lethargic, weakened feeling often experienced by coffee
drinkers.
Theophylline on the other hand functions very differently within the
body. Matcha contains an abundance of nutrients that slow the
absorption of theophylline into the blood stream, leveling out the
peak and allowing for a slow release of energy over a period of 3 to
6 hours. And unlike coffee, matcha delivers a soft landing, allowing
many to drink matcha even at night and still get a good night's rest.
The amino acids or theanines in matcha also help to keep the mind
relaxed and focused throughout the day, making matcha a far more
practical and functional beverage than coffee to consume while
working. Matcha is also ph neutral while coffee is highly acidic, which
can lead to indigestion and other digestive illnesses.
Matcha Healthy Fast Facts
- Raises energy
- Helps antibiotic and anti-viral activity
- Calms nerves
- Improves mental alertness
- Helps boost metabolism
- Helps maintain health cholesterol levels
- Supports strong immunity and healthy tissue
- Helps stabilize healthy blood sugar levels
- 70x the antioxidants of orange juice
- 10x the nutrients of regular green tea
- 8x the beta carotene of spinach
drink, matcha gives most people a feeling
of well-being. Matcha shares its heritage
with the exclusive tea served in buddhist
temples and tea schools throughout
japan. Grown in the rich soil of the nishio
tea plantations, matcha is made with 100%
of well-being. Matcha shares its heritage
with the exclusive tea served in buddhist
temples and tea schools throughout
japan. Grown in the rich soil of the nishio
tea plantations, matcha is made with 100%
(1/2 to 1 teaspoon) of the
matcha powder into a bowl
(new users may want to
start with as little as 1/4
tsp and increase over time).
Add 4 to 6 oz. of hot water
(175 °F) to taste, using a
bamboo wisk to form a
froathy foam.
matcha powder into a bowl
(new users may want to
start with as little as 1/4
tsp and increase over time).
Add 4 to 6 oz. of hot water
(175 °F) to taste, using a
bamboo wisk to form a
froathy foam.
- (Watch matcha video)
nishio region tencha tea leaves. Tencha is the secret behind matcha's
resiliently green hue and rich flavor.
Substantially different from the gyokuro and sencha tea leaves used
by other Japanese and Chinese tea manufacturers, the proof is in the
color. A rich green color indicates a high quality matcha, while yellow
or brown greens are the mark of a poor quality tea . The tencha tea
leaves provide a markedly deeper, richer color of green than the
others, and therefore, a superior, tea.
For matcha, unlike most other forms of green tea, farmers cover the
plants with heavy shade cloth for three weeks prior to harvest in May.
This causes the new shoots to develop larger, thinner leaves with
better flavor and texture. Harvesting is by hand, and only the
youngest, smallest leaves are selected for the best quality matcha.
Farmers steam the leaves briefly to stop any fermentation, then dry
them and pack them in bales for cold storage. Aging deepens the
flavor of the tea, which becomes optimum after six months.
Preparing your perfect cup of traditional matcha is simple:
resiliently green hue and rich flavor.
Substantially different from the gyokuro and sencha tea leaves used
by other Japanese and Chinese tea manufacturers, the proof is in the
color. A rich green color indicates a high quality matcha, while yellow
or brown greens are the mark of a poor quality tea . The tencha tea
leaves provide a markedly deeper, richer color of green than the
others, and therefore, a superior, tea.
For matcha, unlike most other forms of green tea, farmers cover the
plants with heavy shade cloth for three weeks prior to harvest in May.
This causes the new shoots to develop larger, thinner leaves with
better flavor and texture. Harvesting is by hand, and only the
youngest, smallest leaves are selected for the best quality matcha.
Farmers steam the leaves briefly to stop any fermentation, then dry
them and pack them in bales for cold storage. Aging deepens the
flavor of the tea, which becomes optimum after six months.
Preparing your perfect cup of traditional matcha is simple:
| 264D Main Street, Florence, KY 41042 (859) 594-4TEA (4832) |
Copyright 2008 Yesterday's Café and Tea Room. All rights reserved.
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| Click here to buy Matcha on-line |