Green tea

Japanese: 緑茶 - りょくちゃ

Tea leaves are picked, steamed, roasted, and then dried in a roasting oven. The activity of the oxidizing enzymes in the leaves is stopped, preventing the decomposition of chlorophyll, so the tea retains its green color. It is called green tea because of its color, and is rich in caffeine and vitamin C. In China, it is roasted in a kettle, but in Japan, it is mostly steamed and heated with steam. Depending on the manufacturing method, there are varieties such as gyokuro, sencha, bancha, hikicha, and gyokuryokucha, which is Chinese-style kettle-roasted tea. There are also budcha, konacha, and kukicha, which are sifted during the manufacturing process of gyokuro, sencha, and hojicha, which is roasted bancha, and genmaicha, which is made by adding brown rice. It has been consumed in Japan since ancient times, and is mainly produced in prefectures such as Shizuoka, Kyoto, and Saitama.
→ Related topics Catechin | Tea | Chinese tea

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

摘みとったチャの葉を蒸したり炒(い)ったりして加熱したのち，焙炉(ほいろ)中でもみながら乾燥したもの。葉中の酸化酵素の活動を停止させて葉緑素の分解を妨げているので緑色を保っている。その色からグリーンティーと呼ばれ，カフェイン，ビタミンCに富む。中国では釜で炒るが，日本ではほとんど蒸気で蒸して加熱する。製法により玉露，煎茶，番茶，挽(ひき)茶，中国式の釜炒り茶である玉緑茶などの種類がある。また玉露，煎茶，挽茶の製造過程でふるい分けられた芽茶，粉茶，茎茶や，番茶を炒ったほうじ茶(ほうじちゃ)や玄米を加えた玄米茶などもある。日本では古くから飲用され，静岡，京都，埼玉などの各府県が主産地。
→関連項目カテキン｜チャ（茶）｜中国茶

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