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Benefits of japanese green tea? Japanese green tea was born when Eisai Myoan, a founder of Zen Buddhism, brought the tea seeds with him from China and planted them on the grounds of his temple. He realized then that this green tea was far superior than the Japanese green tea that was previously growing in Japan. He experimented with different ways of brewing the Japanese tea. He found out that grinding the leaves into a powder and mixing it with hot water enhanced the flavor of the resulting tea. Today, Japan is the sixth largest producer of tea in the world with 85,000 tons annually of green tea and roasted green tea. Japanese people use it generously for drinks, ice cream, noodles, snacks, and other products. Japanese tea plantations are superb and magnificently maintained, mainly in Shizuoka and Uji regions, near Kyoto, at the base of Fuji-Yama. It is rich in vitamin C, has vibrant green color, low in theophylline (a stimulant) and excellent alone or with meals. It ranges from earthy brown of a roasted green like bancha, usually made from the older, more brittle leaves, to the exquisite deep hue of their finest gyokuro (precious dew). The most common is sencha, a vivid drink with smooth leaves that provides a clear yellow-green liquor. The highest quality called gyokuro is short, thick, and intense color. Spiderleg is long, elegantly twisted green that makes a rich cup.
Matcha green tea is used in Japan during tea ceremony. It's a frothy drink with a sweet, delicate taste that is very high in nutritional value.
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