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- Japanese teas: Although Japan has recently
embraced British-style black teas served with
milk and American-style iced black teas, it
is still green tea that prevails throughout
this small island. The powdered green tea used
in the tea ceremony known as chanoyu is Matcha,
a slightly bitter brew despite its sweet frothiness.
Generally, the green teas drunk during the day
by Japanese are usually Gyokuro, Sencha or Spiderleg,
each lightly steamed or dried and hand processed
to preserve their delicacy. Highly prized at
home, the finest of these teas are rarely exported,
but good examples can be found throughout the
U.S. Other famous Japanese teas are Houjicha,
a roasted green tea, and Genmaicha, often mixed
with toasted rice and popped corn; each makes
a soothing beverage served with Japanese meals
or drunk by itself.
Source: Suzanne J. Brown
- Jasmine Tea: Although some black teas
are scented with these intoxicating flowers,
the finest Chinese jasmine teas are made with
green tea leaves, providing a delicate, faintly
aromatic experience that is incredible. The
liquor generally brews up quite lightly green
and the fragrance lingers for quite awhile.
The tea is scented by laying jasmine flowers
on beds of tea leaves, removing them after an
overnight or hours-long rest, then re-doing
the process several times. Because the jasmine
flower only blooms at night, this process is
done at night. The use of jasmine oils or artificial
flavorings may heighten the aroma, but they
alter the taste considerably, so chefs, beware!
Source: Suzanne J. Brown
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