What is tea?

Japanese green tea, cha is made of tea leaves that roast over coal. Green tea leaves are dark rich after the roasting process is completed. Tea from these leaves, which is also called Hoji Cha Tea or Hojicha, has a lower content of caffeine and tannin due to the baking process, making it a popular choice over other tea. Although in fact there is green tea, Cha has a rich brown shade. Other teas have their leaves slowly dried, while the leaves for tea are baked at very high temperatures on coal. The roasting process dramatically changes not only the taste, but also creates a leaf of brown color.

Cha Tea has a nutty taste that tends to influence Mesquite. The walnut, roasted taste of roast leaves is what makes them a favorite choice for tea lovers. Tea is a mild with the fortress of the aroma, which largely corresponds to its taste. The reason for its lower level of caffeine, which many are looking for, is that it has a large amount of stalks roasted along with leaves.

Although it can be administered cold, but not cold, it is most often served hot. Chas are presented at the end of traditional Japanese food. With low caffeine content and a slight taste, it is the most often selected tea that is served after an evening meal. For these reasons, tea is often the first tea experience of Japanese children.

The

Creation Creation process began for the first time when Japanese farmers found that the late summer flowering older Bancha leaves did not produce tea preferred by many. Large leaves created a less refined taste in tea when they were immersed, which many tea drinkers left dissatisfied. Due to the lack of soil for cultivation, farmers found that they need to create use for tea leaves and twigs or twigs or the risks of losing the necessary income. After their baking, it turned out that Bancha left the nutty taste and a unique taste of caramel. Although it was first made of the cheapest tea leaves, many leaves are used to createOther essences of cha.