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babenders
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 Posted: Feb 27, 2006 9:55 am Post subject: Differences between Chinese Green Tea and Japanese Green Tea |
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| What are the main differences between a premium Chinese Green Tea and a premium Japanese Green Tea? Just curious |
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Kevangogh
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Joined: 19 Jul 2005
Posts: 926
Location: Japan
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| Posted: Feb 28, 2006 1:02 am Post subject: |
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| In order to stop oxidization(I know I didn't spell that right), Japanese green teas are steamed, Chinese green teas are pan fried. They are not really that similar. The best Chinese green tea I ever tried was dragon well. They are quite different. |
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babenders
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| Posted: Feb 28, 2006 5:49 am Post subject: |
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| How does the steaming vs. pan fry change the composition of the tea. Does that mean Japanese Green Tea has more antioxidants than Chinese Green Tea etc.? |
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Kevangogh
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Joined: 19 Jul 2005
Posts: 926
Location: Japan
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| Posted: Mar 03, 2006 3:20 pm Post subject: |
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Hi,
Both methods are just a way to stop oxidization. The two types of green teas taste quite different. There are high quality Chinese green teas, but it seems you have to really go out of your way to find them. It definitely doesn't apply to the typical Chinese green tea you see at the grocery store. |
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Chinese tea seller
Uh, Can I Add Sugar?
Joined: 26 Sep 2006
Posts: 4
Location: Changsha Hunan China
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| Posted: Sep 26, 2006 1:22 pm Post subject: diffrence my view |
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| china also has some steamed tea,bu these tea's flavor don't have the pan fried tea's strong,its aroma offen hasn't the chestnuts smell,in china,people likes the green tea that have a chestnuts aroma.my teacher has made some expenriment about chinese pan fried tea's antioxidation,give a note to us that chinese pan fried tea's polyphenol is preserved more than the steamed teas.but the steamed teas' colour is more green than the pan fried teas'. |
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Karen
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Joined: 13 Apr 2007
Posts: 123
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| Posted: Apr 27, 2007 11:01 pm Post subject: |
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I've had a number of these teas that have chestnut notes. I find them delicious and very different to Japanese green teas. I like them both.
Incidentally, I'm very eager to try "kamairi-cha," which I've read is Japanese green tea that's pan-fried (in the "old," i.e. Chinese way). A friend was in Tokyo recently and I asked him to bring me some; I know he purchased some matcha for me (this is why I'm holding off on buying green tea for a while). I've only seen one online vendor (in Japan) who carries it. |
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FataliTEA
2nd Degree Black Belt
Joined: 10 Sep 2007
Posts: 168
Location: Locked inside a deep-steamer.
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| Posted: Sep 10, 2007 12:35 am Post subject: |
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| Through my experiences, I've noticed that Chinese teas create a milder cup of tea, while Japanese teas have a much greener, fuller essence to them. I believe this is because the Chinese teas are generally made up of young leaves, while the Japanese teas use more mature leaves. Dragonwell, however, is an exception, and it is a Chinese tea that many Japanese tea lovers enjoy. In my opinion, Japanese greens will produce a thicker, more enjoyable cup of tea that carries with it a deeper flavor while the Chinese teas can have the words "airy," and "watery" attributed to them more often. |
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Photiou
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Joined: 25 Apr 2007
Posts: 125
Location: Finland
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| Posted: Sep 10, 2007 6:04 am Post subject: |
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| Good ujicha also makes quite mellow/sweet and not that green cup of tea - it has more yellow hues. Actually some I tried (top grades of 4 Japanese vendors) are not that different from one good quality chinese yellow tea I have - leaf size is also quite similar though the chinese tea I compared them with had only full leaves (needle like unopened buds) and no stalks at all. |
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Ryan
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Joined: 19 Jul 2005
Posts: 475
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| Posted: Sep 10, 2007 10:44 am Post subject: |
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| I may have said this before, but I think it is worthy of note... Japanese tea is steamed and Chinese green tea is usually pan fried. This processing method makes all the difference in the world in terms of the flavor. |
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Chip
Spam/Troll Killer
Joined: 21 Apr 2006
Posts: 760
Location: Back in the TeaCave atop Mt. Fuji, purging looters
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| Posted: Sep 10, 2007 9:58 pm Post subject: |
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| Photiou wrote: | | Good ujicha also makes quite mellow/sweet and not that green cup of tea - it has more yellow hues. Actually some I tried (top grades of 4 Japanese vendors) are not that different from one good quality chinese yellow tea I have - leaf size is also quite similar though the chinese tea I compared them with had only full leaves (needle like unopened buds) and no stalks at all. |
Add to this the risk factor of Chinese tea today, Japanese tea even more appealing than ever.
Chinese yellow tea that is similar to Japanese tea, this is a surprise to me.
How can a fired tea taste like a steamed tea? I have had Chinese yellow tea and I cannot compare it to Japanese tea from my limited experience.
Photiou, you seem to have an issue with any statement indicating sencha having a greener brew. While perhaps the needle forms of sencha are not truly green when brewed, they seem to be greener than Chinese greens. And many senchas are truly a magical green when brewed.
By the way, I googled ujicha and found this site for the Kyoto Tea Cooperative. There are some interesting pages worth reading.
http://www.kyocha.or.jp/english/uji.html |
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Karen
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Joined: 13 Apr 2007
Posts: 123
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| Posted: Sep 11, 2007 1:39 am Post subject: |
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| Ryan wrote: | | I may have said this before, but I think it is worthy of note... Japanese tea is steamed and Chinese green tea is usually pan fried. This processing method makes all the difference in the world in terms of the flavor. |
Kamairi-cha is fried, isn't it? |
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Kevangogh
Forum God
Joined: 19 Jul 2005
Posts: 926
Location: Japan
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| Posted: Sep 11, 2007 1:46 am Post subject: |
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| Yes, but you don't come across that too often - it's not the norm. |
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Photiou
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Joined: 25 Apr 2007
Posts: 125
Location: Finland
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| Posted: Sep 11, 2007 3:48 pm Post subject: |
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| Chip wrote: |
Chinese yellow tea that is similar to Japanese tea, this is a surprise to me.
How can a fired tea taste like a steamed tea? I have had Chinese yellow tea and I cannot compare it to Japanese tea from my limited experience.
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This particular chinese tea has a bit same kind of sweetness/mellow aroma in it as those upper level senchas. It is easy to find similarities if I brew it with a lot of leaf and short brewing time - with longer brewing time the smokiness of this particular tea overpowers other flavor notes.
| Chip wrote: |
Photiou, you seem to have an issue with any statement indicating sencha having a greener brew. While perhaps the needle forms of sencha are not truly green when brewed, they seem to be greener than Chinese greens.
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And some here seem to have issues with any statement indicating sencha having yellowish brew  . All ujicha I have had so far have been more on the yellow side... |
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Kevangogh
Forum God
Joined: 19 Jul 2005
Posts: 926
Location: Japan
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| Posted: Sep 11, 2007 7:41 pm Post subject: |
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Which of those from us were yellow?  |
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Photiou
Black Belt
Joined: 25 Apr 2007
Posts: 125
Location: Finland
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| Posted: Sep 12, 2007 4:01 am Post subject: |
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| admin wrote: | | Which of those from us were yellow? |
You have already denied selling any yellow green tea - but I could describe Miyabi yellowish-green (small yunomi, wait the dust to settle and look under bright light).
I guess it has some 'dust' because of 'extra' steaming - right?? |
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