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By Emi Kazuko and Yasuko Fukuoka
Published 2024
Gyokuro (jewel dew) tea, which is made from fresh young tea leaves and is the very best quality tea.
The tea that is drunk daily in Japan is green tea, in contrast to the brown or red tea of China and India. Green tea contains more thiamine (vitamin B1), which gives it its delicious umami (rich flavour). Freshly picked tea leaves are immediately steamed to prevent fermentation and blackening, then dried by rolling and crumbling, and finally by hot air. The quality of the tea is judged by the colour and shape of the leaves, and the colour and flavour of the brew. Green tea should not be brewed with boiling water. The better the quality of tea, the less hot the water should be. Several kinds of Japanese tea are available from Asian supermarkets and the following are listed in order of quality.
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