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THE TASTE SENSES OF JAPANESE TEA

Richness

コク

Sweetness

甘み(旨味)

Caffeine   Astringency

渋味

Catechine   Bitterness

苦味

 Theanine Umami 

(sweet, round and rich flavour)

うま味

Theanine Umami (sweet, round and rich flavour)

うま味

You might of heard Umami from eating Japanese food. Umami is one of the 5th taste together with  sweet,   sour, bitter, and salty. 

This is the amazing taste about the first harvest Japanese Tea, it has the rich in umami  which is  consider high grade tea.

 Umami is a general term used mainly for substances combining the amino acid glutamate, and/or the nucleotides inosinate and guanylate, with minerals such as sodium and potassium.

 Theanine creates the umami component included in tea. Theanine has a healing and relaxing effect on body and mind. Much Theanine is found in tea leaves of Ichibancha (the first pick of the year) Sencha, Kabusecha, Gyokuro and Matcha are especially rich in Theanine because the tea leaves are grown in the shade before harvest. Theanine is equally extracted both in low and high temperatures.

Catechine   Bitterness

苦味

Bitterness may sound off, however is an important taste of Japanese tea .

The caffeine and catechins.

Catechine assist in the prevention of disease due to bactericidal action and have a beautifying effect due to its anti-oxidative effect. Catechin also has many positive cholesterol-lowering effects. Some studies show that Catechin may help prevent strokes, heart attacks, blood clots and even heart disease. Catechin is extracted best in water with a temperature of over 75 - 80C.

Caffeine   Astringency

渋味

It is often some may be confused astringency with bittness, this is actually is one of the 5 basic taste. Tea is filled with natural antioxidants, also known as polyphenols. These provide the health benefits in tea and also a good portion of the taste. Polyphenols (tannins) bind with our saliva and create a dry sensation on the tongue and sides of the mouth. Whereas bitterness is a center-back of the tongue experience, astringency is sensed more along the sides of the back of your tongue with a physical sensation that is similar to sour. Astringency is a physical sensation, whereas bitterness is a flavour - the two can easily be confused, but they are different. While astringency may take some getting used to, at the proper levels it is actually a highly prized characteristic of the finest teas. Sometimes a sensation of dryness.

It can also help with weight loss through its stimulating and mild diuretic effects. The green teas with the higher caffeine content are Matcha, Gyokuro and Sencha. Houjicha, Bancha and Genmaicha have the lowest caffeine content.

Sweetness

甘み(旨味)

One of the five flavours, which can be detected sometimes in certain very light in Green Tea. A slightly sweet flavour, with no astringency associated with sweet.

Richness

コク

A pleasantly abundant in quality and thickness, mellow liquor.