Tea Varieties and How to Store Them
Did you know that "shincha" (first-flush tea) isn’t always superior? Depending on the tea cultivar, the leaves can be quite firm when harvested in spring and actually need until the end of the year to soften up and peak in flavor.
On the flip side, varieties that are smooth, rich, and deep green right out of the gate during spring can lose their vibrant character after winter. Understanding the specific characteristics of different tea cultivars helps you appreciate these subtle nuances.
Tea leaves packed with nutrients hold their rich, beautiful green color over time, whereas lower-nutrient leaves tend to fade into yellow or brown.
I’ve noticed this with the sencha I drink every day. When I open a fresh batch, it’s a brilliant green, but if it sits out for just a few hours, it turns brownish. While it might still retain some flavor, if you want to experience the absolute best taste, I always recommend brewing fresh leaves and enjoying your cup immediately.
Did you know that "shincha" (first-flush tea) isn’t always superior? Depending on the tea cultivar, the leaves can be quite firm when harvested in spring and actually need until the end of the year to soften up and peak in flavor.
On the flip side, varieties that are smooth, rich, and deep green right out of the gate during spring can lose their vibrant character after winter. Understanding the specific characteristics of different tea cultivars helps you appreciate these subtle nuances.
Tea leaves packed with nutrients hold their rich, beautiful green color over time, whereas lower-nutrient leaves tend to fade into yellow or brown.
I’ve noticed this with the sencha I drink every day. When I open a fresh batch, it’s a brilliant green, but if it sits out for just a few hours, it turns brownish. While it might still retain some flavor, if you want to experience the absolute best taste, I always recommend brewing fresh leaves and enjoying your cup immediately.