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The Difference

 

Difference from black tea and Chinese tea:

Fermentation
 

Generally, polyphenols such as catechins are oxidized within a lapse of time.
When the oxidation progresses tea leaves change to reddish orange, a flowery,  fruity scent and a rich taste comes out of them, but the greenish yellow color, the green scent, the refreshed feeling and catechins are lost. Fermented tea such as black tea or Chinese tea have their tea leaves kneaded or they wither. For these two types of tea, whn mixed together, the function of the oxidizing enzyme is heightened, and the color and flavor of tea leaves change.
 
Catechin has a bitter taste but has various health effects.

Japanese green tea stops the function of the oxidase by heating such as steaming, roasting and boilingit. This method suppresses the decomposition of catechins and maintains the bright green color of tea leaves.

 This is the big difference in Japanese green tea.
 

Difference from Chinese green tea:

Varieties:

Varieties are classified as Chinese tea rather than Assam species of black tea, but unique varieties of Japan with high sweetness and aroma developed over a long period of time, were grown, such as Yabukita, Benifuki.
 

Safety:

Japan is the country that sets the strictest standards for food safety compared to China and others. Efforts towards organic and low pesticide are also active and strict food safety standards are applied even in ordinary goods.

Production areas and farms  

 

In Japan, most tea farmers organize production unions in farming regions and cooperate with each other to produce crop growing. Both the merits and demerits of independent farmers and production associations exist, but in the present context, we aim to head towards low pesticide and organic pesticide.
 
In large -scale production area such as Shizuoka, there are many cases where wholesalers aggregate tea leaves from plantations in other area in order to fulfill huge domestic demands. Tea farms on flat areas can use the machine to efficiently pick tea leaves. As a result, the need for production associations is decreasing and cultivation is possible with only one farmer. Tea leaves produced on a large scale meet huge demands for popular products through wholesalers present in Shizuoka, Kyoto and Kyushu regions for example. These areas have traditionally exported to overseas with active maritime traffic using neighboring ports.
 
In local small production areas, there are movements to sell their own tea leaves via their own route. In mountainous areas, there is the advantage that soft fine tea leaves can be harvested, but because the work environment is very severe, tea farmers organize production associations and help each other to cultivate. Therefore, it is rare for a particular farmer to be exposed to the public alone.


Mino Shirakawa  

 

There is a rugged mountain range that runs north to south in the center of Japan. From the north there are famous mountains called Yarigatake, Hotakodake, Ontakesan, Komagatake and many attracting expert climbers.

This area has been the origin of the Hinoki (Japanese cypress), the finest wood in Japan since ancient times, and the generals of the Edo era have dominated the area under direct jurisdiction without leaving the area to the lords of the area. Hinoki is fragrant and has a relaxing effect, and it has been used for castle towers and guest rooms in the castles.

Mino Shirakawa tea has been cultivated in the same area as a rare tea in the past 600 years ago, making maximum use of the natural environment of the area. Due to scarce production volume, there are no cases of circulation in Edo (Tokyo), Kyoto, Osaka which are large consuming areas, and just like some of the finest Hinoki, some avant-grade people have enjoyed it.
 

ZENIRO 1/100 Mino Shirakawa

 
ZENJIRO 1/100 Mino Shirakawa is special and rare. The tea leaves are carefully selected from the finest first-picking of Mino Shirakawa tea leaves.  Sen-cha has received JAS Organic certification. JAS Organic certification has been approved to be equivalent to EU organic standards since 2010. Hoji-cha is also certified as Gifu prefecture certified clean agriculture.

The organization from JAS granted organic tea plantations are currently estimated at only 150.

About ZENJIRO Green Tea  

 

Scarcity: ZENJIRO is a highly experienced and well-skilled team performing delicate appraisals.
 
Modern: Commitment to modern style is also evident in the packaging of ZENJIRO's principle products. Teabags are pyramid-shaped so it is easy to brew even when infused in cold water, the material is not made of paper with a bleach odor.
 
Unlike black tea, Japanese green tea does not make tea leaves scattered. It is cut to the size of tea leaves which is the most suitable for infusion. Thanks to this effort, it is easy to brew catechin and theanine, aand complete ZENJIRO's unique style that matches the modern lifestyle without choosing a drink style for hot infusions or cold infusions. It is sumptuous to convert the organic tea of Mino Shirakawa called nature's Gyokuro into tea bags, and this is the reason for ZENJIRO's unique way of life.
 
Obsessionality with water: ZENJIRO strongly recommends the use of soft water. This is a big difference in Europe where there is more hard water than in Japan. Soft water (100 mg/L or less) is suitable for tea ingredients, not only for soups used in Japanese cuisine but also for green tea enjoyment.
 
Generally, Ban-cha (second picking and third picking etc.) is enjoyed for only its bitter taste with catechin because the sweetness by theanine is small. It can be used at a relatively high temperature. However, when using hard water makes it difficult to even brew its catechins. Fermented tea such as black tea and Chinese tea do not include catechins, they scatter with hot water. In order to enjoy its unique scent and other benefits, even if you use hard water, there is no problem.
 
However, ZENJIRO 's green tea uses the rarest tea leaves. Therefore, please use soft water by all means to enjoy not only catechin but also theanine.
 


Use at restaurants and cake shops

At Restaurant  

 After-dinner:


Hoji-cha:
We recommend Hoji-cha together with pastries. Drinking Hoji-cha after meals will make the mouth refreshing. Hoji-cha can be infused with boiled water just like coffee and black tea. Both warm Hoji-cha and cold chilled Hoji-cha will suit pastries overall. In this style no additional process is required for the work procedure of the drink person in charge. Since caffeine content of Hoji-cha is about 20% of drip coffee, it is also recommended for pregnant women, even for 4 to 6 years old children there is no problem with an intake of about 2 cups of Hoji-cha.
 
Sen-cha:
If customers want to relax with an after-dinner tea and enjoy conversation slowly, Sencha is also recommended. Although the fragrance is slight, theanine brews more in infusion enhances the relaxing effect. Depending on the type of pastries and desserts, sencha is also suitable with citrus fruits and fruits such as apples,  strawberries or chocolate.
 

In Patisserie 

 With pastries

 
Sen-cha:
In chocolate, macaroons, and madeleine, its sweetness and the astringency of the tea mix well together, making it a mellow taste.
 
Hoji-cha:
The crispy texture of cookies matches the fragrant Hoji-cha. Even with cakes, it make your mouth sweet.
 


Soft Water

The list of soft water by our survey is as follows.
 

  Hardness
(mg/L)
Country
• Abatilles 74 France
• Volvic 62 France
• Soria 55 France
• Metzeral 26 France
• St Georges 23 France
• Montcalm 10 France
• Montagne d'Arree 6 France
• Mont Roucous 4 France
     
• Vichy Catalan 82 Spain
• FONT D'OR 79 Spain
• Frisia 53 Italy
• Masafi 39 UAE
• Crystal Geyser 38 USA
• ICEFIELD 28 Canada
• Mangiatorella 27 Italy
• DEESIDE 22 UK
• Bernina 22 Italy
• iceland spring 15 Iceland
• OLDEN 14 Norway
• SURGIVA 13 Italy
• Luso 8 Portugal
• LAURETANA 6 Italy


ZENJIRO Partner Stores

ZENJIRO will introduce the nearby ZENJIRO partner store for direct inquiries from customers.