Zen Organics Inc. [ZenOrganics

Frequently Asked Questions

How do I prepare Matcha for drinking?
How do I store my Matcha?
How long does Matcha remain fresh?
What is the difference between Japanese and Chinese green tea?
What are some of the more common green teas?
Do you sell any other organic products?

How do I prepare Matcha for drinking?
Simply measure and add Organic Matcha and place it into a matcha bowl. Add enough water for one cup and whisk it until frothy. Whisk it until any small lumps of tea are completely broken up. You can enjoy your matcha either as a thick tea or a thin tea. It's best to drink it straight from the bowl before the sediment has a chance to settle to the bottom. Visit here for a video on how to prepare matcha.

How do I store my Matcha?
To protect the freshness of your matcha, always store it in the freezer or fridge in an air-tight container. (Optional: Before using, bring the matcha that you will use to room temperature and strain it through a fine sieve.)

How long does Matcha remain fresh?
Our Organic Matcha, before breaking the seal, will remain fresh and last for 10-12 months in its canister. Once opened, the matcha will remain fresh for approximately 2 months.

What is the difference between Japanese and Chinese green tea?
Japanese and Chinese green teas both come from the same Camellia sinensis tea plant which is native to Asia. The main difference is the way the leaves are processed. Chinese harvesters pan fry the leaves in a large wok. Japanese green teas are steamed, dried naturally, and then rolled into various shapes until they are completely dry. This is an efficient method for preventing the oxidation of flavenoids and polyphenols that gives green tea its flavor and health-enhancing properties.

What are some of the more common green teas?
The different types of Japanese teas are best understood as variations on a continual theme -- quality green tea. This does not mean, however, that all Japanese green teas taste the same, as anyone comparing a cup of Genmaicha and Gyokuro could easily tell you. Within Japanese teas there is a wide array of choices available to the loose tea connoisseur.

Bancha:
Savored throughout the day, Bancha greens are the "everyday" teas of Japan. Because this tea is gathered in the last few pluckings of the year, old and new leaves are often mixed together. Because it is the lowest grade of Japanese green tea, Bancha is often used as the tea base for Genmaicha or scented with fruit flavoring to impart a unique fragrance and taste.

Genmai Cha:
Puffed rice is added to a Bancha or Sencha tea base to create Genmaicha. The result is a delightful, toasty tea with an equally interesting aroma.

Gyokuro:
Gyokuro (literally translated "Pearl dew") is the finest of all Japanese teas. The bushes are covered with straw or dark cloth shades three weeks before the first buds are expected to "flush." Sleek, dark green leaves are the unique result. This shading also creates a chemical change where flavanol levels are slightly reduced while caffeine content remains at a higher concentration. Pleasingly vegetal, Gyokuro offers a full green flavor with a slightly sweet finish.

Hojicha:
During the production of Hojicha, Bancha leaves are lightly roasted. The delicate, earthy liquor is characterized by a subtle nutty quality.

Kokeicha:
Kokeicha begins as a paste of Matcha and water which is then extruded through tiny holes to make long, spaghetti-like strings. This pale yellow tea is known for its vegetal quality.

Kukicha:
Made from twigs of Camellia Sinensis, Kukicha is a mild, earthy tea that is low in caffeine. The woody character is pleasingly subtle.

Matcha:
Used in Cha-no-yu, the Japanese tea ceremony, Matcha is a powdered form of the highly valued Gyokuro. Tencha leaves (the storage form between Gyokuro and Matcha) are mechanically ground into very fine particles. When infused, Matcha has a slightly bitter flavor that can be controlled by stirring the tea with a bamboo wisk to create more froth.

Sencha:
Sencha tea is well-known for its beautiful long, flat, green leaves that infuse to yield a pale green cup with a vegetal, grassy quality.
Ichiban-cha: Is a first flush Sencha.
Niban-cha: Is a second flush Sencha.

Tencha:
Gyokuro leaves are cut up into these smaller pieces for storage until they are needed for the Cha-no-yu ceremony. Then, they are ground into the fine powder known as Matcha.

Do you sell any other organic products?
More organic products will be coming soon. They will be listed on the website so make sure to check back at www.zenorganics.ca

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Frequently Asked Questions How do I prepare Matcha for drinking? How do I store my Matcha? How long does Matcha remain fresh? What is the difference between Japanese and Chinese green tea? What are some of the more common green teas? Do you sell any other organic products? How do I prepare Matcha for drinking? Simply measure and add Organic Matcha and place it into a matcha bowl. Add enough water for one cup and whisk it until frothy. Whisk it until any small lumps of tea are completely broken up. You can enjoy your matcha either as a thick tea or a thin tea. It's best to drink it straight from the bowl before the sediment has a chance to settle to the bottom. Visit here for a video on how to prepare matcha. How do I store my Matcha? To protect the freshness of your matcha, always store it in the freezer or fridge in an air-tight container. (Optional: Before using, bring the matcha that you will use to room temperature and strain it through a fine sieve.) How long does Matcha remain fresh? Our Organic Matcha, before breaking the seal, will remain fresh and last for 10-12 months in its canister. Once opened, the matcha will remain fresh for approximately 2 months. What is the difference between Japanese and Chinese green tea? Japanese and Chinese green teas both come from the same Camellia sinensis tea plant which is native to Asia. The main difference is the way the leaves are processed. Chinese harvesters pan fry the leaves in a large wok. Japanese green teas are steamed, dried naturally, and then rolled into various shapes until they are completely dry. This is an efficient method for preventing the oxidation of flavenoids and polyphenols that gives green tea its flavor and health-enhancing properties. What are some of the more common green teas? The different types of Japanese teas are best understood as variations on a continual theme -- quality green tea. This does not mean, however, that all Japanese green teas taste the same, as anyone comparing a cup of Genmaicha and Gyokuro could easily tell you. Within Japanese teas there is a wide array of choices available to the loose tea connoisseur. Bancha: Savored throughout the day, Bancha greens are the "everyday" teas of Japan. Because this tea is gathered in the last few pluckings of the year, old and new leaves are often mixed together. Because it is the lowest grade of Japanese green tea, Bancha is often used as the tea base for Genmaicha or scented with fruit flavoring to impart a unique fragrance and taste. Genmai Cha: Puffed rice is added to a Bancha or Sencha tea base to create Genmaicha. The result is a delightful, toasty tea with an equally interesting aroma. Gyokuro: Gyokuro (literally translated "Pearl dew") is the finest of all Japanese teas. The bushes are covered with straw or dark cloth shades three weeks before the first buds are expected to "flush." Sleek, dark green leaves are the unique result. This shading also creates a chemical change where flavanol levels are slightly reduced while caffeine content remains at a higher concentration. Pleasingly vegetal, Gyokuro offers a full green flavor with a slightly sweet finish. Hojicha: During the production of Hojicha, Bancha leaves are lightly roasted. The delicate, earthy liquor is characterized by a subtle nutty quality. Kokeicha: Kokeicha begins as a paste of Matcha and water which is then extruded through tiny holes to make long, spaghetti-like strings. This pale yellow tea is known for its vegetal quality. Kukicha: Made from twigs of Camellia Sinensis, Kukicha is a mild, earthy tea that is low in caffeine. The woody character is pleasingly subtle. Matcha: Used in Cha-no-yu, the Japanese tea ceremony, Matcha is a powdered form of the highly valued Gyokuro. Tencha leaves (the storage form between Gyokuro and Matcha) are mechanically ground into very fine particles. When infused, Matcha has a slightly bitter flavor that can be controlled by stirring the tea with a bamboo wisk to create more froth. Sencha: Sencha tea is well-known for its beautiful long, flat, green leaves that infuse to yield a pale green cup with a vegetal, grassy quality. Ichiban-cha: Is a first flush Sencha. Niban-cha: Is a second flush Sencha. Tencha: Gyokuro leaves are cut up into these smaller pieces for storage until they are needed for the Cha-no-yu ceremony. Then, they are ground into the fine powder known as Matcha. Do you sell any other organic products? More organic products will be coming soon. They will be listed on the website so make sure to check back at www.zenorganics.ca