Changes

Jump to navigation Jump to search
2 bytes removed ,  12:07, 13 May 2019
no edit summary
Line 6: Line 6:  
== Science and Biology ==
 
== Science and Biology ==
 
Hon Yama tea is produced from the Camellia Sinensis plant. The Shizuoka tea fields, like the Hon Yama production area, are located near the Abe and Warashina rivers with the plantations themselves located on the sides of mountainous areas. This causes a weather pattern that includes regular clouds of fog developing over the plantation area. It is believed that this excess of shade as a result from the fog allows the tea plants in Shizuoka to absorb less sunlight. When tea leaves absorb unrestricted amounts of sunlight a chemical process takes place in the buds and leaves. This results in the plant converting its natural amino acid, theanine into various polyphenols. Polyphenols result in the prepared leaves having a bitter or astringent flavor, which is considered to be less palatable to the high end Japanese tea drinking market. <ref>The Biology of Hon Yama [https://hojotea.com/item_e/g01e.htm Hon Yama Plantation site]</ref> <ref>Theanine [https://en.wikipedia.org/wiki/Theanine Theanine Information] </ref> <ref> Phenolic content in tea [https://en.wikipedia.org/wiki/Phenolic_content_in_tea Phenolic content in tea] </ref>.
 
Hon Yama tea is produced from the Camellia Sinensis plant. The Shizuoka tea fields, like the Hon Yama production area, are located near the Abe and Warashina rivers with the plantations themselves located on the sides of mountainous areas. This causes a weather pattern that includes regular clouds of fog developing over the plantation area. It is believed that this excess of shade as a result from the fog allows the tea plants in Shizuoka to absorb less sunlight. When tea leaves absorb unrestricted amounts of sunlight a chemical process takes place in the buds and leaves. This results in the plant converting its natural amino acid, theanine into various polyphenols. Polyphenols result in the prepared leaves having a bitter or astringent flavor, which is considered to be less palatable to the high end Japanese tea drinking market. <ref>The Biology of Hon Yama [https://hojotea.com/item_e/g01e.htm Hon Yama Plantation site]</ref> <ref>Theanine [https://en.wikipedia.org/wiki/Theanine Theanine Information] </ref> <ref> Phenolic content in tea [https://en.wikipedia.org/wiki/Phenolic_content_in_tea Phenolic content in tea] </ref>.
  −
      
== Marketing ==
 
== Marketing ==

Navigation menu