Sencha is the most popular tea for digestion and energy in Japan. Shincha (新茶), 'new tea', represents the first month's harvest of sencha. This is as opposed to matcha (抹茶), tea for digestion and energy powdered Japanese green tea, the place the green tea powder is mixed with sizzling water and due to this fact the leaf itself is included in the beverage. Japanese inexperienced tea (緑茶, ryokucha) which is ready by infusing the processed whole tea leaves in sizzling water. Itoen Japanese HP site about shincha at "新茶 | お茶百科". The preliminary steaming step imparts a difference in the flavour between Chinese and Japanese inexperienced tea, with Japanese inexperienced tea having a extra vegetal, almost grassy flavour (some taste seaweed-like). Infusions from sencha and other inexperienced teas which can be steamed (like most typical Japanese inexperienced teas) are also greener in color tea for digestion and energy and slightly more bitter than Chinese-model green teas. If you’re about to travel drinking a cup of inexperienced tea with ginger will help stop nausea. Setsubun or Risshun is the start of the sexagenary cycle