Japanese Tea

Classic Green Tea, or Sencha (煎茶), is Japan’s most popular tea in which the tea leaves are steamed, kneaded, and dried immediately after harvest. Fully grown in the sun, Sencha has a large range of tastes and quality, but generally has a delicate, refreshing flavor with grassy notes. This tea is great for a quick eye-opener or served with Asian foods, after meals, or with sweets.

Brown Rice Green Tea, or Genmaicha (玄米), is made by mixing sencha or bancha with roasted brown rice. This green tea brews a light yellow hue and is mild to drink. As a matter of fact, this tea is a popular choice to blend with matcha for a bolder taste and color. Genmaicha has an aromatic fragrance of rice and subtle vegetal flavor with a hint of sweetness.

Roasted Green Tea, or Hojicha (焙じ茶), has a distinct nutty, toasty flavor and aroma. It is low in caffeine due to being roasted in a pan. This tea is known to be good for digestion and ideal for drinking after meals or during the evening​, making it a popular choice among children and the elderly in Japan.

Shade Grown Green Tea — or Gyokuro (玉露), which means “jade dew”— is known as one of Japan’s finest teas. Once per year, the tea leaves are shaded from sunlight at least 20 days before harvest for a sweeter and less astringent tea. As a result, this tea very high in natural caffeine and tastes soft and mild with umami flavor. Gyokuro is considered rare, even in Japan.

Powdered Green Tea, or Matcha (抹茶), is made from tencha tea leaves that were steamed, dried, and then ground into fine powder. The powder remains in the drink and the tea is bright green with a rich vegetal taste that is astringent. Matcha is a popular on its own, in food and drinks, and in tea blends due to its impressive health benefits and lingering sweet aftertaste.