Teas
Bancha :: Regular Green Tea
Bancha is a grade of sencha made from tea leaves harvested towards the end of the growing season. As the leaves used are coarser than those used for other sencha, it is regarded as being of slightly lower grade, but its sweetness and smooth taste make it the most commonly drunk type of sencha. Bancha has a high concentration of polyphenols giving bancha powerful antioxidant properties, and it is believed to strengthen the immune system. It has a milder flavour compared to other sencha and goes well with food.
Genmaicha :: Brown Rice Tea
Roasted brown rice is added to green tea to produce genmaicha which is light brown in colour. As some of the grains of rice pop during roasting, the tea has a distinct popcorn flavour, and is also referred to as “popcorn tea”. The addition of brown rice results in a tea that is low in caffeine and bitterness. Today, it is universally popular due to its mild flavour and the pleasant nutty taste of the roasted rice.
Gyokuro :: Top Grade Green Tea
Pale green in colour and meaning gdew droph in English, gyokuro has long been considered the very finest of Japan's green teas. Made using the earliest leaves of the spring harvest and grown under a shade cover, cultivating gyokuro takes great skill. There is a strict selection of only the finest leaves, which are then lightly steamed to prevent oxidation. Gyokuro's delicacy means that it should be brewed at a low tempereture over a long period of time to reveal the best flavour.
Hojicha :: Roasted Tea
Hojicha, roasted green tea, was first produced in the Kyoto region in the early twentieth century, and has become extremely popular. Made by roasting large bancha leaves and twigs over charcoal, it has a strong, nutty flavour mixed with the grassy taste of the green tea leaves. The nature of the roasting process reduces the amount of caffeine and tannins compared to other teas. Hojicha is easy to drink, thanks to its low caffeine and lack of bitterness.
Matcha :: Powdered Green Tea
Matcha is made from tencha leaves that have been steamed and dried before being ground to a fine, bright green powder. Matcha is the tea used in the traditional Japanese tea ceremony, and has had ritual significance for centuries. Most famously produced in the Uji region of Kyoto, the highest grade matcha has a rich flavour and pronounced sweetness. Matcha powder can also be used as an ingredient in ice cream, soba noodles and wagashi (Japanese sweets).
Mugicha :: Barley Tea
Made from roasted barley, mugicha has a clear, dark brown colour and does not contain caffeine or tannin. Recent findings show that mugicha has anti-oxidant qualities that act against aging and illnesses such as cancer and diabetes. It can be served hot, but cold mugicha is particularly good to quench thirst in summer. Cold mugicha can be made simply by steeping tea bags in cold water. However, it is at its best when boiled for at least five minutes and then cooled.
Sencha :: Premium Green Tea
Sencha, or infused tea, is the most popular type of tea in Japan and accounts for over three quarters of all the green tea produced in Japan. Sencha is steamed, before being dried and pan-fried. The leaves harvested early in the season (around April in the south of Japan) are sweet and high in vitamin content, particularly vitamin C and vitamin B2, while those taken later in the season have a sharper, stronger flavour and a less powerful aroma.
