Japanese teas
/ productsThe vast majority of Japanese tea production consists of green tea. The oxidation process is halted using a much gentler method: steaming. This makes the tea very smooth and delicate, with a completely unique flavor profile. The most famous Japanese teas include Bancha, Sencha, and the partially shaded Gyokuro. For tea ceremonies, the highest quality powdered Matcha is used.
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But Japanese tea doesn't end there—quite the opposite! It's worth mentioning Kukicha, which consists of tea stems that are roasted to achieve a characteristic nutty finish. Then there is Hojicha, created by roasting the stems of Bancha or Sencha green tea. This tea has a brownish infusion with a distinct roasted and sweet taste.
Japanese people often use the third and lowest quality tea harvest for Genmaicha (lower quality tea mixed with roasted brown rice). They love to drink it all day long, especially with meals. Genmaicha is also sometimes mixed with powdered Matcha (a bit of a paradox, as it combines the lowest and highest quality Japanese teas), creating Matcha Iri Genmaicha, where the lightness and umami finish of the Matcha balance out the intensely nutty, roasted Genmaicha.
Green tea