Varieties of Tea

After the picking of the young first flush leaves, older leaves are harvested and then cut, steamed and sun-dried. Another name of it is Kyobancha. Green teas with extra processing.  

Many types of tea come from the same plant, Camellia Sinensis（tea tree, or tea shrubs). The different types of tea (e.g. Black tea, Green tea, or Oolong tea) are the result of different degrees of fermentation: fully, partly, or non-fermented. Green teas are not fermented, oolong teas are partially fermented, and black teas are fully fermented.

Tencha (Matcha)

For more than 20 days, the tree bush is covered with reeds, straw, or an artificial fibre screen. The tea leaves are steamed and dried without being rolled. Eventually, the stalks and veins are removed, and the fragile leaf tissue is processed into Matcha powder using a stone mill.

Gyokuro

This type of tea is grown in the same way that Tencha is. The freshly harvested tea leaves are steamed and dried with rolling.

Sencha

Following the same steps as for Gyokuro, the tea leaves are picked and processed. It is the most common sort of tea in Japan.

Genmaicha

Kabusecha, Sencha, Kawayanagi, and toasted brown rice are combined in this tea. To prevent the popped rice from floating to the surface when pouring hot water, we combined premium hard brown rice with Kabusecha.

Bancha

After the picking of the young first flush leaves, older leaves are harvested and then cut, steamed and sun-dried. Another name of it is Kyobancha.

Green teas with extra processing.