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Preparing Great Tea -
Ryokucha or green tea is the predominant tea beverage consumed throughout Japan today.
There are many kinds available and in this section we have selected the eleven most popular kinds of green tea still
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Japanese green tea is classified by cultivation and production method, and is historically named according to the main processes undertaken. Tea origin is important. Regional names often appear in some form within the tea's name. Japanese production techniques focus exclusively on perfecting and diversifying forms of green tea. They do not concentrate on the ‘fermented’ black teas more common in the west which often leech out the more healthy nutrients during processing.
A remarkable selection of teas are produced in Japan and much is made of regional and seasonal variations among the many kinds of green tea available, particularly the higher grades of tea. Early season sencha, the new season tea or shin cha, are generally regarded as the best of each year’s crop, and different regions compete on quality and seasonal availability. There are also those special occasion teas such as gyokuro, (a rarity and extravagantly priced); houjicha - a roasted tea and very much an evening drink; and the powdered tea called matcha, a famous ceremony beverage.
The general rules for brewing great Japanese green tea are: Check the type of tea and water, density, temperature, cooling, astringency, teaware, and tea jumping. Boil water and wait for it to cool slightly by pouring it into a tea pot and then into cups to warm them and to re-measure the water. Place tea leaves and hot water in pot. Brew tea and water in teapot for a few minutes. Pour equal measures of brewed tea into cups until last drop is poured (It is said that the last drop of tea decides its taste on the whole).
Unlike serving coffee, tea needs to be served from a pot by pouring a little into each cup once. Pour some from the last cup to the first to make the amount and density the same. Do not leave water in the pot after pouring the first brew. You can enjoy the second brew by adding some more fresh hot water to the pot. When brewing tea the second time, 1/3 brewing time is adequate because water has already penetrated into the leaves.
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Our Yawaruji Bancha (Spring & Autumn Bancha) with a lower caffeine profile and a rich, distinctive taste, it can be enjoyed both hot and cold. |
(5.3oz/150g) -$7.99- BUY NOW |
Our Chanoma Hoji Bancha Blend (Spring & Autumn Bancha) is mixed and post fired during final processing as hojicha. it produces a tea of well-defined character, vivid yellow colors and refreshing and deep flavors. |
(5.3oz/150g) -$7.99- BUY NOW |
Processing: Bancha's meaning references the coarser grades and heavier, late season crop from which this full-flavored tea is made. Bancha is made from larger leaves than are usually available for sencha grades. Bancha are a class of sencha harvested as a second flush tea between summer and autumn.
Regions: Most regions make Bancha, as a part of their second flush harvest.
Popularity: The strength of flavor held by many Bancha means that they go well with food. It is more widely available in the West because of the lower price of these green teas.
Health Info (unit=mg/100g):
Tanin: 11.0 Amino Acid: 19.7 Fiber: 19.5 Minerals: 5.5 |
Vitamin A: 7800iu C: 150 E: N/A |
Vitamin B1: 0.25 B2: 1.40 B3: 5.4 |
Tea: Bancha For: 5 persons
Amount of Tea Leaf: 15g (0.5 oz, 5 tsp.)
Heat Water To: Boiling
Water Amount: 650ml (22 fl.oz)
Brewing Time: 30 sec.
Infuse Tea With Water At: 75°C (167°F)
Amt. of Brewed Tea/ Cup: 120ml (4 fl.oz)
Whole Amt. of Brewed Tea: 600ml (20 fl.oz)
Step by Step Brewing Instructions:
Place tea leaves in a pot. Pour boiling water into pot and allow tea to steep for about thirty seconds. (Note: For the second brew, pour into cups immediately after placing boiling water in pot.) Pour the same amount of tea in each cup. Because the density of substances in these types of tea is low it is all right to use boiling water.
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Our Genmaicha (Roasted Rice & Bancha) is a marriage of two classic Japanese flavors, roasted rice adds a velvety note of chestnuts to this vigorous whole leaf bancha green tea. A unique full bodied green tea experience low in caffeine. |
(2.0oz/56.7g) -$9.99- BUY NOW |
Our Genmaicha Teabags (40 Teabags) is a two box set of a blend of bancha green tea and Genmai (roasted rice grain). The flavor of Genmaicha is a melange of green tea and roasted rice. |
(40 tea bags) -$11.75- BUY NOW |
Our Genmaicha Chai (Indian Chai and Japanese Green Tea) has delicious toasty rice notes with a lively spice finish. Ingredients include Japanese bancha, rice chopped & powdered ginger, cardamon, coriander, cinnamon cloves and black pepper. |
(3.5oz/100g) -$10.29- BUY NOW |
Processing: Genmaicha or is a blend of bancha green tea and Genmai (roasted rice grain). The proportioning of tea to rice is important, the more aromatic Genmaicha teas have a higher amount of rice. Other blends are known including Matcha and Genmaicha. The tea can be infused with high temperature water and for longer infusion periods than most Japanese teas. The Genmaicha teas are seen as a modest source of vitamin B1 and like bancha and houjicha contain less caffeine.
Popularity: A very common beverage in Japan, manufactured by most tea producing regions. Genmaicha can be drunk late into the evening without disturbing sleep.
Regions: Produced in almost every tea-producing region.
Tea: Genmaicha For: 5 persons
Amount of Tea Leaf: 15g (0.5 oz, 5 tsp.)
Heat Water To: Boiling
Water Amount: 650ml (22 fl.oz)
Brewing Time: 30 sec.
Infuse Tea With Water At: 75°C (167°F)
Amt. of Brewed Tea/ Cup: 120ml (4 fl.oz)
Whole Amt. of Brewed Tea: 600ml (20 fl.oz)
Step by Step Brewing Instructions:
Place tea leaves in a pot. Pour boiling water into pot and allow tea to steep for about thirty seconds. (Note: For the second brew, pour into cups immediately after placing boiling water in pot.) Pour the same amount of tea in each cup. Because the density of substances in these types of tea is low it is all right to use boiling water.
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Our Pure Organic Gyokuro (100% Organically grown) is made of premium organic gyokuro has expansive flavor with depth and body from single buds only available during March and April when the best, fragrant and tender green leaf is produced. |
(3.5oz/100g) -$22.99- BUY NOW |
Our Gyokuro is made from single buds that are picked only in April/May. This is a full flavored green tea that has a satisfying light refreshing character tending towards the pleasantly vegetative with some briskness and a very bright infusion. |
(3.5oz/100g) -$21.99- BUY NOW |
Processing: Gyokuro teas are made only with the limited first flush leaf in order to achieve a rich and round flavor with a delicate, pale lemon-green color. Gyokuro’s characteristics are produced from the special cultivation used. The tea plant is grown in the shade for approximately twenty days before harvesting. Removing direct sunlight reduces leaf photosynthesis, which alters the proportions of sugars, amino acids, flavanols and other substances responsible for tea aroma and taste.
Regions: The main Gyokuro producing regions of merit are Yame in Fukuoka, Uji in Kyoto and Okabe in Shizuoka Prefecture.
Popularity: Gyokuro makes an excellent light evening tea. It is rare outside of Japan and generally expensive.
Health Info (unit=mg/100g):
Tanin: 10.0 Amino Acid: 29.1 Fiber: 11.1 Minerals: 6.4 |
Vitamin A: 1200iu C: 110 E: N/A |
Vitamin B1: 0.30 B2: 1.16 B3: 6.0 |
Tea: Gyokuro (premium) For: 3 persons
Amount of Tea Leaf: 10g (0.35 oz, light 3 tsp.)
Heat Water To: 50°C (122°F)
Water Amount: 650ml (22 fl.oz)
Brewing Time: 150 sec
Infuse Tea With Water At: 35°C (95°F)
Amt. of Brewed Tea Cup: 120ml (4 fl.oz)
Whole Amt. of Brewed Tea: 360ml (12 fl.oz)
Tea: Gyokuro (standard) For: 3 persons
Amount of Tea Leaf: 10g (0.35 oz, light 3 tsp.)
Heat Water To: 60°C (140°F)
Water Amount: 650ml (22 fl.oz)
Brewing Time: 120 sec
Infuse Tea With Water At: 40 °C (104°F)
Amt. of Brewed Tea Cup: 140ml (4.4 fl.oz)
Whole Amt. of Brewed Tea: 390ml (13 fl.oz)
Step by Step Brewing Instructions:
Pour hot water into a pot to lower temperature. Pour hot water into small teacups (up to about 7/10 per cup) from the pot and allow the water to cool even more. Throw away leftover water. Put tea leaves into the pot. Pour hot water from the cups into the pot and let the tea brew. Pour the same amount of tea into each cup.
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Our Vanilla-Houjicha Blend (Roasted Green Tea) A balanced blend of stem and leaf tinged with vanilla creates a unique toasty blend that goes very well with or as desert. This tea appeals to many for its low caffeine content and roasted coffee bean-like taste. |
(3.5oz/100g) -$10.99- BUY NOW |
Our Houjicha Teabags (40 Teabags) is a two box set of Houjicha: A roasted green aromatic tea, light on the palate with a refreshing roasted flavor. Houjicha is low in caffeine and catechin antioxidants. Bancha and Kukicha are used. |
(40 Teabags) -$11.75- BUY NOW |
Our Chanoma Hoji Bancha Blend (Spring & Autumn Bancha) is mixed and post fired during final processing as hojicha. it produces a tea of well-defined character, vivid yellow colors and refreshing and deep flavors. |
(7oz/200g) -$9.99- BUY NOW |
Processing: Both Bancha and Kukicha are used to make Houjicha grades. Houjicha a pan-fried or oven roasted green tea is commonly encountered in teashops throughout Japan. The tea is fried at high temperature, altering the leaf colors tints from green to red. The roasted flavors are extracted and predominate this blend. The main types of Houjicha are light and deep-fried. The deeper fried leaf produce teas with a deeper roast aroma and taste.
Regions: Produced in almost every tea-producing region.
Popularity: The clean, roasted flavors of houjicha go with any kind of food, particularly oily foods. It is often used as an after-dinner tea. Inexpensive, but rare in the West.
Health Info (unit=mg/100g):
Tanin: 9.5 Amino Acid: 18.2 Fiber: 18.7 Minerals: 5.5 |
Vitamin A: 6700iu C: 44 E: N/A |
Vitamin B1: 0.10 B2: 0.82 B3: 5.6 |
Tea: Houjicha For: 5 persons
Amount of Tea Leaf: 15g (0.5 oz, 5 tsp.)
Heat Water To: Boiling
Water Amount: 650ml (22 fl.oz)
Brewing Time: 30 sec.
Infuse Tea with Water at: 75°C (167°F)
Amt. of Brewed Tea/ Cup: 120ml (4 fl.oz)
Whole Amt. of Brewed Tea: 600ml (20 fl.oz)
Step by Step Brewing Instructions:
Place tea leaves in a pot. Pour boiling water into pot and allow tea to steep for about thirty seconds. (Note: For the second brew, pour into cups immediately after placing boiling water in pot). Pour the same amount of tea in each cup. Because the density of substances in these types of tea is low it is all right to use boiling water.
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Hukamushi-cha Tea - Hukamushi-cha is fragrant and heavily flavored Sencha. Hukamushi's prolonged steaming process has the effect of reducing bitterness and makes for a more mild tea, with less ‘green’ aroma.
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Our Midori 1500 (Sencha) Young buds are shaded in the manner that Gyokuro is processed to increase the tea's amino acid and theanine content giving it a sweeter taste. The Hukamushi process produces a more fragrant full-bodied taste.
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(3.5oz/100g) -$19.99- BUY NOW |
Our Midori 1200 (Sencha) Young buds are shaded in the manner that Gyokuro is processed to increase the tea's amino acid and theanine content giving it a sweeter taste. The Hukamushi process produces a more fragrant full-bodied taste. |
(40 Teabags) -$17.99- BUY NOW |
Processing: Hukamushi (also Fukamushi) means 'deep-steamed tea'. Sencha is hukamushi-cha if the processing has involved a heavier steaming cycle. It is often given the name ‘misty green tea’ because of the slightly cloudy effect of the tea’s infusion. The steaming period for the Hukamushi teas is much longer than for any Sencha. Our producer in fact prefers the longer (120 second) steaming process typical of Hukamushi. The leaf of Hukamushi green tea is characteristically non-uniform, a broken grade, in factory terminology where the time needed for infusion and temperature of water are less critical than for other Japanese green teas.
Popularity: Hukamushi teas are not common outside Japan.
Tea: Hukamushi For: 5 persons
Amount of Tea Leaf: 15g (0.5 oz, 5 tsp.)
Heat Water To: Boiling
Water Amount: 650ml (22 fl.oz)
Brewing Time: 30 sec.
Infuse Tea With Water At: 75°C (167°F)
Amt. of Brewed Tea/ Cup: 120ml (4 fl.oz)
Whole Amt. of Brewed Tea: 600ml (20 fl.oz)
Step by Step Brewing Instructions:
Place tea leaves in a pot. Pour boiling water into pot and allow tea to steep for about thirty seconds. (Note: For the second brew, pour into cups immediately after placing boiling water in pot.) Pour the same amount of tea in each cup. Because the density of substances in these types of tea is low it is all right to use boiling water.
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Regions: Grown in Sechibaru located in the hills north of the town where tea is grown to an elevation of up to 450m.
Popularity: Produced in very limited amounts, they may be hand harvested and the best of the crop are costly.
Tea: Kabuse-cha For: 5 persons
Amount of Tea Leaf: 10g (0.35 oz, light 3 tsp.)
Heat Water To: 75°C (157°F)
Water Amount: 60ml (2 fl.oz)
Brewing Time: 60 sec
Infuse Tea With Water At: 40 °C (104°F)
Amt. of Brewed Tea Cup: 130ml (4.4 fl.oz)
Whole Amt. of Brewed Tea: 390ml (13 fl.oz)
Step by Step Brewing Instructions:
Pour hot water into teacups (up to 8/10 per cup) and allow the water to cool. Put tea leaves into the pot. Pour hot water from the cups into the pot and allow the tea to steep. Pour the same amount of tea into each cup.
