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Green Tea Types

"Green Tea" (Ryokucha) is more commonly referred to as simply "Tea" (Ocha) or even as Japanese Tea (Nihoncha). The methods in which we distinguish between the varying types of tea involves identifying the quality of the plant used as well as taking into consideration how they are processed. There are large variations in both price and quality within these broad categories. The best “Japanese Tea” is said to be that from the Yame region of Fukuoka prefecture, Uji region of Kyoto and Shizuoka. For more information about the 5 main types of Japanese Tea please see below:

 

Sencha (Japanese green tea)

This is the most common green tea in Japan. A great everyday tea. It has amino acid called theanine which promotes relaxation and calm your mind. Vitamin, mineral and high in antioxidants and more.

Gyokuro (finest Japanese tea)

Gyokuro is a fine and expensive luxury type of tea that differs from Sencha in that it is grown under the shade. The shading causes the theanine in the tea leaves to increase, giving rise to a rich, thick and mellow sweetness. King of Tea 'GYOKURO'

Matcha (green tea powder)

A fine ground tea. It has a very similar cultivation process as Gyokuro. Call them as Superfood Matcha, many benefits for the mind and body. Our award winning Matcha made from top grade tea leaves from Kyoto and Yame.

Genmaicha (popped rice in green tea)

Made of Sencha and roasted Genmai (popped rice) blend. The roasted rice adds a nutty flavour and aroma that mix perfectly with green tea. It is often mixed with a small amount of Matcha to make the colour more appealing. Popular in Australian Japanese restaurants.

Hojicha (roasted green tea)

A green tea roasted over charcoal after the leaves are steamed. It has a smoky aroma and is low in caffeine. Contains about same amount of catechin as Sencha.