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types of japanese tea

 

sencha
SENCHA After picking the tea leaves, the processing is the same as for Gyokuro. Most teas in Japan are of this type. Read more about REGULAR STEAMED SENCHA

 

gyokuro
GYOKURO This tea is cultivated in the same way as Tencha. The freshly picked tea leaves are steamed and dried with rolling.
matcha
MATCHA (TENCHA) The sprouting tea bush is covered with reeds, straw or an artificial fiber screen for more than 20 days. The freshly picked tea leaves are steamed and dried without rolling. Later, stalks and veins are removed and the remaining soft leaf tissue is ground into a fine powder, Matcha, by a stone mill.
mecha
MECHA (This tea is made from Gyokuro)
This tea is made from the small undeveloped top leaves which are curved and rolled. Also called Jinko.
KONACHA This tea is made from Gyokuro) This tea is made from the dust from the processing.
KONACHA This tea is made from Gyokuro)
This tea is made from the dust from the processing.
bancha
BANCHA After the picking of the young first flush leaves, older leaves are harvested and then cut, steamed and sun-dried. Also called Kyobancha. Green teas with added processing
kawayanagi
KAWAYANAGI
(This tea is made from Kabusecha)
This tea is made from the thick and large leaves sorted out during the processing of Kabusecha and Sencha.
hojicha
HOJICHA This is roasted Sencha
KONACHA This tea is made from Gyokuro) This tea is made from the dust from the processing.
KONACHA This tea is made from Gyokuro)
This tea is made from the dust from the processing.
PAN-FRIED TAMARYOKUCHA
PAN-FRIED TAMARYOKUCHA
This tea is fired, not steamed, and then softly rolled to a curved shape. Mainly produced in Kyushu.

[caption id="attachment_1048" align="alignleft" width="420"] steamed tamaryokucha STEAMED TAMARYOKUCHAThis tea is first steamed and then fired before being softly rolled to a curved shape. Mainly produced in Kyushu.

 

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