Discover the Rich Flavor of Tamaryokucha: The Coiled Green Tea

Tamaryokucha (玉緑茶), also known as guricha, is a high-quality Japanese green tea with a tangy, berry-like flavor, and a deep aroma that has tones of citrus, grass, and berries. This tea can be processed in two ways, either through pan-frying (which is a Chinese process and rarely used in Japan) or steaming (which is the […]

A Comprehensive Guide to Shincha Green Tea

Shincha (新茶), or “new tea,” is a highly prized Japanese green tea that comes from the first harvest of sencha during the spring. This tea is only available in limited quantities during the springtime due to its popularity and unique flavor. Different Harvests of Japanese Green Tea In Japan, green teas are classified based on […]

What is Umami and How It Relates to Tea Drinking

Umami, which means “pleasant savory taste,” is considered the fifth taste sensation besides salty, sour, sweet, and bitter. Discovered by a Japanese chemist, Kikunae Ikeda, in 1908, umami is a flavor that occurs naturally when certain amino acids, such as glutamate, are present in food. This article explores what umami is and its connection to […]

A Comprehensive Guide to Sencha Green Tea

Sencha (煎茶, lit. ’infused tea’) is a widely popular type of Japanese green tea, prepared by infusing the processed whole tea leaves in hot water. This tea variety differs from Matcha (抹茶), a powdered Japanese green tea, where the green tea powder is mixed with hot water, and the leaf itself is included in the beverage. […]

A Comprehensive Guide to Mecha Bud Tea

Mecha (芽茶), also known as bud tea, is made from the buds of the tea plant that are separated during the processing of gyokuro and high-grade sencha. Although mecha is less expensive than gyokuro and sencha, it still maintains a comparable quality. By purchasing mecha, you can enjoy high-quality tea at a more affordable price, […]

A Comprehensive Guide to Konacha

Konacha (粉茶), also known as “powder tea” in Japanese, is a variety of green tea made from the tea buds, dust, and small leaves that remain after processing Gyokuro or Sencha. It is less expensive than Sencha and is commonly served at sushi restaurants. It can also be found under the name Gyokurokonacha. Due to […]

A Comprehensive Guide to Kamairicha: The Pan-Fried Japanese Green Tea

Kamairicha (釜炒り茶), also known as pan-fried green tea, is a type of Japanese green tea that originated in China. It is widely produced in the western region of Japan, specifically in Saga, Nagasaki, Kumamoto, Oita, and Miyazaki prefectures. Kamairicha has a unique flavor that distinguishes it from other Japanese teas. In this article, we will […]

A Comprehensive Guide to Kabusecha

Kabuse tea (かぶせ茶), also known as kabusecha, is a type of Japanese tea leaf. The name “kabuseru” translates to “to cover or place on top,” referring to the practice of draping a porous material over the tea plant during the production of young leaves. This covering process lasts from 2-25 days and creates a unique […]

Lucky Dragon Hyson Tea: Origins, Grading, and Brewing Methods

Hyson tea (熙春茶), also known as Lucky Dragon Tea, is a type of Chinese green tea that originates from the Anhui province of China. This tea is made from young tea leaves that are thinly rolled to have a long, twisted appearance that unfurls when brewed. The tea is graded into three categories: Mi Si, […]

Huangshan Maofeng Tea: A Delicate Green Tea from China’s Yellow Mountain

Huangshan Maofeng tea (黄山毛峰), also known as Yellow Mountain Fur Peak, is a highly regarded green tea produced in southeastern Anhui province of China. The tea is named after the Huangshan or Yellow Mountain range, which is famous for green tea production. In this article, we will discuss the unique features of this tea and […]