4 BASIC TYPES OF JAPANESE TEA
This is a shadow tea, the tea are shaded from sunlight for 20 days before the leaves are picked, this is called the "Tana" technique.
The limited time the plant exposure to the sunlight it gives the tea a rich, grassy, sweet flavour and nori-like umami. It is the highest-grade and most expensive tea available.
Is the most commonly drunk green tea, sencha is made using typical processing methods, where leaves are steamed and rolled, grown in full sunlight, which contain catechin compound. Sencha comes in several grades, depending on where they are grown and when they are harvested. It has smooth and refreshing taste.
Bancha is the lowest grade of sencha and is typically picked during second, third or fourth flush. Because it is picked later than sencha, it is less expensive and considered lower quality. Bancha is enjoyed as an everyday tea in Japan and has a unique straw taste.
Bancha comes in many varieties and is easy to brew, perfect everyday tea.
Hojicha is made from sencha tea leaves which are grown and roasted, which lends it an intense, earthy aroma that is distinctly different from that of typical green teas. The roasting process also reduces the caffeine content and makes the tea suitable for babies, the elderly and those who want to enjoy a cup of tea before bedtime.
The same cultivation process for gyokuro, matcha is based on tencha leaves, which are grown under covers and shade, after steaming, it dries fast in a high temperature and ground into matcha. Tencha tea leaves contain umami.
The deep green powder can be added directly to water, where it needs to be whisked with a bamboo chasen (whisk) until frothy, rich aroma with strong umami, sweetness balanced with pleasant astringency.
Matcha is also used in Japanese tea ceremonies.
All of our tea ceremonies matcha are first picked.
Culinary Matcha in some case tencha is picked in the later season, it is good for smoothies, baking and cooking.