JAPANESE GREEN TEA
Sencha
Sencha is the most commonly consumed green tea in Japan. The Sencha production process originated by chance in the 18th century. A tea farmer from Uji accidentally steamed the tea leaves and was astonished by the intense green color of the leaves and the refreshing green infusion. He then rushed around his village and surroundings to announce his new discovery, the new taste, as well as the aesthetic color of the leaves and infusion, but unfortunately, the farmers only gave a bored moo and baa. So he walked all the way to Tokyo to finally find an ear for his tea discovery at the mayor's office. Steaming is now the most widespread method in Japan. A small temple was dedicated to the tea farmer, and his house can still be visited. We are delighted to have learned about the birthplace of Sencha and are also part of this small community. Slowly, green tea production developed into an art and science, with the aim of preserving the fresh green character of the tea and its health-promoting properties. It is made from very uniform, emerald-colored leaves that are briefly treated with hot steam to prevent oxidation, then shaken in hot air and dried until they look like green needles after repeated rolling. They are harvested at different times, which is why there are also different tea qualities. Sencha has a distinctive and fresh taste. Some teas show notes of freshly mown grass, as well as nutty, seaweed-like, and vegetable notes.
Bancha
Bancha is known as a coarse tea. The tea leaf is rather hard and is harvested after the first and also after the second picking. The infusion is yellow-green and transparent. Unlike Sencha, Kabusecha, and Gyokuro, which have a sweetness, it is rather tart in taste. For preparation, a teapot with a capacity of at least 500 ml is traditionally chosen, and Bancha is usually drunk throughout the day. The caffeine content is rather low, so it is enjoyed by children, adults, and grandmas alike.
Houjicha
Houjicha is usually made from Bancha, but also from Sencha. Both varieties are hot-roasted, which gives the taste a slightly smoky flavor comparable to high-quality dark chocolate. Houjicha is low in caffeine and is often drunk with meals by the whole family. In Japan, there are also tea vending machines on train platforms where you can always buy hot and cold Houjicha. In our tea house, we also often offer a Houji nougat cake with a very fine taste.
Genmaicha
Genmaicha originated hundreds of years ago, rather by chance, when Zen monks mixed green tea with the brown rice clinging to the bottom of their pots. Or: Perhaps it was a tea merchant who, the morning after New Year's, dipped his leftover Kagami-Mochis into his Sencha espresso to feed his hungry hangover. Whatever the case, this "invention" soon became generally popular and is still a very popular type of tea today. Most often, it is mixed with Bancha, sometimes also with Sencha. The typical roasted notes are found in the taste. We have two Genmaicha in our assortment. Both are Sencha with roasted Mochi rice, a high-quality natural rice.
Genmaicha with Matcha
For one of our Genmaicha teas, we also added Matcha from Uji.
Kukicha
Kuki translates to "stem" in Japanese. Cha is the name for tea. In Kukicha, we find a high proportion of stems, leaf veins, and Sencha. Interestingly, Kukichas have a beautiful expressive bouquet. This is mainly due to the leaf veins. We have had our Kukicha in our assortment for over 10 years. It is admittedly quite high-priced for a Kukicha, but truly of exceptional quality, very velvety with a beautiful aroma. For a few years now, we have also added a new one. Midori Cha. It has a very fresh and zesty taste.
Gyokuro (Shade Tea)
Gyokuro (dewdrop) is considered one of the most expensive Japanese teas. Gyokuro is harvested only once a year and is shaded in the last few weeks before harvest. This gives the tea leaves a deep, almost black green color. After picking, the tea bushes are cut back to 30 cm, and only in the following year can the tea bush, which has grown to 2 m, be harvested again. By reducing sunlight, the plants grow more slowly, forming more chlorophyll and fewer catechins. Shade tea has a unique taste. Sweet and fruity, in the middle of the palate, one imagines tasting an apricot, but also the taste of the sea and notes of baby spinach can be discerned. The effect of Gyokuro can trigger a true sensation in the body. Almost like a rush. Enjoyed in the evening, it can miraculously keep you awake through the night. If you don't want that, you should perhaps enjoy it in the morning or afternoon. Traditionally, it is drunk very strong, almost thick.
Kabusecha (Kabuse)
The younger sibling of Gyokuro is Kabusecha tea. Kabuse is the name of the nets used to cover the tea plants. It is not covered for as long as Gyokuro, about 12 days. It tastes sweet and aromatic, a little tart, with a very well-rounded flavor.