Sencha

Sencha is the most traditional and common variety of Japanese green tea and the tea leaves are generally harvested in Spring. It is the tea that a guest is most likely to be served when visiting a Japanese home. Sencha is one of good options for your tea time but Japanese people drink sencha like water during eating food rather than tea time and most of Japanese people always bring a bottle of sencha with them. The production process of Japanese sencha is steamed so that it does not break the good nutrition, such as catkins, L-theanine and vitamins and you can take them efficiency compare with black tea, the other Asian tea, etc...

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Fukkamushicha 

Sencha can be classified according to its length of steaming time: asamushi (short), chumushi (standard) and fukamushi (long). Fukamushicha is generally steamed for 2-4 times longer than standard sencha. The longer steaming process makes the tea leaves become fragile and break into small pieces. This small particles make Fukamushu sencha look like if it was a lower-quality tea, but it really isn’t. The small particles means that the health benefits increase. You can charge more nutrition from them.

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Hojicha

Hojicha literary means roasted green tea, which is produced by roasting bancha or sencha, etc.. The result of roasting is a savory tea with a refreshing and roasty taste and virtually less bitterness. The color of hojicha is actually not green and has a distinct reddish-brown appearance in the cup. Lower in caffeine, it makes a great after-dinner tea.

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Genmaicha

Genmaicha is generally a blend of bancha (our genmaicha is sencha) with well-toasted brown rice (genmai). The rice adds a slightly nutty taste. The mild flavor of Genmaicha and its low caffeine content make it an ideal after-dinner tea.

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Bancha

Bancha refers to a lower grade of sencha that is harvested in summer or later season. Bancha usually contains larger leaves and upper stems, which are discarded during the production of sencha. Compared to sencha, bancha is less aromatic and more astringent. Nevertheless, bancha is much appreciated in Japan for its more robust flavor. Because of its strong character, it goes well with food and also it is good for saving money.

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Kabusecha

Like Gyokuro, Kabusecha is another shade-grown Japanese green tea that’s high in l-theanine. Kabusecha is shaded for a slightly shorter period of time than Gyokuro, typically about two weeks. It has a slightly lighter body than Gyokuro, but shares the prized savory-sweet umami quality.

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Gyokuro

Gyokuro is a premium shade-grown tea produced in Japan. This tea is highly prized by dedicated tea drinkers, and brews up a beautiful emerald color with a rich, almost oceanic flavor and a full body. Gyokuro is shade grown for up to three weeks prior to harvest, which contributes to the high l-theanine levels of this unique tea.

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Matcha

In addition to loose leaf tea, l-theanine is also found in matcha, a powdered green from Japan. Since matcha is made from the whole leaves of tea plants ground into a fine, bright green powder, it contains more concentrated levels of everything that makes tea so healthful, including l-theanine. If you’re not in the mood for a traditional bowl of matcha, you can also add culinary grade matcha to smoothies, lattes, and more.