Japanese Tea

Japanese Tea

Shot at a Japanese restaurant. Flashlight was used so that the cup was properly exposed but as the flashlight was pointed towards the table, there is a sharp drop of light energy further away.

The Kinds of Japanese Teas

Green Teas which are stoped fermentation by steaming.

SENCHA

The most popular type of Green Teas. About 85% of Japanese teas are SENCHA. In both quality and price SENCHA has a wide variety.
High quality one is served only on special occasions.But average qualities are for everyday use.

GYOKURO

This is the vest Japanese Tea. It is a precious tea and it si served as a treat to visitores. GYOKURO means "the dew of jewels".
GYOKURO has a stronger flavor and aroma with less bitterness tha SENCHA. This is because when the buds are about to come out, the teas bushes are shaded.

MACCHA

This is known as using TEA CEREMONY.
This is a type of tea ground to a fine powder. To make MACCHA tea is mixed in hot water with banboo whisk.

BANCHA

This is understood as a lowest grade of TEA.
But some BANCHA is very nice as a different meaning.
It has a very simple taste, so it is pleased to drink after meals or to drink when thirsty.

HOUJICHA

This is a roasted BANCHA.
It has a brown color and unique tosted flavor, and light golden beer color when steeped.
It is also pleased to drink after meals or when thirsty.

The way to serve HOUJICHA is same as BANCHA.

MECHA

It is tea buds selected while refining SENCHA or GYOKURO.
It has strong flavor and taste. It is better than caffee when standing sleeepy.

KUKICHA

It is tea stems also selected while refining.
It taste light and has fresh flavor. It is also everyday use.

GENMAICHA

It is a mixture of BANCHA and popped GENMAI (hulled rice kernels). It makes a light brown tea with a savory flavor. It is also everyday use.

The way to serve GENMAICHA is same as KUKICHA.

(courtesy iris.or.jp)