Japanese

Green Teas

MATCHA KYOTO

Matcha is a first class type of powdered, extra-fine ground tea and is used for what is known as the Japanese Tea Ceremony during which the tea is whisked with a bamboo rod called a chasen, in an original bowl called a chawan. Quality Matcha is always a pea-green, extra-fine powder with a distinctive, grassy aroma. The foamy infusion is fresh and deep green with an unforgettable, very intense taste. We recommend that it be enjoyed after dessert or a Japanese sweet, but never on an empty stomach. Matcha, like gyokuro, is shaded for about 21 days before it is picked by hand. This shading causes the leaves to produce more chlorophyll and amino acids making the tea very delicate and bright green.

GYOKURO KYOTO

An excellent, very distinguished Japanese green tea. Its delicious taste and fresh grassy scent of spring offers a touch of heaven in your cup. It is picked by hand in specially shaded (for about 21 days) fields and guarantees a rare tasting experience. Gyokuro tea is much prized for the characteristically strong savory and buttery taste that is especially pronounced when it is carefully brewed.

KABUSECHA KYOTO

The name translates as “covered tea”. Special nets (kabuse) are hung over or on the plants for an average of 12 days before the leaves are plucked in the spring. This deliberate shading increases the levels of chlorophyll and amino acids in the leaves and produces a tea that is more vegetal and brothy (umami) than Sencha. The tea is closer in taste to Gyokuro which is also shade grown before plucking, but Gyokuro is both more deeply shaded and covered for a longer period of time–usually around 21 days–which produces a tea that is even more delicate and buttery.

TAMARYOKUCHA URESHINO

This tea is produced on Kyushu Island in Ureshino. The name translates as “curled green tea”. The leaves are not mechanically kneaded into a needle shape like in Sencha production, but rather placed in a revolving drum and dried with hot air giving them a curled, “comma” shape. The taste tends to be a bit less vegetal than Sencha because it is dried at a higher temperature and for a longer period of time.

KAMAIRICHA URESHINO

Discovered on our spring travels to Ureshino on the south island of Kyushu in May 2009. Kama translates as “vat” and this refers to how the tea is heated (in an iron vat) to stop oxidation. The leaves are gently pan-fired “Chinese style” instead of steamed giving it a unique nutty flavor, similar to Chinese style green teas. Bright and nutty mixed with vegetal sweetness!

SENCHA KYOTO

This type of green tea is the most ubiquitous on the Japanese market. It requires painstaking processing to obtain dark green, flat leaves of uniform size, with a fresh, grassy aroma and a delicate taste. Sencha gives many crisp infusions with a distinctly “clean” taste.

YAMACHA HAMAMATSU

Discovered on our Spring tea travels to Japan in May 2009. This high mountain grown Sencha tea is cultivated in the region of Hamamatsu. Yamacha translates as “mountain tea” and offers a fine, smooth taste with more sparkle to the classic taste of Sencha.

BANCHA KYOTO

Bancha is a bit less vegetal and grassy than most other Japanese green teas because its leaves are harvested in the summer and are therefore less delicate. It’s a great choice for those who are seeking a green tea that is smooth with a clean finish.

KUKICHA KYOTO

A tea made from leaves and stalks. This type of tea is often a by-product of Hojicha, but our variety is made from the same bushes and leaves used for Gyokuro, giving its softly grinning flavor the finesse and freshness of Gyokuro. Light green leafstalks yield a full, but delicate grassy aroma.

GENMAICHA KYOTO

A unique Japanese delicacy, this is a green tea mixed with 
roasted rice. The combination gives it a nutty aroma and unusual taste, reminiscent of pine and grains.

GENMAICHA MATCHA

A twist on the famous roasted rice tea! A combination of Genmaicha and Matcha which makes a delicious nutty and grassy concoction.

HOJICHA KYOTO

A delicate tea of roasted leaves and stalks, which give a taste and aroma unlike that of any other Japanese teas. The name means “lightly roasted tea.” The infusion is golden, and the aroma is reminiscent of freshly baked bread, roasted grains, or chestnuts. It offers a rich, warming brew even after several infusions.

HOTCHA

A hot and nourishing version of our “Kyoto Kinen” chilled tea. Steaming, frothy Matcha tea is gently warmed with milk and a dash of local honey. Warming and uplifting!