Can you guess how many major kind of tea we have in Japan?
Sencha
Sencha is one of three primary Japanese Green Tea (Ryokucha). Green Tea (Ryokucha) is produced from green tea leaves that are steamed and dried but not fermented. The quality of Ryokucha varies according to which part of the plant is picked. With the highest quality Ryokucha known as”Gyokuro” and miedium-quality Ryokucha called “Sencha”.
Tokusen Sencha
This is higher quality one specially than normal” Sencha”.
Genmaicha
(green tea mixed with roasted brown rice) This is mild with a distinctive popcorn flavor.
Bancha
The most widely-drunk ” Sencha” is made from the coarser tea leaves harvested late in the season and is known as Bancha. It is sweet and smooth to drink.
Hojicha
This is made by roasting Bancha leaves over charcoal is low in caffeine and tannins.
Matcha
The bright green powdered tea used in the tea ceremony is made from a special variety of tea called Tencha
Oolongcha
Oolong tea is a traditional Chinese tea somewhere between green and black in oxidation. It is among the most popular types of teas served in typical Chinese restaurants.
Konbucha
Konbucha tea is made of powdered kelp.
Umecha
Ume Cha is made from powedered Plum.
Shitakecha
Shitake tea is made from dried and powedered “Shiitake” which is a kind of mushrooms.This tea is especially good for those with high blood pressure or high levels of blood cholesterol. ”Shiitake mushrooms” are anti-viral, anti-bacterial, and help to keep your immune system strong.