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Most Japanese green teas are judged by their leaves. Kukicha (茎茶) turns that idea around. It’s a Japanese green tea made mainly from the stems and leaf stalks of the tea plant, t...
Kaga BЕЌcha (еЉ иіЂжЈ’иЊ¶) is a roasted Japanese tea made almost entirely from tea stems rather than leaves. It comes from Kanazawa, in Ishikawa Prefecture. Dozens of local roastin...
Karigane Hōjicha (雁が音ほうじ茶) is a roasted Japanese tea. Producers make it from karigane: the stems, stalks, and leaf veins they sort out while processing gyokuro and other hig...
Kyobancha (京番茶), also sold as Iribancha, is Kyoto’s own style of roasted green tea: large, unrolled leaves with an intensely smoky aroma, brewed into a surprisingly mellow, low-...
Genmaicha (玄米茶) is a Japanese green tea blended with roasted rice. Producers mix bancha or sencha with roasted rice, usually in close to equal parts. The rice is soaked, steamed...
Browse the tea shelves of a shop in Fukuoka or Saga and you’ll often find a bag that looks almost too plain beside the polished gyokuro tins. It holds pale, flat little stems inste...
Bancha (番茶) is Japan’s everyday green tea. It’s an inexpensive, mild-tasting brew made from more mature leaves, picked later in the season than the tender young growth used for s...
Sit down at a sushi counter in Tokyo, and before you have even opened the menu, a tall, heavy cup lands in front of you. The tea inside is a deep, slightly cloudy green, very hot a...
Walk into an old tea shop in Kyoto and you’ll find gyokuro, the shaded tea Japan treats as one of its finest, priced and packed with care. Look a little further along the shelf and...
Sannen Bancha (三年番茶), or “three-year bancha,” is a Japanese tea named for its production timeline, not a single home region. Producers either age mature tea leaves and stems fo...
Usucha (薄茶), or “thin tea,” is the light, faintly foamy bowl of whisked matcha. It’s what most people picture when they imagine Japanese tea. You whisk it briskly with a bamboo c...
Chumushi Sencha (中蒸し煎茶) is a medium-steamed type of Japanese sencha green tea. It sits between Asamushi, lightly steamed sencha, and Fukamushi, deeply steamed sencha, offering...
Koicha (濃茶), or “thick tea,” is the dense, syrup-like matcha that hosts prepare and guests share during the formal Japanese tea ceremony. The host kneads it slowly into a smooth,...
Pour a cup of plain genmaicha and it comes out thin, clear, and pale yellow-green, calm and unassuming in the cup. Pour a cup of matcha-iri genmaicha next to it, and the difference...
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