Usucha(薄茶)
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...
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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...
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,...
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...
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...
Ceremonial Matcha is a commercial term for matcha intended to taste good when whisked with water and enjoyed without milk or sugar. The label usually suggests a fine texture, clear...
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...
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...
Culinary Matcha is a commercial term. Sellers use it for matcha they process and price for recipes, not for drinking straight with water. The label usually points to a bolder, more...
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...
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