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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...
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...
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...
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...
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...
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...
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...
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...
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...
An Urasenke tea master provides an introduction to the history and practice of Japanese tea ceremony. The post The Way of Tea appeared first on Tricycle: The Buddhist Review.
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...
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...
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...
Kamakura was created around a simple idea: Everyday rituals can give us somewhere to pause. Inspired by kumo, the Japanese...
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...
We head to Chazhong for a treat for our taste buds and our eyes. Japan loves all manner of tasty things, but stuff that tastes good and looks good earns a special place in people’s...
Roasted green tea is one of two exclusive flavours coming our way for a limited time. Starbucks has always been keen to reach as many customers as possible, and one way they’ve bee...
We head to Chazhong for a treat for our taste buds and our eyes. Japan loves all manner of tasty things, but stuff that tastes good and looks good earns a special place in peo...
幕末から続く伊勢茶専門店「藤八茶寮」カフェイン約70％カットの深蒸し茶「伊勢茶 カフェインカット緑茶ティーバッグ」を新発売
Limited-edition drink serves up a new taste of autumn. Starbucks’ chilled cup range was first released in Japan ahead of the globe over 20 years ago, and since then it’s undergone...
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...
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