Kukicha is stems of green tea. Kuki meas stems in Japanese language. Cha meas tea in Japanese language. Green tea stems are what is left over after the mail loose leaf green teas (Gyokuro, Sencha, etc) have been processed.
Kukicha has much more L-theanine than other Japanese green teas. This is because stems of green tea store more L-theanine than green tea leaves do. Therefor the taste of Kukicha is very mild. The price of Kukicha is very reasonable.
If you are looking for Japanese green tea that has lots of L-theanine, you should try Kukicha.
Matcha is very fine powered green tea. It is made from Tencha. Matcha is very different from other Japanese green tea. When you drink matcha tea, you intake all of green tea leaves into your body. You take advantage of health benefits of Japanese green tea effectively. This is why matcha is recognized as "Super Food"
Thanks to the improvement of medical care, our life span has become longer and longer every year but we should know more about healthy life expectancy.
What is the health benefits of matcha green tea? Read our blog here!
Have you tried Iced Matcha green tea already?
Many people think that we should drink matcha green tea hot but this is not true. With hot water it is easier to mix matcha powder with water, especially if you use a bamboo whisk. But if you use a milk frother instead of your bamboo whisk, you can make iced matcha green tea easily and quickly! Read more Here!
There is only one problem with iced matcha tea. If you drink matcha green tea as a hot drink, this hot temperature covers the bad taste of your matcha powder (bitterness, astringency, etc.) to some extent but if you drink matcha as a cold drink, you can find the real quality of your matcha powder. So if you drink your matcha as an iced matcha tea and the taste is good, your matcha powder is high quality! To examine if your matcha is high quality, it is also good idea to make iced matcha green tea. Just try it!
Matcha is very fine powder of Japanese green tea leaves called Tencha. To know about Matcha, you need to know Tencha. Tencha is very similar to Gyokuro. Like Gyokuro, new green tea leaves are grown under shade for about 3 ~ 4 weeks. Only difference is that they are not rolled and they are dried in a special oven called Horii type oven. Then this Tencha is ground into very fine powder called Matcha.
To grind Tencha, millstone is used for high quality matcha, machine is used for low grade matcha.
There are many health benefits of Japanese green tea. When you drink matcha, you intake everything Japanese green tea has. This is why matcha green tea is very healthy drink.
Matcha has many grades. You might know about ceremonial grade but this grade dose not mean high grade (it means that the matcha is not culinary grade. that all). If you are looking for truly high quality organic matcha, Read our customers' reviews Here!
3 x Tartary Buckwheat Tea order form Jamaica, New York, United States. The seeds of Tartary Buckwheat has a lot of Rutin. Many people think that Buckwheat Tea has Rutin but in fact Tartary Buckwheat Tea has about 100 times more Rutin than Buckwheat Tea (Soba cha) has!
Rutin has many health benefits for us, especially it is good for our blood vessels. As we get older, our blood vessels inside our body are getting old meaning the softness of blood vessels is loosing day by day. It is said that rutin can fix the problems of old blood vessels and makes it possible for blood to be able to run smoothly. You might think this is not so important but the total length of the blood vessels in our body is about 1000000 km (621371 miles)!
Get young again from the inside of your body!
Lean more about Tartary Buckwheat Tea Here!
Gyokuro is the highest quality green tea among Japanese green tea. There are many Japanese people who have not drunken Gyokuro. There are two reasons for this. One reason is that simply the tea is very expensive. Another reason is that annual Gyokuro production is very low. Uji, Kyoto and around the area is making Gyokuro the most. The second area is Yame, Fukuoka. The third area is Okabe, Shizuoka.
The manufacturing process of Gyokuro is the same as the one of Sencha. The difference is before cultivating, the new leaves are grown under shade for about 3 weeks. This process makes it possible for L-theanine (the source of Umami) in the green tea leaves not to change into Catechin (the source of bitterness and astringency).
Kabusecha is very similar to Gyokuro. For Kabusecha, the new leaves are grown under shade for about a week.
Sencha (Normal Sencha)
Sen in "Sencha" means infused tea or infusing tea leaves. Cha in "Sencha" means tea. Sencha is the most common Japanese green tea. There are two types of Sencha depending on how to make them. One is "Normal Sencha" or just "Sencha". The other one is "Deep Steaming Sencha". The difference between them is the steaming time. The time of steaming green tea leaves for Sencha (Normal Sencha) is about 30 ~ 40 seconds. On the other hand, the time of steaming green tea leaves for Deep Steaming Sencha is 2 ~ 3 times longer than Sencha (Normal Sencha). This longer steaming time makes the green tea leaves softer than Sencha. Therefore when in the process of the rolling and drying, many tiny finished tea leaves can be made. The color of Deep Steaming Sencha is much greener than Sencha because of the broken tissue of the green tea leaves.
Deep Steaming Sencha
It is said that the Deep Steaming Sencha was made first in Makinohara plateau in Shizuoka, Japan. The quality of green tea in this area was not high because of thicker green tea leaves and strong astringency taste. Deep steaming method was invented to increase the quality. It is said that about 70% or more Sencha in Shizuoka is now Deep Steaming Sencha.
Looking for truly high quality organic matcha? Read our customers' reviews here!
Non-fermented Tea Posted on 21 Jul 21:11 , 0 comments
Non-fermented Tea is made by heating fresh green tea leaves. This process destroys oxidase. Therefore oxidation dose not happen and chlorophyll in the green tea leaves remains as it is which gives the Japanese green tea beautiful green color.
Japanese green tea and Chinese green tea are Non-fermented tea but there is a difference in how to heat the green tea leaves.
Japanese green tea is made by steaming green tea leaves (except Kamairi cha, roasted green tea in Kyushu area). On the other hand Chinese green tea is made by roasting green tea leaves.
Most of the Japanese green tea is made by steaming green tea leaves. "Cha" means tea in Japanese language.
- Sencha : The most common Japanese green tea (the fist or second harvest green tea leaves)
- Bancha : A kind of Sencha but using the third or forth harvested green tea leaves
- Tamaryokucha : Roasted Japanese green tea
- Kukicha : Kuki means stems.
- Gyokuro : The most expensive Japanese green tea
- Matcha : The very fine powder of Tencha
- Tencha : Matcha is made by grinding Tencha.
- Houjicha : Houjicha is made by roasting Sencha
- Genmaicha : Sencha with Genmai
Looking for High Quality Organic Matcha? Your organic matcha is Here!
In the tea production, fermentation is actually oxidation. Oxidase starts working as soon as green tea leaves are cultivated. Tea is divided into 3 types by how long oxidase works.
1. Non-fermented Tea : Japanese Green Tea, Chinese Green Tea.
2. Half-fermented Tea : Oolong Tea
3. Fermented Tea : Black Tea
Japanese green tea and Chinese green tea are in the same group but there is a difference in the process of their tea.
In Japan we steam green tea leaves to stop fermentation. In China they roast green tea leaves in a frying pan
Green Tea retail shops (green tea brands) buy Aracha from green tea markets. Then they make finished tea (Sencha, Bancha, Gyokuro, Matcha, Kukicha, etc.).
1. First drying - Kansou
2. Shaping and Selecting - Seikei, Senbetsu
3. Second drying - Hiire
4. Blending - Gougumi
By blending some Aracha, each green tea retailers (green tea brands) make their unique taste teas.