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Strong(Sencha) | Mild(Sencha) | |
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Origin:upper stream of the Tenryu River, Shizuoka pref. Harvesting and Processing:young budding leaves plucked,light steaming, midium heating Features:astringency,sweetness,"umami"aroma
Origin:upper stream of the Tenryu River, Shizuoka pref. Harvesting and Processing:light steaming, midium heating Features:the sharpness,strong taste.
Origin:Base of Kirishima mountains,Kagoshima pref. Harvesting and Processing:pesticide-free,chemical-free,medium steaming, midium heating Features:distinctive flavor with astringency and sweetness |
Origin:Ogasa,Kikugawa,Shizuoka pref. Harvesting and Processing:young budding leaves plucked,deep steaming, light heating Features:richness, sweetness and sharp astringency
Origin:Osumi peninsula,Kagoshima pref. Harvesting and Processing:cultivated in the shade,deep steaming, light heating Features:richness, sweetness and freshness
Origin:Makinohara Plateau, Shizuoka pref. Harvesting and Processing:deep steaming, light heating Features:richness and pleasant cooling sensation
Origin:Osumi peninsula,Kagoshima pref. Harvesting and Processing:cultivated in the shade,deep steaming, light heating Features:freshness and astringency |
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Soft(Sencha) | Light(Houjicha/Bancha/Genmaicha) | |
Origin:upper stream of the Oi River, Shizuoka pref. Features:freshness, sharpness and sweetness
Origin:Sorakugun,Kyoto pref. Harvesting and Processing:pesticide-free,chemical-free,light steaming, light heating Features:smooth, mellow sweetness
Origin:Sorakugun,Kyoto pref. Harvesting and Processing:pesticide-free,chemical-free,light steaming, light heating Features:the soft and simple taste unique to the Uji native cultivar |
Origin:upper stream of the Tenryu River, Shizuoka pref. Harvesting and Processing:pesticide-free,chemical-free Features:roasting aroma,mild taste and sweetness
Origin:upper stream of the Tenryu River, Shizuoka pref. Harvesting and Processing:pesticide-free,chemical-free Features:the lightness and simple taste
Origin:tea-upper stream of the Tenryu River, Shizuoka pref.Roasted rice-Kirishima Mountains,Kagoshima Pref. Harvesting and Processing:pesticide-free,chemical-free Features:Roasting aroma,lightness and simple taste |
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Matcha/Gyokuro | Other Types of Tea | |
Origin:Kyoto pref. Features:rich in taste,savory and complex flavors
Origin:Kyoto pref. Features:elegant full-bodied flavor,strong than No100
Origin:Kyoto pref. Features:well-balanced, a faint sweet flavor
Origin:Kyoto pref. Features:smooth and soft
Origin:Kyoto pref. Features:pungent with a hint of bitterness
Origin:Kyoto pref. Features:slightly bitter but light
Kagoshima pref. Features:the simple taste, Sweetness,slightly bitter
Origin:Blend the richness of Uji matcha and refined sweetness of Wasanbon sugur,made in Shikoku region.
Aracha Gyokuro,harvested in the spring, is aged until early aitumn to recreate a natural, nostalgig flavor Origin:Kyotanabe, Kyoto pref. Harvesting and Processing:cultivated in the shade, light steaming,light heating Features:concentrated "Umami"taste,a savory and strong flavor |
Stem tea of Gyokuro(Kuki-cha of Gyokuro)
Stem tea of the deep steamed tea
Kamairicha is made with tea leaves curled and dried in the pan without being steamed. You can enjoy the delicate taste and unique roast scents of the tea. "Benifuuki"is half - fermented, a kind of Japanese oolong tea with a floral fragrance. |