Kukicha (茎茶), or twig tea, also known as bōcha (棒茶), is a Japanese blend made of stems, stalks, and twigs. It is available as a green tea or in more oxidized processing. Kukicha . . . → Read More: Kukicha
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Konacha (粉茶) or Bud Tea is a type of green tea, composed of the dust, tea buds and small leaves that are left behind after processing Gyokuro or Sencha. Konacha is cheaper . . . → Read More: Konacha tea Kamairicha (釜炒り茶) is a Japanese tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter taste of most Japanese tea. After a short withering, . . . → Read More: Kamairicha tea Kabusecha (被せ茶), literally "covered tea," is a type of Japanese Sencha. Its name describes the fact that, about a week before the tea leaf buds are picked in the spring, the plantation is . . . → Read More: Kabusecha tea Hōjicha (ほうじ茶?) is set apart from other Japanese green teas because it is roasted in a porcelain pot over charcoal. The tea is fired at high temperature, altering the leaf colour tints from . . . → Read More: Hojicha Gyokuro (玉露) is a fine and expensive type of green tea from Japan. It differs from the standard green tea known as sencha (煎茶), because it is grown under the shade rather than the full . . . → Read More: Gyokuro |
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