Sencha
Sencha is the most commonly drunk green tea in Japan
and is produced in many parts of the country. First flush tea, harvested
from late April through mid-May, is considered the best of its kind.
Sencha has the perfect balance of briskness and sweetness.
As may be the case with many Japanese teas, water temperature greatly
affects the taste of Sencha. It is recommended to use lower temperature
water to bring out the sweetness of Sencha (155-160F). We have Sencha
from two regions of Japan: Shizuoka, the major tea producing region
near Mt. Fuji and Yame on the southern island of Kyushu, also known for its high production of Gyokuro.
Fukamushi (Deep Steamed) Sencha
This is a variation of Sencha. In order to make Japanese green tea,
the tea leaves, after being plucked, are first steamed to prevent oxidization.
Deep steamed Sencha is steamed twice as long as regular Sencha. As a
result, leaves become less uniform in appearance than Sencha. But its
liquor becomes sweeter, less bitter and brighter green in color.
Our Fukamushi Sencha is unblended and is made only with tea leaves grown
in the Makinohara region of Shizuoka. The rich soil of this region is
perfectly suited for harvesting quality teas.
Its richness and rounded sweetness is perfect for the luxurious moment
of the day. Sara's Tea Caddie offers its best selection of Fukamushi
Sencha at the web store. Click here to visit Shop Online.
Hojicha
Hojicha is roasted Sencha or Bancha (coarse tea). Roasting reduces bitterness
and creates a light and smooth taste with a toasted aroma. By varying
the leaves used and the roasting temperature, the aroma and the taste
can be adjusted to create more different varieties of Hojicha. After
harvesting, the leaves are stored at room temperature for one to two
years to enhance the flavor before they are made into Hojicha.
There are two methods of roasting: 1) Roasting under a flame and 2) Roasting
with hot air. Before going under the flame, our Hojicha undergoes a
special drying process to remove excess water which creates a light
brisk flavor. Boiling water should be used to make a good cup of Hojicha.
As roasting reduces the caffeine content of this tea, Hojicha is often
drunk at night in Japan. It can also be served cold.
Our Hojicha is the best companion to end your day. See for yourself
that all the extra care makes a big difference. Click here to visit Shop Online.
Kukicha
Kukicha is made with the stems of leaves which are
accumulated during the sorting process while making Sencha (stems account
for only 8% of unsorted tea). The aroma of this tea is green and fresh.
The taste is sweeter and lighter than Sencha and the fresh green color
is also striking.
Our kukicha is sweeter than the most as the stems are collected from
tea leaves which are "Deep Steamed". It is recommended to
use a little extra amount of tea to make a good cup of Kukicha (175F).
Kukicha can also be served cold during the summer months.
Our best seller, Sara's Tea Caddie special Kukicha is available at the
web store. Click here to visit Shop Online.
Genmaicha
A mixture of roasted brown rice and Sencha or Bancha
(coarse tea). The life of this tea is in its aroma. To effectively bring out the aroma,
it is recommended to pour hot water into the pot in a strong rapid stream.
Our Genmaicha is a delightful mix of toasted brown rice and premium
green tea (which is good enough to make high quality Sencha) in the
ratios of 45:55. Its wonderful aroma and slightly nutty flavor are particularly
enjoyable.
Maccha Genmaicha
One of the variations of Genmaicha (a mixture of roasted brown rice and Sencha). As the name suggests, this Genmaicha
is sprinkled with Maccha (powdered tea). The Maccha adds further depth and
complexity to this tea.
Both of our Maccha Genmaicha are from Shizuoka.
If you like something extra, this might be your kind of green tea.
Indulge the profound complexity of Maccha Genmaicha. Our best selection
is available at Sara's Tea Caddie web store. Click here to visit Shop Online.
Gyokuro
Gyokuro is made only from the youngest leaves of
the first flush. Tea bushes for Gyokuro are covered with mats made of
straw "yoshizu" or some other material, blocking the direct
sun in early April (about 20 days before the first harvest). This prevents
a type of amino acid in the leaves from changing into more bitter catechin.
Gyokuro is slightly sweet and extremely flavorful, and is the most exquisite
tea of all Japanese teas. Very low temperature should be used to make
a good cup of Gyokuro.
Our Gyokuro is from Yame, a region in the Southern island of Kyushu renowned for its quality, where Gyokuro
is most produced.
Maccha
Maccha is powdered green tea traditionally used for
the Japanese tea ceremony. Using the leaves from tea bushes grown in
the shade just like Gyouro, the tea is very finely grounded by special
stone mills. Lighter green Maccha is considered better quality and is
sweeter. Darker green Maccha tends to be a little bitter.
Maccha is often used for flavoring sweets.
Our Maccha, from Uji, is a very high quality and beautiful light green.
