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All types of Japanese green tea come from the evergreen shrub Camelia sinensis. Their diverse taste qualities arise as a result of differences in the methods of growing and processing the leaves.

A characteristic feature of Japanese green tea, distinguishing it from Chinese tea, is its method of processing shown in subjecting tea leaves to steam. This is done right after picking the leaves and is aimed at stopping the fermentation process. In the case of Chinese green tea, fermentation is stoped by roasting the leaves in pans.



Sencha is the most popular type of Japanese tea. Its leaves are grown in full sun (they are not shaded during cultivation, as in the case of matcha tea). After harvesting, the leaves are treated with water vapor to stop oxidation and then rolled into fine needles and dried. We recommend starting the adventure with green teas from this tea.



Matcha is a high-grade powdered green tea. Its manufacturing process is very labor-intensive. About three weeks before the harvest, the shrubs are shaded with special mats and in this way the light is cut off in approx. 90%. The result is that the plant slows down its growth, gathers more chlorophyll and valuable ingredients in the leaves, and less tannins. Leaves after harvest are dried and rubbed into powder. Matcha is rich in amino acids (including L-theanine), vitamins and minerals. Due to the high content of catechins (polyphenolic compounds) it has strong antioxidant properties. Matcha is also characterized by the highest content of caffeine among Japanese teas.



Genmaicha is a mixture of ripe leaves of green tea and roasted rice, which gives it a specific aroma and flavor. It is characterized by low caffeine content and can be drunk at night.



It is a mixture of genmaicha tea (green tea leaves + roasted rice) and matcha. The matcha powder gives the tea its beautiful green color and a mild, sweet taste.



Hojicha is roasted green tea. Unlike other green teas, hojicha is brown. Leaves and stalks are subjected to a roasting process, which gives the brew a light brown color and a distinct burned taste. Hojicha is low in caffeine and is often drunk by children. You can also drink it in the evening.



Kukicha is a tea consisting mainly of dried stalks and tea tails. It is characterized by low caffeine content. It is a mild tea and can be consumed at any time of the day. Recommended for people for whom the sencha is too intense.

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