Green Tea Knowledge

Sencha is the most popular and commonly found green tea in Japan. It is labeled as steeped tea because it is prepared by infusing the whole processed tea leaves in hot water. In Japan, Sencha is responsible for 60% of tea production, and only a small percentage is exported. It is … [Read more...] about What is Sencha and what tea is considered Sencha

Sencha is the most popular and commonly found green tea variety in Japan. Unlike high-grade shade-grown teas, it is grown under direct sunlight. However, some farmers give Sencha plant shade for a specific day to get the desired taste and this variety of Sencha is known as … [Read more...] about Genmaicha vs. Sencha

What is terrace farming? People around the world have come up with suitable methods for each kind of farming because, as you know, traditional methods do not work in hilly areas where rice and tea are harvested. Farmers have introduced terrace farming methods for the land that … [Read more...] about Why is Terraced Land used for Tea Production?

Sencha is the most commonly found and largely produced green tea in Japan. It is grown in full sunlight and harvested in late spring. Due to being exposed to sunlight, its leaves are dark green with a grassy aroma and astringency flavoured. Although, most people like it just … [Read more...] about 10 ways to sweeten Sencha Green Tea

Kariganecha is a tea made from stalks of Gyokuro and sometimes other blends. This term is mainly used in Kyoto province but also outside to make it different from Kukicha. People love stalk tea because it also has healthy nutrients, rich umami flavor, sweetness, and an appetizing … [Read more...] about Kariganecha vs. Kukicha

Nara Medical University (奈良県立医科大学, Nara Kenritsu Ika Daigaku) reported on November 27th, 2020 that their research confirms that green tea sold in the market can kill or make the virus harmless in their study.  The research is the first stage of the study, and … [Read more...] about Japanese University Confirms Tea Kills COVID19

Sencha is widely grown, steam processed, and sold in Japan. It comes from the same plant as other green tea types, Camellia Sinensis. However, based on the growing method and later processing, it stands out with its astringent taste and dark color. Sencha is further divided into … [Read more...] about Comparing Fukamushi Sencha with other Sencha

Covering culture or shading of tea plants has been in use since the early ages, and it was developed to save the tea leaves from frost. In modern days, farmers use the covering or shading process to achieve certain characteristics in tea for a specific period. The covering … [Read more...] about Covering Process of Japanese Tea Plants

Tea has been a staple drink in Japan, be it for cultural or health aspects for the Japanese. While tea originated in China, its importation in Japan played a major role in its cultural heritage even up today. At present, Japan is highly renowned for producing high-quality tea … [Read more...] about Shizuoka Tea vs Kagoshima Tea vs Uji Tea

Every kind of tea plant comes from the same Camellia Sinensis plant family. Their differences show in forms of shape, taste, aroma, and color, etc. due to the different cultivars being used in the breeding of tea plants. In Japan, Yabukita (やぶきた) is the most famous and … [Read more...] about Yabukita Tea Cultivar (やぶきた)

Sencha and Matcha come from the same plant but have different growing conditions and processing methods, which makes them stand apart. History Green tea has been in Japan for centuries and brought by Eisai in 1191. He brought the tea seeds along with Zen Buddhists' method … [Read more...] about Matcha vs Sencha

For Japanese Sencha green tea, the length of steaming time determines the flavor, aroma, and color of green tea. Different kinds of green tea have specific timed steaming processes. Mostly the period of steaming depends on growing circumstances such as where it was grown and … [Read more...] about Green Tea Steaming Process – Light Steamed (Asamushi) vs Medium Steam (Futsumushi) vs Deep Steam (Fukamushi)

Tea leaves after being plucked from the plant are sent for processing. The processing involves a bunch of methods through which tea leaves are transformed into dried and preserved leaves for later brewing. The tea from the same plant, Camellia Sinensis are differentiated based on … [Read more...] about Steaming vs fermenting vs Roasting for Japanese tea

What is the differences between Gyokuro, Kabusecha and Sencha? In this article, we brief the differences between these three types of tea. What is Gyokuro? Gyokuro translates as jewel/jade dew and is named due to the yellowish-green color it shows when brewed. In 1835, Tea … [Read more...] about Gyokuro vs Kabusecha vs Sencha – What are the differences?