Types

Ocha can be divided into various types depending on the production process and the tea-making process. Each has different nutrients, tastes, and aromas, so enjoy the tea that best suits your mood at the time.

Sencha

Sencha is a typical, standard, and popular tea in Japan. Sencha is made by steaming the plucked raw leaves to stop the oxidizing enzymes, then rubbing them in several stages, drying them, forming them into needles, and steaming them for about 30 to 40 seconds, depending on the softness of the leaves. This tea has a refreshing aroma and a harmonious combination of umami and astringency that is present from the first sip.

MOST SUITABLE TIME TO ENJOY

It has a perfect balance of caffeine and theanine content, so the best time to drink it is when you want to relax and stay focused. We recommend it for a refreshing pick-me-up after lunch when you gradually wake up and shift to work mode during remote work. You can also enjoy sencha during meals, as it does not interfere with the taste of food and even gives it a moderate umami flavor.

Fukamushi Sencha

Fukamushicha is said to have been born in the area around the Makinohara Plateau, which spans Shimada City, Kikugawa City, and Makinohara City in Shizuoka Prefecture. Normal sencha is steamed for about 30 to 40 seconds, while fukamushicha is steamed for more than a minute, two to three times longer. It not only reduces bitterness and astringency and increases sweetness, but also provides more nutrients such as catechins, theanine, vitamin C, fiber, and minerals because the tea leaves are finer and pulverized. It has a deep, mellow taste.

MOST SUITABLE TIME TO ENJOY

It has the perfect balance of caffeine and theanine content, so it is recommended to drink it when you want to relax and stay focused. We recommend it for a refreshing pick-me-up time after lunch when you gradually wake up and shift to work mode while working remotely. It has a pleasant taste, and you can drink it on its own, but it also has a moderate astringency, so it is recommended to drink it with something sweet.

Gyokuro

The production process for gyokuro is basically the same as for sencha, but the difference is that before the leaves are harvested (for at least two weeks), the gyokuro is covered to block sunlight. This increases the amount of amino acids such as theanine, which is the flavor component of sencha, and decreases the amount of catechins (so-called tannins), which are the astringent component of sencha, resulting in a less astringent and more flavorful taste. It has a characteristic "covering aroma" similar to that of seaweed. Because of the time and effort it takes to make, it is considered a luxury tea in Japan.

MOST SUITABLE TIME TO ENJOY

When brewed slowly at a low temperature, gyokuro can leach out the umami (theanine), allowing you to enjoy the umami and sweetness more slowly and relax. Brewing at a high temperature also increases the amount of caffeine, which gives it an astringent taste, so have this tea when you want to wake up or concentrate.

Matcha

The tea used to make matcha is called "tencha," and like gyokuro, it is grown under cover for a long period of time. Unlike other teas, it is the only one that is not rubbed during the manufacturing process. The finished tea is stored for a certain period of time to mature before it is pulled through a millstone. Matcha is dissolved in hot water, so it is nourishing to the whole body and has a firm consistency. It has a rich taste and a fresh aroma like new tea.

MOST SUITABLE TIME TO ENJOY

Because of its high caffeine content, it is recommended to drink it in the morning to give yourself a boost, when you want to wake up fully, or when you want to concentrate. It can also be mixed with any food or sweets, as the nutrients in the tea leaves can be absorbed directly.

Hojicha

Hojicha is made by roasting sencha, bancha, or stem tea over high heat until it turns golden brown and brings out its aroma. It is heated at about 200 degrees Celsius in a hoji machine until the hoji aroma is produced, and then it is immediately cooled. Roasting causes the caffeine to sublimate (a direct change from a solid to a gas), which gives the tea its aroma and light, refreshing taste.

MOST SUITABLE TIME TO ENJOY

During the roasting stage, the amino acids and sugars contained in the tea leaves produce pyrazine. The aroma of roasting refreshes the palate, making it perfect for after dinner. Pyrazine is thought to relax the brain and improve blood flow.

Genmaicha

Genmaicha is a tea made from brown or white rice that has been soaked in water and steamed. It is then roasted until it is fox-colored, with bancha or sencha added in an approximately 1:1 ratio. You can enjoy the aroma of the roasted rice and the clean taste of the bancha or sencha. Drinking genmaicha is also a great way to benefit from the nutrients contained in both brown rice and tea leaves.

MOST SUITABLE TIME TO ENJOY

Mixing brown rice reduces the amount of sencha and bancha, making the tea low in caffeine, which is recommended for children and pregnant women. It also helps you relax before going to bed.

TYPES

Sencha

Fukamushi Sencha

Gyokuro

Matcha

Hojicha

Genmaicha

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