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Tea was imported
from China into Japan during the eighth century A.D. Japan
than started to create their unique way of making tea and
drinking tea as part of their culture. Generally, Japanese
teas are categorized as:
- Sencha:Japanese teas in
general term, sometimes could be applied to precious
and expensive teas. It can be processed by fired, roasted,
or curled into other forms of Japanese teas.
- Bancha:The Japanese everyday-tea,
made from coarse late-harvested leaves or stems, with
refreshing and light tea taste.
- Hojicha:Oven roasted Bancha
with earthy and nutty flavour, also low in caffeine
with light brown colour tisane.
- Genmaicha: This variety
is a blend of Sencha, toasted rice kernels, and popped
corn.
- Kukicha: is also called
twig tea which is made by tea twigs and stems. The liquor
is dark brown color with a rich roasted flavor and aroma.
Kukicha is much lower in caffeine than tea leaves and
it has mind-refresh qualities.
- Gyokuro: The most exquisite
Japanese tea, tea trees were preciously covered to avoid
sunlight when growing, in this process, it reserves
rich vitamins in tea leaves.
- Matcha:A green powdered
tea ground from Sencha or Gyokuro, usually presented
in the Japanese tea ceremony – Cha-No-Yu.
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