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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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