 |
Gyokuro (Refined green tea)Tea having a lot of Umami ingredients which the sprout are covered to block out sunlight. |
|---|
 |
Sencha (Ordinary green tea)Tea soaking up sunlight and balanced with Umami, astringency and bitterness. |
|---|
 |
Mecha (Jin)Tea which the tip of sprouts curls like a sesame seed during the production process. |
|---|
 |
Kukicha (Karigane)Tea using mainly stems which contain tea nutrition. |
|---|
 |
Powdered teaTea which the leaves became power in the refining process. |
|---|
 |
Genmaicha (brown rice tea)Fragrant tea mixed rice roasted in Sencha and big leaves. |
|---|
 |
Matcha-iri (including Matcha)Tea with fragrant Matcha in Sencha, Kukicha, Genmaicha. |
|---|
 |
HojichaFragrant tea with big leaves, Kukicha and Sencha roasted until they become a brown. |
|---|
 |
FukamushiTea that the leaves are steamed longer than Sencha and made it easier to extract the tea ingredients. |
|---|
 |
YanagiseiWillow-shaped tea with big and slightly hard leaves. |
|---|
 |
MatchaStone-ground powdered tea which are steamed Tencha leaves grown in the same way as Gyorkuro without rubbing. |
|---|
 |
Matcha au-lait |
|---|
 |
Roasted Green Tea au-lait |
|---|
 |
Kyogamo Spice Keama Curry |
|---|
