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Aracha (荒茶), also known as unrefined or crude tea, [1] is a type of green tea produced in Japan. Unlike most other teas, aracha green tea is produced using the entire leaf of the tea plant, including the leaf blade, leaf stem, broken particles of the leaf, and the fine leaf hair. This often gives the tea a deep green colour and a bold taste ...
Kukicha , or twig tea, also known as bōcha (棒茶), is a Japanese tea blend made of stems, stalks, and twigs of the tea plant. It is available as a green tea or in more oxidised processing. Kukicha has a unique flavour and aroma among teas, due to it being composed of parts of the plant that are excluded from most other teas. [1]
The tamaryokucha (Japanese: 玉緑茶, coiled tea) is a fine Japanese green tea, also commonly known as guricha (ぐり茶, curly tea).It has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries.
Kabuse tea, or kabusecha (かぶせ茶) is a class of Japanese tea leaf. Kabuseru (かぶせる) literally means to cover or place on top, as a hat on a head, therefore kabuse tea is a tea leaf harvested from a tea plant that, for some period of time ranging from 2–25 days, [1] has had a porous material draped over the plant while the young leaves are being produced. [2]
Bancha (番茶) is a type of Japanese green tea.It is harvested from the second flush of sencha between summer and autumn; [1] the first flush is harvested for shincha.. It can be found in a number of forms such as roasted, unroasted, smoked, matured or fermented for three years and even post-fermented.
Kamairicha (釜炒り茶) is a Japanese green tea produced by pan-roasting or pan-firing tea leaves during the early stages of production. It is most commonly produced in the western region of Japan. It is most commonly produced in the western region of Japan.
Hōjicha is often made from bancha (番茶 'common tea'), tea from the last harvest of the season. However, other varieties of hōjicha also exist, including a variety made from sencha and kukicha. Kukicha (also known as bōcha or 'twig tea') is made primarily from the twigs and stems of the tea plant rather than the leaves alone. [4]
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