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  2. Kabusecha - Wikipedia

    en.wikipedia.org/wiki/Kabusecha

    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]

  3. Sencha - Wikipedia

    en.wikipedia.org/wiki/Sencha

    ' infused tea ') is a type of Japanese ryokucha (緑茶, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha , powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in ...

  4. Gyokuro - Wikipedia

    en.wikipedia.org/wiki/Gyokuro

    Gyokuro (Japanese: 玉 露, "jade dew") is a type of green tea from Japan that is grown in the shade. It differs from the standard sencha (a classic green tea grown in the sun) in being grown under the shade rather than the full sun. [1] The name "gyokuro" translates as "jewel dew" (or "jade dew"). [2]

  5. I Tried 8 Store-Bought Green Teas & the Best Was Mellow and ...

    www.aol.com/lifestyle/tried-8-store-bought-green...

    Photos: The brands. Design: Eat This, Not That!Often, after I've chugged back my morning coffee, I find myself wanting another. Sometimes, I pull a second espresso shot, but after a few sips, my ...

  6. Uji tea - Wikipedia

    en.wikipedia.org/wiki/Uji_tea

    Uji tea (宇治茶, Uji-cha) is a common name for all Japanese green tea produced from Uji, Kyoto. The three main types of Uji tea are Matcha , Sencha and Gyokuro . Japanese tea is originated from the Tang dynasty of China, which is during the Heian period of Japan when Chinese influences were at its peak.

  7. Bancha - Wikipedia

    en.wikipedia.org/wiki/Bancha

    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.

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