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Sencha (煎茶, lit. ' 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 ...
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.
Preparation of Sencha tea A set of Sencha utensils, Sasashima ware by Maki Bokusai, Edo period, 18th–19th century. Senchadō (煎茶道, "way of sencha") is a Japanese variant of chadō ("way of tea"). It involves the preparation and drinking of sencha green tea, especially the high grade gyokuro type.
This Japanese sencha tea has an earthy flavor and texture that will appeal to those who like their tea to taste like it was just harvested. Some who prefer lighter teas may find it a bit too ...
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]
Matcha is a traditional Japanese green tea that has been a part of the Japanese tea ceremony for centuries. Unlike other green teas, matcha is made from shade-grown tea leaves, which are then ...
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