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The roasted flavours are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavour. The roasting process used to make hōjicha also lowers the amount of caffeine in the tea. Because of its mildness, hōjicha is a popular tea to serve during ...
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]
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.
' 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 ...
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.
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