Gyokuro

Shaded from the sun about twenty days before harvest to preserve the tea's chlorophyll (and the nutrients that come with it), Gyokuro tea is a sweet, vegetal tea and one of Japan's finest. It is also a delicate tea and takes some practice to brew properly: there is even a special ritual with multiple steps to brew the perfect cup. Generally, Gyokuro is brewed at a lower temperature than other green teas (122-140°F) for around two minutes, and even warming the teapot and cup is recommended. Brew it correctly, however, and you'll enjoy a very smooth cup of green tea that you can brew multiple times with the same leaves.

Sencha

Sencha is the most popular green tea in Japan. There are multiple varieties of sencha of varying quality and price, so you can pick out the right sencha for you and your wallet. Most senchas are made from tea leaves that have been fully exposed to sunlight, creating an astringent taste. It is easy to brew (176°F for about a minute). You can even experiment with water temperature to produce different flavors: cooler water for a milder taste, or warmer for more astringency. This versatile tea is sure to please anyone!

Matcha

Unlike other green teas that you steep, Matcha is a green tea powder that is traditionally whisked into water. It is made from Tencha, a tea similar to Gyokuro. Once the stems and veins are removed from Tencha, it is ground into a fine powder that we call "Matcha". Because you are ingesting the entire leaf, you are benefitting from more nutrients and antioxidants in a cup of Matcha than other green teas. Matcha is also high in caffeine, having almost as much caffeine as black tea. It comes in different grades with higher grades tasting sweeter and smoother and lower quality grades tasting more astringent. Due to its rise in popularity, Matcha is used both in cooking and in blended drinks. No matter how you take it, Matcha is a delightful way to pass the time.

Hojicha

Despite its reddish-brown appearance, Hojicha is a green tea. Unlike other Japanese green teas which are steamed, Hojicha is made by roasting tea leaves over charcoal giving this tea a nutty, earthy, and even caramel taste. Hojicha has much less caffeine than its steamed green tea counterparts; people will even drink it before bed or give it to young children or the elderly to drink. To brew Hojicha, use water that is around 180°F for anywhere from 30 seconds to three minutes depending on taste. If you like the nutty flavors of Chinese teas or are a coffee drinker, Hojicha is a great stepping stone to the world of Japanese teas.

Kukicha

Literally meaning "Twig Tea", Kukicha is made from the leftover twigs, stalks, and stems from Sencha or Matcha production. It is known for its health benefits and, like Hojicha, is low in caffeine. Kukicha has as sweet, vegetal flavor with less astringency than other Japanese teas. While it can be brewed at the same temperature as other green teas, Kukicha should only be brewed for less than a minute. It can also be brewed multiple times. If you're looking for an economical introduction to the world of Japanese teas, Kukicha is ready to welcome you.

Genmaicha

Genmaicha, is green tea with roasted rice. Generally, it is made from Bancha, leaves discarded during the production of Sencha. While the addition of rice was originally a way to keep the price of tea down, it is enjoyed by people from all walks of life. Genmaicha is described as having a warm, nutty flavor from the rice's sugar and starch. It is even sold with matcha added for a stronger, vegetal flavor. While it's important to use cooler water to brew other green teas, Genmaicha requires hotter water to extract the correct amount of flavor (176-185°F for three to five minutes). It's a great tea for a cold evening.

There is something for everyone in the world of Japanese teas. Have yourself a cup and happy tea time!