Japanese Tea Varieties: A Primer


The highest grade of green tea, gyokuro is brewed at lower temperatures than normal. It’s very rich and highly savory.


This archetypal green tea is made with whole, dried leaves. Sencha has a balanced bitterness and refreshing aroma.


The leaves are roasted, producing a rich, nutty tea with a reddish-brown color.


A finely ground powder that is whisked with hot water, this is the tea used in tea ceremonies. It’s rich, almost creamy, and full of flavor.


Cold-brewed from roasted barley, toasty mugicha is especially popular in summer.


Dried green tea leaves are mixed with popped brown rice to give a nutty flavor.

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