What is generally known around the world as “green tea” is sencha, the standard type of ryokucha (green tea).
Bancha contains very little caffeine and is widely recommended in the European macrobiotics scene.
This popular tea with a distinctive aroma is widely consumed at home.
Traditionally used in the tea ceremony, matcha powder today attracts international attention for the new potential it offers in food and drink
Green tea in Nagasaki means mushisei tamaryokucha! The steaming process creates a mild yet deeply flavored tea.
Similarly to bancha, hojicha is suitable for drinking at night due to it's low levels of caffeine
Pan-frying adds fragrance to green tea! Kamairicha was a popular choice during the Edo period (1603–1868).
Also known as Chinese tea, oolong tea is grown in Sonogi.
The tea that is most popular in Europe and around the world is also produced in Sonogi.
Yuzamashi70ºC / 158ºF
Tea PotPour Over
Check the LevelDrop to the Last
- One of the key parts of brewing a cup of tea that is full of ﬂavor is to make sure to drain the pot of even the very last drop of tea.
- Draining the pot entirely enhances the ﬂavor of the second or third round of brewing.
- For the second, third and fourth rounds of brewing, the best water temperature is between 80 degrees Celsius (176 degrees Fahrenheit) and 90 degrees Celsius (194 degrees Fahrenheit). This time the tea is ready soon after you pour in the water.