Sencha, the most commonly drunk green tea in Japan was first produced in Uji (the outskirts of Kyoto) in the 18thCentury and is now produced in many parts of the country. First flush tea, harvested from late April through mid-May, is considered the best of its kind. Sencha has the perfect balance of briskness and sweetness.
As may be the case with many Japanese teas, water temperature greatly affects the taste of Sencha. It is recommended to use lower temperature water to bring out the sweetness of Sencha (155-165F). Our Sencha comes from 10 regions within six prefectures: Shizuoka,Gifu and Kyoto on the main island of Honshu,and Fukuoka, Miyazaki and Kagoshima on the Southern island of Kyushu.
Fukamushi (Deep Steamed) Sencha
This is a variation of Sencha. In order to make Japanese green tea, the tea leaves, after being plucked, are first steamed to prevent oxidization. Deep steamed Sencha is steamed twice as long as regular Sencha. As a result, leaves become less uniform in appearance than Sencha. But its liquor becomes sweeter, less bitter and brighter green in color. Our Fukamushi Senchas come from Shizuoka and Kagoshima prefectures.
Its richness and rounded sweetness is perfect for the luxurious moment of the day. Sara's Tea Caddie offers its best selection of Fukamushi Sencha at the web store.
In addition to Sencha from most commonly planted Yabukita bush, we are offering Sencha from bushes such as Saemidori, Yutakamidori, Okumidori, Asanoka , Asatsuyu, Kuritawase and Tsuyuhikari. Although these bushes are less known, they are as enjoyable as ubiquitous Yabukita.
Hojicha is roasted Sencha or Bancha (coarse tea). Roasting reduces bitterness and creates a light and smooth taste with a toasted aroma. By varying the leaves used and the roasting temperature, the aroma and the taste can be adjusted to create more different varieties of Hojicha. After harvesting, the leaves are stored at room temperature for one to two years to enhance the flavor before they are made into Hojicha.
There are two methods of roasting: 1) Roasting under a flame and 2) Roasting with hot air. Before going under the flame, our Hojicha undergoes a special drying process to remove excess water which creates a light brisk flavor. Boiling water should be used to make a good cup of Hojicha. As roasting reduces the caffeine content of this tea, Hojicha is often drunk at night in Japan. It can also be served cold.
This is a variation of Hojicha from Shizuoka. After the leaf stems are aged over a period of four years, they are then roasted and mixed with toasted brown rice, producing a light smooth toasted taste with a wonderful aroma.
Kukicha is made with the stems of leaves which are accumulated during the sorting process while making Sencha (stems account for only 8% of unsorted tea). The aroma of this tea is green and fresh. The taste is sweeter and lighter than Sencha and the fresh green color is also striking.
Our kukicha is sweeter than the most as the stems are collected from tea leaves which are "Deep Steamed". It is recommended to use a little extra amount of tea to make a good cup of Kukicha (175F). Kukicha can also be served cold during the summer months.
Our best seller, Sara's Tea Caddie special Kukicha is available at the
A mixture of roasted brown rice and Sencha or Bancha (coarse tea). The life of this tea is in its aroma. To effectively bring out the aroma, it is recommended to pour hot water into the pot in a strong rapid stream.
Our Genmaicha is a delightful mix of toasted brown rice and premium green tea (which is good enough to make high quality Sencha) in the ratios of 45:55. Its wonderful aroma and slightly nutty flavor are particularly enjoyable. Our Genmaicha is from Kagoshima prefecture.
Organic Maccha Genmaicha
One of the variations of Genmaicha (a mixture of roasted brown rice and Sencha). As the name suggests, this Genmaicha is sprinkled with Maccha (powdered tea). The Maccha adds further depth and complexity to this tea.
Our Maccha Genmaicha is from Shizuoka.
If you like something extra, this might be your kind of green tea. Indulge the profound complexity of Maccha Genmaicha.
Tama (Royku) Cha
The literal translation for "Tama (Ryoku) Cha" is "Round (Green) Tea". The leaves retain their round shape because the step when making Sencha, "Seiju”, which is to roll leaves into a needle like shape is omitted. There are pan fired and steamed versions of Tama (Ryoku) Cha. Our Steamed Tama (Ryoku) Cha with a light, refreshing and toasted flavor is from Kagoshima. Our Kama Iri (pan fired) Tama (Ryoku) Cha with a rich toasted flavor is from Shizuoka and is certified organic.
Gyokuro is made only from the youngest leaves of the first flush. Tea bushes for Gyokuro are covered with mats made of straw "yoshizu" or some other material, blocking the direct sun in early April (about 20 days before the first harvest). This prevents a type of amino acid in the leaves from changing into more bitter catechin. Gyokuro is slightly sweet and extremely flavorful, and is the most exquisite tea of all Japanese teas. Very low temperature should be used to make a good cup of Gyokuro (120-140F).
Our Gyokuro is from Yame, a region in the Southern island of Kyushu renowned for its quality, where Gyokuro is most produced.
Maccha is powdered green tea traditionally used for the Japanese tea ceremony. Using the leaves from tea bushes grown in the shade just like Gyokuro, the tea is very finely grounded by special stone mills. Lighter green Maccha is considered better quality and is sweeter. Darker green Maccha tends to be a little bitter. Maccha is often used for flavoring sweets.
Our Maccha, from Uji region of Kyoto prefecture and Nishio region of Aichi prefecture, are very high quality and beautiful light green.