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Matcha used to only be consumed for special occasions and was made from tea bushes that were over 100 years old. However, nowadays Matcha has become extremely popular and is the go-to form of green tea when making confectionery, snacks, and sweet drinks. Matcha is produced by stone grinding Tencha tea leaves. Similar to Gyokuro, Tencha is grown in the shade. 

For 1 serving, we suggest whisking 2 grams of sifted matcha in 60 ml water at 80C for 15 seconds.



This tea has a rich mellow taste and gentle refreshing aroma. An excellent everyday tea. Sencha is the most frequently consumed and well-known type of green tea. It accounts for over 70% of the tea production in Japan. The range of quality and flavours vary widely. In general though, Sencha has a mild sweetness with a bit of astringency. 
For 1-2 servings, we suggest steeping 10 grams of sencha loose leaves in 200 ml water at 75C for 60 seconds.

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Gyokuro is a type of shaded green tea from Japan. It is considered the most precious and most noble of all teas. and more expensive!  Also known as Jade Dew, (referring to the pale green colour of the infusion) gyokuro undergoes a special processing method and is harvested just once a year and then only in certain tea plantations. Gyokuro has a dark green color, and when brewed, it is slightly sweet, with a refreshing aroma.
For 1-2 servings, we suggest steeping 10 grams of gyokuro loose leaves in 80 ml water at 50C for 90 seconds.

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Gennmaicha is Sencha combined with roasted popped brown rice grains. The rice adds a nice nutty savoriness making it a very refreshing tea. Genmaicha also has the least amount of caffeine, making it a popular tea for children and the elderly.

For 1-2 servings, we suggest steeping 10 grams of genmaicha in 240 ml water at 90C for 45 seconds.

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Hojicha is made by roasting Sencha or Bancha (sun-grown Japanese green tea) over charcoal or pan frying it whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown.. One of the joys of Japanese food stores is the smell of fresh roasted Hojicha. It is reminiscent of coffee, but sweeter, and has very reduced levels of caffeine. It’s common for children to drink it in Japan because of this.
For 1-2 servings, we suggest steeping 20 grams of houjicha in 240 ml water at 90C for 45 seconds.

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