The kinds of Green tea (Tosa cha)

There are various kinds in Japanese green tea.
We introduce typical kinds.

	Sencha (green tea of medium quality)	Sencha make up 75 % in the output of all Japanese green tea. Raw of Sencha is new leaves. Typical process is steaming, rubbing and drying. Owing to growing area, there are various features.
	Gyokuro (green tea of the highest quality)	When putting forth buds, the tea plantation is covered with the reed screen in order to keep out of the direct rays of the sun. Gyokuro is the highest quality tea in the green tea.
	Tencha	The way of cultivation is the same as Gyokuro. The processing peculiarity of Tencha is not to rub after steaming.
	Maccha	Maccha is the powder made by grinding Tencha using millstone.
	Bancha	Raw material of Bancha is the buds, being hard to grow and stems. The way of the processing is the same Sencha.
	Hojicha (Roasted green tea)	Hojicha, having fragrant aroma is made by roasting Bancha and Kukicha strongly.
	Genmaicha	Genmaicha is the blend tea brewed from a mix of green tea and roasted brown rice. The peculiarity of Genmaicha is deep fragrant.

Opened since 2007 October