At Mukoh Matcha, we celebrate the rich diversity of green tea, each type offering a unique flavor and experience. Let’s dive into the fascinating world of green tea and explore some of its most popular varieties.

Sencha

• Production: Sencha is made by steaming freshly picked tea leaves, then rolling and drying them.
• Characteristics: It has a fresh aroma and a clean, refreshing taste. Sencha is the most commonly consumed green tea in Japan.

Gyokuro

• Production: About 20 days before harvest, the tea plants are shaded from direct sunlight. This increases the amino acid (theanine) content, reducing bitterness.
• Characteristics: Gyokuro has a rich, sweet flavor and a smooth texture. It is considered a premium green tea.

Matcha

• Production: Similar to Gyokuro, the tea plants are shaded before harvest. The leaves are then steamed, dried, and ground into a fine powder.
• Characteristics: Matcha has a vibrant green color and a rich, intense flavor. It is used in traditional tea ceremonies and as an ingredient in various recipes.

Bancha

• Production: Made from leaves and stems picked after the first flush, Bancha is typically steamed or roasted.
• Characteristics: It has a mild flavor with low caffeine content, making it a great everyday tea.

Genmaicha

• Production: A blend of Sencha or Bancha with roasted brown rice.
• Characteristics: The roasted rice adds a toasty aroma and flavor, creating a unique and pleasant taste.

Hojicha

• Production: Made by roasting Sencha or Bancha leaves.
• Characteristics: The roasting process imparts a warm, nutty flavor with a slightly sweet undertone. It has low caffeine content, making it a good choice for evening consumption.

Tencha

• Production: The leaves used to make Matcha. They are steamed, dried, and destemmed without being rolled.
• Characteristics: Tencha leaves have a unique flavor profile and are used exclusively for producing Matcha.

Tamaryokucha

• Production: There are steamed and pan-fried varieties, and the leaves are rolled into a curled shape.
• Characteristics: Pan-fried Tamaryokucha has a roasted aroma and a refreshing taste.

Fukamushicha

• Production: The leaves are steamed for a longer time than Sencha, resulting in finer, more fragmented leaves.
• Characteristics: It produces a deep green tea with a rich, full-bodied flavor and less bitterness.

Kukicha (Stem Tea)

• Production: Made from the stems and twigs of tea leaves.
• Characteristics: Kukicha has a light, slightly sweet flavor and a unique aroma. It is a great everyday tea with a lower caffeine content.

At Mukoh Matcha, we take pride in offering authentic Yame tea, including our premium Gyokuro and organic Matcha. Discover the refined taste and wellness benefits of our carefully crafted teas, and elevate your tea-drinking experience with Mukoh Matcha.

For more information and to explore our products, visit Mukoh Matcha.