GyokuroGyokuro (玉 露) is a type of shaded green tea from Japan. It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun. Gyokuro is shaded longer than kabuse tea (covered tea). While gyokuro is shaded for approximately three weeks, kabuse-cha is shaded for approximately one week. Gyokuro is one of the most expensive types of sencha available in Japan. The name "gyokuro" translates as "jewel dew" (or "jade dew", referring to the pale green colour of the infusion). While most sencha is from the Yabukita (薮北) cultivar of Camellia sinensis, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori. ALL TIME BESTSELLING CUSTOMER FAVORITE |  |
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SenchaSencha (煎茶) is a type of Japanese ryokucha (緑茶) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (抹茶), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan. CUSTOMER FAVORITE |
MatchaMatcha or macha (抹茶) is finely ground powder of specially grown and processed green tea leaves. It is special in two aspects of farming and processing: the green tea plants for matcha are shade-grown for three to four weeks before harvest, and the stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, and is suspended in a liquid, typically water or milk. HIGHLY RECOMMENDED MENU |
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SakurayuSakurayu (桜湯), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by seeping pickled cherry blossoms with boiled water. This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations. In order to produce sakurayu, a few such dried, salt-pickled blossoms must be sprinkled into a cup of hot water. Once covered in hot water, the collapsed petals unfurl and float. The herbal tea is then allowed to steep until the flavor reaches its desired intensity. The resulting drink tastes slightly salty. The tea is a very light slightly sweet brew. CUSTOMER FAVORITE |