Traditional Japanese Green Tea

What is Green Tea?

Green tea is different from other teas like black tea in the way that it is processed. After being harvested, green tea is processed quickly to avoid oxidation which is how it retains its freshness. There are different ways to process green teas, in its steaming and drying stages, and this is how the different types of green tea are made! Here is a bit more on the types of green teas used at Akebono.

Sencha

Made by using the youngest leaves, Sencha is the most common green tea in Japan. It is grown in the sun, then steamed, rolled, and shaped. Sencha has a refreshing flavor with many health benefits like the ability to lower blood pressure and cholesterol levels.

Hojicha

A more toasty green tea, Hojicha is processed by being toasted and chilled; hence the roasted aroma and reddish brown color of the tea leaves. Hojicha has a very distinguished flavor making it a very unique green tea. It is popularized in Tokyo by using it for lattes as well.

Genmaicha

This traditional green tea that combines sencha with roasted brown rice. Also known as "popcorn tea" because of the rice grains that pop during the roasting process. Genmaicha has a mild flavor and the aroma of roasted rice with low caffeine levels.

Along with the different flavous and aromas you can experience from these green teas they also hold health benefits. On top of the health benefits, it can help you relax into tranquility, and everyone can use a little bit of peace in their lives!