Iribancha is a tea with quite a particular method of manufacturing that yields a unique, primordial taste close to the first teas ever brewed. Tea is roasted in a gigantic 5 foot wide (1.5 meter) iron pan, so that the tea leaves are slightly seared in places. Iribancha has been a traditional tea particular to the Kyoto area for hundreds of years. Please note that Iribancha differs from Houjicha in that with Houjicha preparation, tea leaves are rolled and evenly roasted. The flavors are very different, we assure you! (For specific instructions on how best to infuse Iribancha, click here.)

Houjicha is blended Sencha that has been evenly roasted to provide a completely different drinking experience. Roasting completely changes not only the flavor and aroma of the tea, but its naturally occurring components too. Caffeine content is significantly lessened through roasting, and thus this tea is frequently enjoyed by those sensitive to caffeine. Tannin content, responsible for the acidic aftertaste accompanying some teas, is also nullified. The result is a tea that is easy to prepare and easy to consume, hot or cold.

(For specific instructions on how best to infuse Houjicha, click here.)

Gyokuro refers to a tea that has been cultivated under very special conditions to heighten its quality. Some of the most renowned teas of China come from areas where fog blocks the direct rays of the sun for a period of time during growth. For Gyokuro cultivation, we simulate a similar process. The tea plant is shaded with a fine screen for at least three weeks during the crucial period of growth, just before harvest. Photosynthesis provokes the transformation of Theanine, an amino acid responsible for the Umami flavor, into Catechin, responsible for the astringency of tea. Thus, in limiting photosynthesis for a short period of time, the bitter taste of this tea is heavily muted, and the Umami taste is brought into the foreground. Please see the definition of Umami for more information regarding this important aspect of Japanese tea. (For specific instructions on how best to infuse Gyokuro, click here.)

Rice and Sencha or Kabusecha combine to create a very distinctly Japanese flavor. A roasted scent accompanies, stimulating the appetite. As a result, it goes well with meals. Sometimes Gyokuro tea is used, creating Gyokuro Genmaicha. (For specific instructions on how best to infuse Genmaicha, click here.)

The purpose of the Chawan is simple: to house the prepared tea for drinking. For Matcha, the same Chawan is used for preparation and presentation. If the description of Chawan sounds akin to the description of a cup, it is because the Chawan functions as a cup. But the Chawan is more than just a vessel; Being central to the history of Japanese ceramics and playing an important role in the Japanese Tea Ceremony, it can be said that the Chawan is a symbol of the Japanese tea-culture itself. (For more information regarding the aesthetic of Japanese tea-culture, please see our Philosophy of Japanese Tea page.)

A small spatula-like spoon used for measuring out Matcha powder. In the days when Matcha was only able to be enjoyed by the elite, Chashaku were used as poison detectors. Being made of silver or ivory, they would react to arsenic by changing color. Nowadays, Chashaku are usually made from bamboo or other wood native to Japan.

A finely carved whisk of bamboo, used for the preparation of Matcha. The Chasen blends Matcha powder and water together to create a smooth, well-blended tea. Quality Chasen can be purchased from Rishouen Tea for 3,000 yen, as we consider them indispensible in the creation of Matcha.

A tea that has been blended contains the leaves of teas from different tea fields, meticulously selected to provide a refined taste of one’s choosing. Blending is truly an art form, with several different purposes: akin to the use of different grapes for wine, flavors can be enhanced and new more complex flavors obtained through the precise alchemy of the tea master. Furthermore, tastes and smells of a chosen tea that may not be readily available can be reproduced in a form that closely resembles the original. Lastly, teas of particular aromas and flavors can be described by the customer, and blended to order by the tea master. Of course, at Rishouen Tea, we provide such a service with pleasure. We are also happy to provide the origin of each tea with which we use in our blends upon request. Please see our definition of non-blended tea for a comparison.

Tea picked in the later harvests of the year is known as Bancha. As it is harvested later, the leaves are more mature. It is also harvested from the lower leaves of the tea tree as well, having been less exposed to direct sunlight. Thus, from a purely scientific perspective, we consider Bancha to be a lower quality tea than its relative, Sencha. But Bancha is produced in many different ways, some quite unique and exciting. A prime example of such a Bancha is the specialty of Kyoto, Iribancha.

In a matter of speaking, all tea starts as Aracha before it is sorted. After the cleansing process, this unrefined tea matter is separated according to the shape of the tea leaf, and the desired kind of tea it is to become.