Mizudashi describes both a method of infusion akin to a cold-brew, and also a blend of tea that has been optimized for the method. Infusing at a low temperature brings forth the Umami flavor in of tea, and the longer steeping time makes for a beverage that saves on the amount of tea leaves required for a satisfying brew. Mizudashi is the Japanese equivalent of an iced tea, it is sure to refresh. (For specific instructions on how best to prepare Mizudashi, click here.)

When many people think of Mochi, they think of sweets like Mochi wrapped ice-cream. In Japan too, use of Mochi, or glutinous rice, is most frequently used in Japanese pastries known as Wagashi. But Mochi has several other applications too. The origin of the Mochi rice paste is of course rice, but not just any rice, Mochi rice! We include this high quality kind of rice, slightly toasted, in our Genmaicha tea, providing it with a delicious and recognizable flavor.

Tea originating from a single field is known as non-blended. Such a tea is crafted directly as a result of the conditions of the land of that particular field, the Terroir. Thus, the taste of a non-blended tea describes the scents and flavors of that very specific region, as crafted solely by Nature. In contrast, teas are often blended by the tea master to ensure a balance of taste, or in accordance with the taste requested by a customer. However non-blends allow the tea-drinker to experience a tea of uniform taste and singularity that cannot be replicated by any other field. An well balanced non-blended tea can be hard to come by. However, at Rishouen Tea, we offer non-blended teas of only the highest quality, housing a perfection that only Nature can create. (For more information regarding the important role the concept of Nature plays in Japanese tea, please see our Philosophy of Japanese Tea page.)

Ochazuke is a very simple Japanese dish, prepared by pouring tea over rice. Traditionally, a Sencha with Karigane or Genmaicha is often used, accompanied with pressed seaweed flakes known as Nori, filet of salmon, or preserved apricot-like fruit called Umeboshi.

(Matcha) The word O-Koicha in Japanese literally means “strong tea”. The tea most frequently prepared in the Japanese Tea Ceremony, O-Koicha is made with around twice as much Matcha powder than ordinary Matcha tea consumed in an everyday manner, known as Usucha. However, for O-Koicha preparation, a higher quality Matcha is required, at least equivalent to our Quality ranked Matcha. Higher ranked Matcha powders can be used at higher concentrations without being overpowering and unbalanced in taste. Therefore the higher the quality of Matcha,  the stronger the tea can be made without an undesirable impact on the taste. The effect of consuming O-Koicha plays a key part in the Japanese Tea Ceremony, as the high caffeine content creates alertness, and the pleasurable flavor of Umami stimulates areas of the brain responsible for memorization and focus. This state of alert tranquility is perfect for maximizing one’s abilities, without the jittery and wired feeling that may result from consuming other common liquid stimulants. (For more information about the psychological benefits of tea, please see our Philosophy of Japanese Tea page.)

Sencha tea is the most common form of tea in Japan, and the most widely consumed. In contrast to Gyokuro and Kabusecha, Sencha remains in direct sunlight for the duration of its growth. Photosynthesis is simply allowed to take place as Nature dictates. Photosynthesis provokes the transformation of theanine, responsible for the Umami taste, into catechin, responsible for an astringent taste. If properly prepared, Sencha strikes a perfect balance between this sweetness and bitterness, and thus it maintains unrivaled popularity as Japan’s favorite tea. Rishouen offers Sencha of exceptionally high grades, manufactured from silky, young tea shoots known as Mirume in Japanese. (For specific instructions on how best to infuse Sencha, click here.)

Like Gyokuro and Kabusecha, the Tencha quality of leaf is grown in a shaded environment for a period of time. High quality Tencha is characterized by a brilliant green leaf, possessing heavy flavors of Umami and very little astringency. Tencha is rarely consumed as a tea, for it has not undergone the final process required to make it infusible. Instead, it is most frequently ground into Matcha powder, which is then mixed with water for consumption. It can also be used as a flavoring agent in high-end gourmet kitchens.

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.