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.

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.

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.)

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.)

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.)

(Matcha) Often used in contrast with O-Koicha, Usucha (commonly O-Usu in Japan) literally means “mild tea” in Japanese. This is the most common form that Matcha takes when consumed in everyday life. Our Fine Matcha and Extra Fine Matcha are particularly well suited for the creation of Usucha. Many gourmet restaurants in Japan, especially those serving traditional Kyoto cuisine, present Usucha to customers. In most scenarios, Usucha and Matcha are practically synonymous, except where it is noted that one is being served O-Koicha.  (For more specific information on the preparation of Matcha, please click here.)