Hojicha 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 Hojicha, click here.)

Kabusecha describes tea that is halfway between Gyokuro and Sencha in its method of production, and therefore in its flavors. Like Gyokuro tea, Kabusecha is shaded for a period of time before harvest, but for a shorter duration, and less severely. The result is a superbly even balance between theanine and catechin, the components responsible for the flavors of Umami and astringency respectively. (For specific instructions on how best to infuse Kabusecha, 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.)

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.

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) 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.)

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.)

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 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.