Green tea is made from the leaves of the Camellia Sinensis plant.
The leaves of this tea plant are also used to make: Matcha White tea Oolong tea Pu-erh tea Black tea.
The difference of the tea is made during and after harvesting.
Japanese green teas contain high concentrations of amino acids, which give the tea an umami taste. A tea drinker sometimes wants an astringent taste, other times smooth and aromatic.
At Sorate, we specialize in Japanese green tea, offering 10 varieties of green tea and 4 varieties of matcha, thanks to the experience of our farmers in processing the leaves.
Below you will find a guide that will familiarize you with the variety of options and provide you with enough information about the teas we carry and their respective flavors, so that you can choose the best tea depending on your preferences and occasions.
GYOKURO KARIGANE:
This specialty Karigane is made from the stems of Gyokuro. These stems make up only about 5 to 10% of all tea leaves, so only a limited amount of Gyokuro Karigane can be produced each year. The stems and veins of the high-quality Gyokuro leaves give this excellent tea a unique, delicately sweet flavor. Gyokuro itself contains more niacin (vitamin B3) than any other Japanese tea.
GENMAICHA:
The name Genmaicha is derived from the Japanese word for "brown rice." The soaked and steamed brown rice is roasted and popped and mixed with Sencha. The rice gives it a slightly nutty flavor. Genmaicha has a low caffeine content, which makes it suitable for children and the elderly.
HOJICHA:
Hojicha is produced by roasting Bancha or Sencha over a high heat, resulting in brownish leaves imbued with a savory fragrance. The tea leaves are roasted in a roasting pan and then immediately cooled. Through roasting, caffeine is changed directly from a solid to a gaseous state and the Hojicha becomes almost caffeine free with an earthy flavor.
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SENCHA FUKAMUSHI SUPERIOR:
Sencha is the most frequently drunk and well-known variety of green tea. It is made according to the most common processing methods, whereby the leaves are steamed and rolled to produce Aracha or crude tea.
The flavors that distinguish Sencha are a delicate sweetness and a mild astringency. Sencha is high in vitamin C.
SENCHA FUKAMUSHI SUPERIOR: