The difference of the tea is made after the harvest.
At Sorate we specialize in Japanese green tea. We have 10 kinds of green teas and 4 kinds of matcha, thanks to the expertise of our farmers in working the leaves.
Japanese green teas contain high concentrations of amino acids that lend an umami flavor to the tea. A tea drinker may sometimes want an astringent taste and at other times desires a smooth, aromatic blend.
Below is a guide to familiarize you with the range of possibilities, presenting enough information about the kinds of teas we stock and the kind of taste each has, so that the best tea can be selected for the mood or occasion.
This specialty Karigane is made from the stems of Gyokuro. These stems only account for 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 premium Gyokuro leaves, give this Superior tea a unique and delicately sweet flavor. Gyokuro itself has the most Niacin (vitamin B3) than any other Japanese tea.
Genmaicha derives its name from the Japanese word for "brown rice", The soaked and steamed brown rice is roasted and popped, and is mixed with Sencha. The rice adds a slightly nutty taste.
Genmaicha has a low caffeine content, making it a suitable tea for children and elderly people.
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 less bitter.
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 crude tea. The flavors that distinguish sencha are a delicate sweetness and a mild astringency. Sencha is high in vitamin C.