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Tea Of Shirakawaenhonpo

How to serve green tea
(to fully enjoy its rich flavour and aroma)

Organic Sen cha ( :Ryoku cha, Japanese green tea )

Sen cha ( :Ryoku cha, Japanese green tea )

When serving tea, better the quality of the tea, lower the temperature of the water should be. This is because high-quality teas contain greater amounts of amino acid, glutamic acid, sugar content, etc..
The following is how to serve Sencha and other green teas:
* Wait one to two minutes until the tea leaves begin to unfold in the tea pot. The pot should be drained to the last drop when serving the first round. This is because the water left in the pot spoils the taste of the second round.


Kuki Cha ( :Ryoku cha, Japanese green tea )

Kukicha has grassy flavour and light aroma. It is also called Karigane.


Kona Cha ( :Ryoku cha, Japanese green tea )

This tea is used for a Sushi Shop. It have been taked Dryness and pulverization.


Organic Fun Matsu Cha( :Ryoku cha, Japanese green tea )

This is like a Powder. We can enjoy to Mixing . They are Confectionery , Bread and Cookie.etc.


Houji cha ( : Ban cha, Japanese tea )

Bancha and Houjicha are served quickly using boiled water.


Gen Mai Cha ( : Ryoku cha & Gen Mai, Japanese tea )

Genmaicha is rich in Vitamin B. To serve, use two tea spoons of Genmaicha per cup. Then, fill the tea pot with boiled water, and immediately pour out to a cup.


Matsu cha

Matsu cha is powdered green tea. It is made by steaming and then drying the leaves which have been isolated from sunlight for a long period of time. Because the whole leaves are consumed, Matcha is very nutritious. The following is how to serve Matcha:

* With a proper amount of Matsu cha in a tea cup, fill one-third of the cup with hot water.

* Stir quickly with Chasen, a whisk used for tea ceremony, until you see tiny bubbles in the cup.

* Lastly, lift Chasen as to draw the Japanese letter, "Noh".

How to keep teas:

Store in a cool and dry place away from humidity and other odors. Keep refrigerated during the summer time.

2005 © Shirakawa En Honpo