Loving tea is a writer cliché of which I am guilty. There’s nothing like getting up to make a cup of tea when fleeing a seemingly unfixable sentence. In particular, I drink a lot of Japanese tea. I end up describing the difference between the different types fairly frequently, so I thought I’d define a few common ones here.
I end up describing the difference between the different types fairly frequently, so I thought I’d define a few common ones here.
Matcha (抹) is powdered green tea. This is the tea that appears in the tea ceremony. It is also the tea used to make green tea baked goods, ice cream, macaron, etc. In its unsweetened form it is slightly bitter, but very invigorating.
Sencha (煎茶) Most of the time when you have something described as “green tea”—it’s Sencha. The leaves and the tea produced are green.
Genmaicha (玄米茶) is green tea combined with toasted rice. The flavour is similar to sencha but with a nutty overtone.
Hōjicha (ほうじ茶) is made by roasting the tea leaves. When you brew the tea, it is brown and tastes lovely and toasty. It has less caffeine than matcha or sencha.
Sobacha (そば茶) is buckwheat tea. It contains no tea leaves at all. This is a very nutty flavoured tea. It is wonderful warm in winter or chilled in summer.
(When I get time, I’ll try to write to you about Kyobancha, mugicha, and jasmine tea.)
Which is your favourite?