Let's see how temperature affects caffeine and the chemistry of tea. We explore how the methods of growing the tea and the processing of the brewing affect not just caffeine levels but also the more apparent aspects of the tea - the taste, the aroma, and the resultant enjoyment.
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Tea Names! The farmer and/or producer, being the ones closest to the tea in the ground, are the ones who name the individual brand of the type of tea. We respect this tradition and believe that the source of the tea is the best place for its name to originate.
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Hojicha is a beautiful tea that one can enjoy any time of the day. It is lower in caffeine than many teas. It has a great, smokey flavor—not too smokey but just enough to impart a distinct twist to the quality leaves with all the freshness of green tea from Japan.
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While we wait for the new tea, Shincha, we look at two more mature classic teas from Japan. We have a wonderful, tasty, fresh Genmaicha tea and a fabulous San-Nen Bancha that has been aged three years from being harvested to delivery to your cup, full of aroma and taste.
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Vancouver is in Cherry Blossom Heaven. Our 43,000 trees are starting to bloom, and it's fabulous—fabulous, like our premium sakuracha tea from Kagoshima—a fine Sencha tea with a touch of cherry blossom. Our Yuzu Kuki Matcha Tea, a Sencha with Yuzu, is also fabulous.
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Japanese green tea is sometimes synonymous with Sencha, which is by far the most common Japanese Tea. Sencha is not one taste; there are as many variations of Sencha as tea producers in Japan. Each one is unique and exciting to discover. Here, we present Mori and Kirari.
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We are happy to announce that we now carry a very tasty tea made from soybean -Kuromamecha. Kuromamecha is a tea made from black soybeans. Soybeans are one of the few 'complete protein' foods - this tea is not only tasty and delicious but also caffeine-free.
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Gyokuro is a highly prized Japanese Green Tea. Some consider it the most outstanding green tea of them all. It is a shaded tea like Matcha and has a sweet, delicate taste. Try also a Kukicha Gyokuro for a more robust version of the Tea - the included stems add beautifully to the taste.
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Matcha is a powdered green tea from Japan. Made from shaded tea, it is first processed into Tencha and then ground to make Matcha. We visited a Matcha Grinding Facility and witnessed hundreds of grinding wheels working to produce the finest Matcha Tea.
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After a beautiful trip to Wazuka to study Japanese Tea, we return full of new wonder about the wonderful world of tea. Sencha is steamed to stop oxidation - unless it is not, sometimes it is pan-fired and sometimes again for a roasting. Japanese Tea is traditional and evolving!
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