JWC Cooking and Tea

Sauteing

Stir-frying

Deep-frying

Green tea

Japanese word for tea

common tea; sencha harvested as a third or fourth flush between summer and autumn

Bancha (sometimes Sencha) and roasted genmai (brown rice) blend. It is often mixed with a small amount of Matcha to make the color better.

Jade Dew; The highest grade Japanese green tea cultivated in special way. Its name refers to the pale green color of the infusion. The leave

roasted tea; a green tea roasted over charcoal

covered tea; This is sencha tea, the leaves of which have grown in the shade prior to harvest, although not for as long as Gyokuro. It has a

pan-fried tea; This is a pan fried green tea that does not undergo the usual steam treatments of Japanese tea and does not have the characte

stalk tea; A tea made from stalks produced by harvesting one bud and three leaves.

A tea made from stalks produced of sencha and gyokuro. Anti-aging and improves brain function.

rubbed tea; A fine ground tea. It has a very similar cultivation process as Gyokuro. It is used primarily in the tea ceremony. It is also a

buds and tips tea; This is green tea derived from a collection of leaf buds and tips of the early crops. It is harvested in spring and made

roasted barley tea; This is a roasted barley tea. It is generally regarded as a cooling summer beverage in Japan.

broiled tea; The first and second flush of green tea, which is the most common green tea in Japan made from leaves that are exposed directly

stewing