Tea Classification
Typical Green Tea
Leaves harvested from the same tea tree are classified differently according to the level of fermentation.
1つのお茶の樹から様々なお茶へ
Green tea is a representative of "non-fermented tea" which is made by inhibiting the fermentation process through steaming and pan-frying.
Oolong tea is a representative of semi-fermented tea.
Black tea is a representative of fully-fermented tea.
Introduction of popular green teas
In addition to Matcha, AIYA produces a variety of premium Japanese green teas using techniques that have been inspired by its history and tradition since 1888.
All products have vivid colors deriving from greenness of tea leaves. Various teas with tender colors that can be enjoyed with the eyes, tasted with the tongue and felt within the body.
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Matcha
収穫前に被覆した茶葉を蒸し、乾燥して精製された碾茶を、茶臼で碾いて粉末にしたものです。茶葉の豊富な栄養素を余すところなく取り入れることができるスーパーフードです。
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Gyokuro
The best-grade tea with smooth aroma and mild sweetness. Flavorful taste can be brought out by long extraction with lukewarm water.
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Sencha
A balanced daily tea that has all umami, sweetness, astringency and aroma of green tea. Both refreshing aroma and mild sweetness are contained.
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Hojicha
This is roasted bancha. Leaf color is brown. Recommended for children and sick persons because of its low bitterness and sourness and light taste.
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Genmaicha
A blend of sencha and brown rice (domestically-produced glutinous rice). Aromatic and rich flavor. Genmaicha instantly brewed with boiling water has a nice smell and rich flavor.
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Kukicha
Stem sorted in the process of producing matcha and gyokuro. This tea has a sweetness similar to gyokuro and a unique stem flavor. It can be brewed easily with hot water.
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