Nearly all tea produced in Japan uses green tea (緑茶) crafting techniques | |||||||
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玉露 | 煎茶 | 番茶 | 抹茶 | 芽茶 | 焙じ茶 | 玄米茶 | |
literal meaning | jade dew |
parched tea |
common tea |
powdered tea |
bud tea |
roasted tea |
roasted rice tea |
common English name | "Japanese tea" Might see: Gyokuro |
"Japanese tea" Might see: Sencha |
"Japanese tea" Might see: Bancha |
"powdered Japanese tea" "powdered green tea" "tea ceremony tea" etc. Might see: Matcha |
Might see: Hojicha |
Might see: Genmaicha |
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our class will use these terms (memorize them): | Gyokuro | Sencha | Bancha | Matcha | Hojicha (more properly this tea should be "Hōjicha" -- this class will not use macrons) |
Genmaicha | |
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description | highest grade green tea |
high grade green tea, this is the most commonly drunk |
common green tea |
this is highest- or high-grade tea such as 玉露 that is ground into a fine powder |
this tea uses the tips of the tea plant only |
this tea roasts the stems primarily |
this is a flavored teathat includes roasted rice |