Matcha (抹茶)
Matcha (抹茶) is one of the most traditional teas in Japan and it has even evolved into a way of life. For […]
Category: Tea Kinds
Batabatacha (バタバタ茶)
Originally introduced from China, Batabatacha is the Japanese post-fermented tea that bears the closest similarity to Chinese pu-erh. It is typical to […]
Ishizuchi Kurocha (石鎚黒茶)
History Ishizuchi kurocha is an extremely rare tea. It has been produced in Japan for centuries, but its precise origins, always associated […]
Goishicha (碁石茶)
History Goishicha’s production is almost exclusively limited to the area around Ootoyo town in Kōchi prefecture, where it is registered as a […]
Awabancha (阿波晩茶/阿波番茶)
History Awabancha is an artisan-produced post-fermented tea from Tokushima prefecture. According to the legend, its long tradition dates back to the ninth […]
Sencha (煎茶)
In our previous articles on Japanese tea kinds, we often talked about seasonal types of tea and even teas that are considered […]
Obukucha (大福茶)
Have you heard of Obukucha – the special tea that people in Japan drink around the new year? The name Obukucha (大福茶), […]
Post-Fermented Japanese Tea
Introduction Just like China with its pu-erh, Japan has its post-fermented tea too. However, Japanese post-fermented teas are produced only in small […]