Teas

Question 1

Soba Cha

Answer 1

Tea made from roasted buckwheat. Nagano, togakushi

Togakushi is a village in the Nagano prefecture. Soba tea is roasted
grains of Tartary Buckwheat. Decaf. Single grower/producer. Tasting
notes: grain, cereal, sweet, fragrant
1.5 tsp/6oz h20/188F/1 minute brew

Question 2

Houjicha

Answer 2

Pot roasted, bancha green tea, with a more caramel flavor and less caffeine.

Bancha is tea from the second to third flush.
Uji, Kyoto
Uji is city with most famous tea growing region in the kyoto
prefecture. Ryuoen is a famous tea shop and single grower/prodcer.
Houjicha is roasted uji bancha, low caffeine and fragrant. Tasting
notes: kettle corn, chesnuts, roasted barley, sweet.
1Tsp/5ozh20/208F/45second brew

Question 3

Genmaicha

Answer 3

Uji, Kyoto
Genmaimatcha is roasted puffrice and dried sencha leaves. Good for the stomach
Nutty,easy drinking

Question 4

Yumewakaba

Answer 4

Black tea from saitama. Honey, floral notes due to being ‘bug bitten’. Exquisite. Single grower/producer.

Question 5

Oolong

Answer 5

Oolong tea that has been cultivated in Fukuoka using the benifuuki cultivar, a clone of both indian and chinese cultivars.

Single grower/producer. White flower, green
citrus, fragrant, lite oxidation

Question 6

Competition Grade, Sencha

Answer 6

Hinpyoukai-cha: competition class Sencha.  Town of wasuka, south of 
kyoto. 
Single grower/producer. Umami, intense, sweet and fragrant