Benefits and the best way to drink

Whether you are whipping a bowl of jam or with Mugicha In the wet summer, there is a Japanese tea in every mood and moment. Here is a close look at some of Japan’s most popular teas and how to enjoy them.

Matcha (green tea powder)

If Japanese tea has a poster kid, it is matcha. This pink green tea, the ground Birth board (Adult Leaf) is the core of traditional tea rituals. It tastes bold and slightly bitter and has a creamy texture when prepared correctly. It is rich in antioxidants that enhance metabolism, strengthen attention and provide stable caffeine without jitter. Traditionally liked at Japanese tea rituals, matcha is also used in lattes, candies, and even savory dishes, such as Ramen and soba. If you want to try making it at home, invest Chasen The bamboo is stirred and stirred with zigzag motion to provide this iconic foam.

Roasted green tea

Hojicha is green tea, with a twist – grilling charcoal into charcoal, transforming it into a nutty toast, amber brew. This process strips most of the caffeine away, making it the first choice for relaxing at night. Its tastes warm, soft and slightly sweet, without the bitterness found in other green teas. Hojicha is usually hot, although its smoky depth also makes it refreshing. Now, many Japanese cafés use hojicha in lattes and desserts, adding to the richness of roasted milk.

Genmaicha (brown rice)

If you prefer a slightly tighter tea, Genmaicha is for you. This mixture of green tea and roasted brown rice has a unique popcorn-like aroma and nutty, savory flavor. Originally known as the “people’s tea”, Genmaicha became a staple in Japan. The caffeine is lower than pure green tea and it is easy to drink alcohol all day. Most people brew it, but the cold infusion will bring a lighter, sweeter side. For the extra kick, some variants add a hint of matcha, called Matcha-Iri-Genmaicha.

Sencha (green tea)

Sencha is Japanese everyday green tea – bright, grassy and a little sweet when brewed just right. It is full of catechins and powerful antioxidants to support heart health and digestion. Unlike matcha that consumes the entire leaf of matcha, sencha is soaked, which means the taste depends on the water temperature. It’s too hot and it’s bitter. Just right – around 70°Celsius – you get a smooth, umami-rich cup. Sencha is usually warm, but the cold-roasted Sencha has a sweeter, smoother flavor that makes it a refreshing summer drink.

Bancha (Crude Green Tea)

Bancha is the unsung hero of Japanese green tea. Leaves harvested later in the season are larger and more heart-warming than sencha, giving it a lower earthy flavor and lower caffeine. This is the kind of tea you can drink casually. People often reset at home, dining or lunch. Bancha is also rich in minerals such as calcium and iron, making it a healthy choice. Some changes, such as JD.com (made in Kyoto), are roasted with a deeper, smoky sweetness.

Mugicha (barley tea)

Mugicha in glass in summer. Made of toasted barley, this decaffeinated tea has a slightly bitter edge of toast, which is nostalgic and refreshing for many Japanese families. It is believed to aid digestion, not just a thirsty quencher. Mugicha almost always brews in large quantities and is cold, making it the go-to choice for Japan’s humid summer sugary drinks.

Oolongcha (olong tea)

Oolongcha is Japan’s view of the classic Chinese Oolong, sitting between green and black tea on both oxidative and caffeine levels. Its floral, slightly baked outline makes it easy to drink. Since it aids in digestion, many people turn to Oolongcha after a meal and help break down fat. You will find it served hot in restaurants, but in Japan it is equally common to drink from vending machines and convenience stores to cool it.

Conflict (kelp tea)

Not to be confused with the fermented beverage kombucha, Japanese pheasants are dried by soaking kombu (kelp) in hot water. The result is a tea that is as rich as an umami flavor like a broth with a hint of ocean saltiness. Kobucha is packed with minerals such as calcium and magnesium and is often consumed for digestive health and hydration. Some changes include Energy koochaadd freeze-dried plum strips to the mixture for additional hole punch.

Sobacha (buckwheat tea)

Sobacha is what happens when roasted buckwheat kernels encounter hot water. It’s sweet, nutty and naturally caffeine-free. Thanks to its high rudin protein and fiber content, this golden tea is the first choice for those who want to support circulation and gut health. You can enjoy hot or cold or cold, unlike most teas, you can eat soaked cores after brewing to increase nutritional promotion. This is a wholesome and comfortable drink with a strong scent in every mouthful.

Robber (Black Soy Tea)

What happened to Kuromamecha when black soy is baked. It’s nutty, a little sweet, and rich in antioxidants. This tea does not require caffeine and is rich in anthocyanins, known for supporting heart health and reducing inflammation. Brew its heat to create a deep comfort aroma or a steep rich aroma to pair with a mellow, subtle sweet drink. After brewing, many people even snack on softened beans, making it both a drink and a snack.

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