Let’s delve into the world of Japanese green teas: Sencha, Matcha, and Hojicha. Japan is renowned for its exceptional green teas, each with its own unique characteristics and health benefits. 

Sencha leaves are grown in full sunlight.

Sencha
Sencha or green tea, the most popular tea in Japan, dates back to the eighth century. It is made from the young, tender leaves of the Camellia Sinensis plant.

According to the World Green Tea Association, 72.3% of people in Japan drink green tea daily, and 89.6% of people drink green tea more than once a week.

Grown in full sunlight, Sencha leaves are harvested, steamed, and rolled.

The drying process preserves their vibrant green colour and delicate flavours.

Sencha is rich in antioxidants, including catechins and L-theanine, which may help boost metabolism and aid in weight management.

Matcha is a shade-grown tea.

Matcha
Matcha plays a central role in traditional Japanese tea ceremonies, emphasising mindfulness, calmness, and a Zen-like state.

Introduced to Japan from China over 800 years ago, Matcha is grown in the shade to enhance chlorophyll production hence resulting in a bright green colour and robust flavour.

Its leaves are hand-picked, steamed, and ground into a fine powder.

This powder is then whisked with hot water to create a vibrant green, frothy beverage.

It can also be used to make ice cream, cakes, pastries and smoothies.

Matcha is traditionally prepared using a bamboo whisk, called a chasen, to create a smooth, creamy texture. Consistency and good technique are prerequisites for this preparation step.

Matcha is exceptionally high in antioxidants, as the entire leaf is consumed.

It contains more theanine than Sencha. It may help improve focus and concentration due to its natural caffeine content and L-theanine.

Besides, Matcha has been linked to potential benefits for heart health, weight management, and cancer prevention.

The roasting process gives Hojicha a deeper, more complex flavour.

Hojicha
Hojicha is a roasted green tea that has a unique, toasted flavour profile.

The leaves are harvested, steamed, and then roasted at high temperatures, which alters the colour and taste of the tea.

The roasting process reduces the bitterness and astringency often associated with green teas.

Hojicha is typically brewed with hot water, similar to Sencha, but the roasting process gives it a deeper, more complex flavour.

Hojicha has a lower caffeine content compared to Sencha and Matcha, making it a good option for those sensitive to caffeine.

At Matcha Eight, we offer sencha, matcha and hojicha ice cream of premium quality.

Our tea is imported from Wazuka, Kyoto Prefecture. Wazuka is a charming town located in the southern part of Kyoto.

It lies within the Sōraku District and is renowned for its lush green tea fields.

Wazuka produces approximately half of the Uji-cha tea leaves grown in Kyoto Prefecture.

Among Uji-cha teas, Wazuka tea stands out with its distinctive foggy fragrance. It’s challenging to mass-produce due to the mountainous terrain, but it’s known for its variety and quality.

If you’re ever in the area, consider visiting this hidden gem, where tea cultivation has harmoniously shaped the landscape for over 800 years.