Also known as “The People’s Tea”, this was originally drunk by the poorer classes who added rice to the tea to fill it out (to almost make a meal of it) and to reduce the price. The liquor is bright and golden giving a slightly thick flavour to the tea along with the toastyness of the rice kernels.
Sencha is the most popular tea in Japan, representing around 80 percent of tea production.
A later harvest (which is the basic grade of Sencha), is enhanced by covering the leaves with blankets as they grow in order to slow the growth and, therefore, pull up more nutrients from the soil. Produces a rich dark green liquor and full vegetal, slightly toasty flavour.
Also known as twig tea, is a Japanese blend made of stems, stalks and twigs. Kukicha has a mildly nutty, and slightly creamy sweet flavour.