Types of tea
Did you know that many kinds of teas are actually made from the same tea tree?
Depending on how it’s grown, steamed (roasted), kneaded, sorted out and heated, all sorts of teas are made.
From daily to hospitality use, our wide range of enjoyable lineup will surely enrich your life.
Hongyokuro (Super refined green tea)
It is a tea grown using a special recipe which is covered with rice straw to enhance the sweetness and umami before picking the tea.Uogashi Meicha delivers only Hongyokuro which is in the class of its own out of other types of gyokuro (refined green tea).
It is the most popular Japanese tea that everyone knows.Delicious tea is “yellow and golden”.We are particular about the fine and bright flavor of natural produce grown outdoors.
Matcha (Green powdered tea)
It is a powdered tea in which leaves are steamed and dried without kneading, then ground in a stone mill. There is always a handful of Matcha you want to drink because they are delicious.
Bancha (Coarse tea)
A tea which is made from the first tea crop that sprouts again after it gets picked.Unlike a delicate first-grade tea, the leaves are large and strong.It has a refreshing aroma and a flavor, so the tea is easy to drink
Mecha (Bud tea)
It’s a tea made using buds before they open and become leaves.When finishing making Sencha, they are carefully selected and collected little by little.The image of the flavor is deep taste and light flavor.
Genmaicha (Brown rice tea)
You make it by blending brown rice with Sencha and Bancha.The secret of its deliciousness is the selection of the best matching teas, how much brown rice is roasted, and the proportion of the blend. Never underestimate Genmaicha.
Kukicha (Stalk tea)
Stalk plays a big role in carrying sweetness to leaves.Using traditional sieves and a leading-edge sorting machine,veteran tea masters finish it with heat that brings out the bright fragrance.
Hojicha (Roasted green tea)
It is the most fragrant tea made by roasting Sencha and Bancha.Using a traditional machine and a manufacturing method, heat is added gently and softly so that the sweet fragrant aroma rises from it which we are particular about.
Konacha （Powdered tea）
Considering how there are many kinds of powdered tea which do not require a tea strainer, Uogashi Meicha's powdered tea which requires both a tea strainer and a teapot is perhaps outdated.However, when considering the taste, they are indispensable.
Kamairicha (Green tea heated in a pan)
It has an old and new fragrance. We make it by roasting and kneading unsteamed freshly picked raw leaves. Actually, it is the oldest tea-making technique in which its unique kamaka (the pan flavor) will get you hooked.
Kocha (Black tea)
Did you know that Japanese tea and black tea are made from the same tea leaves?The sweetness and aroma particular to Japanese black tea which you cannot find in teas from other countries will always enchant you.