Tencha refers to fresh tea leaves that are harvested from shaded tea fields, which are steamed and then dried without being kneaded. These leaves are then ground into a fine powder with a stone mill to make Matcha. Matcha is characterized by a combination of fresh green color and rich aroma, along with a mild flavor.
Put some Matcha into a teacup. For a light flavor, use two teaspoons per serving. For a richer flavor, use three teaspoons for serving.
Pour some hot water in the beginning (about 10cc). Use hot water that has been slightly cooled. You can use a measuring cup or the cap of a plastic bottle (two caps equal about 10cc).
Press the Matcha powder with a tea stirrer to help it absorb the hot water. Stir the tea like you are grinding sesame until it becomes smooth and there are no bubbles.
Pour about 50cc of hot water into a teacup.
Stir the tea again with the tea stirrer until a creamy froth forms on the surface.
Ready to drink!
Enjoy the creamy texture and unique flavor of MORITAEN's Matcha.
In April, the season of tea sprouts, the freshest tea leaves that have absorbed nutrients are harvested from shaded tea fields. They are steamed and then dried while kneaded to produce Gyokuro. Gyokuro is renowned for its unique scent and natural sweetness. Take in the exquisite velvety texture crafted from the abundant finest Japanese tea leaves.
Prepare teacups, a teapot (about 180cc), and a Yuzamashi cup (or a mug cup).
Put a heaping tablespoon of Gyokuro leaves. (About 10g for two or three servings.)
Pour some lukewarm water (about 60cc) into the Yuzamashi cup.
Let it cool until it reaches about 50 degrees C. You can cool hot water more easily by using two mugs as shown in the illustration. Pouring hot water into the second mug one time can decrease the temperature about by 10 degrees C.
Pour the hot water, which is about 50 degrees C, into the teapot.
* Keep the teapot open, so that the tea leaves are not unnecessarily steamed or discolored.
Wait for about one and a half minutes.
* Keep the teapot open.
Place the lid on the teapot and distribute the Gyokuro tea evenly among the teacups. Be sure to pour all of the tea into the cups, down to the last drop.
* After pouring out all the tea, remove the lid from the teapot to keep it open so that you can enjoy a second serving.
Ready to drink!
Sencha is made from fresh tea leaves harvested from unshaded Sencha tea fields, which are steamed and then kneaded before they are dried. Sencha is a type of Japanese green tea and is the most popular variety. Our Sencha is a MORITAEN's distinctive product that has a rich flavor just like Gyokuro tea.
Prepare teacups, a teapot (about 180cc), and a Yuzamashi cup (or a mug cup).
Put a heaping tablespoon of Sencha leaves. (About 10g for two or three servings)
Pour about 180cc of hot water into a mug cup.
Pour the hot water from the first mug into a second mug to let it cool down. (It is recommended to cool the hot water until it reaches around 80 degrees C.)
Pour the cooled hot water into a teapot.
Wait for about 50 seconds.
* Keep the teapot open.
Place the lid on the teapot and distribute the Sencha tea evenly among the teacups, ensuring a consistent thickness of the tea. Be sure to pour all of the tea into the cups, down to the last drop.
* After pouring out all the tea, remove the lid from the teapot to keep it open so that you can enjoy a second serving.
Ready to drink!
If you have little tea in your cup, add an appropriate amount of second serving to your first serving. To make a second serving, pour about 250cc of hot water into the teapot and wait about 15 seconds before pouring the tea.
Fresh tea leaves grown in Sencha tea fields are harvested and then dried and roasted to create Hojicha tea. Enjoy the rich roasted aroma and fresh flavor of Hojicha, which never gets old.
Prepare teacups and a teapot.
Put two heaping tablespoons of Hojicha leaves. (About 20g for two or three servings)
Pour about 200cc of hot water into the teapot.
Wait for about 30 seconds.
* Keep the teapot open.
Place the lid on the teapot and distribute the Gyokuro tea evenly among the teacups. Be sure to pour all of the tea into the cups, down to the last drop.
* After pouring out all the tea, remove the lid from the teapot to keep it open so that you can enjoy a second serving.
Ready to drink!
Fresh tea leaves grown in Sencha tea fields are harvested and then dried and roasted to create Bancha tea. Enjoy the rich roasted aroma and fresh flavor of Bancha, which never gets old. Bancha tea leaves are directly put into a kettle and boiled, which is different from other teas.
Boil a kettle of water. (About 2L)
Turn off the heat once the water has come to a boil. Add 20g of Bancha tea leaves to the kettle, and let it boil for about 30 seconds.
Ready to drink!
Pour the finished Bancha tea into a teacup as you like.
Genmaicha is a blend of Sencha tea leaves and roasted Genmai rice. Genmaicha is a staple tea that is essential for your daily life. Enjoy its clean and clear taste.
Prepare teacups and a teapot.
Put two heaping tablespoons of Hojicha leaves. (About 20g for two or three servings)
Pour about 200cc of hot water into the teapot.
Wait for about 30 seconds.
* Keep the teapot open.
Place the lid on the teapot and distribute the Gyokuro tea evenly among the teacups. Be sure to pour all of the tea into the cups, down to the last drop.
* After pouring out all the tea, remove the lid from the teapot to keep it open so that you can enjoy a second serving.
Ready to drink!
Karigane refers to the carefully selected stems from the crude tea processing. In the past, Japanese tea connoisseurs cherished Gyokuro stems and called them Karigane. Nowadays, Sencha stems are also known as Karigane and cherished for its distinct aroma and taste different from Gyokuro stems. Enjoy the refreshing aroma of Kariganecha.
Prepare teacups, a teapot (about 180cc), and a Yuzamashi cup (or a mug cup).
Put a heaping tablespoon of Gyokuro leaves.
Pour about 180cc of hot water into a mug.
Pour the hot water in the first mug into the second mug. (It is recommended to cool the hot water until it reaches around 80 degrees C.)
Pour the cooled hot water into the teapot.
Wait for about 50 seconds.
* Keep the teapot open.
Distribute the Kariganecha each teacup, down the last drop.
* After pouring out all the tea, removed the lid from the teapot.
Ready to drink!
If you have little tea in your cup, add an appropriate amount of second serving to your first serving. To make a second serving, pour about 250cc of hot water into the teapot and wait about 15 seconds before pouring the tea.
