Green Tea Origins
Roji Tea Lounge serves a variety of simple, high quality teas that we source directly from the tea farmers in Japan. There are multiple types of Japanese green tea. They vary in style, processing, taste profile, and brewing preparation. Japanese teas are either loose-leaf or stone ground powders. The loose-leaf teas are often brewed in a teapot called a kyusu, while the finely ground powdered tea, called matcha, is whisked in a serving bowl called a chawan. Japanese teas tend to be very fresh, bright, and energizing.
Sencha is a fully sun grown tea. Sencha teas develop a majority of their flavor from the amount of time that they have been steamed. Sencha teas are categorized by these different levels of steaming, and by quality grade. These teas tend to be a little sharper and have delicate grassy notes.
Hojicha is roasted instead of being steamed. The resulting tea is toasty with caramel-like flavors and aromas.
Genmaicha is a green tea that is blended with popped rice. The resulting tea has a blend of grassy, vegetal, and toasted flavors and aromas.
China is considered to be the birthplace of tea. China produces many different styles of tea that are grown and processed through different regions of the country. There are seven categories of Chinese Tea – green tea, red tea (what is usually called black tea in the US), white tea, yellow tea, oolong tea, puerh tea, and black (or dark tea). Each of these categories contains teas that are grown and specifically processed in different regions of China.
Chinese green teas are unoxidized and often pan roasted, which results in fresh, vegetal, and nutty notes within the finished tea. Green teas are usually made from freshly picked, early spring buds.