Ryokucha

Ryokucha is produced from leaves that are steamed and dried but not fermented. The qualit of ryokucha waries according to which part of the plant is picked, such as gyokuro(high quality ryokucha) and sencha(middle quality ryokucha). The leaves produce a greenish-yellow tea and a flavour that is slightly bitter and closer to the taste of the fresh leaf. The tannin in ryokucha serves as a disinfectant against tooth decay. It also contains caffeine and Vitamin C. It is said to be effective against diabetes, high blood pressure and in reducing cholesterol levels.

  Hojicha/Genmaicha  (Toasted tea/Brown Rice Tea)
Variants of ryokucha, hojicha is made by raosting bancha(coarse tea) or sencha(middlequality ryokucha), creating a strong toasted aroma. Genmaicha is also a variation of bancha and sencha. It is a mixture of either of these teas with fried grains of rice. Unlilke ryokucha, boiling water is used to make both hojicha and genmaicha. This helps to bring out the plesant bitterness of tannin and imparts a little sweetness. All types of tea should be stored in a cool place, and it is best drunk while its fresh taste and flavour are maintained.