The world of tea is so much bigger than just your standard black tea or herbal tisane. Within each different type of tea, dozens of unique variations enhance the art of tea drinking. Green teas are no exception.

Wagashi refers to a variety of traditional Japanese sweets. They are handmade using natural ingredients such as sweet azuki bean paste, matcha (powdered green tea), agar-agar, and seasonal fruits.

The beauty of powdered Japanese green teas is their versatility in cooking and making drinks. In this case, the hojicha’s roasted and earthy flavors put a comforting, nutty spin on any treats and beverages.

Unlike matcha, or powdered japanese green tea, sencha is a Japanese green tea made by infusing whole tea leaves in hot water after they are processed. In this article we will look into the benefits and side effects of sencha.

Discover a realm of Japanese desserts, called wagashi, that use mochi as a base.

Tea was introduced to Japan in the 8th century from China. Initially considered a medicinal beverage mainly amongst priests and the upper class. Tea gained popularity in the Muromachi period(1333-1573).

In Japan, people of all ages, including children and the elderly, commonly drink hojicha, a roasted green tea. This healthy and aromatic beverage has a distinct, deep, earthy taste and an exciting history that makes it truly special.

What comes to your mind when you hear the words, “milk tea”?

Unlike other green teas, matcha is a fine powder produced by drying and grinding specially cultivated tea leaves, thereby conserving all of the leaves’ nutrients.