SENCHA TEA
Sencha is made from the first picking of the leaves in the spring. The freshly picked leaves are steamed (in order to de-enzyme the tea and enhance the green color), followed by alternate draying and rolling. Sencha has a high vitamin C content. Sencha has a higher content of theanine (an amino acid), which, with lower caffeine and catechin because of processing, makes for a full-bodied, sweeter tea.
Sencha is made for you in the Japanese style using a small sencha pot and Japanese style small cups. The leaves are good for multiple pours.
MEGAMI SENCHA
A rare varietal harvested in Kagoshima prefecture. You’ll immediately note the jade green intensity that comes from extra steaming. The liquor before you is true green, with a subdued flavor. Origin: Kagoshima Prefecture, Japan. $4 per person
OKUMIDORI SENCHA
I invite you to experience one of the premier Japanese teas. Okumidori is prized for its handcrafted rolled leaves, and the appealing balance of its young apple blossom bouquet and fresh vegetal afterglow. Origin: Kumamoto in southern Japan. $4.50 per person
HONYAMA SENCHA
A delightful hint of maize in the bouquet hints at a gentle firing of the drying process. This tea offers a subtle sweetness. Its flavor signature is generous and soft, with a compelling wildflower aftertaste. From Shizuoka’s Abe River Region, Japan. $4.50 per person
URESHINO TAMA RYOKUCHA
Pan frying methods of drying, adopted from China in the 1600’s create a unique slightly curled leaf. The taste is elegant and round with a subtle citrus finish. $3 per person / $6 per pot
GYOKURO TEA
Gyokuro is Japan’s most expensive, highest quality tea and it is grown, picked and processed with extreme care and skill. The bushes are kept under 90 % shade for about 20 days prior to harvesting. Just as the new leaf buds start to form, the bushes are covered with bamboo, reed or canvas mats and the reduced light forces the plant to produce higher concentration of chlorophyll and darker green leaves.
UJI GYOKURO
The foggy climate of Uji (Japanese) and the painstaking shade-growing methods create a pedigreed tea, exceptional for its subtle, fruity fragrances. Creamy in consistency, the infusion first suggests the subtle sweetness of ripe pear, only to give way to a rich and pungent finish. Best experienced by itself. $7.50 per person
UJI KABUSE
Like the famed gyokuro, the tea known as kabuse-cha is shade grown but for a shorter amount of time. This process creates a tea with the freshness of sencha and the richness of gyokuro. This particular tea comes from the famed Uji region outside of Kyoto. Enjoy its deep, mildly sweet flavor and vibrant green color. $4 per person
EVERYDAY TEAS
BANCHA
Large green leaves from the later harvest infuse Bancha with a bold and altogether refreshing spirit. Its grassy bouquet is enhanced by a pale yellow-green hue. $3 per person / $6 per pot
KUKICHAHA
Most satisfying bright green twig tea from Shizuoka prefecture. Deeply steamed, it rewards with a toasty “fired” nose and robust yet smooth flavor. An ideal companion to Japanese food. $3 per person / $6 per pot
MATCHA
Matcha, the very fine green powdered tea used for the Japanese Tea Ceremony, is made by grinding Tencha, a finely chopped tea made in the same way as Gyokuro. Before the leaves are gathered, the bushes are shaded in the same way as for Gyokuro and then slightly larger leaves are harvested, steamed and dried but are not rolled. Instead the veins and stems are removed and the remaining leaf parts are ground to a very fine powder. To prepare this for the Tea Ceremony, the powder is measured into a Chawan (tea bowl) with a bamboo scoop and whisked into hot water with a specially crafted bamboo whisk.
(Gyokuro is Japan’s most expensive, highest quality tea and it is grown, picked and processed with extreme care and skill. The bushes are kept under 90 % shade for about 20 days prior to harvesting. Just as the new leaf buds start to form, the bushes are covered with bamboo, reed or canvas mats and the reduced light forces the plant to produce higher concentration of chlorophyll and darker green leaves.)
Matcha is presented at the White Dragon in the fashion called Chakai. This presentation is less formal than the centuries-old traditional Japanese tea ceremony or Chado…The Way of Tea. Bowls may be shared and the atmosphere is less formal and more conversational than the stricter, classic form of Chado as presented in traditional Japanese culture.
TEAS TEA MATCHA
This matcha welcomes with a crispy defined taste-impressively direct and invigorating- that finishes its flavor cycle with a measure of astringency. $4.50 per person
NINJA MATCHA…HANO NO EN MATCHA
Enthusiasts of Hano no en Matcha admire its medium body and sprightly layers of flavor. A noticeable glow of spice gives way to a mouth-filling leafy finish. Drink this if you want to improve alertness to hone your Ninja skills. $6 per person
SAMURAI MATCHA…KOTO NO TSUKI MATCHA
This Matcha is one of Japan’s most revered teas. In the tea ceremony this stone-ground matcha is whisked with a bamboo whisk to make “OKOICHA” (thick tea). Generously rich and bright, it lingers on the palate with a sweet herbaceous aftertaste. Remember a Samurai must leave his sword outside the tearoom. $7.50 per person
SCHOLAR’S MATCHA…CEREMONIAL GRADE
Aiya’s Ceremonial Matcha is their flagship product. This grade of Matcha is perfect for daily consumption. Ceremonial Matcha contains the highest color quality, nutrient value and taste for the frequent user. Perfect for the scholar or matcha addict who wants insight. $8.50 per person
DAIMIO Matcha Banereki-n-Mukashi
Crafted for the connoisseur, Banreki no Mukashi is rich and velvety tinged with an herbaceous sweetness. Superior grade okoicha (thick tea) for the tea ceremony. For those who would be rulers of their lives as the Daimio ruled in Japan. $12.50 per person
COOKING GRADE MATCHA
This grade of Matcha is specially blended for food and beverage ingredient purposes. This grade is great for smoothies, lattes and cooking projects that call for excellent quality matcha. Sold by the pouch
