◎HOJI-CHA
Over-sized tea leaves are pan-roasted at a high temperature and made into Hoji-cha. You can never miss that pleasant smell of roasting that comes drifting from a tea shop where Hoji-cha is being made. The color of the tea leaves is darkish brown and when brewed the liquid looks like a black draft beer. To prepare this aromatic Hoji-cha, it is preferable to use a fairly big earthenware pot and put plenty of tea leaves in it. As soon as you start pouring hot water into the pot, its aroma will rise to fill your nostrils.
A thick, biggish cup will keep the aroma longer and help you enjoy it better.
Roasted stems are called Bo-Hojicha which has a particularly savory aroma and is widely drunk in Hokuriku (central Japan on the Japan Sea) region.


Enjoy the pleasant smell in a larger cup 　 Refreshing Yanagi in a rather larger cup


◎YANAGI (River Willow)
In the course of making Sencha, it happenes that some leaves fall out in the rubbing process and come out flat, folded in two or double-folded in four.
Because they look like willow leaves, the tea made of such leaves is called Willow, which has a lighter and less lingering taste than Sencha. Not a few people prefer to drink it after a meal as well as between meals.
Tea leaves are naturally bigger than Sencha's. take it into consideration and have a larger tea pot and cups ready to enjoy plenty of Yanagi.

◎GENMAICHA (With or without Maccha)
Roasted brown rice grains are mixed either with Hoji-cha or Yanagi to make this tea. It is well liked by tea lovers of all ages for the flavor of Green tea and the aroma of roasted rice from which is gained also a nutricious benefit of Vitamin B1. The components of the leaves, namely Yanagi and Hoji-cha, are low in stimulant, therefore can be enjoyed late at night and by children susceptible to stimulant of any kind.
Follow the same instruction as was explained above about Yanagi. Of recent, Genmaicha mixed with Maccha has gained much popularity and a number of tea manufacturers are now producing Genmaicha according to their own recepies, making it a fairly common item to be found at many tea shops.

◎KONACHA
All the small broken pieces of tea leaves that are thieved through make up Konacha or POWDER Tea. (They are actually the most delicate and delicious parts of tea leaves) The price is reasonable while its color and aroma and taste are all rich. It is best known as AGARI, the tea you drink with Sushi, and is consumed in great quantity at Sushi bars and restaurnats in Kanto district (Tokyo and its surrounding area) Since tea leaves are in small pieces, we would advise you to use a tea strainer or paper or cloth tea bags for making Konacha. Be sure to pour boiling water into the pot and that very quickly. It is the only and best way to throughly enjoy it.

◎KARIGANE (Wild Goose)
In the process of making Gyokuro and Sencha, the stems and veins of tea leaves are sifted out and of these is made Kuki-cha (Stem tea) or Bo-cha (Stick tea). Compared with the tea made of leaves, the aroma of Karigane has more of fresh green and its taste is light and pleasant, with a unique sweetness of stems. Karigane means wild geese, and the tea is called Karigane because the stems look, not like Karigane themselves naturally but like twigs floating on the ocean on which they perch to rest their wings when they migrate, so it is believed to be in Japan.
Unlike teas made of leaves, the flavor of this tea is retained only to a small degree in a second brew.