Japanese Non-alcoholic Beverages

Matcha is a Chinese green tea variety that is unique for its harvesting, processing, and preparation methods. Three or four weeks before the harvest, the bush (Camellia sinensis) is covered to prevent direct sunlight, allowing the leaves ... READ MORE

Hōjicha is a Japanese roasted green tea. It is made with bancha or sencha green tea that is roasted over high heat. During roasting, the tea attains a distinctive reddish-brown color. Brewed hōjicha will result in a light brown tea with a... READ MORE

Sencha is the most popular green tea in Japan. It is harvested from the leaves that are exposed to direct sunlight. After they are plucked, the leaves are shortly steamed and are then rolled and dried. There are several different types of... READ MORE

Bancha is a Japanese green tea often called common, everyday green tea. This tea is harvested at the end of the season, following the summer harvest for sencha tea. The leaves are mature and firm, resulting in a slightly harsher and less ... READ MORE

Genmaicha is a mix of roasted green tea (bancha or sencha) and roasted brown rice (genmai), though white rice is also sometimes used. Invented in Kyoto by a local merchant, genmaicha was initially regarded as a standard and cheap tea opti... READ MORE

Gyokuro is a Japanese green tea of exceptional quality. It is a type of shade-grown tea—the bush is covered two weeks before the harvest. The technique results in tender, emerald-colored leaves packed with green notes. This exclusiv... READ MORE

Amazake is an ancient fermented rice-based drink that hails from Japan. It can be prepared with water, kōji mold, and steamed rice, but it is also sometimes made by combining hot water and sake lees (sake kasu)—the solid sake leftov... READ MORE

Mugicha is a Japanese name for barley tea—an infusion made by steeping roasted barley grains in hot or cold water. Technically, barley tea is a tisane, and nowadays, it is often made by using teabags consisting of roasted and ground... READ MORE

Kukicha is a unique type of Japanese tea that is made with twigs and stems of Camellia sinensis. It typically comes in the form of green tea, though more oxidized varieties are also available. When brewed, the tea has a subtly sweet, vege... READ MORE

Although it is often labeled as tea, sobacha is an infusion or a tisane made with roasted barley. The blend can include grains, leaves, or flowers. Apart from Japan, the drink is popular in several Asian countries, including China (kuqiao... READ MORE

Kabusecha is a Japanese green tea that falls between sencha and gyokuro in terms of shading and flavor. Unlike standard sencha, which is grown in full sunlight, kabusecha is partially shaded for about one to two weeks before harvest, usually with ... READ MORE

Kuzuyu is a Japanese beverage made with arrowroot powder. The drink has a thick, somewhat viscous texture that is attained by mixing the powder with water and then heating the mixture until it becomes translucent. It is often sweetened wi... READ MORE

Sakurayu is an infusion made with preserved cherry blossom. When brewed, the petals open and float on top, while the brew attains a pale pink hue and a subtly sweet and mildly salty flavor. If the tea is made with salt-preserved blossoms,... READ MORE

Although it is usually called ginger tea, this ginger-based drink is better described as a ginger infusion. It can be made by simmering sliced ginger in hot water, but in South Korea (saenggang-cha) and Japan (shōgayu), it is often prepar... READ MORE

Kansui is an alkaline liquid, a solution of potassium carbonate and baking soda (sodium carbonate) that's widely used in Japan and China. This alkaline water or lye water is an essential ingredient in ramen noodles because it gives them their typi... READ MORE

Koso is a Japanese beverage made by fermenting various plant-based ingredients, primarily vegetables and fruits. The drink is packed with nutrients, good bacteria, probiotics, and prebiotics. It is mostly promoted as a healthy, nutritiona... READ MORE