A Japanese ceramic teacup filled with golden-brown Hojicha tea next to a clay teapot on a wooden table

What Hojicha Does for Your Body

Asatsuyu tea cultivar leaves with deep green color similar to gyokuro in morning light

Asatsuyu: The Cultivar Known as "Natural Gyokuro"

Kohshun tea cultivar leaves from Shizuoka prefecture with distinctive aroma in natural light

Kohshun (Koushun): Shizuoka's Aromatic Tea Cultivar

Tsuyuhikari tea cultivar leaves with natural sweetness shown in Shizuoka morning light

Tsuyuhikari — Shizuoka's Cultivar for Natural Sweetness

Sayamakaori cold-hardy tea cultivar leaves in Saitama tea garden setting

Sayamakaori: Cold-Hardy Tea Cultivar from Saitama

Hojicha Ingredients: What Roasting Does to Caffeine, Catechins, and Nutrition

Hojicha Ingredients: What Roasting Does to Caffeine, Catechins, and Nutrition

Comparison of early-ripening and late-ripening Japanese tea cultivar harvest times

Early & Late Ripening Tea Cultivars — Wase and Okute

Saemidori — A Premium Cultivar for Gyokuro & Competition

Saemidori — A Premium Cultivar for Gyokuro & Competition

Weathered cast-iron kamairicha pan with curled pan-fired green tea leaves on a dark wooden surface

Kamairicha: Japan's Pan-Fired Green Tea

Stone matcha grinding wheel with flat tencha leaf fragments and bright green matcha powder on the surface

What Is Tencha? The Tea Leaf Behind Every Bowl of Matcha

What Is Gyokuro? Japan's Shade-Grown Tea, Explained

What Is Gyokuro? Japan's Shade-Grown Tea, Explained

What Is Sencha? Japan's Most Popular Green Tea, Explained

What Is Sencha? Japan's Most Popular Green Tea, Explained