What is OCHA:
OCHA, or Japanese gree tea, is the traditions-old beverage accompaniment to Japanese foods. There are several types depending on how the tea plant is grown and on the portions used.
MATCHA is a powdered green tea used for traditional Japanese tea ceremonies. Today, it’s also used for food preparations, especially in desserts. Matcha is made by finely grinding Gyokuro tea leaves.
GYOKURO a premium tea of young and tender tea sprouts, grown with minimal sunlight that yields a slighly sweet and delicate flavor.
SENCHA or sometimes called Ryokucha is the most common, brewed of sun-grown tea leaves. Younger leaves produce higher premium grade tea.
HOJI TEA which are roasted, then brewed to a rish golden color. As a result of roasting, Hoji tea contains less caffeine.
GENMAI TEA is a blend of Sancha and roasted brown rice. The rice addition yields a mild and plasantly toasty aroma.
 |
||||
| Tea by: UCC | ||||
 |
 |
 |
||
 |
||||
| Coffee by: UCC | ||||
 |
 |
|||
 |
 |
