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David Nguyen
David Nguyen

Where To Buy Yamamotoyama Green Tea

One of the most delicious ways to enjoy spent tea leaves is with a simple cup of rice. I often scatter a few softened leaves atop the cooked grains, or...LEARN MORE RECIPE HIGHLIGHTS NORI GRILLED CHEESENori Grilled Cheese Sandwiches are a fast and fuss-free meal, one that requires only 4 simple ingredients...LEARN MORE SENCHA LEMONADETry this refreshing sencha lemonade for an easy summer beverage. Can be made in advance for a...LEARN MORE @yamamotoyama_usa PRODUCTS Green TeaSeaweedWrappersTeaware INFORMATION AccountShipping & ReturnsFAQsPrivacy Policy OUR COMPANY About UsContact UsCareers YAMAMOTOYAMA U.S.A. Los Angeles, California

where to buy yamamotoyama green tea

Wake up and smell the polyphenols with Yamamotoyama's sencha green tea teabags. Sealed in individual aluminium-lined sachets to lock in freshness, this sencha green tea has a fragrantly leafy, rejuvenating flavour that will wake you up and keep you going.

From cups of freshly brewed green tea at home to bottles of cold green tea available at every vending machine, it is rare for a resident of Japan to not enjoy at least a little green tea every day. For those of us who don't have time to mess around with teapots, teabags are an ideal way for us to get our green tea fix at any time of day.

Genmai-cha is a blend of traditional green tea and roasted brown-rice. The light toasted aroma and flavor of the roasted brown rice is a nice variation to plain green tea. The antioxidants in green tea are believed to reduce the risk of cancer and cardiovascular disease

Organic and decaf. Genmaicha is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice that adds a nutty flavor to the rich intensity of green tea. Genmaicha originated centuries ago when Buddhist monks first mixed hot green tea with the browned rice stuck to the bottom of their rice pots. Soon after, tea vendors throughout Japan began green tea with roasted rice, creating a now widely popular green tea variety.

Yamamotoyama is a brand of tea owned by the Yamamoto of Orient / Yamamotoyama of America company. The company was established in 1690 and started doing business in the U.S. in 1975. In 1993, Yamamotoyama acquired Stash Tea in what the Portland Business Journal described as a "bitter takeover battle".[1]Yamamotoyama almost exclusively sells Japanese green teas, except for a few other teas. Its teas are widely available in Asian specialty stores, and a few of its products are sometimes found in supermarkets. Most of its widely available products are in teabags, although it also does sell loose tea.Some of the teabags used in Yamamotoyama's products are 100% biodegradable, made of PLA from corn. Yamamotoyama has recently started selling a number of organic teas as well. Although it is better known for selling teabags, Yamamotoyama also sells loose teas.Yamamotoyama also sells sushi supplies.References:1. Teaports steeps Russia export plan, Portland Business Journal, May 23, 1997.

The company was launched by Kahei Yamamoto, who learned how to steam and dry tea leaves to make Sencha, a type of green tea prepared by pouring hot water over whole tea leaves (via Yamamotoyama). According to Google Arts and Culture, Sencha was developed in the mid-17th century, shortly before Yamamoto founded his shop, by a Buddhist monk named Ingen. Today, Sencha accounts for approximately 80% of tea consumed in Japan. Aside from Sencha, the most popular style of green tea is matcha, which consists of powdered tea leaves typically whisked into a frothy blend.

The greatest breakthrough for Yamamotoyama came in 1835 when the new proprietor, also named Kahei Yamamoto, developed a new type of green tea he called "gyokuro," meaning "jade dew" (via My Japanese Green Tea). Gyokuro differs from the typical Sencha tea in that it is shielded from sunlight during the final stage of the growing process to enrich its taste. This works because green tea draws flavor from an amino acid called L-theanine that breaks down during photosynthesis. Keeping the crops away from the sun halts photosynthesis, preserving higher L-theanine levels and a richer umami flavor that has made gyokuro one of the most prized (and expensive) teas in Japan. 041b061a72


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