Japanese tea

unoxidized tea

ritual serving of tea in Japanese culture

infusion made from roasted barley grains

class of tea that has undergone microbial fermentation

hot water infused ginger roots

beverage made by infusing dried flowers of chrysanthemum

thumb|A tetsubin cast-iron kettle is suspended over an irori hearth in a traditional Japanese style farm house, at the Boso-no-Mura Museum thumb|alt=A video with the camera spinning around a tetsubin on a brasier (hibachi)|A tetsubin on a brazier (hibachi) are Japanese cast-iron kettles with a pouring spout, a lid, and a handle crossing over the top, used for boiling and pouring hot water for drinking purposes, such as for making tea.

Kabuse tea, or is a class of Japanese tea leaf. literally means to cover or place on top, as a hat on a head, therefore kabuse tea is a tea leaf harvested from a tea plant that, for some period of time ranging from 2–25 days, has had a porous material draped over the plant while the young leaves are being produced. Kabuse tea is almost exclusively a first flush tea. Though kabuse tea is usually processed into a green tea after picking, kabuse tea denotes a pre-picking process and the freshly picked leaf can be used to produce any kind of tea, from green tea to oolong tea to black tea, or other

(; ) is a Japanese blended tea brand of The Coca-Cola Company Introduced first to the Japanese market in 1993, it became available to the U.S. market in October 2010.

East Asian tea made from seaweed

tea produced in Japan

thumb|Kyūsu pots with side handle (right) and top handle, design by Masahiro Mori (designer)|Masahiro Mori thumb|Kyūsu tea pot with side handle A is a traditional Japanese teapot mainly used for brewing green tea.

aspect of history