The tea of Japan is green tea, but it comes in a zillion different varieties. When I went to Japan in 2011, I knew sencha was the regular old green tea, which was not always completely green, but definitely tea. Then there is "matcha", which doesn't really have a "t" in the middle, so much as a tiny pause/tsu before the cha part. I knew matcha was the good stuff, the tea ceremony stuff, the GREEN stuff. The tea that is put into soft serve ice cream, cake, sauces, candy, good stuff. So, I went up to the store clerk and asked desperately for matcha.
"Matcha? Do you have matcha? Matcha."
What I ended up with was genmaicha. I only figured it out with I got home and found weird little brown specks in with my dried green leafy parts.
But it's been in my pantry for a while, and might as well give it another go. I was a little inspired by this guy, a Japan foodie and tea lover. He makes all sorts of ooh-ing and ah-ing over such unknown-to-me tea as fukamushi, which is like extra roasted sencha but in a rich, flavorful way. Maybe I need to broaden my tea horizon if I'm visiting Japan next month. I give it another go.
The directions clearly state that you need a kettle and ....spoon...and....probably water... Why can't Rikaichan work in real life?
I plan to do so soon.