japanese green tea cup of matcha with whiskThe introduction of tea into Japan from China has often been credited to the Zen Buddhist priest Eisai in AD 1200. Today, Japanese green tea has evolved into a wide range and tea drinking has become very much a part of the Japanese culture. Most of the tea in Japan is grown in the Shizuoka Prefecture, contributing more than 40% of the country’s production. Other well known tea growing areas include the Fukuoka Prefecture and in the region of Uji in the Kyoto Prefecture. There are also some specialty green teas exclusively grown in certain parts of Japan.

Unlike Chinese green teas which are usually harvested only once a year, tea in Japan are harvested 3 or 4 times a year – the first harvest being of the best quality. Other factors that determine the grade and quality of the tea include the part of the tea plant from which the tea is derived, the way it is grown and prepared for harvesting and the manufacturing processes that go into the final product.

For ease of comprehension and reference, I have sought to categorize the wide variety of Japanese green teas into the 3 broad headings namely: 1. the 3 main types of Japanese green teas, 2. variations of the main types and 3. the remnants. But the teas listed here are by no means exhaustive. Catch the video I have in store for you near the end of this post.

1. The 3 main types of Japanese green teas

These are classified by the way they are cultivated and harvested and the particular harvest from which the leaves were picked, whether it is from the first or third harvest, for example.

Sencha

This is the most popular and commonly found tea in Japan. It is made from tea plants which are exposed to sunlight throughout the whole growing season and they are usually harvested 3 times a year. Green tea sencha can be regarded to be of sufficiently good quality. It tastes slightly astringent but with a tinge of sweetness and has a slight green color.

Gyokuro

Reputedly the finest grade of Japanese green tea.The special treatment in their cultivation is that they are covered from direct sunlight at least a couple of weeks before the harvest. This has the effect of bringing out the tea unique flavor and sweetness. But at the same time it reduces the polyphenols catechins content.

It is usually harvested 2 times a year. But unlike Sencha which can be from the first and second flush, Gyokuro is from the first flush – the earliest bud and leaves. The tea is smooth with a fuller sweet flavor but much less bitter than Sencha. It is also more expensive.

Bancha

This tea is actually a lower quality grade of Sencha since it from either from the third or fourth flush. When brewed the tea is yellowish-green but it has quite a full flavor. Its caffeine content is quite moderate.

2. Variations of the 3 main types of Japanese green tea

These arise as a result of variations in the manufacturing processes applied after the leaves are harvested.

Matcha

This is a high quality green tea in powdered form made from Gyokuro. But unlike Gyokuro, the tea leaves are not rolled but instead processed into a form known as tencha which is later grounded into powdered matcha green tea. Powdered Sencha is also available but they are of a lower grade.The tea is made by dissolving the powder in hot water and whisked into a vibrant rich green color and its taste is refreshingly sweet. Matcha is traditionally used in the Japanese tea ceremony.

Genmaicha

This is a blend of either Sencha or Bancha with roasted brown rice. It is sometimes called popped rice tea because some of the grains of rice could be heard ‘popping’ during the processing. It tastes slightly grainy and toasty. One tip is that it serves as a good appetite suppressor – so, if you are on a weight loss diet, remember to check this out.

Hojicha

This is actually Bancha that has been pan fried or roasted to give off an unique earthly flavor and aroma. It has a low caffeine content and is therefore ideal for those who do not want too much caffeine in their cup of green tea.

Kabusecha

A variation of Sencha in that the tea is covered from the sunlight before harvest but for a shorter duration as compared to Gyokuro. Its caffeine content is also moderate.

3. Japanese green teas remnants

This category comprises collections of certain parts of the tea plant after the harvesting and processing of Gyokuro or Sencha.

Kukicha

Often referred to as stalk tea, kukicha is made from a combination of the stems, stalks and twigs of the tea plant together with some leaves. The brew is a light yellowish-green color and tastes mildly sweet. It is also low on caffeine and serves as another option for those watching their caffeine intake.

Mecha

This green tea is made from the leaf buds and tips collected from the early harvests. Its taste is bitter and astringent. It has a high caffeine content.  Often regarded as the equivalent to the best Sencha tea, its quality is graded in between Sencha and Gyokuro.

Konacha

This is the type of japanese green tea that you will find served in sushi restaurants. It is composed of the left over bits and pieces the so-called tea dusts after the processing of either Gyokuro or Sencha. Sometimes, also called Agari, it has a light taste and a refreshing aroma. After brewing the tea you can use a strainer if you don’t like having the dusts in your mouth.

Watch this video we have found for you on Youtube. Enjoy!

It is hoped that the above overview will give you a good working knowledge to start you off in selecting the type of Japanese green tea which you will find most enjoyable and satisfying. Although you can drink green tea at any time of the day, it is best to drink it after meals rather than on an empty stomach.

Filed under: Japanese Green Tea

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