Have you ever tried “Japanese Tea”, whether it’s in a bottle, served in a pot, or any other way? If not, what color and taste do you imagine when you hear the words “Japanese tea”? You may have tried or imagined a green beverage with a grassy, bitter taste, known as “Green Tea”, or “matcha”. However, there are actually over 100 types of Japanese tea that are classified by growing conditions, brewing methods, harvest time, and more. In this article, we will introduce you to the seven most popular Japanese teas, along with their brief history and the health benefits they offer (including why global celebrities prefer to drink them).
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How Has Japanese Tea Culture Developed?
The history of Japanese tea dates back to the 8th and 9th centuries when tea was first brought from China to Japan by Japanese envoys. Initially, tea was primarily consumed by religious and loyal classes, and it wasn’t until the 12th century that tea seeds began to be cultivated in various locations around Kyoto (the capital of Japan at that time) and spread among bushi (Japanese soldiers). Matcha-like tea was often consumed for its health benefits rather than for its flavor or taste. As tea production and consumption increased over the following centuries and the Japanese tea ceremony, known as “sado (茶道)” emerged, various kinds of tea were created and consumed in different situations by different classes of people. Around the 18th century, a new type of tea called “sencha (煎茶)” was developed, and because of its affordability and efficiency in production, Japanese tea became one of the most popular drinks among all classes of people, a popularity that continues to this day.
How is Japanese Tea Different from Other Teas?
When asked about the difference between Japanese teas and other types of tea, including black tea, most people likely think of their colors. However, with over 100 varieties, Japanese tea is not always “green”. In fact, almost all types of tea are made from the same tea plant called Camellia sinensis. Depending on how it is processed, tea is classified into three types: Black tea, Oolong tea (Chinese tea), and Japanese tea. Due to the production of oxidase during the withering and oxidation process, black tea and oolong tea turn brown, whereas most types of Japanese tea remain green because they do not undergo the same process.
7 Most Popular Kinds of Japanese Tea
Sencha (煎茶)
Sencha, or steamed tea, has been the most popular variety of Japanese tea since its creation in the 18th century, accounting for almost 75% of Japan’s entire tea production. If you’re strolling through the streets of Japan and come across a vending machine, you’re likely to find a canned or bottled sencha labeled as “green tea (ryokucha; 緑茶)”. You can also purchase several different types of sencha tea leaves or tea bags at supermarkets or convenience stores. Just like black tea, you can infuse the leaves in hot water in just a minute or so. During the summer, tea bags for cold water are also available in most stores in the country. The flavor of sencha has a delightful balance of refreshing bitterness, elegant sweetness, and a hint of astringency. Sencha‘s aroma varies depending on the method and location of the tea leaf cultivation, which has kept it popular for centuries.
Matcha (抹茶)
Unlike sencha, whose leaves are grown in the sun until their harvest, matcha leaves are shaded for a certain period of time to produce more umami. After being harvested, the leaves are dried and ground into a powder. Matcha has a unique fresh aroma with a bitter, astringent taste. During a tea ceremony, the host typically serves matcha in a bowl to invited guests in a tea room. The ceremony includes the entire process of tea preparation, from boiling water in a cast-iron kettle and cleansing utensils to stirring the powder in hot water and serving it alongside beautifully and delicately made Japanese sweets (wagashi;和菓子).
Gyokuro (玉露)
Gyokuro is known as a luxurious type of tea and is typically more expensive than other varieties. Similar to matcha, gyokuro leaves are shaded for a certain period of time to create a rich umami flavor. Gyokuro has a strong sweet and umami taste with a rich aroma and higher caffeine content.
Bancha (番茶)
Bancha is made from leaves picked later than the sencha harvest time. Due to their long time growing under sunlight, bancha leaves have a more bitter and stronger astringent taste. Although the production process may differ from region to region, most are sold at lower prices compared to other types of tea such as sencha or matcha.
Hojicha (ほうじ茶)
Historically, hojicha was made by roasting sencha or bancha leaves in storage, but these days, there are leaves exclusively developed for hojicha with its increasing popularity. Unlike steamed tea, hojicha is made by roasting the leaves over high heat, which enhances its crispy aroma and soften the taste with little bitterness and astringency. The roasting process also removes caffeine (although the color of hojicha is more like that of coffee, making hojicha a tea that small children can drink as well. Many people enjoy drinking cold hojicha in the summer to get rehydrated without worrying too much about caffeine.
Genmaicha (玄米茶)
Genmaicha is made from sencha or bancha leaves mixed with an equal amount of roasted rice. The brown-roasted rice brings out a crispy, rice cracker-like aroma and flavor while naturally decreasing the amount of caffeine in the tea. Different types of rice and tea leaves produce a wide variety of genmaicha blends that appeal to both children and adults.
Mugicha (麦茶)
Mugicha is made from roasted barley kernels, not tea leaves, but has a crispy and refreshing aroma and flavor. The fact that mugicha is naturally caffeine-free, usually sold at lower prices than other types of tea, and can be infused in both hot and cold water has made it one of the most popular Japanese teas in Japan for decades.
See also: What is “Sake”? All You Need to Know to Enjoy Japanese Sake
Possible Health Benefits of Japanese Tea
Japanese tea, or green tea, is now regarded as one of the healthiest drinks in the world. The three key components that contribute to its reputation are catechins, theanine, and caffeine. Catechins are polyphenolic compounds known for their antioxidant activities. These compounds help regulate blood pressure and blood sugar, making them an excellent way to prevent lifestyle-related diseases. Studies show that theanine reduces excitation in the brain and nerve cells while improving sleep. Caffeine, on the other hand, is well-known for its ability to improve concentration and according to some studies even enhance certain aspects of brain functions, including memory and mood. Green tea also contains vitamins, minerals, dietary fiber, and other nutrients. Powdered green tea like matcha is an excellent source of these nutrients in higher concentrations.
Reference: https://www.kyoukaikenpo.or.jp (Japanese)
Summary
We have introduced seven of the most popular Japanese teas with their unique characteristics and potential health benefits. We hope you will try them one by one and discover your favorite!
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