Japan History and Culture

Green tea (ryokucha) is so ubiquitous in Japan that it is more commonly known simply as “tea” (ocha) and even as “Japanese tea” (nihoncha) although it was first used in China during the Song Dynasty, and brought to Japan by My ōan Eisai, a Japanese Buddhist priest who also introduced the Rinzai school of Zen Buddhism. Types of tea are commonly graded depending on the quality and the parts of the plant used as well as how they are processed. There are large variations in both price and quality within these broad categories, and there are many specialty green teas that fall outside this spectrum. The best Japanese green tea is said to be that from the Yame region of Fukuoka Prefecture and the Uji region of Kyoto. Shizuoka Prefecture) crops 40% of raw tea leaf.

Gyokuro (Jade Dew) The highest grade Japanese green tea cu ltivated in special way. Gyokuro’s name refers to the pale green color of the infusion. The leaves are grown in the shade before harvest, which alters their flavor. Gyokuro has a high caffeine content (Generally 0.16% in infusion), but the significant L-Theanine content of Gyokuro slows down and counteracts the caffeine assimilation, and also the amount ingested is very small (Generally 10ml – 60ml).

Matcha (rubbed tea) A fine ground Ten-cha (has very similar cultivation process as Gyokuro) used primarily in the tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan.

Sencha (broiled tea) The first and second flush of green tea, which is the most common green tea in Japan made from leaves that are exposed directly to sunlight. The first flush is also called Shin-cha ( a new tea)

Genmaicha (Brown-Rice tea) is the Japanese name for green tea combined with roasted brown rice. It is sometimes referred to colloquially as “popcorn tea” because a few grains of the rice pop during the roasting process and resemble popcorn. This type of tea was originally drunk by poor Japanese, as the rice served as a filler and reduced the price of the tea; today it is consumed by all segments of society.Tea steeped from these tea leaves has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice.The water to steep this tea should be about 80-85°C (175-185°F). A steeping time of 3-5 minutes is recommended, depending on desired strength. Genmaicha is also sold with matcha (powdered green tea) added to it. This product is called Matcha-iri genmaicha (lit. Genmaicha with added powdered tea). Matcha-iri genmaicha has a similar flavor to plain genmaicha but the flavor is often stronger and the color more green than light yellow.

Kabusecha (covered tea) kabusecha is sencha tea, the leaves of which have grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha.

Bancha (common tea) Sencha harvested as a third or fourth flush tea between summer and autumn.

Aki-Bancha (autumn Bancha) is not made from entire leaves, but from the trimmed unnecessary twigs of the tea plant.

Hōjicha (pan fried tea) is made from Bancha (“common tea”), tea from the last harvest of the season and considered a somewhat lower grade of green tea than sencha, and Kukicha, tea made from the twigs of the tea plant rather than the leaves. Hōjicha infusions have a light-to reddish-brown appearance, and are less astringent due to losing catechin during the high temperature roasting process. The roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavour. As both Bancha and Kukicha are low in caffeine, Hōjicha is a popular tea to drink before going to sleep. It is also frequently found at sushi restaurants, particularly kaitenzushi.

Kukicha (stalk tea) A tea made from stalks produced by harvesting one bud and three leaves.

Tamaryokucha is a fine Japanese green tea that has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. It can be processed in one of two ways to destroy the enzymes: pan fried, or steamed. Many believe that steaming preserves the vitamins and antioxidants better than pan-frying. The taste varies between the two as well. The pan-fried version has more of an aroma of cooked vegetables.
It is produced in the Kyūshū area. The tea is golden yellow and it should be steeped at 70°C for about 2 minutes. The caffeine level is normal for green tea and it can be drunk throughout the day. It can be reinfused, with a slightly different taste.

Okinawan Famous Japanese green tea with Chinese influence, essence of jasmine