Types of Japanese Tea

For each type of Japanese tea, there is an appropriate vessel that is designed to bring out the best in each type of tea. By using these vessels, you can enjoy a richer taste and aroma of the tea. By choosing the right vessel for the type of tea, you will be able to enjoy the culture and flavor of Japanese tea more deeply.

📗About the different types of Japanese tea

🌿Sencha

Characteristics:

The most popular Japanese tea. Young tea leaves are steamed, rolled and then dried.
Taste:

Sencha is characterized by a refreshing aroma and a good balance of moderate astringency and sweetness. There are subtle differences in flavor and aroma depending on the quality of the tea leaves and the processing method.
Color:

Most teas are light green. Depending on the brewing method, the color may be slightly yellowish-green.
Aroma:

The aroma of fresh tea leaves is prominent and has a refreshing effect.

Brewing method:

Sencha is generally brewed with hot water at about 80°C. Place the tea leaves in a teapot, add an appropriate amount of hot water, and allow to steam for 1-2 minutes before pouring into a teacup.
Food compatibility:

Sencha can be enjoyed with food. It goes particularly well with Japanese food and leaves the mouth feeling refreshed.

Utensils:

Sencha bowl

Utensil characteristics:

A small, flat tea bowl. It has a wide mouth so you can enjoy the color and aroma of the tea.

Example:

A ceramic or porcelain Sencha bowl.

Sencha is a representative Japanese tea, and its refreshing aroma and moderate astringency are loved by many people. It is widely used as a tea that can be easily enjoyed at home and in hospitality situations. By understanding the manufacturing process and brewing method of Sencha, you can enjoy a deeper flavor and aroma.

🌿Gyokuro

Characteristics:

A premium Japanese tea. The tea leaves are covered before plucking to block out sunlight, which increases the umami (amino acid) components.
Taste:

Gyokuro has a very smooth sweetness and deep umami. It has little astringency and a soft mouthfeel.
Color:

The tea leaves are deep green, and the brewed tea is also deep green.
Aroma:

You can enjoy a sweet and mellow aroma.

Brewing method:

Gyokuro is generally brewed with low temperature water (50-60℃). Place the tea leaves in a teapot, add a small amount of hot water, and brew slowly for about 2-3 minutes. Brewing at this low temperature brings out the sweetness and umami of Gyokuro.

Utensils:

Sencha bowl for Gyokuro

Utensil characteristics:

A very small tea bowl. A deep tea bowl for drinking slowly and in small quantities.

Example:

A luxurious porcelain or ceramic Gyokuro bowl.

Gyokuro is a high quality tea that is characterized by a deep umami and sweetness not found in other green teas due to its special cultivation method and production process. You can enjoy the charm of Gyokuro to the fullest by using a unique brewing method and an appropriate container. Gyokuro, which occupies a special place among Japanese teas, offers a deep understanding of tea culture and the pleasure of tasting it.

🌿Matcha

Characteristics:

Powdered tea made by steaming tea leaves, drying them, and finely grinding them with a stone mill.
Used in the tea ceremony, Japanese sweets, and matcha lattes.
Taste:

Matcha is characterized by rich umami and moderate bitterness. High-quality matcha can also have a sweet taste.
Color:

It has a vivid green color and a rich hue.
Aroma:

You can enjoy its unique green aroma.

Brewing method:

Place an appropriate amount of matcha (usually about 2 grams) in a tea bowl, add 70-80 ml of hot water (about 80°C), and whisk with a tea whisk.
Container: Container: Matcha bowl

Utensils:

Matcha bowl

Utensil characteristics:

A large, deep bowl. A shape suitable for making matcha.

Example:

A ceramic or porcelain matcha bowl. The design often changes with the seasons.

It is customary to drink matcha from a special matcha bowl. In the tea ceremony, tea bowls are used according to the season and occasion.

The tea ceremony is a ritual for enjoying matcha, and spiritual training and hospitality are important. The tea ceremony has detailed etiquette, and attention is paid to the arrangement of the tea room and the tools.

Matcha is a traditional Japanese green tea characterized by its rich flavor and vibrant color. Historically, it has been at the center of the tea ceremony, and spiritual training and hospitality are important. Special processes are required to produce Matcha, and its unique cultivation method and manufacturing process create a quality that sets it apart from other green teas. Matcha is not only used in the tea ceremony, but also as an ingredient in sweets and dishes in modern times.

🌿Hojicha (roasted green tea)

Characteristics:

A type of traditional Japanese green tea made by roasting tea leaves over high heat. Hojicha is characterized by its unique fragrant aroma and refreshing taste, and is considered to be one of the easiest green teas to drink.
Taste:

Hojicha tea is very easy to drink because the caffeine and bitterness are reduced by roasting. It has a smooth and refreshing taste.
Color:

Brewed tea is light brown.
Aroma:

The fragrant aroma created by roasting is its greatest attraction.

Brewing method:

Hojicha tea is generally brewed by boiling or in a teapot. When boiling, the tea leaves are placed in a pot with water, brought to a boil, and left to boil for a few minutes. To brew in a teapot, pour hot water over the leaves and allow to steam for 1-2 minutes before pouring.

Utensils:

Teacup

Utensil characteristics:

Large and easy to hold. Enjoy the fragrant aroma of hojicha.

Hojicha is a Japanese green tea characterized by its fragrant aroma and smooth taste. The unique flavor of roasting makes it different from other green teas and is loved by many people. There are many ways to brew and enjoy it, and it is widely used in daily meals and tea time. By learning about the history and production process of hojicha, you can enjoy its charm more deeply.

🌿Bancha

Characteristics:

Made from coarse tea leaves and stems from the production of Sencha. There are different types depending on the time of harvest and the method of production.
Taste:

Bancha generally has a refreshing taste and is less astringent and bitter than Sencha and Gyokuro. It is relatively low in caffeine and has a light mouthfeel.
Color:

The color of the brewed tea is pale yellow or light brown.
Aroma:

Bancha has a milder aroma than Sencha.

Brewing method:

Bancha is generally brewed by pouring hot water over it. The amount of tea leaves and the brewing time can be adjusted to taste, but it tastes best if you let it steep for 1-2 minutes.

Utensils:

Teacup

Utensil characteristics:

Simple and practical design. Most teacups are large.

Bancha is a type of green tea in Japan that is popular among the common people and is drunk daily. Its refreshing taste and low caffeine content make it ideal for meals and relaxation. Understanding the production method and types of bancha will help you enjoy its simple deliciousness.

🌿Genmaicha (Brown Rice Tea)

Characteristics:

A tea made by mixing roasted brown rice with sencha or bancha. It has a unique aroma.
Taste:

Genmaicha is characterized by a mild taste that combines the refreshing flavor of green tea with the fragrant aroma of brown rice. It is an easy to drink tea with little astringency or bitterness.
Color:

The color of the brewed tea is light green or yellow-green.
Aroma:

The addition of roasted brown rice gives it a fragrant aroma. This aroma is one of the greatest characteristics of Genmaicha.

Brewing method:

Genmaicha is generally delicious when brewed with water at around 80 degrees. The amount of tea leaves is appropriate for the amount of hot water (about 1 teaspoon/about 200 ml), and the brewing time is about 1-2 minutes.
Chilled Genmaicha: In the summer, you can also drink it chilled. By brewing it slowly with cold water, you can enjoy a refreshing taste.

Utensils:

Teacup

Utensil characteristics:

A teacup with a wide mouth to enjoy the aroma.

Example:

A ceramic or porcelain tea cup.

Genmaicha is a traditional Japanese tea, and its fragrant aroma and refreshing taste are loved by many people. Genmaicha can be enjoyed in a variety of ways, not only by simply brewing it, but also by pairing it with meals or drinking it chilled. It also has health benefits, making it a suitable tea to drink on a daily basis.

🌿Mugicha (Barley Tea)

Characteristics:

A tea made from roasted barley. It contains no caffeine and is often drunk chilled in the summer.
Taste:

Barley tea is made by roasting and boiling barley and has a fragrant and refreshing taste. It has almost no bitterness or astringency and is easy to drink.
Color:

The color of the brewed tea is usually amber or light brown.
Aroma:

It has the aroma of roasted barley, but it is light and has a clean aftertaste.

How to enjoy barley tea:
Drink it chilled: In summer, it is often drunk chilled. You can also add ice to make it even more refreshing.
Drink it warm: It can also be drunk warm in the winter, but it is generally used as a summer refreshment.
Goes well with food: It goes especially well with seafood and Japanese food, and is often enjoyed with meals.
Health benefits
Because barley tea contains almost no caffeine and is low in calories, it is popular with dieters and health-conscious people. It also has a diuretic effect, making it a good countermeasure against dehydration in the summer.

Utensils:

Glass or cold tea cup

Utensil characteristics:

Since it is often drunk chilled, a glass cup is appropriate.

Example:

A glass cup.

Barley tea is a traditional Japanese soft drink that is loved by many people for its refreshing flavor and clean taste. It is often enjoyed over ice or with meals, especially on hot summer days. It is said to be good for your health and is popular both in Japan and abroad.