Japan has done a great deal with the humble tea leaf.
Japan produces hundreds of unique varieties and grades of tea based on every imaginable factor. Tea that's grown in the shade. Tea that's steam-pressed, pan-fired or sun dried. Tea from buds, leaves, tips, sticks or stems. Tea that is powered or curled into a ball shape. Tea that's combined with rice or made with kelp. Tea that's harvested on a special date on the calendar.
It's not only the tea itself that's unique. Tea is a lively aspect of Japanese culture. For example, Japanese Tea Ceremony transforms the preparation, serving and consumption of tea into a rich art form.
The following reference provides a brief overview of some common and/or interesting varieties of Japanese tea.
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Japan produces hundreds of unique varieties and grades of tea based on every imaginable factor. Tea that's grown in the shade. Tea that's steam-pressed, pan-fired or sun dried. Tea from buds, leaves, tips, sticks or stems. Tea that is powered or curled into a ball shape. Tea that's combined with rice or made with kelp. Tea that's harvested on a special date on the calendar.
It's not only the tea itself that's unique. Tea is a lively aspect of Japanese culture. For example, Japanese Tea Ceremony transforms the preparation, serving and consumption of tea into a rich art form.
The following reference provides a brief overview of some common and/or interesting varieties of Japanese tea.
1. Ryokucha
Ryokucha is the generic Japanese word for green tea. Most Japanese teas are a some variation of ryokucha. In Japan, green tea is often simply called ocha (tea) or nihoncha (Japanese tea).
2. Yamecha
Tea from the Yame region of Fukuoka Prefecture known for its quality.
3. Ujicha
Another regional variety from the Uji area of Kyoto. Tea has been produced in Uji for more than 400 years.
4. Aracha
Unfinished raw green tea.
5. Shincha
First flush tea (tea picked earliest in the season). Thought to be sweeter than later flushes.
6. Sencha
If Japan has a standard tea it's sencha. Produced from the first and second flushes of tea leaves and steam-pressed for a slightly bitter taste.
7. Hachijuhachiya Sencha
Sencha harvested 88 days after Spring begins.8. Fukamushicha
Like sencha but steamed longer for a stronger flavor and darker color.9. Bancha
A low grade of tea harvested as the third or forth flush in late summer.
10. Aki Bancha
Harvested in the fall as the last flush (usually 4th). Includes the twigs.11. Hojicha
Bancha roasted over charcoal at high temperature. Hojicha has a rich toasty flavor.
12. Gyokuro
An expensive tea that's grown under shade for at least 20 days. Gyokuro has a sweet taste. It's high in caffeine and low in catechins (bitter tasting).13. Kabusecha
Plants are shaded but only for a few days before harvest.
14. Tamaryokucha
A tea from Kyushu known for the ball-like shape of its processed leaves. Tamaryokucha has a distinctive tangy taste and citrus aroma.
15. Kamairicha
A pan fired tea (most Japanese teas are steam-pressed). Less bitter than steamed varieties.
16. Kukicha
Made from stems, stalks, and twigs. Kukicha has a nutty flavor.
17. Mecha
Made from buds and tips early in the Spring.18. Konacha
A low grade tea served at sushi restaurants. Primarily dust and small parts from sencha or gyokuro processing.
19. Matcha
A fine ground tea that is produced from shaded plants. Used in Japanese Tea Ceremony and countless Japanese desserts and confections.
20. Tencha
Unfinished matcha (high quality dried leaves from shaded plants) for those who want to grind their own fresh matcha.
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