Become a Tea Expert with our Japanese Green Tea Crash Course

Tea in Japanese is called ocha (お茶). The kanji for ‘cha’ (茶) is a combination of top and bottom radicals that define plants and leaves, and the figure overall represents a plant with a bitter flavour. Green tea is deeply entrenched in Japanese culture, history, and tradition. Tea ceremonies were a universal aspect of everyday life in Japan; from feudal lords settling political disputes or forging alliances to its ever-presence in boardrooms and business meetings. The prevailing importance of this caffeinated drink cannot be questioned.

Tea is not just a drink in Japan; it is a part of life. Green tea is offered free of charge as soon as customers are seated at restaurants, and refills are normally par for the course. It’s not out of the ordinary, in Japan, to consume tea when you are under the weather (then again this seems like a given!)

Let’s get the facts straight: Japanese green tea only accounts for 7% of global green tea production. In fact, 95% of all Japanese green tea is consumed domestically. ONLY 5% of Japanese green tea is exported! Talk about keeping it local.

For anyone looking to become a connoisseur in Japanese green tea and adeptly navigate through the myriad that is the main proponent of Wabi-Sabi, delve into this crash course about the main green tea varieties that can be found in the country.

How Japanese green tea is grown?

The Camelia sinensis is the tea plant to which we owe all our delicious sips. Japanese tea farmers have been experimenting and harvesting green tea for its curative properties for centuries, and it’s marvelous how many types of green tea exist purely from variations in harvesting and preparation techniques.

Terroir & Weather

The local ecosystem where tea plants are grown and harvested has a considerable impact on tea production. Think wine—there’s a reason people pay the top pound (or dollar) for wine grown in specific regions of France compared to other parts of the world.

The same concept applies to tea: The composition, chemistry, and mineral content of the soil affect the quality of plants that grow. Meanwhile, regional weather patterns, rain, proximity to the ocean, and elevation all play a role in influencing the plants’ hydration level and their absorption of specific nutrients. All of these play a role in the flavour, appearance, and nutritional content of Japanese green tea. 

Time of Harvest

How does harvesting in spring, summer, or autumn affect the tea? The first batch of tea leaves is picked early in spring since buds straight after their winter hibernation offer the sweetest flavours. This is due to the slowing of growth in the colder months. As such, the first harvest of the year is often considered the highest quality. 

During the summer, tea plants rapidly grow new leaves as sunlight converts into natural sugars with any excess stored in the roots for the coming winter. Maturing leaves during summer are larger but possess little to no sweetness, displaying bitter and astringent flavours due to the large concentration of tannins.

Later in the year, autumn tea leaves slow down their growth, enabling tea plants to develop additional complexities in their taste before entering a dormant state during winter.

Sunlight & Shade

Sunlight plays a huge part in how a tea plant ends up tasting. Tea plants exposed to sunlight tend to have higher levels of vitamin C and tannins (which gives the tea its sharp taste but also fights cancer!).

The longer a tea plant is grown under the shade, the higher its concentration of chlorophyll and amino acids such as L-Theanine, which result in a sweeter flavour and deeper green colour. Increasing the length of shading is also directly linked to the increasing levels of caffeine in green tea. 

Let’s get to know all types of Japanese green tea…

Sencha: Japan’s Most Popular Green Tea

What is Sencha?

Sencha is regarded as the most popular type of Japanese green tea, making up 80% of the country’s yearly tea harvest. It’s a whole-leaf tea derived from the Camellia Sinensis plant. Sencha is the standard tea option in Japan and can be found in all forms—whether as bottled drinks in convenience stores or vending machines, tea bags in supermarkets, or as luxuriously-packed gifts for special occasions.

How is Sencha Made?

The highest quality Sencha green tea is made with leaves from the first flushes of plants, which are considered the most delicious. After harvesting, the leaves are steamed to prevent oxidation, rolled, and dried. This process ensures that Sencha retains its distinctive flavour profile and health benefits.

Characteristics of Sencha

• Flavour: Bittersweet and grassy with a slightly herbal aftertaste.
• Appearance: Sencha tea leaves are vivid green in colour, and when infused produce a greenish-golden colour.
• Health Benefits: Contains antioxidants that fight free radicals, decrease oxidative stress, and are reported to inhibit carcinogenesis; improves skin health; boosts the immune system.

Fun Fact About Sencha

Sencha’s versatile flavour makes it ideal for both hot and iced tea, making it a year-round favourite in Japan.

Where to Buy Sencha Green Tea?

Discover the All Variations Sencha Tea Bundle right here on Japan Nakama. Sourced from our trusted partner, Kyo Chikiriya, a historic tea house based in Kyoto with an impressive 168 years of expertise in crafting exceptional Japanese teas.

Gyokuro: The Luxurious Japanese Green Tea

What is Gyokuro?

Gyokuro is a luxurious type of Japanese green tea similar to Sencha, but it possesses special characteristics due to its unique harvesting and preparation process. 

How is Gyokuro Made?

Gyokuro tea leaves are only grown once a year in specific tea plantations, which makes it one of the most expensive kinds of tea on the market. 

Upon harvesting, Gyokuro undergoes a special preparation method where the tea leaves are covered and blocked from sunlight for 20 days or more. Doing so significantly increases the caffeine and amino acid (L-theanine) levels of the leaves, contributing to a distinct umami flavour with less astringency and more mellow, sweeter undertones. 

Additionally, Gyokuro has higher chlorophyll levels than other kinds of Japanese green tea, which contributes to its distinctly dark green colour. 

Characteristics of Gyokuro

• Flavour: Grassy but slightly sweet and mellow with a distinct umami taste, with similarities to nori (seaweed) 
• Appearance: The tea leaves are dark green in colour. After infusion, the tea takes on a cloudy, pale, yellow-green colour, which is why Gyokuro is also lovingly called the “jade dew.” 
• Health Benefits: Contains high levels of catechins that boost metabolism and lower blood pressure, to maintain a healthy heart.

Fun Fact About Gyokuro

The finest Gyokuro comes from the Kyoto region. This exquisite tea was first discovered in 1835 by a member of the Yamamotoyama Tea Company, the same company that gained fame with Sencha.

Where to Buy Gyokuro Green Tea?

You can purchase high-quality Uji Gyokuro Tea Bags here on Japan Nakama. Our tea supplier Kyo Chikiriya is a Kyoto based 168 year old tea house.

Matcha: The Iconic Japanese Green Tea Powder

What is Matcha?

Matcha was once a luxurious ingredient that was imported from China to Japan during the Kamakura period, first finding importance in the traditional Japanese tea ceremony. Since then, Matcha has become a popular commodity that is loved all over the world. 

The highest quality Matcha is uniquely produced in Japan’s Uji and Nishio regions, only harvested once a year, usually at the beginning of May. 

Over the past few years, Matcha has become a staple drink across the world, celebrated for its distinct, customizable flavour and useability across a variety of trendy recipes. It’s not rare to find lattes, espresso beverages, fruit drinks, and other creative beverages that utilize Matcha. 

How is Matcha made?

The production method involves gradually introducing the tea leaves to a dark environment, which encourages the increase of amino acids and chlorophyll. These contribute to the green tea’s strong and bitter umami flavour and deep green colour. 

Characteristics of Matcha

• Flavour: The grade and origin of Matcha heavily affect its taste. Low-grade matcha tastes quite bitter and vegetal, while high-quality ceremonial-grade matcha is very smooth and buttery. All Japanese matcha have a strong umami flavour.
• Appearance: Matcha has a vibrant green colour. After whisking, it gradually takes on a deeper green hue. The deepness of the hue is usually indicative of the strength and grade of the Matcha.  
• Health Benefits: Matcha is extremely high in antioxidants and loaded with catechins, which boosts memory, immune system, and concentration. Green tea is also generally known to help aid weight loss as it boosts the immune system. 

Fun Fact About Matcha

Matcha is distinct from regular green tea powder. While standard green tea powders like Sencha are mixed with hot water, authentic Matcha requires a precise preparation process using a special whisk and bowl to fully develop its flavour and texture.

Where to Buy Matcha Green Tea?

You can buy premium-quality Matcha from Kyo Chikiriya, a renowned Kyoto-based tea house with over 168 years of expertise in Japanese tea craftsmanship.

Genmaicha: Japan’s Beloved “Popcorn Tea”

What is Genmaicha?

Genmaicha is a fun combination of Bancha tea leaves mixed with visible roasted brown rice, making it widely known as “popcorn tea.” It was originally a drink for poor farmers who couldn’t spare enough tea leaves for a decent serving of tea, so roasted brown rice was added to increase the drink’s flavour profile while using fewer tea leaves than traditional options. 

Monks and soldiers who went through long periods without a proper meal sought out Genmaicha as an inexpensive nutritional drink. Nowadays, it has become a much-loved staple tea that can be enjoyed hot or cold. 

How is Genmaicha Made?

The tea is crafted by combining Bancha tea leaves with roasted brown rice, some of which pop during the roasting process. This creates the tea’s signature nutty flavour and light, refreshing profile.

Characteristics of Genmaicha

• Flavour: The nutty flavour of the brown rice balances out the bitterness of the tea leaves, giving the drinker a lovely popcorn-like taste.
• Appearance: Genmaicha has a light yellow hue and is often served with the toasted rice floating on the drink. 
• Health Benefits: Genmaicha reduces the bad cholesterol in your blood and increases the good cholesterol. Additionally, the selenium present in Genmaicha improves blood flow and lowers the chance of heart disease.

Fun Fact About Genmaicha

During the roasting process, some rice kernels pop, resembling tiny pieces of popcorn, giving Genmaicha its charming nickname.

Where to Buy Genmaicha Tea?

For high-quality Genmaicha tea leaves, look no further than Kyo Chikiriya, a trusted Kyoto-based tea house with over 168 years of expertise in crafting traditional Japanese teas.

Hojicha: Japan’s Versatile Roasted Green Tea

What is Hojicha?

An underrated and versatile tea, perfect for those seeking a unique nutty flavour with minimal caffeine, making it an ideal choice for a calming evening drink. Hojicha tea leaves are typically low-grade leaves from the second harvest or beyond since higher-grade leaves are too delicate for the high-temperature roasting process. 

Unlike most types of green tea, Hojicha usually takes on a brown colour similar to black tea, giving it a distinct look and taste. It can be enjoyed hot and cold or transformed into all kinds of desserts. Most traditional Japanese confectionary shops will serve both Matcha and Hojicha variations of cakes and other sweets. 

How is Hojicha made?

While most Japanese tea leaves are just steamed after harvest, Hojicha undergoes a thorough roasting process in a porcelain pot over charcoal. 

Hojicha’s roasting process uses high temperatures that lower caffeine levels and bring out its smoky, earthy flavour. While Bancha leaves are most commonly used, some variations use Sencha (unshaded green tea) or Kukicha (twig tea).

Characteristics of Hojicha

• Flavour: Hojicha has a signature earthy aroma and deep smokey taste that can be adjusted based on the amount of tea leaves used in brewing.
• Appearance: It’s typically light to dark reddish-brown in colour
• Health Benefits: Hojicha is a great stress reliever due to being rich in the amino acid L-theanine, which is known to reduce anxiety. It contains antioxidants and vitamins that help aid digestion, improve skin health, and boost the immune system. 

Fun Fact About Hojicha

Hojicha is a favorite caffeine-free alternative, making it ideal for drinking any time of the day. It’s also available in tea powder form, perfect for making creative recipes like Hojicha lattes, cakes, or other sweets. Many traditional Japanese confectionery shops offer Hojicha-inspired desserts alongside Matcha treats.

Where to Buy Hojicha Tea?

You can buy Premium Hojicha tea bags here at Japan Nakama. Sourced by our trusted supplier Kyo Chikiriya, a Kyoto-based tea house with over 168 years of experience in crafting exceptional Japanese teas.

Konacha: The Humble Green Tea Scraps

What is Konacha?

Konacha is made from the milled tea buds and small leaves left behind from the Gyokuro and Sencha harvest. It’s usually drunk with a tea strainer or tea bag in a Japanese teapot and is often served in powdered form at Sushi restaurants. 
Despite being made from tea “scraps,” many enjoy the simple, grassy, and earthy flavour of Konacha, which is easy to adjust by adding more or less powder. It’s an affordable and comforting Japanese green tea option but can be difficult to find overseas. 

How is Konacha made?

Konacha is crafted from the remnants of premium Gyokuro and Sencha leaves, giving it a strong, earthy profile despite its humble origins. Its flavour can be easily adjusted by varying the amount of powder used, making it a flexible and comforting tea option.

Characteristics of Konacha

• Flavour: Konacha is strong and relatively bitter. 
• Appearance: When infused, Konacha possesses a green colour that changes intensity depending on the amount of powder used. 
• Health Benefits: As it’s a natural byproduct of Gyokuro and Sencha, it contains catechin which boosts the metabolism and lowers blood pressure to maintain a healthy heart.

Fun Fact About Konacha

In sushi restaurants, Konacha’s bold flavour makes it an excellent palate cleanser, allowing diners to fully appreciate the distinct taste of each piece of seafood. It’s also a versatile ingredient in Japanese recipes, such as ochazuke (a dish where tea is poured over rice).

Where to Buy Konacha Green Tea?

For authentic Konacha, try Sugimoto Tea.

Shincha: Japan’s Fresh “New Tea”

What is Shincha?

Shincha translates to “new tea” and refers to the first (harvest) flush of the Sencha Green Tea plant. Depending on the region of harvest in Japan, Shincha season lasts between April and late May. 

Being the first picked, Shincha tea leaves are considered the best from the harvest batch. These are generally more expensive than regular Sencha and are regarded as top-quality, so they are typically served during special occasions. 

Variations of Shincha

• Hachijuhachiya Sencha: This variation is picked exactly on the 88th night from the first day of spring in the Japanese calendar. The number 88 has auspicious meanings, so many people choose to drink this luxurious form of Shincha for longevity. Another rare variation is the Temomi Shincha, where each tea leaf is hand-rolled into needle-thin sticks, producing a bold aroma and rich flavour. 
• Temomi Shincha: A rare, hand-rolled version of Shincha, where each leaf is meticulously shaped into needle-thin sticks. Temomi Shincha boasts a bold aroma and an incredibly rich flavour, making it a sought-after specialty.

How is Shincha made?

The Shincha leaves are quickly steamed to prevent oxidation, rolled into needle-like shapes to release their natural oils, and then dried to preserve their quality. This process ensures Shincha’s great aroma, sweet taste, and premium status as a top-quality Japanese tea.

Characteristics of Shincha

• Flavour: Fresh and sweet with a lower level of astringency. The taste is considered stronger than Sencha.
• Appearance: Shincha has a greenish-golden colour once brewed, similar to Sencha. 
• Health Benefits: Contains antioxidants that improve skin health and boost the immune system. 

Fun Fact About Shincha

Legend has it that if you pick some of the first buds that sprout during harvest season and drink them, you will be protected from paralysis. Additionally, it is said that drinking Shincha 88 days after Risshun (the beginning of Spring) is really good for your health. Nowadays, due to weather instability, Hachijuhachiya is not always harvested on the exact 88th day, but harvesters still try their best so that people can enjoy all of its unique traits.

Where to buy Shincha green tea?: 

You can buy Special Steamed Shincha “Tokumushi” Tea Leaves here at Japan Nakama. Sourced by our trusted supplier Kyo Chikiriya, a Kyoto-based tea house with over 168 years of experience in crafting exceptional Japanese teas.

Bancha: Japan’s Everyday Green Tea

What is Bancha?

Bancha is regarded as the second flush of Sencha tea that is harvested between summer and autumn. It’s a widely popular tea option in Japan, second only to Sencha. It’s usually much cheaper and easy to find anywhere in the country and is well-loved both for drinking and cooking. 

Bancha is sometimes sold as a seasonal specialty, such as Aki Bancha for fall-harvested variations. While objectively “lower” quality than Sencha, Bancha is still enjoyed for its astringent and bitter notes, which are ideal for people who like stronger tea flavours. 

How is Bancha made?

Bancha is harvested during the second flush, between summer and autumn, using larger, mature leaves and stems that develop a more robust and astringent flavour. 

After harvesting, the leaves are steamed to prevent oxidation, then rolled and dried to preserve their fresh, green colour. This later harvest and straightforward processing make Bancha an affordable yet flavourful option for tea lovers.

Characteristics of Bancha Tea

• Flavour: Offers a light and refreshing flavour with a mild sweetness, but is characteristically more bitter than Sencha. The aroma is fresh.
• Appearance: Bancha leaves are vivid green in colour and when infused produce a greenish-golden colour.
• Health Benefits: Drinking Bancha aids digestion (rich in tannins) and contains less caffeine than Sencha and Gyokuro. Suitable for people with stomach and intestinal problems.

Fun Fact About Bancha 

Bancha was the most-consumed tea in Japan until the middle of the Edo period when Sencha became the preferred option. However, it was still common for families to cultivate their own Bancha in personal farmlands.   

Where to buy Bancha green tea?

You can buy Kyoto Bancha Ichisen Tea Bags here at Japan Nakama. Sourced by our trusted supplier Kyo Chikiriya, a Kyoto-based tea house with over 168 years of experience in crafting exceptional Japanese teas.

Fukamushicha: Japan’s Deep-Steamed Green Tea

Fukamushicha is a local specialty that is primarily produced in the Shizuoka Prefecture. It’s a form of Japanese green tea that is steamed for one to two minutes after harvest, which is longer than the usual 30 to 40-second steaming time. The result leaves the tea leaves very soft, which makes them easy to break apart during the rolling process, and they become powder-like when dry. 

Fukamushicha is not a unique kind of tea in itself as it can use various forms of green tea from Japan as a base, including but not limited to Sencha, Bancha, Gyokuro, and more. It only brings a unique twist to well-loved teas with a small change in the steaming time during production, which results in a huge difference in flavour. Steaming tea for a longer period reduces its astringency, so Fukamushicha is often sweeter and the core flavour of the tea is better expressed. 

Choosing Your Fukamushicha Base

When buying Fukamushicha, you can select it based on your favorite green tea:

• Fukamushi Sencha for Sencha lovers.
• Fukamushi Bancha for a more robust and earthy flavour.

Characteristics of Fukamushicha

• Flavour: Sweet and bold due to the steaming process
• Appearance: Fukamushicha usually has a rich green colour. As the tea leaves are soft and easily break apart, it’s normal for green tea leaf particles to pass through the strainer and fall to the bottom of the cup. 
• Health Benefits: Fukamishicha offers health benefits that align with its base green tea. Some common benefits include being rich in antioxidants for improved skin health and a healthy immune system. 

Fun Fact about Fukamushicha

The longer steaming process was developed to counteract the harder texture of tea leaves exposed to prolonged sunlight, ensuring a smoother, sweeter tea.

Where to buy Fukamushicha green tea?

For premium-quality Fukamushicha, visit Curious Tea, a trusted source for Japanese green teas.

Yamecha: A Premium Variation of Gyokuro

What is Yamecha?

Yamecha is a variation of the popular Gyokuro green tea that specifically originates from the Yame region of the Fukuoka Prefecture. Its 600-year history began when a Zen priest named Eirin Suzui brought the tea into the Yame region, cultivating the first iteration of Yamecha. 

How is Yamecha Grown?

Yamecha fields are situated on gently sloping mountain faces, often shielded by fog. This environment helps protect the tea leaves from direct sunlight and produces a richer flavour. The resulting tea is rich in flavour-producing compounds such as theanine, glutamic acid, and arginine. 

Characteristics of Yamecha

• Flavour: Yamecha has a strong, sweet smell and deep taste. It has less bitterness and astringency than typical Gyokuro. 
• Appearance: It’s typically dark green in colour. 
• Health Benefits Like any Gyokuro-type tea, Yamecha is high in catechins, which boosts metabolism and lowers blood pressure to maintain a healthy heart.

Fun Fact about Yamecha 

Yamecha-grown tea has won the award for the best Gyokuro at the National Tea Competition in Japan (Japan’s most prestigious tea competition) 12 years in a row.

Where to buy Yamecha green tea?

For premium-quality Yamecha, visit Curious Tea

Aracha: Japan’s “Farmer’s Tea”

What is Aracha?

Aracha is made from the entire leaf of the tea plant, making it well-known as unrefined or crude tea. It retains its original shape by undergoing only the first part of the tea processing stage (from harvesting to drying), skipping all other steps in the typical processing structure. Doing so results in an unrefined version of any kind of Japanese tea, from Gyokuro to Sencha and more. 

Due to the unique nature of Aracha, every part of the plant is included in the brewing process, from the green tea leaf to the stems, veins, and more. With that said, the brewing process is also dependent on the base tea used to make Aracha. For example, if Sencha tea leaves were used to make Aracha, then it should be brewed like traditional Sencha tea. 

Characteristics of Aracha

• Flavour: Aracha tends to have a bold flavour due to the “natural” state of the tea. Stems of the leaves of Aracha are sweeter and store less bitter components, but these are typically not segregated from the other parts.  
• Appearance: Usually a deep green colour. 
• Health Benefits: Aracha usually has more nutrients than other kinds of refined tea from Japan as it retains a slightly processed form. 

Fun Fact about Aracha 

Historically, Aracha tea was not distributed to consumers and was exclusively drunk by tea farmers for generations.

Where to buy Aracha green tea? 

For premium-quality Aracha, visit Yunomi

Kabusecha: The Balanced “Shaded Tea”

What is Kabusecha?

Kabusecha roughly translates to “shaded tea,” and comes from the same plant origin as Sencha and Gyokuro. These teas are typically produced by keeping the tea leaves under shade for a specific period of time to better refine their flavours. 

Gyokuro, the highest grade of the three, requires roughly 20 days of shading and is completely dry during the shading period. Meanwhile, Sencha usually doesn’t go through an elaborate shading process, speeding up production but making it lower grade by nature. Kabusecha ranks at the center of the three types of green tea. It receives about 10 to 14 days of shade under netted sections where the green tea leaves still receive a bit of sunlight and water. With that said, Kabusecha is sometimes considered a low-quality Gyokuro. 

Characteristics of Kabusecha

• Flavour: Refreshing with a potent umami. Kabusecha sits between Sencha and Gyokuro when it comes to flavour.   
• Appearance: Dark rich green and needle-like leaves. When infused, it produces a green-yellowy colour. 
• Health Benefits: Like most green tea varieties, Kabusecha is rich in catechins and antioxidants, making it great for boosting metabolism, improving the immune system, and providing necessary vitamins for overall health. It’s also rich in caffeine, which makes it a great alternative to coffee or Matcha. 

Fun Fact about Kabusecha 

The process of shading tea increases the umami of the Sencha green tea and lowers its astringency. This is because shading increases the concentration of the L-theanine amino acid in the tea leaf (the chemical component responsible for a green tea’s umami flavour). The stronger the umami, the higher the tea quality. 

Where to buy Kabusecha green tea?

For premium-quality Kabusecha, visit Curious Tea

Mugicha: Japan’s Beloved Barley Tea

What is Mugicha?

Mugicha is a popular Japanese roasted tea that is often served cold, making it a well-loved refreshment. While it’s not a green tea but rather a barley tea, its widespread popularity in Japan makes it impossible to overlook when discussing the nation’s tea culture.  
You’ll find Mugicha all over the country, from bottled varieties sold at supermarkets, convenience stores, and vending machines, to large tea bags that can brew pitchers of cold tea. Since the 1950s, Mugicha has asserted itself as one of Japan’s most popular Japanese drinks, with its base ingredient, barley, harvested during the summer. 

How is Mugicha Made? 

Mugicha is made from roasted barley grains, giving the tea its distinct toasty flavour and warm brown colour. The barley is carefully selected, cleaned, and then roasted at high temperatures to develop its nutty aroma and slight bitterness. 
After roasting, the grains are either left whole or ground into coarse pieces before being packaged into tea bags or sold loose.

Why is Mugicha So Popular?

One of Mugicha’s biggest appeals is its caffeine-free nature, making it an excellent drink for families, including children. It’s not uncommon for children in Japan to take iced Mugicha to school as a hydrating and flavourful alternative to water.

Characteristics of Mugicha

• Flavour:  A toasty-nutty taste, with similarities to Genmaicha (toasted rice over green tea) but with a subtle bitter aftertaste.   
• Appearance: Brown in colour, similar to Hojicha. 
• Health Benefits: Mugicha takes on the properties of barley which is very high in fiber and full of vitamins, minerals, and antioxidants that cleanse your blood. It’s also great for digestion and the polyphenols and antioxidants naturally found in the tea help prevent tooth decay. 

Fun Fact about Mugicha 

During the Japanese era of warring states (the Sengoku period), Mugicha was a popular drink among samurai. Military commanders would drink it not only as a typical tea but also mixed with alcohol. 

Where to buy Mugicha? 

For high-quality Hatomugicha Tea (20 Bags), look no further than Kyo Chikiriya, a trusted Kyoto-based tea house with over 168 years of expertise in crafting traditional Japanese teas.

Sakuracha: Japan’s Delicate Cherry Blossom Tea

What is Sakuracha?

Sakuracha is a special tea made by steeping pickled cherry blossom petals in boiled water. The petals are harvested from March to April (mid to late Spring, when the sakura petals have not yet been fully opened). 

They’re then pickled in plum vinegar and salt, and left to dry, allowing them to remain useable all year round. In some cases, the dried sakura blossoms are stored between tea leaves to further enhance their flavour. Sakuracha is often served on special occasions, such as weddings. 

Characteristics of Sakuracha

• Flavour: Sakuracha has a mildly salty taste with undertones of plum, with earthy and flowery notes.      
• Appearance: Light, cloudy pink with a semi-clear appearance when steeped in water. 
• Health Benefits: Sakuracha is known for its anti-aging properties due to its high concentration of polyphenol antioxidants. 

Fun Fact about Sakuracha

Every year, during Spring, the sakura is enjoyed by all who experience the transient beauty of flowers. Confectionery shops and stores all over Japan also often release limited sweets made with sakura, sometimes served with Sakuracha. 

Where to buy Sakuracha? 

For premium-quality Sakuracha, visit Camden Tea Shop

Wakoucha: Japan’s Unique Black Tea 

What is Wakoucha?

Wakoucha refers to black tea harvested in Japan. While the country is not a major producer of black tea, it has seen a rise in production over the past decade. Wakoucha is derived from the Camellia sinensis plant, which is used to produce most green teas as well. 

How is Wakoucha made?

However, upon harvest, the tea leaves undergo a longer production method that involves fully fermenting the leaves before drying, which results in a darker colour and richer flavour. Compared to black tea derived from India and Sri Lanka, Japanese black tea is more mellow and less astringent. It’s becoming an increasingly popular option to pair with sweets. 

Characteristics of Wakoucha?

• Flavour: Wakoucha is generally mellower and less bitter than other Black Tea equivalents from other parts of the world. This is thanks to Japan’s unique climate, soil, and tea cultivars used in the production process. 
• Appearance: Dark and reddish-brown in colour. 
• Health Benefits: Wakoucha is known to boost energy and the immune system. It restricts the growth of bacteria that leads to cavities and tooth decay.

Fun Fact about Wakoucha 

Wakoucha is produced in small quantities compared to green tea varieties, so it’s rarely exported outside of Japan. It can retain its flavour for several years.

Where to buy Wakoucha?

For premium-quality Wakoucha check out Sora Tea Co

Funmatsucha: Japan’s Versatile Powdered Tea

What is Funmatsucha?

Funmatsucha is used as an encompassing term for Japanese teas that are grounded in powder form. 

Due to its powdery composition, Funmatsucha can easily be brewed by mixing powdered green tea with water–no steeping time is required. Additionally, as the powder dissolves into the water to create green tea, no tea bag is left behind. Funmatsucha can also be used in cooking and confectionery and is given the nickname tokeru ocha: “tea that melts.”

How is Funmatsucha made?

Funmatsucha is made using tea leaves from lower-quality variations of Sencha, Houjicha, Gyokuro, or Genmaicha. The leaves are harvested later in the growing season, often from the second or third flush, when the leaves have matured and developed a stronger, more robust flavour.

Matcha vs Funmatsucha

Funmatsucha green tea powder is typically made from lower-quality variations of Sencha, Houjicha, Gyokuro, Genmaicha, etc. Matcha, which is always made with a higher quality level of green tea leaves, does not count as Funmatsucha. 

Characteristics of Funmatsucha

• flavour: Changes depending on the type of green tea base used (i.e. Sencha, Genmaicha, Houjicha, etc.) The strength of the tea flavour can increase or decrease based on the powder-to-water ratio. 
• Appearance: Green tea powder is identical to matcha, but colour can change depending on the type of tea used. 
• Health Benefits: As a powdered tea that is fully infused with water (no tea leaves are left behind), Funmatsucha contains higher levels of antioxidants compared to other teas and is perfect for boosting the immune system and fighting the common cold, headaches, and illnesses.

Fun Fact About Funmatsucha

Funmatsucha is a popular drink in Japanese sushi bars and restaurants. 

Where to buy Funmatsucha green tea?

For premium-quality Funmatsucha, visit Japantorg.

Tamaryokucha:  Japan’s Curly Green Tea

What is Tamaryokucha?

Tamarykucha is a form of Japanese tea that is produced in the Kyūshū area, especially around the Saga, Nagasaki, and Kumamoto Prefectures. It’s harvested and processed in the exact manner as straight-leaf Sencha, except for the last step of production. 

How is Tamaryokucha made?

Typically, Sencha is rolled and straightened out to form its typical sharp shape. In comparison, Tamaryokucha tea leaves are placed in a large machine where they are rolled into a curly shape, which brings out a unique flavour profile. Not surprisingly Tamaryokucha translates to “curly green tea”.

Characteristics of Tamaryokucha

• Flavour: Tamarykucha is typically tangy with a berry-like flavour and hints of almond and grassy undertones. 
• Appearance: The tea leaves are dark green but turn into a golden colour once steeped.  
• Health Benefits: Like all Sencha tea, Tamaryokucha is rich in antioxidants and vitamins that boost the immune system and aid in gut health. 

Fun Fact about Tamaryokucha

Tamaryokucha is ideal if you prefer your tea to be nutty, as it has a unique almond aftertaste.

Where to buy Tamaryokucha?

For premium-quality Tamaryokucha, visit Curious Tea

Kukicha: Japan’s Twig Tea

What is Kukicha?

Kukicha, also known as bōcha, is a unique blend of tea twigs, stems, and stalks separated during the production of Sencha and Matcha. 

While these parts are typically discarded in the production of other teas, they are prized for their ability to create Kukicha’s distinct flavour profile. With its natural sweetness and lower caffeine content, Kukicha is an excellent choice for those sensitive to caffeine, as well as children.

How is Kukicha Made?

• Separation Process: Twigs, stems, and stalks are carefully separated from tea leaves during Sencha and Matcha production.
• Blending and Drying: These parts are blended and dried, creating Kukicha’s characteristic mix of light green stems and dark green tea leaves.

Characteristics of Kukicha

• Flavour: Kukicha is typically sweeter than Sencha and Matcha, with creamy and slightly nutty undertones. 
• Appearance: It has a mottled appearance of light green stems and dark green tea leaves. After steeping, the resulting tea becomes a clean yellowy-green colour. 
• Health Benefits: Kukicha is perfect for those seeking a macrobiotic diet and is ideal for children since it contains far less caffeine than coffee and black tea. Kukicha is also extremely rich in calcium (up to 13 times more calcium than a glass of milk), making it ideal for both health and those with calcium deficiency. 

Fun Fact about Kukicha 

A variation of Kukicha called Roasted Kukicha is also known as the three years tea as the stems and branches are only derived from tea plants that are at least three years old. 

Where to buy Kukicha green tea?

For premium-quality Kukicha, visit Ikkyu Tea

Mecha: Japan’s Bold and Strong Green Tea

What is Mecha?

Mecha is a form of Japanese green tea made from the early buds from Gyokuro and high-quality Sencha, which are typically removed during the harvesting process. As Mecha is derived from the highest quality first harvest in Spring, it’s regarded as a high-quality type of green tea. 

However, it’s still a more affordable option than Gyokuro and premium Sencha as it requires a more controlled steeping process. Mecha can mainly be found in Uji, Yame, and Shizuoka. 

How to drink Mecha?

Mecha has a significantly stronger flavour compared to other Japanese green tea varieties, so you should only use a small amount and brew for around 40 seconds. When steeped for too long, it ends up being too bitter to drink. With that said, an advantage to Mecha is that it can be re-steeped two to three times throughout the day without losing its flavour.

Characteristics of Mecha 

• Flavour: Mecha is bitter with an astringent aftertaste, but the bold flavour is favorable to those who like stronger teas. 
• Appearance: Dark green lumps of tea buds. When infused, Mecha produces a clear, soft yellow drink. 
• Health Benefits: Like other green tea varieties, Mecha contains catechins and theanine, which help boost the immune system and aid in digestion. 

Fun Fact about Mecha:

Although much cheaper, Mecha is quite comparable in quality to Gyokuro and high-grade Sencha. However, it has higher caffeine levels, so it needs to be consumed in smaller amounts. 

Where to buy Mecha green tea? 

For premium-quality Mecha, visit Maruyama Nori

Tencha: The Foundation of Matcha

What is Tencha?

Tencha is a form of Japanese green tea made from the leaf that is typically processed into Matcha tea powder. 

How is Tencha made?

Tencha is grown similarly to Gyokuro and Kabusecha, where it undergoes a shading process for 20 days or more. However, it isn’t kneaded or rolled and is instead ground into green tea powder. 

Although not very common, you can also enjoy pure Tencha leaves steeped in water.

Characteristics of Tencha

• Flavour: When consumed as-is, Tencha has a sweet and grassy flavour with a hint of bitterness, as well as buttery, nutty notes.  
• Appearance: Tencha in its consumable form is vivid green in colour, and usually comes in small, dark green flakes.
• Health Benefits: Tencha is rich in antioxidants that boost the immune system, but it is less beneficial than Matcha as the leaves are not consumed entirely. It has a higher caffeine content than unshaded green teas, making it a great alternative to coffee. 

Fun Fact about Tencha

Tencha is the only Japanese green tea variety that can be ground into Matcha powder, making it essential to the existence of the latter. Cheaper Matcha sold at extremely low prices are typically not made of genuine Tencha—they’re varieties made from Sencha. These are typically more bitter and astringent and don’t maintain Tencha’s elegant flavour. Tencha leaves can also be used in cooking. 

Where to buy Tencha green tea?

For premium-quality Tencha, visit Tealyra.