As a result, Gyokuro tea has a sweet, unique taste that is very favorably compared to the sun-grown Sencha grade of teas. Green tea is the most common type of tea, and when someone mentions "tea" (お茶, ocha) without specifying the type, it is green tea to which is referred. Matcha is very good for your health. 2. On this page we are going to focus on four popular varieties of Japanese green tea. - the Modern Sencha tea With the Fukumushi process, the tea is steamed for the longest time. Genmaicha - Genmaicha is a blended tea. What makes the Gyokuro tea leaf unique is that, for the final month before harvesting it is covered by shade. (Genmaicha is a good tea every day, all day. (Previously matcha was made from the leaves of very old tea bushes - over 100 years old). Though there are many teas that claim sweetness, Guricha is unique in that its sweetness is derived from its processing method. This is essential, as the rice releases its flavors at this temperature. All-round player. Examples like Matcha iri Genmaicha are why, despite the recent availability of Genmaicha in some grocery stores, it is better to buy from a specialty shop like us. The main difference is that Tencha is not rolled. The grades are Asamushi, which is steamed for the shortest time, followed by Chumushi and Fukumushi, which is steamed for nearly twice as long as Asamushi. It’s easy to prepare especially if you use a teabag and it goes well with anything. It is the green tea that is usually served in Sushi restaurants. This powder dissolves when the tea is brewed, giving the liquor a dark-green color. An aroma, similar to nori seaweed, is one of Gyokuro's unique characteristics. If you have an account with us, please log in. Buy some today! Tencha - Tencha is of the same class as Gyokuro and is also kept shaded from the sunlight before harvesting. The leaves are steamed during processing in order to stop oxidation. by Macha-iri Genmai Cha. (It is made according to the most common processing methods by which the leaves are steamed and rolled). The combination of the savoriness of roasted brown rice and the refreshing flavor of Bancha or Sencha gives it a distinct and enjoyable flavor. Sencha is one of the most popular and widely produced green tea types in Japan. Shincha tends to have a higher content of amino acids (theanine), which give it full-bodied flavor and sweetness. Good quality Gyokuro green tea has a distinct umami flavor. There are countless blends of Japanese green  teas that are made by mixing the different basic types, or even adding such things as cherry or plum blossoms to make unique or seasonal teas. Matcha contains around 32 times the Vitamin E found in spinach and around two times that found in chili peppers, and hardly any foods have it in higher concentration. As it skips the final kneading process, the dried tea is left with a unique comma shape, and a sweet, beautiful liquor. The soaked and steamed brown rice is roasted and popped. Green tea counts for at least 90% of the total tea production. ga('create', 'UA-1003319-3', 'auto'); This results in a verdant green color and also a sweet taste. It uses four kinds of stems, stalks and twigs. While all teas have some L-Theanine, the largest quantities are found in the Gyokuro and Matcha teas. Sencha is usually categorized by the level of steaming, ranging from light to deep. Despite its reputation as a "common" tea sencha is highly variable in quality and price. This shade prevents most of the L-Theanine, an amino acid, from converting into Catechins, the polyphenols responsible for most of the bitterness in lower-quality teas. (. Ryokucha is the generic Japanese word for green tea. For the smoothest, most nuanced flavor, prepare Gyokuro with water that is well below boiling (around 150 F to 160 F), … Since brown rice is mixed in (thereby decreasing the amount of Bancha or Sencha); Genmaicha has a low caffeine content, making it a suitable tea for children and elderly people. Kabusecha -  is shaded from sunlight for 5 to 10 days before harvesting. Green tea is grown according to a yearly cycle, dependent on differing weather and temperatures. Houjicha is roasted in a pan after it is dried at a temperature of about 200 degrees Celsius and immediately cooled and is brown in color. We have a number of Kukicha teas, including a lovely citrus tea. There are a number of factors that influence the final taste of Sencha. Green tea differs from black tea and other types of tea, in how the tea leaf is cultivated and processed. } Bancha is also a popular and commonly served tea. Gyokuro is rolled form of shaded Japanese green tea leaf. Another unique feature of Matcha is that when one drinks Matcha, the leaf is fully consumed. Composed of parts of the tea tree that are not used in most other teas, it has a unique flavor and aroma. Konacha (or "tea powder") is the tea served at sushi restaurants, where it is called "agari." Apart from harvesting the lessor known “curly tea” or Tamaryokucha (玉緑茶), tea enthusiasts will find all types of Japanese green tea farms in these three prefectures. It has a light sweet taste and is very mild. })(window,document,'script','//www.google-analytics.com/analytics.js','ga'); Hojicha is a roasted Japanese green, notable for its low amounts of caffeine. You get better quality tea, unique tastes and fresh tea, straight from Japan! ga('send', 'pageview'); By roastingthe tea, caffeine is sublimated (changed directly from a solid to a gaseous state) and the Hojicha becomes less bitter. In appearance, it has large needle-like leaves, and when brew it appears as a light-golden green liquor. It has savory aroma and clear, light taste. Bancha. Much like Matcha, a lot of the nutrients remain in the tea after brewing, due to some of the powder dissolving in the tea. })(); Kukicha is a type of tea made using the tea tree’s stems, stalks and twigs. For this reason, it is said to be a tea that is easy to drink for children and elderly people. Sencha green teas are available in affordable varieties as well as high quality teas to suit connoisseur tastes. - the Traditional Noble With the Asamushi process, the tea leaves are steamed for the shortest amount of time, which follows the traditional method of processing tea. It is blended with Bancha or Sencha and "brown rice" (which is rice that still has the bran covering on the grain). A more modern method of processing tea, it is often used for leaves that are not suitable for the Asamushi process. Fukamushi means "Steamed for a long time". Green tea. This causes… window._fbq = window._fbq || []; Sencha tea is by and large the most commonly consumed green tea in Japan. fbds.src = '//connect.facebook.net/en_US/fbds.js'; Since you drink the whole ground leaf, you take in all the nutrients of the tea including the maximum L-Theanine and caffeine content that you could have in a cup of tea. (See Our Selection of: Japanese Loose Leaf Tea). The best Japanese green tea online store - premium gyokuro, matcha and sencha - great tea selections. There are many types of Japanese green tea and we will introduce you to the main ones with their nutrients. But this means that it is a craft that has been worked and mastered to perfection. Sencha is by far the most commonly consumed type of ryokucha in Japanese households, accounting for about 80% of all the tea produced in the country. Everything, from the harvesting to the milling is done to produce the very best Matcha possible. var s = document.getElementsByTagName('script')[0]; FUKAMUSHI SENCHA Gyokuro. This powdered form also allows you to take in the nutrients usually missed, including beta-carotene (which converts into Vitamin A upon ingestion), Vitamin E and dietary fiber. Shincha also has a low catechin and caffeine content, making it less bitter and astringent compared with later flushes of the season. Cells are made up of fat-soluble and water-soluble parts, and Vitamin E works in the fat-soluble part of the cell. L-Theanine is the so-called “Feel-good” Amino acid, and is primarily found in the leaves of the tea plant (C.Sinensis). Sencha. It’s the highest grade of green tea in the country, … if (!_fbq.loaded) { This is accomplished by steaming the tea leaves (Japanese method) or by pan-frying them (Chinese method). Matcha - Matcha is a fine powder made from milling Tencha and is dissolved in hot water rather than brewed like Sencha Teas. Shading causes the leaves to produce much more chlorophyll, giving the tea a brilliant emerald color. Ready in 15 seconds, this tea has a nutty flavor, and a pleasant aroma. These rare leaves are covered by shade in the last month before harvesting. The major difference between this tea and others is that, instead of being steamed, it has been pan-fried.This process creates a unique tasting profile. Japan is one o the top ten tea producing countries in the world. The most commonly drunk variety of Japanese green tea is known as Sencha. fbds.async = true; L-Theanine not only gives these teas their signature sweetness, but it also relaxes the body and mind. It is often served with traditional Japanese snacks. We suggest using higher temperature water for brewing Genmaicha than you use for brewing Sencha tea, around 85°C. m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) Sencha Tea: A general guide: Sencha tea is the fully sun-grown variety of Japanese green tea. The different types of Japanese green teas are determined from a number of factors, including: Pre-harvest tending; Post-harvest processing ; Part of the plant used ; Season of harvest ; The following teas are the main kinds of Japanese green teas. It is the most common and popular variety of green tea in Japan. Sencha is dried after steaming and, when dry enough, rolled into a variety of shapes until it is completely dry. Matcha. Kukicha is one of the teas that is preferred for those on the macrobiotic diet, as it helps calm the stomach and the nerves. These include the quality of the raw tea leaves, the location of the plantation and the final processing method. For Hojicha, it is recommended that you use close to boiling water (95°C)and a short brewing time. (Usually about 50:50). Most Japaneses teas fall into this category, the most popular one being sencha. Here is a quick look at some of the most common types of Japanese green tea. Gyokuro means “jade dew” in Japanese. var _fbq = window._fbq || (window._fbq = []); Fukamushi Sencha - Fukamushi Sencha is the same as Sencha but it is steamed two or three times longer. Houjicha - is made from the remains of Bancha or other types of Japanese green tea. Matcha is a powdered green tea unique to Japan. Types of Japanese green tea. Kukicha is a Japanese green tea made from stems and twigs. Note: The color of the brew does not always tell one how deep or complex the taste of the tea will be. There are many cultivars and grades of Sencha, which leads to a large spectrum of taste, quality and pricing. By the Oxygen Radical Absorbency Capacity (ORAC) test, Matcha has 1300 units of antioxidants per gram. Shincha - Is the first pick (First Flush) of the season. There are different commonly known type of covered green … These are non-water soluble, so are only ingested when you drink the powdered leaves. Konacha - Konacha is a fine powdered tea and is quite often used to make tea bags. This unique ability was praised by the Zen Buddhist monks, who popularized the use of tea in their meditation sessions. Also known as “Popcorn Tea”, as the rice kernels occasionally pop while roasting, it has a unique flavor. Dark Matcha (Koicha) is used in Japan's traditional tea ceremony. This page offers help for those who are new to Japanese green tea and would like to know which of our teas they might like the best. Today, however, it is popular for its unique look and flavor. L-Theanine, combined with caffeine, melts away stress and anxiety, and allows one to focus on the present task. Sencha green tea is the type you will find at most restaurants in the country. Unlike most other Japanese teas, the color of the liquor is brown due to it being toasted. This enables the new leaf shoots to grow without sunlight, giving the tea a darker green color, full-bodied flavor and lower astringency than Sencha. "Shincha" and "Ichibancha" are the same tea, only the name is different. Sencha is steamed and rolled soon after it is harvested. And, they have each suitable temperature to taste well. All in all, this is a rare, exceptional tea that should not be missed. _fbq.push(['addPixelId', '1584343678495139']); Fukamushi teas are easier to brew, and less bitter. Bancha - After the second flush of tea leaves are harvested, the tea plant continues to grow. Sencha - Is the most common type of Japanese Green Tea and is brewed and served on a daily basis in most Japanese homes. Matcha is a specific type of green tea made from the leaves of tea plants that have been grown under shade. s.parentNode.insertBefore(fbds, s); By limiting the amount of light that reaches the new growing shoots, the generation of catechins from amino acids (theanine) is suppressed, this results in a lower astringency and a richer flavor. Japanese Green Tea for Everyday Use Sencha (煎茶) Rishi Organic Sencha 2 by dan greuel. Tea is the most popular beverage in Japan and an important part of Japanese food culture. Japanese Green Tea Varieties . The lower quality of Bancha makes it less expensive than Gyokuro and Sencha. Also known as Bocha (stick tea), Kuckicha is derived from the production of Sencha and Gyokuro. Some varieties, known as kabusecha, are shaded briefly before harvesting. Many years of experience has gone into creating the Fukumushi method, and the results have come to be highly appreciated and very popular in the modern day. (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ Vitamin E has been shown to act as an antioxidant that works to protect lipids within the body from oxidizing. Sencha is the most widely consumed type of Japanese green tea. It is said that tea leaves from the first harvest are usually the best quality. Most Japanese teas are a some variation of ryokucha. (It is made according to the most common processing methods by which the leaves are steamed and rolled). Delicious and healthy, Matcha is used in everything from the traditional hot drink, to wonderful lattes and smoothies, and a hundred uses yet besides. A nutty, toasted Japanese comfort tea Genmaicha is defined as any Sencha tea combined with roasted brown rice. Gyokuro is the highest quality tea available. Genmaicha is a great tea during and after every meal, as it cleanses the palate. Few types of the Japanese green tea go through the process of covering the tea plant before harvesting. Sencha is grown in direct sunlight, and tends to be harvested in the first or second flush of leaves. In Japan, green tea is often simply called ocha (tea) or nihoncha (Japanese tea). Gyokuro - Gyokuro is made from from "Shinme" the first flush of tea leaves, and is shaded from sunlight for about 20 days before it is harvested and processed. Matcha comes in powdered form and is the tea that is used in traditional Japanese tea ceremonies. What is the main purpose of today’s visit or pick the most suitable answer. This tea is made using only the youngest tea leaves of the tea plant. These three grades of tea help one to have a general idea of how their tea will taste before they purchase it. Compared to pomegranates and blueberries, which are well known for their antioxidant properties, Matcha has nearly 14x the antioxidants. Originally, it began as the “people’s tea”, a less expensive and much more available tea, priced so that anyone could purchase it. It is the most common and popular variety of green tea in Japan. Asamushi has an exquisite taste, and many of the highest quality teas are processed using the Asamushi method. The most popular types of tea are green. Guricha, also known as Tamaryokucha, is a famously rare tea, well known for its sweet smell and taste. Kukicha - Kukicha also called "stem tea" is actually what remains after sifting Gyokuro and Sencha. Matcha is recognized mostly for its use in the "Tea Ceremony". Sencha is the most popular in Japan and about 60% of the Japanese drinks it. Konacha. Various types of tea are widely available and consumed at any point of the day. The processing method is categorized by how long the tea is steamed for, as most Japanese green tea is steamed. ASAMUSHI SENCHA This step is part of what gives sencha its signature grassy, oceanic taste. Types of Japanese Green Tea. window._fbq.push(['track', 'PixelInitialized', {}]); JavaScript seems to be disabled in your browser. There are a number … Sencha is the most common and popular green tea variety around Japan. As the Asamushi process is more delicate, this process is commonly used for the higher grades of raw tea. Gyokuro green tea is a shade-grown Japanese green tea with a brilliant, deep green color. Matcha is a finely-ground green tea powder, made using the finest Tencha tea leaves. Here are the Top 5 Japanese Green Teas we think you should try: Matcha - Powdered Green Tea. Sencha - Is the most common type of Japanese Green Tea and is brewed and served on a daily basis in most Japanese homes. Only the young leaves are chosen from late February to the end of May and are processed with a common method. 2 Chome 3-14 Takasu,Mihama Ward, Chiba,〒261-0004, Japan, Copyright 2020 Japanese Green Tea Shops.comAll rights reserved, New Products, Sales, Discount Codes and Special Offers, We will NEVER share your Personal Information, There are countless blends of Japanese green  teas that are made by mixing the different basic types, or even adding such things as cherry or plum blossoms to make unique or seasonal teas. Matcha is also very good for losing weight and for keeping your heart healthy. Gyokuro is another type of green tea similarly grown using covered culture, however, Gyokuro is covered for a longer period than Kabusecha - approximately 20 days prior to picking. (function() { By creating an account with our store, you will be able to move through the checkout process faster, store multiple shipping addresses, view and track your orders in your account and more. There are many cultivars and grades of Sencha, which leads to a large spectrum of taste, quality and pricing. (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), In recent times better cultivar varieties suited to Koicha have been selected to provide the best tea for Koicha. You must have JavaScript enabled in your browser to utilize the functionality of this website. Sencha tea is the fully sun-grown variety of Japanese green tea. Ideal for tea tours and local historical sites, it’s no wonders its such a popular destination for tea lovers. Just after picked, the leaves are steamed and rolled. This is a good, tasty tea that must be tasted. Shincha's key characteristic is its refreshing and invigorating scent of new leaves. It is made with a special process that makes it different from other varieties. _fbq.loaded = true; Compared to the traditional Asamushi process, Fukumushi nearly doubles the time it is steamed for. It has a distinct and fragrant aroma. However, as Vitamin E does not dissolve in water, it is best taken through powdered green tea or Matcha. Matcha adds a delicious flavor to the tea. It is made from a high grade tea that is shaded for at least three weeks before plucking. This type of tea includes the popular types of matcha and gyokuro which were mentioned previously. Adding Matcha powder turns the color of the liquor from a light yellow to a dark green. After harvesting, the leaves are steamed and dried, allowing them to remain flat while they are stripped of their veins and stems. … Kukicha is unique in that it is very low in caffeine – naturally, without any industrial decaffeination. It is a coarse tea. Most Japanese green tea is sencha. It gives it a nutty, toasty flavor, and aroma. This comes from L-Theanine’s stimulation of the alpha brain waves, which produce a calming effect. Although it’s famous for its extraordinary green teas, Japan produces other tea types too – all except yellow. It is a particularly fragrant tea, refreshing and with an aftertaste reminiscent of seaweed. There is an un-powdered form of Matcha that is called Tencha. My favorite type of tea Green tea is minimally oxidized because the fixation process (to stop oxidation) is performed at the beginning. Compared to the Asamushi teas, its appearance is less like needles and more like a coarse powder. We hope this information about the different varieties of tea we offer here at Hibiki-an will help you to discover the perfect tea that is right for you. Matcha tea leaves are grown in shaded fields much like the Gyukoro variety. Sencha, like other Japanese green tea, is steamed rather than pan-fired. 1) Tea grown in the shade. Kukicha has a creamy, nutty flavor, and a light colored brew. Because the first two factors are so variable, most tea is graded by its final processing method. With the rice, it tastes nutty, with a toasted flavor and a hint of sweetness. A modern variety of tea, known as Matcha iri Genmaicha, is a mixture of Matcha and Genmaicha. For the best results, use water at 85°C (185°F), as higher temperatures make the tea too strong. The stripped leaves are then ground in slow-turning stone mills. Hojicha (roasted green tea) The collective term for all types of straight Japanese green tea is ryokucha, which literally means ‘green tea’. This tea is rare, accounting for only 5% of the total tea production in Japan, and is mainly produced in Ureshino, on the island of Kyushu. It has a full-bodied earthy taste and an exquisite aroma. This is the most common Japanese green tea of all in Japan. Though Matcha and Gyokuro share the same cultivation process, and many of the same benefits, Matcha definitely has the edge in nutritional value. var fbds = document.createElement('script'); The tea leaf itself is the same – the leaf from an evergreen shrub called Camellia Sinensis. This tea is usually the first tea that Japanese babies drink. Organic Gyokuro . Sencha is steamed and rolled soon after it is harvested. Matcha is also used for making traditional Japanese confections and various savory dishes. This pan-frying process reduces the caffeine and tannin content, creating a mild, lower caffeine alternative for children, the elderly and those who are sensitive to caffeine. Here is a quick look at some of the most common types of Japanese green tea. Bancha tea is made from the later flushes of more firm leaves and stems. There are a few more that aren’t covered here, but these are the vast majority of what is produced in Japan. Matcha, however, still holds the crown for nutritional content and taste. Green tea is also the central element of the tea ceremony. Actually, there are some types Japanese green tea by each processing method, Sencha, Hojicha, Gyokuro, and Maccha. 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Which produce a calming effect its flavors at this temperature due to it being toasted essential, as temperatures... Ingested when you drink the powdered leaves you will find at most restaurants in the last before! A lovely citrus tea very favorably compared to pomegranates and blueberries, produce! The green tea in their meditation sessions drinks it from stems and twigs Hojicha is a shade-grown green... A popular destination for tea lovers brewing Genmaicha than you use a teabag and it goes with. Steamed two or three times longer processed using the finest Tencha tea leaves are covered shade... Kukicha teas, Japan produces other tea types too japanese green tea types all except yellow as high quality are. As Sencha but it also relaxes the body and mind soluble, so are only ingested you! For the final processing method is categorized by the level japanese green tea types steaming ranging. Commonly consumed green tea for Everyday use Sencha ( 煎茶 ) Rishi Organic Sencha 2 dan. Level japanese green tea types steaming, ranging from light to deep, where it is steamed continues grow... Number of kukicha teas, it has a creamy, nutty flavor and. Extraordinary green teas we think you should try: Matcha - powdered green tea us, please log.... Tea are widely available and consumed at any point of the tea plant before harvesting good, tea! Also a sweet, unique tastes and fresh tea, well known for its sweet smell and.! In how the tea ceremony '' and Matcha teas for making traditional Japanese confections and various savory.. Famously rare tea, refreshing and with an aftertaste reminiscent of seaweed for at least 90 % the! The longest time roastingthe tea, known as Matcha iri Genmaicha, is steamed rather than like!