In this issue and continuing thereafter, InfomapJapan introduces a series of articles on the culture and delectable nature of Japanese food and drink. The nuanced aroma and palate pleasing taste of artistically presented dishes are appreciated alike by sophisticated gourmets and ordinary food fans worldwide.
Undoubtedly, 'Ocha' (green tea) is Japan's most popular beverage. The Ministry of Internal Affairs and Communication reports that in 2004, a Japanese family spent an average of 5,575 yen buying a little over a kilo of green tea. Tea drinking is traced back to China, but it's reported that in 815, Eichu, a Buddhist monk served Japan's Emperor Saga a cup of tea. Tea seeds were probably brought to Japan in 1191 by Yousai, a Zen Buddhist who had studied in China. Tea soon became popular and a gradual cultivation began so that bythe 15th century affluent people were enjoying 'Macha', green tea in powder form. Sen Rikyu, an affluent merchant and great tea master established 'Chanoyu', the beloved tea ceremony that was further developed by his descendants over 4 centuries. In the 16th century, Ingen, a Chinese Buddhist introduced 'Sencha', a loose leaf tea, from the Chinese mainland. During the long Tokugawa Shogunate, tea consumption increased unabated and steamed 'Sencha' was invented in the 18th century. Fresh tea leaves soon begin to oxidize as natural enzymes inside the leaf are released immediately after plucking however applying heat stops the process thus preventing harmful oxidation. Still a popular method, the 'Sencha' then brought from China was produced by pan firing. Presently, however, almost all green tea grown in Japan is processed by steaming; this method represents the most essential difference between the two teas. After the Meiji Revolution in 1868, the Japanese government actively promoted tea production that,second only to silk, had become the most important export. Tea processing technology developed rapidly and domestic tea consumption kept pace with Japan's remarkable economic performance in the mid-50s.
It is believed that teadrinking was accepted asa medicinal beverage atfirst. Later, the main function of tea wastransferred from medical use to drinking use as arefreshing and thirst-quenching beverage. Thecustom of tea drinking gradually became popularover a long period of time. In recent years, with theadvance of modern chemistry, components of teahave been analyzed and the health effects of greentea have progressed to the point where there is nowscientific confirmation for the saying that 'Tea is amiraculous drinks for the maintenance of health'. And, it is becoming increasingly clear that greentea has a broad efficacy in physiological functions.Catechins found in Japanese green tea are receivingparticular attention with regards to the component's many health benefits.
Physiological Functions Of Japanese Green Tea Components
It's a surprising fact that all of the knownvarieties such as English Tea, Black Tea,Oolong Tea, Green Tea and so on are allissued from the same kind of raw tea leafwith its subsequent appearance, aromaand taste depending on the level offermentation. Different methods tocategorize tea are commonly used, forexample, unfermented tea is labeled asgreen tea, half-fermented tea as oolongtea, or full-fermented tea as black tea.Furthermore, 'Ocha' (green tea) iscategorized as steam or roast processed.Most of the world's green teas areproduced in China or Japan. Japanesegreen tea known as 'Gyokuro', 'Sencha', 'Matcha' are produced using a morerecent steam process while mostChinese green teas are made with a moredated roast process. The man variouskinds of Japanese Green Teas arecategorized according to area of production,season of production, process ofproduction and its brand name.
TEA
Non-Fermented Tea
Steaming
Japanese Green Tea
SENCHA, FUKAMUSHICHA The most popular Japanese tea is called 'Sencha'. It's produced from the season's firstcrop and its reputation is due to a deep refreshing flavor accompanied by a 'green' note. Deep green in color and almost free of any lingering bitterness, 'Fukumushicha' is produced by a longer steaming process of the tea leaves.
BANCHA 'Bancha' is a lower grade of 'Sencha'; it's made from coarse tea leaves and stalks. The rolled tea leaves are also larger than those of 'sencha'.
HOUJICHA 'Houjicha' is yet another lesser grade tea produced from 'Bancha' by roasting at about200 for a few minutes. Brown in color with a unique roasted scent, 'Houjicha' whenproperly steeped turns a light golden beer color.
GENMAICHA 'Genmaicha' is a mixture of 'Bancha' and popped 'Genmai' (hulled rice kernels), resulting in a light brown tea with a savory flavor.
GYOKURO 'Gyokuro' is considered the finest tea in Japan offering a particular characteristicflavor blending sweetness along with an astringent taste. To guarantee the highestpossible quality, two weeks before harvest the plants are shaded under a speciallydesigned canopy.
MATCHA(TENCHA) 'Matcha' is tea that is always used in the tradition-bound tea ceremony. It is made bygrinding the dried tea leaves called 'Tencha' into a fine powder. 'Tencha' is made inthe exactly as 'Gyokuro', but dried without rolling.
TAMARYOKUCHA(GURICHA) 'Tamaryohucha' is processed by steam and made into a comma-shaped tea with a rolling drier. This tea is mostly manufactured in the district of Kyushu.
Semi-Fermented Tea
Oolong Tea Categorized as half-fermented tea, Oolong tea blends characteristics of black tea and green tea. Taiwan and Fujian Province in China are famous producers familiar to Japanese tea drinkers.
Fermented Tea
Black Tea Categorized as full-fermented tea, Black Tea has a strong aroma. India, Kenya, Sri Lanka, and Indonesia are major black tea producing countries accounting for about 75% of the world's total production.
Thanks to its location and a benign climate, Shizuoka possesses all the desirable conditions required for successfully growing fine tea. Since ancient times Shizuoka Prefecture is known as Japan's major producer of green tea. Growers have continually strived to improve methods of cultivating tea and developing better varieties. In Shizuoka, numerous companies design and produce machinery for cultivation and processing with no fewer than 600 tea processing factories located within the prefecture. Furthermore, fully 70% of all harvested tea leaves in Japan are delivered to Shizuoka for the finishing process. The prefecture contributes half of the total green tea production in Japan and is renowned for producing high quality teas while offering to dedicated tea drinkers a wide variety of brands to choose from. Shizuoka most certainly earns the right to claim being the World's Green Tea Capital.
Produced by World Green Tea Association in Shizuoka, this useful website presents a wealth of information about tea. It covers history, culture, varieties, cultivation, health benefits, table manners, how to properly serve delicious green tea, and so much more. Learn about its fascinating lore and enjoy green tea to the fullest!
Shizuoka, the World's Green Tea Capital, is host to one of the world's biggest 'tea' festivals to promote the research and development of the tea industry as well as unveiling its cultural impact. You are cordially invited to join the festivities!
Undoubtedly, 'Ocha' (green tea) is Japan's most popular beverage. The Ministry of Internal Affairs and Communication reports that in 2004, a Japanese family spent an average of 5,575 yen buying a little over a kilo of green tea. Tea drinking is traced back to China, but it's reported that in 815, Eichu, a Buddhist monk served Japan's Emperor Saga a cup of tea. Tea seeds were probably brought to Japan in 1191 by Yousai, a Zen Buddhist who had studied in China. Tea soon became popular and a gradual cultivation began so that bythe 15th century affluent people were enjoying 'Macha', green tea in powder form. Sen Rikyu, an affluent merchant and great tea master established 'Chanoyu', the beloved tea ceremony that was further developed by his descendants over 4 centuries. In the 16th century, Ingen, a Chinese Buddhist introduced 'Sencha', a loose leaf tea, from the Chinese mainland. During the long Tokugawa Shogunate, tea consumption increased unabated and steamed 'Sencha' was invented in the 18th century. Fresh tea leaves soon begin to oxidize as natural enzymes inside the leaf are released immediately after plucking however applying heat stops the process thus preventing harmful oxidation. Still a popular method, the 'Sencha' then brought from China was produced by pan firing. Presently, however, almost all green tea grown in Japan is processed by steaming; this method represents the most essential difference between the two teas. After the Meiji Revolution in 1868, the Japanese government actively promoted tea production that,second only to silk, had become the most important export. Tea processing technology developed rapidly and domestic tea consumption kept pace with Japan's remarkable economic performance in the mid-50s.
It is believed that teadrinking was accepted asa medicinal beverage atfirst. Later, the main function of tea wastransferred from medical use to drinking use as arefreshing and thirst-quenching beverage. Thecustom of tea drinking gradually became popularover a long period of time. In recent years, with theadvance of modern chemistry, components of teahave been analyzed and the health effects of greentea have progressed to the point where there is nowscientific confirmation for the saying that 'Tea is amiraculous drinks for the maintenance of health'. And, it is becoming increasingly clear that greentea has a broad efficacy in physiological functions.Catechins found in Japanese green tea are receivingparticular attention with regards to the component's many health benefits.
It's a surprising fact that all of the knownvarieties such as English Tea, Black Tea,Oolong Tea, Green Tea and so on are allissued from the same kind of raw tea leafwith its subsequent appearance, aromaand taste depending on the level offermentation. Different methods tocategorize tea are commonly used, forexample, unfermented tea is labeled asgreen tea, half-fermented tea as oolongtea, or full-fermented tea as black tea.Furthermore, 'Ocha' (green tea) iscategorized as steam or roast processed.Most of the world's green teas areproduced in China or Japan. Japanesegreen tea known as 'Gyokuro', 'Sencha', 'Matcha' are produced using a morerecent steam process while mostChinese green teas are made with a moredated roast process. The man variouskinds of Japanese Green Teas arecategorized according to area of production,season of production, process ofproduction and its brand name.
Thanks to its location and a benign climate, Shizuoka possesses all the desirable conditions required for successfully growing fine tea. Since ancient times Shizuoka Prefecture is known as Japan's major producer of green tea. Growers have continually strived to improve methods of cultivating tea and developing better varieties. In Shizuoka, numerous companies design and produce machinery for cultivation and processing with no fewer than 600 tea processing factories located within the prefecture. Furthermore, fully 70% of all harvested tea leaves in Japan are delivered to Shizuoka for the finishing process. The prefecture contributes half of the total green tea production in Japan and is renowned for producing high quality teas while offering to dedicated tea drinkers a wide variety of brands to choose from. Shizuoka most certainly earns the right to claim being the World's Green Tea Capital.
Produced by World Green Tea Association in Shizuoka, this useful website presents a wealth of information about tea. It covers history, culture, varieties, cultivation, health benefits, table manners, how to properly serve delicious green tea, and so much more. Learn about its fascinating lore and enjoy green tea to the fullest!
Shizuoka, the World's Green Tea Capital, is host to one of the world's biggest 'tea' festivals to promote the research and development of the tea industry as well as unveiling its cultural impact. You are cordially invited to join the festivities!