Without a doubt, 'Ocha' (green tea) is Japan's
most popular beverage. The Ministry of Internal
Affairs and Communication reports that in 2004,
Japanese families spent an average of 5,575 yen
per household on a little over one kilogram of
green tea. Tea drinking began in China, but was
introduced to Japan in 815 when Eichu, a
Buddhist monk, served tea to Japan's Emperor
Saga. In 1191, tea seeds were most likely
brought to Japan by Yousai, a Zen Buddhist who
had studied in China. Soon after that, tea became
popular and was gradually cultivated. By the
15th century, the upper classes were enjoying
'Macha', green tea in powder form. Sen Rikyu,
an affluent merchant and great tea master,
developed 'Chanoyu', the beloved tea ceremony,
which was further developed by his descendants
over four centuries. In the 16th century, Ingen, a
Chinese Buddhist, introduced 'Sencha', a loose
leaf tea, from the Chinese mainland. During the
Tokugawa Shogunate, tea consumption
increased dramatically and steamed 'Sencha'
was invented in the 18th century. Soon after
harvesting, fresh tea leaves release natural
enzymes that begin the oxidization process.
However, applying heat stops the process thus
preventing harmful oxidization. 'Sencha'
brought from China was produced by pan firing,
still a popular method. However, almost all green
tea grown in Japan today is processed by
steaming; this method represents the most
essential difference between the two teas. After
the Meiji Restoration in 1868, the Japanese
government actively promoted tea production so
that, after silk, it became the most important
export. After that, tea processing technology
developed rapidly and
domestic tea
consumption kept
up with Japan's
remarkable
economic performance
in the mid 1950s.
It is surprising to learn that all of the known tea varieties, such as English Tea, Black
Tea, Oolong Tea and Green Tea, are produced from the same kind of raw tea leaf.
However, each type has its own unique appearance, aroma and taste depending on the
level of fermentation. Different methods to categorize tea are commonly used. For
example, unfermented tea is labeled as green tea, half-fermented tea as oolong tea,
and fully-fermented tea as black tea. Furthermore, 'Ocha' (green tea) is labeled as
steam or roast processed. Most of the world's green teas are produced in China and
Japan. Japanese green tea, known as 'Gyokuro', 'Sencha' and 'Matcha' are made
using a more recent steam process, while most Chinese green
teas are made using a more dated roast process. Japanese
green tea varieties are categorized further according to
area of production, season of production, process of
production and brand name.
TEA
Non-Fermented Tea
Steaming
Japanese Green Tea
SENCHA, FUKAMUSHICHA 'Sencha' is the most popular Japanese tea. It is
produced from the first crop of the season and
its popularity is due to a refreshing taste
accompanied by a 'green' note. 'Fukamushicha' is
deep green in color and has no bitter aftertaste.
Its tea leaves are produced by a longer steaming
process than 'Sencha'.
BANCHA 'Bancha', a lower grade of 'Sencha', is made from
coarse tea leaves and stalks. The rolled tea
leaves are also larger than those of 'Sencha'.
HOUJICHA Produced from 'Bancha', 'Houjicha' is considered
another lesser grade tea. Roasted at about 200℃
for a few minutes, this tea is brown in color and
has a unique roasted scent. 'Houjicha' when
properly steeped, turns a light golden beer color.
GYOKURO Considered the finest tea in Japan, 'Gyokuro' has
a characteristic flavor that blends sweetness
with an astringent taste. The plants are carefully
shaded two weeks before harvest under a
specially designed canopy in order to ensure
the highest possible quality.
MATCHA(TENCHA) 'Matcha' tea is always used in the traditional tea
ceremony. It is made by grinding dried tea
leaves, called 'Tencha' into a fine powder.
'Tencha' is made in exactly the same way as
'Gyokuro', but are dried and not rolled.
TAMARYOKUCHA(GURICHA) 'Tamaryokucha' is processed by steam and
made into comma-shaped leaves with a rolling
drier. This tangy tea is mainly manufactured in
the Kyushu area.
GENMAICHA 'Genmaicha' is light brown tea with a savory
flavor. It is made from a mixture of 'Bancha' and
popped 'Genmai' (hulled rice kernels).
Semi-Fermented Tea
Oolong Tea Categorized as half-fermented tea, Oolong
tea has characteristics of both black tea
and green tea. Taiwan and Fujian Province
in China are popular producers familiar to
Japanese tea drinkers.
Fermented Tea
Black Tea
Black Tea, a fully-fermented tea, has a
strong aroma. Major black tea producing
countries are India, Kenya, Sri Lanka and
Indonesia, accounting for about 75% of the
world's total production.
Because many areas in Japan have varied temperatures,
Japanese tea can only be produced in warm areas which
have the appropriate amount of precipitation.
Shizuoka (Shizuoka-cha)
Saitama (Sayama-cha)
With its prime location and pleasant climate,
Shizuoka meets all the conditions necessary for
growing fine tea. Since ancient times, Shizuoka
Prefecture has been known as Japan's major
producer of green tea. To this day, growers
have continually strived to develop better
varieties and improve cultivation methods. In
addition to the numerous companies in
Shizuoka that produce machinery for
cultivation and processing, there are no fewer
than 600 tea producing factories located within
the prefecture. Furthermore, 70% of all
harvested tea leaves in Japan are delivered to
Shizuoka for the finishing process. The
prefecture is responsible for half of the total
green tea production in Japan and with
reputation for producing high quality tea,
Shizuoka gives dedicated tea drinkers a wide
variety of brands to choose from.
Out of Sayama comes famous "Sayama tea"
which is enjoyed by local people. Sayama tea
leaves are picked only once or twice a year
because the area is cooler than Shizuoka or
Kyushu.
Mie (Ise-cha)
Kyoto (Uji-cha)
Mie is the third most productive tea making
prefecture in Japan after Shizuoka and
Kagoshima. 'Sencha' and 'Fukamushicha' are
mainly produced in this area.
Kyoto is not only famous for its traditional
temples and shrines, but also for high quality and
luxurious teas. Refined teas such as 'Gyokuro',
'Tencha' and 'Matcha' come from this traditional
place.
Fukuoka (Yame-cha)
Kagoshima (Kagoshima-cha)
The Yame area in Fukuoka is known as the biggest producer of
'Gyokuro', and about half of the 'Gyokuro' in Japan is produced in
this area.
Following Shizuoka, Kagoshima takes
second place as the highest tea
producing area in Japan. The tea in this
area is known as "the first tea of the
season in Japan" since tea picking
starts in early April in order to take
advantage of the warm climate.
It is believed that tea drinking first won acceptance as a medicinal beverage. The
custom of tea drinking gradually became popular over a long period of time, and
over the years tea's main function changed from medical use to that of pleasure.
In recent years, with advances in modern chemistry, the components of this
refreshing beverage have been analyzed and there is now scientific evidence to
confirm the saying that, 'Tea is a miraculous drink for maintaining good health'.
In addition to this evidence, it is becoming increasingly clear that green tea has a
broad effect on physiological functions. Catechins, the main component of green
tea extract, are receiving particular attention with regards to their many health
benefits. Some studies have shown that catechins contribute to reduced fat content
and may help with problems like obesity.
Physiological Functions Of Japanese Green Tea Components
1. To brew tasty green tea, water temperature is important. The first
step is to pour boiling water into an individual 'Yunomi (tea cup)' to
allow the water to cool down.
2.
Next, put green tea leaves
into the 'Kyusu (tea pot)'. 6g of
tea leaves is the right amount
for 3 people.
3.
Then, pour the cooled water from the tea cups gently
into the tea pot. Cover the lid and wait about 1 min.
until the tea leaves open up. Be careful not to shake the
teapot during steeping. This will prevent the tea from
becoming bitter.
4.
Finally, pour an equal amount into each tea
cup until the final drop is poured. You may
brew green tea a few times from the same tea
leaves. For a second serving, the steeping
time will be shorter since the leaves have
already absorbed a certain amount of water.
This useful website is produced by World Green Tea Association
in Shizuoka and provides a wealth of information about
tea. It features history, culture, varieties, cultivation, health
benefits, drinking etiquette, serving instructions, and so much
more. Sit back with a cup of green tea and learn all you can
about its fascinating story!
Without a doubt, 'Ocha' (green tea) is Japan's
most popular beverage. The Ministry of Internal
Affairs and Communication reports that in 2004,
Japanese families spent an average of 5,575 yen
per household on a little over one kilogram of
green tea. Tea drinking began in China, but was
introduced to Japan in 815 when Eichu, a
Buddhist monk, served tea to Japan's Emperor
Saga. In 1191, tea seeds were most likely
brought to Japan by Yousai, a Zen Buddhist who
had studied in China. Soon after that, tea became
popular and was gradually cultivated. By the
15th century, the upper classes were enjoying
'Macha', green tea in powder form. Sen Rikyu,
an affluent merchant and great tea master,
developed 'Chanoyu', the beloved tea ceremony,
which was further developed by his descendants
over four centuries. In the 16th century, Ingen, a
Chinese Buddhist, introduced 'Sencha', a loose
leaf tea, from the Chinese mainland. During the
Tokugawa Shogunate, tea consumption
increased dramatically and steamed 'Sencha'
was invented in the 18th century. Soon after
harvesting, fresh tea leaves release natural
enzymes that begin the oxidization process.
However, applying heat stops the process thus
preventing harmful oxidization. 'Sencha'
brought from China was produced by pan firing,
still a popular method. However, almost all green
tea grown in Japan today is processed by
steaming; this method represents the most
essential difference between the two teas. After
the Meiji Restoration in 1868, the Japanese
government actively promoted tea production so
that, after silk, it became the most important
export. After that, tea processing technology
developed rapidly and
domestic tea
consumption kept
up with Japan's
remarkable
economic performance
in the mid 1950s.
It is surprising to learn that all of the known tea varieties, such as English Tea, Black
Tea, Oolong Tea and Green Tea, are produced from the same kind of raw tea leaf.
However, each type has its own unique appearance, aroma and taste depending on the
level of fermentation. Different methods to categorize tea are commonly used. For
example, unfermented tea is labeled as green tea, half-fermented tea as oolong tea,
and fully-fermented tea as black tea. Furthermore, 'Ocha' (green tea) is labeled as
steam or roast processed. Most of the world's green teas are produced in China and
Japan. Japanese green tea, known as 'Gyokuro', 'Sencha' and 'Matcha' are made
using a more recent steam process, while most Chinese green
teas are made using a more dated roast process. Japanese
green tea varieties are categorized further according to
area of production, season of production, process of
production and brand name. 
Because many areas in Japan have varied temperatures,
Japanese tea can only be produced in warm areas which
have the appropriate amount of precipitation.
It is believed that tea drinking first won acceptance as a medicinal beverage. The
custom of tea drinking gradually became popular over a long period of time, and
over the years tea's main function changed from medical use to that of pleasure.
In recent years, with advances in modern chemistry, the components of this
refreshing beverage have been analyzed and there is now scientific evidence to
confirm the saying that, 'Tea is a miraculous drink for maintaining good health'.
In addition to this evidence, it is becoming increasingly clear that green tea has a
broad effect on physiological functions. Catechins, the main component of green
tea extract, are receiving particular attention with regards to their many health
benefits. Some studies have shown that catechins contribute to reduced fat content
and may help with problems like obesity.
To brew tasty green tea, water temperature is important. The first
step is to pour boiling water into an individual 'Yunomi (tea cup)' to
allow the water to cool down.
Next, put green tea leaves
into the 'Kyusu (tea pot)'. 6g of
tea leaves is the right amount
for 3 people.
Then, pour the cooled water from the tea cups gently
into the tea pot. Cover the lid and wait about 1 min.
until the tea leaves open up. Be careful not to shake the
teapot during steeping. This will prevent the tea from
becoming bitter.
Finally, pour an equal amount into each tea
cup until the final drop is poured. You may
brew green tea a few times from the same tea
leaves. For a second serving, the steeping
time will be shorter since the leaves have
already absorbed a certain amount of water.
This useful website is produced by World Green Tea Association
in Shizuoka and provides a wealth of information about
tea. It features history, culture, varieties, cultivation, health
benefits, drinking etiquette, serving instructions, and so much
more. Sit back with a cup of green tea and learn all you can
about its fascinating story!