10 Popular Types of Japanese Teas
Japan produces a wide variety of teas of different qualities. Some have been grown in the shade, others dried under the sun, others made with sticks and shoots, etc. In short, a great variety of them that make this country a unique place in the elaboration of teas. In this post you will learn about 10 popular types of Japanese teas .
The cultural period of tea in Japan dates back 1,200 years. In the 12th century, the tasting of Matcha was introduced by the monk Eisai. By then the drink was highly appreciated and also applied for medicinal purposes.
1. Sencha tea
Is he sencha green tea one of the best Japanese teas and one of the most popular. Sencha cultivation covers three quarters of Japanese gardens. The best quality is served on special occasions and the medium quality for everyday use.
The highest quality variety is harvested by hand and once selected and harvested it is steamed to stop its natural decomposition process. Then, it is finished drying with hot and dry air to later be fried in a saucepan.
2. Gyokuro Japanese tea
It is a high quality tea and the same harvesting process is applied as Sencha, also known as “jade dew”. It is the highest grade of tea in Japan, seen as a luxury. Its flavor is rich and its color is lemon-green, delicate and pale.
The cultivation of Gyokuro is carried out with special care, a kind of curtain is placed on it twenty days before the harvest. By avoiding the sun’s rays, it reduces the effects of photosynthesis in the leaves, thus avoiding certain processes that alter its flavor and aroma.
3. Bancha tea
Bancha tea represents another of the most popular Japanese teas . Its grades are thick and its harvest is late summer and early fall. It means “common tea” and it is very tasty. It is a type of Sencha, but late harvest and does not have the fine and sweet quality of Sencha.
It is often drunk after meals or to relieve thirst and is very refreshing. Its consumption occurs mostly in western Japan due to its low cost.
4. Japanese teas. houjicha
Houjicha tea leaves turn from green to light brown after the roasting and roasting process. It is produced from Bancha or lower grades of Sencha. Despite its brown appearance, it is considered to be green tea. Its flavor is roasted with certain bitter notes.
The typical houjicha is light, the most intense have aroma and taste of roasted meat. As its leaves are impregnated with the infusion, they acquire a golden color with certain reddish hues. It is frequently drunk after meals or at night, because it has very little protein.
5. Genmaicha tea
Genmaicha tea represents another of the most popular Japanese teas , characterized by its fresh character and flavor of toasted rice. It is a sweet tea that when heated you can hear the grains pop like popcorn. It is made in most regions of Japan and is easily accessible. It has low caffeine and is usually drunk after dinner, anyone can do it and at any time of the day.
6. Matcha Japanese tea
It’s a Green Tea strong, powdered form that is traditionally used in Japanese ceremonies. Matcha is often used for Chanoyu and meetings. Its cultivation is similar to Gyokuro, then the leaves are collected, but they are not rubbed, they are dried and this is how an intermediate tea called tencha originates, which is then ground and turned into a very fine powder.
Matcha tea powder is bright green in color, rich in vitamins, minerals, with a high content of theine and amino acids.
7. Kukicha tea
It is also known as “twig tea” or “of the three years”. It is one of the traditional Japanese teas that has the least amount of theine. In its process, the stems of the tea plant are used and no additives or additives are added.
It is a light and fresh flavored tea with smoky notes. Its color is light greenish-yellow. It can also be mixed with other teas, such as black, Green Tea or Oolong. It is one of the best-selling teas in food stores in Japan.
8. Wick Japanese tea
Old tea drinkers know this variety very well. It is a tea with a lot of fragrance and flavor, this is because it is cultivated in spring. In its process, the youngest shoots and leaves of the plant are used. Its flavor is deep and with a certain bitterness, dark color with which its aromatic quality is shown.
9. Kamairicha Tea
The production of this tea is carried out with Chinese methods. It has a bright gold color, deep and aromatic flavor. The tea made with early leaves is of the highest quality, its delicate drying produces a bright and aromatic green tea.
10. Hukamushicha Japanese tea
Also known as “steaming tea” due to the cloudy effect of the brew. Its production methods originate from China. The cooking time of this type of tea is longer and slower to produce its flavor. It is a tea produced only in sizhouka prefecture and it is impossible to find it outside of Japan.