10 Must-Try Traditional Types of Japanese Tea for Tea Lovers

Japanese teas come in various types, each possessing distinctive qualities. What sets them apart, especially compared to Chinese teas? Japanese tea, which focuses on freshness and umami, contrasts with Chinese green teas, each reflecting the differences of their respective regions. Join Kiichin to explore 10 Must-Try traditional Types of Japanese Tea for tea lovers and reveal what type of tea do Japanese drink?

1. Types of Japanese Tea: A brief history

Tea's presence in Japan dates back to the 9th century when Buddhist monks, such as Saicho, brought seeds from China. This marked the initial introduction of tea to Japan.

Over the centuries, the cultivation and preparation of tea evolved. Eisai, a monk credited with introducing the Rinzai school of Zen Buddhism, wrote about tea's medicinal properties during the 12th-16th centuries. This period saw the rise of matcha, powdered tea, popular among the samurai and monks.

The Muromachi period (14th-16th centuries) witnessed the close association between tea and Zen Buddhism. Tea ceremonies, emphasizing mindfulness and harmony, became prevalent, setting the stage for the development of the "Way of Tea."

Sen no Rikyu, a 16th-century tea master, played a crucial role in shaping the Japanese tea ceremony into the "Way of Tea" (Chado). Rikyu emphasized simplicity, humility, and an appreciation for the ordinary in tea preparation.

The Edo period (17th-19th centuries) marked the democratization of tea culture. Tea houses and schools proliferated, making the practice of tea more accessible to various social classes.

During the Meiji period (19th-20th centuries), Japan underwent modernization. Tea culture adapted to changing landscapes, and green tea production became a significant industry.

In contemporary times, Japan's tea culture is a blend of tradition and modernity. The tea ceremony remains a vital cultural activity, and Japanese green tea, including sencha and matcha varieties, is enjoyed globally. The rich history reflects the cultural significance and enduring impact of tea on Japanese life. Now, let's learn about the 10 most popular kinds of Japanese tea below.

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2. 10 Must-Try Traditional Types of Japanese Tea

2.1. Sencha (煎茶)

Sencha is one of a popular types of Japanese tea that is widely consumed for its refreshing taste and health benefits. It is characterized by its vibrant green color, mild astringency, and grassy, slightly sweet flavor. Sencha is produced through a process that involves steaming the tea leaves before rolling and drying them, distinguishing it from other Japanese green teas like gyokuro or matcha.

There are several types of sencha, each with its own unique characteristics. Here are three main types:

• Asamushi Sencha (Lightly Steamed Sencha): Asamushi sencha undergoes a shorter steaming process, usually around 30 seconds to one minute. This results in a lighter, more delicate flavor with a subtle sweetness. The leaves of asamushi sencha tend to be more vibrant green in color and produce a clear, pale green infusion.
• Chumushi Sencha (Medium Steamed Sencha): Chumushi sencha is steamed for a moderate duration, typically one to two minutes. This processing method gives the tea a balance between the grassy notes of asamushi sencha and the deeper, more robust flavors found in fukamushi sencha. Chumushi sencha has a well-rounded taste and a slightly cloudy appearance in the cup.
• Fukamushi Sencha (Deep Steamed Sencha): Fukamushi sencha undergoes a longer steaming process, usually around two minutes or more. This results in a bold, full-bodied tea with a vibrant green color. Fukamushi sencha tends to have a more pronounced umami flavor, and the leaves are finer and broken, producing a thicker and cloudier infusion compared to other types of sencha.

These variations in steaming time give each type of sencha its distinct flavor profile, allowing tea enthusiasts to choose the sencha that best suits their preferences, whether they prefer a lighter, more delicate tea or a richer, more robust brew.

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2.2. Matcha (抹茶)

Matcha is one of the famous types of Japanese green tea that has been an integral part of Japanese tea culture for centuries. The production of matcha involves shading the tea plants from direct sunlight for a few weeks before harvest. This process enhances the chlorophyll content and boosts the production of amino acids, particularly L-theanine, resulting in a vibrant green color and a unique, umami-rich flavor. Matcha is often used in the traditional Japanese tea ceremony but has also gained popularity in various culinary applications.

Two Main Categories of Matcha:

• Usucha (Thin Matcha): Usucha is a thin, frothy matcha typically prepared with a higher ratio of water to matcha powder. It has a smoother texture and a more subtle flavor profile, making it suitable for everyday consumption. Usucha is commonly enjoyed in traditional tea ceremonies and is known for its balanced combination of sweetness, bitterness, and umami.
• Koicha (Thick Matcha): Koicha is a thicker, more concentrated matcha with a lower ratio of water to powder. It has a velvety texture and an intense, full-bodied flavor. Koicha is often used in more formal and traditional tea ceremonies, where the focus is on savoring the rich taste and experiencing the fullness of the matcha.

Other Powdered Japanese Green Teas:

Apart from matcha, there are other powdered different types of Japanese green tea, each with its own unique characteristics:

• Hojicha Powder: Hojicha is a roasted green tea, and its powdered form offers a unique flavor profile with toasty, nutty notes. Hojicha powder can be used in various culinary applications, adding a roasted essence to dishes and drinks.
• Genmaicha Powder: Genmaicha is a blend of green tea and roasted brown rice. In powdered form, genmaicha powder combines the earthy notes of green tea with the nutty, popcorn-like flavor of roasted rice. It adds a distinctive twist to beverages and recipes.

These powdered green teas showcase the versatility of Japanese tea culture, providing a range of flavors and applications beyond the traditional brewed tea experience.

2.3. Genmaicha (玄米茶)

Genmaicha is a traditional Japanese green tea that is known for its unique and distinctive flavor. What sets genmaicha apart from other green teas is the addition of roasted brown rice kernels (genmai in Japanese) to the tea blend. The combination of green tea leaves and roasted rice creates a beverage with a toasty, nutty, and slightly sweet taste.

The tea leaves used in genmaicha are typically of the bancha or sencha variety, providing a green tea base to which the roasted rice imparts its unique characteristics. The rice kernels are first soaked and steamed, then roasted to achieve the desired toasty flavor. The resulting blend of green tea and roasted rice creates a tea that is often described as having a warm, comforting quality.

Genmaicha, a unique in many types of Japanese tea, blends green tea with toasted rice for a nutty flavor.

Genmaicha is appreciated for its mild flavor, low caffeine content compared to some other green teas, and the pleasant aroma contributed by the roasted rice. It is a versatile tea that can be enjoyed both hot and cold. In recent years, genmaicha has gained popularity not only in Japan but also internationally, offering tea enthusiasts a delightful and distinctive alternative to traditional green teas.

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2.4. Hōjicha (ほうじ茶)

Hojicha, despite its distinct caramel hue, retains its classification as a green tea due to its unoxidized nature resulting from the "kill-green" process. The rich color emerges from the roasting process, a key step in its production. Typically crafted from bancha leaves or kukicha, hojicha undergoes variable roasting levels determined by the Tea Master's preference, imparting a bold, earthy flavor distinct from the grassy notes of other green teas.

Hōjicha, a roasted green tea, delights with its earthy flavor and caramel hue

Key Features of Hōjichaa:

• Roasted green tea
• Crafted from Bancha or Kukicha
• Bold, earthy flavor with inherent sweetness
• Robust roasted aroma

Common Types of Hōjicha:

• Standard Hōjicha: Made from roasted Bancha or Sencha leaves, stems, and twigs, it offers a well-balanced flavor with toasty and nutty notes, complemented by inherent sweetness.
• Kuki Hōjicha: Crafted from tea plant stems (kuki), this type has a lighter and slightly sweeter flavor compared to standard hōjicha due to the use of stems instead of leaves.
• Hōjicha Powder (Hōjicha Matcha): Finely ground roasted tea leaves, similar to matcha, suitable for various culinary applications like lattes, desserts, or savory dishes, adding a distinct roasted flavor.
• Dark Roast Hōjicha (Tosha Hōjicha): Subjected to a more prolonged roasting process, resulting in a deeper and more intense flavor profile. Dark roast hōjicha offers a robust, smoky taste with a rich, satisfying aroma.
• Genmaicha Hōjicha Blend: This variation combines hōjicha with genmaicha, creating a layered complexity by merging toasty hōjicha notes with the nuttiness of roasted brown rice.

2.5. Gyokuro (玉露)

Gyokuro, the finest Japanese loose leaf green tea, shares a cultivation technique with matcha — it is shaded for approximately three weeks before the initial harvest. Following the harvest, gyokuro undergoes a processing method akin to sencha, involving rolling the leaves before the drying phase. The result is a visually striking emerald-like hue and an unparalleled umami flavor, accentuated by sweet undertones.

Key Features of Gyokuro:

• Shaded for approximately three weeks before harvest
• Dark green leaves leading to a bright green brew
• Robust umami flavor and aroma
• High L-theanine content, comparable to matcha

2.6. Bancha (番茶)

Bancha is one of the delicious in many different types of Japanese tea, variety made from the larger, coarser leaves of the tea plant. Harvested after the main sencha harvest, it is sometimes regarded as a lower-grade tea, yet it maintains popularity in Japan for its distinctive flavor and aroma. Bancha offers a milder, less astringent taste compared to sencha, making it a preferred choice for everyday tea consumption.

Bancha, a Japanese green tea, offers a mild flavor, perfect for everyday enjoyment

Traditionally, bancha is brewed using water at temperatures ranging from 80-90°C (176-194°F) for 30-60 seconds. This tea is often enjoyed on its own or pairs well with light, savory foods such as rice dishes or sushi. Despite its potential association with lower quality, bancha's unique characteristics contribute to its widespread appeal in Japanese tea culture.

2.7. Konacha (粉茶)

Konacha is derived from small fragments extracted from sencha leaves, boasting a notably robust flavor in comparison to sencha. It is commonly referred to as the "tea of sushi restaurants."

Konacha presents a robust flavor in every sip

The key characteristics of Konacha include:

• Fine Particle Size: Konacha is characterized by its small, fine tea particles and dust. This results in a more intense and robust flavor during brewing.
• Rich Flavor: Due to its fine particle size, konacha yields a strong and rich flavor. It is often associated with a slightly astringent taste and a deep green color.
• Commonly Used in Tea Bags: Because of its small particle size, konacha is often used in tea bags. This makes it convenient for brewing and is a common choice for casual settings.
• Served in Sushi Restaurants: Konacha is frequently served in sushi restaurants in Japan as a complementary beverage. Its robust flavor can complement the palate between bites of sushi.
• Higher Temperature Brewing: Konacha is typically steeped at a higher temperature and for a shorter duration compared to other green teas. This brewing method helps extract the strong flavors from the fine tea particles.

While Konacha may not have as many nuanced varieties as some other green teas, its unique characteristics, particularly its fine particle size and bold flavor, make it distinctive and well-suited for certain preferences and occasions.

2.8. Kukicha (茎茶)

Kukicha, also known as "twig tea," is one of the popular types of Japanese tea crafted from the stems and twigs of the tea plant, referred to as bōcha. With a mild, nutty flavor and a subtly sweet aroma, kukicha is often blended with other teas like sencha or gyokuro to create a distinctive taste.

Notably lower in caffeine compared to other Japanese green teas, kukicha is a favored choice for those seeking a soothing cup without sleep disturbance. Its abundance of antioxidants contributes to various health benefits.

Kukicha, is one of the popular types of Japanese tea, made from tea stems

Traditionally brewed at around 80°C (176°F) for 30-60 seconds, kukicha is versatile and can be savored on its own or paired with light, delicate dishes such as salads or vegetable dishes.

2.9. Sobacha (そば茶)

Another in 10 Japanese types of tea - Sobacha, a Japanese herbal tea crafted from roasted buckwheat kernels, yields a warm golden yellow brew. With nutty and earthy notes, this caffeine-free tea is a popular choice for those seeking a calming and tranquil beverage. Beyond its soothing qualities, Sobacha is rich in antioxidants, showcasing various health benefits, including anti-inflammatory properties and digestive health improvements.

Sobacha, a Japanese herbal tea from roasted buckwheat, exudes a warm, nutty aroma

Traditionally prepared by steeping roasted buckwheat kernels in hot water for 3-5 minutes, Sobacha stands as a versatile tea. Whether enjoyed on its own or paired with sweet desserts or savory dishes like roasted vegetables or grilled meats, Sobacha offers a delightful and health-conscious tea experience.

2.10. Kabusecha (かぶせ茶)

One of the best in all types of Japanese tea - Kabusecha, akin in flavor and appearance to Sencha and Gyokuro, is another shaded green tea. Unlike gyokuro, Kabusecha undergoes a shorter shading period, typically lasting one to two weeks. This brief shading imparts a light green color to the leaves, accompanied by a complex and buttery flavor.

Kabusecha, briefly shaded, reveals a delicate balance with a light, buttery flavor

Key Features of Kabusecha:

• Shaded for 1-2 weeks before harvest: The tea benefits from a brief shading period, contributing to its unique characteristics.
• Dark green leaves and bright green brew: The visual appeal of Kabusecha includes dark green leaves, translating into a bright green brew.
• Buttery umami flavor and aroma: Kabusecha is known for its distinct buttery flavor and a corresponding aroma that adds to its complexity.
• High in L-theanine compared to sencha: The L-theanine content in Kabusecha surpasses that of sencha, enhancing its flavor profile.

While growing high-quality organic gyokuro can be challenging due to prolonged lack of sunlight and the need for supplemental fertilizers, Kabusecha, with its shorter shading time, proves to be a delicious option even when grown organically. To cater to those who prefer certified organic food without compromising on the buttery umaminess of shaded Japanese green teas, we offer an Organic Kabusecha.

Conclusion

In conclusion, diving into the world of traditional types of Japanese tea offers a delightful experience for tea lovers. If you're eager to explore and learn more about Japanese tea culture, Kiichin is a valuable resource.