お茶
Japanese Tea
Japanese tea is more than just a beverage—it’s a symbol of hospitality, a practice in mindfulness, and a connection to centuries of tradition. For over a thousand years, tea has played an integral role in Japan’s culture, from its roots as a luxury enjoyed by nobles to its place as an everyday staple in households across the country.
Type of Japanese Tea
抹茶
Matcha
Matcha is a vibrant green tea powder made from finely ground tea leaves that have been shaded before harvesting. This shading process increases the chlorophyll content, giving matcha its bright green color and rich umami flavor. Traditionally, matcha is prepared by whisking the powder with hot water using a bamboo whisk (chasen) until it becomes a frothy, smooth beverage. Matcha is central to the Japanese tea ceremony, where it is served in a quiet, meditative setting. However, it has also gained popularity worldwide as an ingredient in lattes, smoothies, and desserts. Its versatility and health benefits, including high levels of antioxidants and the calming effects of theanine, have made matcha a favorite among tea enthusiasts.
煎茶
Sencha
Sencha is the most commonly consumed tea in Japan, accounting for about 80% of the country’s tea production. Unlike matcha, sencha leaves are steamed, rolled, and dried, creating a loose-leaf tea with a refreshing, grassy flavor. The steaming process helps to preserve the tea’s green color and fresh aroma, making it a perfect everyday tea. Sencha is often served to guests as a gesture of hospitality, and it is enjoyed throughout the day, from morning breakfast to afternoon tea breaks. Its balance of bitterness and sweetness makes it a versatile choice that pairs well with various Japanese meals and snacks.
玉露
Gyokuro
Gyokuro is one of Japan’s highest quality green teas, known for its deep, sweet umami flavor. The leaves are shaded for longer periods than sencha, which allows them to develop a higher concentration of amino acids, particularly theanine. This gives gyokuro a rich, almost creamy taste that is best enjoyed slowly, in small sips, to fully appreciate its complex flavor profile. Due to its premium status, gyokuro is often reserved for special occasions. It is typically brewed with lower temperature water to bring out its delicate sweetness without extracting too much bitterness.
ほうじ茶
Hojicha
Hojicha is a roasted green tea that has a distinctive smoky aroma and a mild, nutty flavor. The roasting process reduces the caffeine content of the tea, making hojicha a popular choice for evenings or for those who are sensitive to caffeine. Its warm, toasty flavor pairs well with savory dishes, making it a great accompaniment to meals. In recent years, hojicha has also been used as an ingredient in modern desserts, such as hojicha lattes and ice cream, offering a new way to enjoy this traditional tea.
玄米茶
Genmaicha
Genmaicha is a blend of green tea and roasted brown rice, giving it a unique, nutty flavor that is both comforting and aromatic. The addition of roasted rice adds a toasty note to the tea, making it a popular choice during colder months or as a soothing beverage after meals. The light and balanced taste of genmaicha makes it a great entry point for those new to Japanese tea, as it combines the fresh flavor of green tea with the warmth of roasted rice.
