Types of Japanese Green Teas

Green tea (ryokucha) is so ubiquitous in Japan that it is more commonly known as "tea" (ocha) and even "Japanese tea" (nihoncha). Types of tea are commonly graded depending on the quality and the parts of the plant used. There are large variations in both price and quality within these broad categories, and there are many specialty green teas that fall outside this spectrum. The very best Japanese green tea is said to be that from the Uji region of Kyoto.

Gyokuro Green Teas
Gyokuro means ("jewel dew") and is the highest quality Japanese green tea, Gyokuro has been called "history, philosophy and art in a single cup." For three weeks before the spring harvest, Gyokuro leaves are shaded from direct sunlight, leading to a slower maturation that enhances the leaves' content of flavenols, amino acids, sugars and other substances that provide green tea's health benefits, aroma and taste. Intensely green and sweeter than Sencha, Gyokuro leaves can serve as the base for Matcha—the silky chartreuse tea powder used to make Chanoyu, the tea of the Japanese tea ceremony. Gyokuro is regarded as the highest grade of tea made in Japan.

Matcha means ("rubbed tea") and is used primarily in the tea ceremony. Matcha comes from Gyokuro leaves that have been steamed and dried. The tea bushes are shaded from sunlight for 3 weeks before harvesting, producing amino acids that sweeten the taste. All stems and veins are removed from the leaves. The pure dried leaves (tencha) are then stone ground into a super fine powder that is the consistency of talc. Most high quality Matcha comes from the Uji Tawara area, the premier matcha producing region in Japan. Matcha is also a popular flavour of ice cream and other sweets in Japan.

Mecha Green Teas
Mecha ("bud tea") The name of this tea is derived from the early leaf buds needed to make this special green tea. Mecha is harvested in spring andmade as rolled leaf teas that are graded somewhere between Gyokuro and Sencha in quality. Mecha are made from a collection of leaf buds and tips of the early crops.

Sencha Green Teas
Sencha ("roasted tea") The most common type of green tea in Japan. It is made from the young leaves of uncovered plants. Over three quarters of all tea produced in Japanese tea gardens is Sencha. The earliest season (first month's Sencha harvest) is called Shincha. Later harvests of Sencha have more astringent qualities, a more robust flavor and generally less aroma.

Shincha ("new tea") A newly harvested, lightly steamed Sencha. It is aromatic but highly perishable, lasting for only about 3 months. Shincha is available in April in the south of Japan, and prized for its high vitamin content, sweetness, and superior flavor.

Genmaicha ("roasted rice tea") A blend of Bancha green tea and genmai (roasted rice grain). The flavor is a mélange of these two ingredients. The roasted aroma of Genmai teas has the effect of lightening the bitterness of the lower grade Sencha. The proportioning of tea to rice is important, the more aromatic Genmai teas have a higher amount of rice.

Kabusecha ("covered tea") Unlike most Sencha cultivated in unshaded gardens exposed to direct sunlight, Kabusecha sencha requires shading tea prior to harvest. Kabusecha sencha has a mellower flavor and more subtle color than Sencha grown in direct sunlight.

Kamairicha ("pan fired tea") Kamairi teas do not undergo the usual steam treatments. After a short withering, they are fired in hot iron pans of up to 300°C with repeated agitation to prevent charring. The different rolling techniques used produce teas of different leaf form. Kamairicha is processed as a pelleted or flat leaf.

Bancha Green Teas
Bancha ("number or common tea") is a class of Sencha that is harvested as a second flush tea between summer and autumn. While lacking the delicate sweetness of quality Sencha it is respected for its well-defined character, vivid yellow colors and refreshing and deep flavors. Bancha's meaning references the coarser grades and heavier, late season crop from which this full-flavoured tea is made. It is milder, cheaper and contains less caffeine than other varieties.

HOJICHA ("roasted tea") A pan-fried or oven roasted green tea commonly found in teashops throughout Japan. Both Bancha and Kukicha are used to make Hojicha grades. Hojicha tends to be a more aromatic tea. It holds very little astringency, has a distinctively clear red appearance and is lower in caffeine.

Kukicha Green Teas
Kukicha ("stalk tea") A tea made from stalks produced by harvesting one bud and three leaves. The combined stalk fractions and emerald leaf of Gyokuro and Sencha blends are then processed. Kukicha is known for its light flavor and fresh green aroma with a very light yellow-green color. The best Kukicha has a flavor considered to be as good as highest quality Sencha. It contains only a tenth of the caffeine of leaf tea and its flavor is commonly compared to oolong teas.

by Dr. Tea, Tea Expert

Much Love and Light

Mark Dr. Tea, Ukra,
Tea Expert & proprietor of the Tea Garden & Herbal Emporium.