In Japan, tea is the most commonly drunk beverage nationwide, and so there are many types of Japanese tea available. For example, there is green tea, which has varieties such as sencha, matcha and hojicha. In Japan, there is also jasmine tea, and tea that does not come from the tea plant, for example, mugicha, or barley tea as it is more commonly known. Because it is so widely drunk in Japan, tea can be found in most restaurants, vending machines, convenience stores, and even in temples. If served in a cafe or restaurant, the tea is usually served alongside a Japanese sweet.
Table of Contents
Tea in Japan
Shincha
The first tea of the year (shincha) is usually harvested in Japan at the start of May and can last for several weeks. At least a month before harvest, the tea trees are usually covered with Kanreisha, special ‘curtains’ that keep the trees from direct sunlight. When harvesting, the tea trees will have at least three sprouts, and leaves will be picked at an optimum size. The tea’s quality depends on when the leaves are harvested and on if it is hand-harvested or machine trimmed.
Saisho and Eisai
The man who was credited with bringing tea to Japan from China was the monk called Saisho, but the tea culture in Japan only truly began when another monk called Eisai bought back the actual seeds for cultivation. During those days (12th and 13th century in Japan), tea was mainly used for medicine and helped to contribute towards their zen lifestyles. It was used in their daily routines for meditation and in tea ceremonies.
Levels of the Tea in Japan
Tea that is grown in Japan has lower levels of lead pollution than tea that is grown in China, as there are lower pollution levels. Of all the types of Japanese tea found in Japan, gyokuro green tea has been shown to have the highest levels of nutrients, especially of the vital nutrients that we require for normal bodily function. As mentioned earlier, the best tea comes from the end of April to the end of May, having the best flavour and sweetness.
The Japanese Regions that Produce the Most Tea
Japan is one of the top ten tea-producing countries in the world. However, it only exports a small portion of its tea, with only 2% produce being exported in 2006. The three regions in Japan that produce the most tea are Shizuoka, Kagoshima, and Mie, with a lot of production happening in Kyoto prefecture. These regions in Japan work best for producing tea due to their optimum temperatures, if it is too cold then the tea cannot grow.
Main Japanese Teas
One of the best resources to find Japanese tea online if you can’t go to Japan to get it is on Amazon. You can find Japanese tea sets, loose tea leaves, and even specialized matcha tea whisks. For example, you can buy a traditional Japanese tea set. To help you decide which type of tea is best for you, we’ve compiled a list of the most popular types of tea found in Japan and their health benefits. Below are all the main Japanese teas that are popular in Japan!
1.Sencha (煎茶)
Sencha is the most commonly consumed green tea in Japan. Newly sprouting leaves are harvested early in the harvesting period and are sorted into different grades based on leaf quality. Oxidation (which turns green tea into black tea) is prevented by immediately steaming the leaves after harvesting. It has a grassy, fresh taste. Sencha tea has many great health benefits including:
- Lower the risk of cancer
- Reduce blood pressure
- Protect your immune system
- Increase your energy
- Balances cholesterol levels
- Stimulates the brain’s cognitive activity
2.Matcha (抹茶)
Matcha green tea is produced by using tea leaves that are shade-grown, and then stone round into the green powder that we know and love. You can whisk the powder directly into hot water, or it can even be used in baking or savoury foods. It contains high concentrations of antioxidants, vitamins and minerals. It’s health benefits are the most concentrated of all tea grown in Japan, and include:
- Boosts your metabolism
- Helps to detox your body
- Lowers cholesterol and blood sugar
- Can enhance your mood and lift depression
- Helps you to concentrate
- Relaxes your mind and body
3.Hojicha (焙じ茶)
This is a type of tea grown in Japan that is made from the roasted stems and leaves of tea plants that are harvested later in the year than other types. It is also naturally caffeine free, as the tea is roasted, and so gives a warm, nutty flavour profile. It is a popular drink in Japan at all times of the day, and it’s health benefits include:
- Strengthens your immune system
- Improves your dental and oral health
- Can help you to relieve stress
- Reduces cholesterol levels
- Helps to protect against heart disease
- Can improve your skin health
- Helps to enhance your weight loss
4.Gyokuru (玉露茶)
This tea is grown and then shaded for 30 days before harvesting. This helps to create a tea that has a rich umami flavor. After steaming the leaves to prevent oxidation, the drying process begins, locking in the tea’s flavor. Afterwards, the tea leaves and stems are separated and sold as different teas in Japan and internationally, creating different flavor profiles.
Unlike Sencha tea, Gyokuro is brewed differently. The optimum brewing temperature for gyokuro tea is between 122F to 140F, in order to release the proper flavor. Make sure that after brewing your water, you set it aside in another vessel to let it cool down to the temperature required, using a tea thermometer to check the temperature. Make sure to use one gram of the tea leaves per 30ml of water, brewing for between two to three minutes.
5.Genmaicha (玄米茶)
Genmaicha tea is a type of tea found in Japan that is made up of green tea combined with roasted brown rice, to enhance its natural flavor. It has a sweet and nutty flavor, reminiscent of movie theater popcorn. The origin of this tea in Japan comes from the poor, who would add brown rice to tea in order to bulk it up, as it was too expensive to have pure green tea. Varieties of green tea found in Japan would be grown and processed as normal, and then popped brown rice would be added afterwards.
6.Kamairicha (釜炒り茶)
By pan-frying tea leaves, this green tea has a roasted but sweet flavor enjoyed by many in Japan. Because it is pan-fried rather than steamed like usual green teas, it means that it has a richer green tea flavor. This method of preventing oxidation of the tea leaves originated in China and was brought over to be used in Japan in the fifteenth century. The tea leaves are similar to Sencha green tea, and so are brewed similarly.
Higher temperatures are used for brewing this type of tea (around 194F), with four grams of the leaves to 60ml of water, and allowed to steep for only one minute. This type of tea is a fantastic weight loss aid, and can even help with diabetes and cancer. It is a powerhouse of catechins, an antioxidant that we need to combat free radicals in our bodies.
7.Kukicha (茎茶)
Kukicha tea as it is more commonly known, is a blended tea found in Japan that is composed of stems, stalks and twigs from the tea plants. This is another sweet tea, with a slightly nutty flavour that can be compared to chestnuts, or toasted white rice. It is made by putting together the stems, sticks and stalks from the harvest of Sencha tea. Because it is made using cutoffs and not pure tea leaves, it is considered a ‘poor man’s’ drink, but is widely enjoyed by many in Japan and in the west for various health benefits.
Japanese Tea and Longevity
In Japan, life expectancy rates are one of the highest in the world, with people living on average to upwards of 87 years, and many living past 100. Why is this? Their diet is a big factor in this extension of life, and a staple of that diet is drinking tea. It is consumed daily in Japan, with all meals, during breaks at work, and they even have traditional tea ceremonies in Japan dating back thousands of years.
Vitamins in Tea
Tea, especially green tea, is particularly high in vitamins and antioxidants such as catechins and polyphenols which help to slow down the process of ageing. The drink also lowers the level of LDL, the bad cholesterol component, which in turn lowers blood pressure and can protect against heart disease. With so many benefits of drinking tea daily, it’s no wonder the life expectancy in Japan is so high.
Healthy Life in Japan
Compared to America, the diet of the people in Japan is much healthier and incorporates fermented food to improve gut health, is low in dairy, and they also eat more fish than meat. Less fried foods, red meat, and other harmful foods mean that the residents of cities and towns in Japan live longer and healthier lives.
Amount of Tea in Japan
Overall there are over 26 types of Japanese tea available in Japan. Other types that we haven’t gone into depth about include bancha, tamaryokucha and aracha. The majority of the types of tea grown and enjoyed in Japan are green tea, because it has a lighter flavor and much more health benefits than regular black tea. Over the years, tea in Japan has developed so much, using all parts of the plant, and has seeped into all aspects of Japanese life and culture.
This is only a snapshot of the significance and culture of tea in Japan. With so many different types of tea available in Japan and online, it can be difficult to decide which one you may like best or has the best benefits for you personally. Hopefully though this article has been able to at least educate you on how vast Japanese tea can be in Japan, including its use in everyday life, and how to bring out the best of each type when you’re brewing it.
Tea Ceremony is very popular and important in Japan!
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