Japanese Green Tea: A Journey into Traditions and Flavour

The heritage of Japanese teas

Tea in Japan has a deep-rooted history, dating back to the 9th century when Buddhist monks brought it from China. Initially, tea was used for its medicinal properties and in religious rituals. However, it was the monk Eisai who, in the 12th century, popularized powdered green tea, or matcha, marking the beginning of a distinct Japanese tea culture. By the 14th century, tea had evolved into an art form, symbolizing status and sophistication. Today, Japan produces around 80,000 tonnes of tea annually, with its unique flavours and traditions captivating tea enthusiasts worldwide.

The Japanese Tea Ceremony

The Japanese tea ceremony, or chanoyu, is a highly ritualized practice formalised in the 16th century which embodies the principles of Zen Buddhism and was largely influenced by the tea master, Sen no Rikyū. It's not just about drinking tea; it's an art form that involves a series of carefully choreographed steps aimed at achieving a meditative state and a sense of harmony.

The ceremony uses matcha, a finely powdered green tea, which is whisked with hot water to create a frothy beverage. The ritual often includes a light meal, treats, and a final serving of tea. During a tea ceremony, participants engage in a series of choreographed actions, from the preparation and serving of matcha to the appreciation of the tea utensils and the serene environment. The ceremony is more than just a method of tea preparation—it’s a spiritual experience that emphasizes hospitality and respect. The Japanese tea ceremony has not only shaped tea culture but has also influenced Japanese art, architecture, and philosophy.

Why is Japan known for producing Green Tea?

Japan is globally renowned for its green tea, thanks to its rich cultural heritage and centuries of refined tea cultivation practices. Green tea’s prominence in Japan is also linked to its perceived health benefits. Rich in antioxidants, especially catechins, green tea is believed to promote cardiovascular health, aid digestion, and enhance mental clarity. The Japanese have long been aware of these health benefits, which has cemented green tea as a staple in their daily diet.

How is Japanese green tea different from other green teas?

Japanese green tea stands out from other green teas primarily because of its unique processing methods. 

1. Shading Process: Premium teas like gyokuro and matcha are shaded to increase chlorophyll production, resulting in a vibrant green colour and a rich umami flavour.
2. Steaming Process: The steaming process is another key differentiator. It not only preserves the tea's colour and flavour but also enhances its health benefits. In contrast, Chinese green teas are typically pan-fired, which gives them a slightly roasted flavour.
3. Rolling and Drying: The steaming process is followed by rolling and drying, which helps to shape the leaves and intensify their flavours.
   
4. Japanese green teas are also known for their high-quality matcha, which involves stone-grinding tea leaves into a fine powder, providing a rich, creamy texture and a full-bodied flavour.
   

Japanese tea production also emphasizes meticulous quality control. From hand-picking the leaves to the precision in grinding matcha, the focus is on producing high-quality, artisanal teas. This attention to detail sets Japanese teas apart from those produced in other countries, where large-scale, mechanized production might compromise quality for quantity.

Different types of Japanese Green teas available at Shibui:

1. Sencha: The most common green tea in Japan, known for its bright, grassy flavour and balanced umami. It's the everyday tea for many Japanese households.
2. Toasted Kukicha: Made from the stems of green tea leaves, they undergo a roasting process, giving it a distinctive nutty flavour and a slightly sweet, earthy aroma and a lower caffeine content.
3. Matcha: A finely powdered tea used in the tea ceremony and increasingly popular worldwide. It has a rich, creamy texture and a vibrant green colour.
4. Hojicha: A roasted green tea with a toasty, caramel-like flavour. It's low in caffeine and has a warm, comforting aroma.
5. Genmaicha: A blend of green tea and roasted brown rice, offering a nutty, popcorn-like flavour. It's a popular choice for those who find regular green tea too strong.
6. Bancha: A lower-grade tea made from the leaves of the second or third flush. It has a more astringent taste and is often enjoyed after meals.
7. Karigane: Made with the stems and veins of Gyokuro, it has a subtle sweetness and low bitterness.
   

Alternatives to Japanese green teas:

If you’re looking for alternatives to Japanese green teas:

1. Chinese Green Teas: Varieties like Dragonwell (Longjing) and Gunpowder offer a different flavour profile, often more nutty or smoky due to the pan-firing process.
2. White Teas: Delicate flavours from China, such as Silver Needle or White Peony, offer a subtle, sweet taste and pale colour.
3. Herbal Teas: For a caffeine-free option, herbal teas like rooibos, chamomile, and peppermint provide a range of flavours and health benefits.

Explore our Japanese loose leaf collection, which includes a gift box with six varieties of Japanese teas.