1. Differences Between Japanese Tea and World Teas
By Misato T.
The Tea Plant (Camellia Sinensis)
There are various types of tea around the world, such as "black tea," "green tea," and "oolong tea." Surprisingly, all these teas can be made from the same plant. The tea plant, known as Camellia Sinensis, belongs to the Camellia genus of the Theaceae family. While there are different varieties, all the world’s teas can be made from this single species of plant. Camellia Sinensis is broadly divided into two types: the Chinese variety and the Assam variety (the tea plants cultivated in Japan are referred to as the Chinese sub-variety). The Assam variety has large leaves, is rich in catechins (which contribute to astringency), and has high levels of oxidative enzymes that facilitate oxidation and fermentation. As a result, it is mainly used for black tea and oolong tea. The aroma after oxidation is also strong, which is another characteristic. The Chinese variety has smaller leaves and a lower catechin content, resulting in less astringency when consumed as green tea. While its aroma is weaker, it has a high amino acid content, which gives it a strong umami flavor, making it well-suited for green tea.
Left: Japanese tea leaves, Right: Assam tea leaf.
Characteristics of Camellia Sinensis: "Oxidative Enzymes"
The tea plant, Camellia Sinensis, has some unique features not found in other plants. One of these is the presence of "oxidative enzymes" within its leaves. When the tea leaves are picked, their cells break, and the leaves come into contact with oxygen. The oxidative enzymes then facilitate oxidation. The chlorophyll oxidizes, turning the leaves brown. Not only the color, but the taste and aroma of the tea also change due to this oxidation. By controlling the degree of oxidation, different flavors of tea can be created.
Differences Between World Teas and Green Tea: Classified by Degree of Oxidation "Green Tea" (Unoxidized Tea):
This tea retains its green color by immediately halting the activity of oxidative enzymes. Japanese green tea and Chinese green tea are well-known examples.
- "Oolong Tea" (Semi-oxidized Tea): This tea is stopped from oxidizing when it reaches a certain level. Broadly categorized into Dahongpao, Tieguanyin, Phoenix Dancong, and Taiwan Oolong.
- "Black Tea" (Fully Oxidized Tea): This tea undergoes complete oxidation.
Note: "White Tea" is a lightly oxidized tea, falling between green tea and oolong tea in terms of oxidation. It is considered highly valuable because it is made by hand-picking only the first bud of the leaf.
Differences Between Japanese Green Tea and Chinese Green Tea
Both Japanese and Chinese green teas are unoxidized teas, but the methods used to deactivate the oxidative enzymes differ. Most Japanese teas use steaming to halt the activity of oxidative enzymes, while Chinese teas deactivate enzymes by pan-firing. Pan-firing imparts a unique roasted aroma, while Japanese green tea allows for the enjoyment of the natural flavor of the tea leaves. Although the production volume in Japan is quite small overall, pan-fired tea, similar to Chinese green tea, has been traditionally made in the Kyushu regions of Miyazaki, Saga, and Kumamoto Prefectures. Even within the category of Chinese green tea, there are many varieties depending on the region and processing methods. Of course, the same applies to Japanese tea, which also comes in various types of green tea. In the next lecture, we will take a closer look at the different kinds of Japanese green tea.
