2. The Different Types of Japanese Tea

By Misato T.

From Field to Cup: How Green Tea Became Japan’s Signature Tea

The production of black tea and oolong tea in Japan is very limited, with 99% of the tea produced in Japan being unoxidized tea, commonly known as green tea. By the way, the black tea produced in Japan is called "Wakoucha" (Japanese black tea), and although it is still small, its production has been increasing in recent years. This is because, while the demand for sencha (green tea) is declining within Japan, the consumption of black tea domestically is either increasing or stabilizing due to the influence of foreign cultures.

Types of Japanese green tea

1. Sencha

The majority of tea produced in Japan (54.2%) is sencha. Sencha is a leaf tea that is finished by steaming and rolling the leaves after harvesting. For Japanese people, it is the most common tea served at the dining table alongside meals. Most sencha (about 95%) is grown in open fields, but about 5%* is sencha harvested after about one week of covered cultivation, known as "kabusecha." Kabusecha offers more umami than open-field-grown sencha.

• Cultivation method characteristics: Open-field cultivation without covering, or covered cultivation for less than 20 days
• Processing method characteristics: The tea leaves are steamed and then dried while being rolled at a sencha factory

2. Matcha (Tencha)

Matcha is a type of tea made by grinding tea leaves called tencha. It accounts for about 5.6% of Japan's tea production. One of its distinctive features is the use of "covered cultivation," where the tea is grown under shade provided by black sheets called "kanreisha" or straw. In Kyoto, the tea is cultivated under shade for more than 20 days. After harvesting, the tea leaves are steamed and then dried in large ovens to create tencha, which is the base for matcha. After the tencha is ground into a fine powder, matcha is produced. 

• Cultivation method characteristics: Covered cultivation for more than 20 days
• Processing method characteristics: After steaming, the tea leaves are dried at high temperatures in a tencha furnace

3. Gyokuro

Often referred to as the "king of Japanese tea," gyokuro is known for its strong umami flavor. It accounts for only 0.8%* of total tea production, making it a highly rare and valuable tea. Like matcha, gyokuro is grown under shade for more than 20 days. The distinctive feature of its cultivation is the use of a tent-like structure called a "tana" to provide shade during the covered cultivation process. After growing the tea leaves in a similar manner to matcha, the harvested leaves are processed through the same steps as sencha. As a result, gyokuro has the rich umami flavor of matcha but, being a leaf tea, it can be brewed in a teapot like sencha.

• Cultivation method characteristics: Covered cultivation for more than 20 days
• Processing method characteristics: After steaming, the tea leaves are dried while being rolled at a sencha factory

4. Hōjicha

Hōjicha is generally made by roasting green tea, such as sencha. It is known for its smoky aroma and low caffeine content, making it a tea that is easy to drink for pregnant women and children. The flavor can vary depending on which part of the tea leaf is used and how much it is roasted. Using the upper parts of the tea leaves results in a more astringent hōjicha, while using the lower parts or stems produces a sweeter hōjicha with less astringency.

• Cultivation method: No covered cultivation.
• Processing method characteristics: The tea leaves are steamed, rolled, and then roasted to finish.

5. Genmaicha

Genmaicha is a tea made by mixing roasted rice with sencha. About half of it consists of roasted rice. Additionally, second or third harvest tea (rather than first harvest tea) is typically used, which results in lower caffeine content and a more affordable price. It is a tea commonly enjoyed in Japanese households on a daily basis. The roasted rice adds a pleasant, toasty aroma.