The Diversity of Tea

There are actually many different drinks that go by the name "tea". Each tea has its own unique characteristics in terms of the cultivation method, production process, and the part of the tea plant used. Here we introduce each type of Japanese tea, their characters, and the drinking methods recommended in order to enjoy their full distinctiveness.

Matcha
Matcha is made out of tea cultivated in a field hidden from the direct rays of the sun for over 20 days by a straw mesh. After the tea buds are steamed and dried, the greens are separated from the veins to make tencha, and then the tencha is ground in a hand-operated stone mill to create the fine powder we enjoy as matcha. Grown in a dim environment, matcha has limited astringency and contains high amounts of theanine, which gives it a rich, full-bodied flavor. When making matcha, add water of about 80 degrees to the tea and whisk it with a chasen.

Genmaicha
 Genmaicha is created by mixing well-roasted brown rice with sencha or bancha (the larger fresh tea leaves judged unsuitable for sencha). It is most common to mix brown rice with an equally balanced sencha or bancha. On occasion, roasted white rice is used in place of brown rice to bring out a different flavor. Delicious genmaicha is made by mixing the tea with boiling water and steeping it for only a short time. It is said that the relaxing properties of genmaicha come from its plentiful vitamin B1.

Gyokuro
As with matcha, gyokuro is also grown in a field covered with straw mesh for over 20 days. After steaming the tea buds, gyokuro leaves are rolled and simultaneously dried. Gyokuro is renowned as a luxurious tea with a rich flavor and strong taste. To fully enjoy its flavor, steep the tea in water heated to the  comparatively low temperature of 50-60 degrees. Pour it into a small tea bowl, and then run  a small amount of it back and forth over your tongue, contemplating the complexity of the taste.





Kukicha
Kukicha is created from the fresh stems let over when making other teas such as gyokuro or sencha. Depending on the type of tea, the taste of kukicha differs slightly. The tea's aroma is distinct and clear, and it contains a high amount of theanine. Steeping kukicha in water heated about 80 degrees will cause it to give off a delightful smell. Among the different types of kukicha, the ones made from the stems of gyokuro, known as Karigane or Shiroare, are prized as being high-grade.

Sencha

The most well loved green tea of Japan, between 70 and 80 percent of the tea cultivated in the country is made into sencha. Grown without any shading, it is made by steaming the fresh picked buds and rolling them while they dry. Characterized by its vibrant green color, sencha's pleasant aroma is best brought out by steeping it in water heated to around 80 degrees. One can enjoy both the astringency and sweetness of tea in a cup of sencha. There are many kinds of sencha depending on the producing areas, such as fukamushi sencha which is steamed for 1-2 minutes.


Hojicha
Hojicha is made out of sencha, kukicha and other teas bu subjecting them to extensive roasting until they change their color. This process gives hojicha a distinct, fragrant aroma. Like genmaicha, hojicha should be prepared by steeping it in very hot water for a short time. The roasting process through which hojicha is made causes it to lose most of its caffeine, creating a fresh tasting tea with little bitterness and astringency. The low caffeine content also makes it suitable for the elderly and small children.

text by Uji Yumiko on The Essence of Tea