What is Japanese Tea and How to Make It Properly

by Laura Miyasaka | LIFESTYLE

Matcha Tea Set, available at Japan Objects Store

When it comes to tea, Japan has certainly mastered its craft. Grown across the country, tea leaves are almost never in short supply. Japanese tea is known for its bitter notes, deep flavor, rich color, and renowned tea ceremonies. Moreover, there is a seemingly endless variety to choose from.

Here, we discuss how to enjoy Japanese tea, the different types and kitchen essentials to take your Japanese tea experience to the next level.

1. What is Japanese Tea?

Japanese Teapot, available at Japan Objects Store

The history of tea in Japan dates back over a thousand years, when it was first introduced by traveling Buddhist monks from China. Its sophisticated flavor and health benefits then made it popular amongst the nobility and samurai. Nowadays, Japanese tea is an integrated part of Japanese culture and society with sado, tea ceremonies, as an everyday part of life for local people. Compared to Chinese tea, Japanese teas are traditionally steamed rather than pan fried, which gives them an earthy, grassy flavor with bitter notes. Chinese tea, on the other hand, is sweeter with a toasted finish.

In Japan, green tea is typically referred to as ryokucha, most of which is made from the plant camellia sinensis. As opposed to black tea, green tea leaves are steamed for 30 seconds to prevent oxidation. If the leaves are left to oxidize then you get black tea instead, but green tea is much more popular in Japan. There are many different types of green tea, and given that they are all made from the same plant, you may wonder what makes them different from each other. These teas vary depending on the time of year for harvest, how the leaves are cultivated and processed, and which part of the leaves are used. This has resulted in huge variation. To help decipher the world of Japanese tea, we have given a brief description of the most popular teas in Japan and what makes them unique.

2. What is Matcha?

Matcha has long upheld its status as a health food due to its high concentration of antioxidants and anti-inflammatory properties. The tea leaves for matcha are grown exclusively in shade which gives rise to more chlorophyll, giving matcha the signature vivid green color and bitter taste that differentiates it from other green teas. Furthermore, the leaves, once harvested, are ground into a fine powder that is gently whisked into hot water using a traditional bamboo tea whisk. The finest quality matcha is reserved for tea ceremonies. Due to matcha's distinctive bitter taste, it pairs particularly well with sweet adzuki, red beans, which are often incorporated into Japanese desserts or sweets alongside a matcha element.

When served as a hot beverage, matcha is whisked with water at 176°F (80°C).

To find out more, check out 10 Surprising Facts You Didn’t Know about Matcha Tea!

3. What is Sencha?

© Difference engine / Creative Commons, Sencha

Unlike matcha, tea leaves for sencha are grown in direct sunlight, which creates a darker color and slightly acidic flavor. Furthermore, the tea leaves are steeped in hot water rather than ground into a fine powder like matcha, giving sencha a yellow-green to green-brown finish. The tea leaves for sencha are typically harvested around May, just in time for early summer. Sencha is the typical Japanese green tea that you will often see bottled and sold in the supermarket or convenience store.

To serve, sencha is steeped in hot water at 176°F (80°C) in a teapot for 90 seconds.

4. What is Gyokuro?

Gyokuro, which literally translates as jade dew, is considered to be one of the highest grades of Japanese green tea you can purchase, and thus, is one of the most expensive. Gyokuro is known for its deep green color and sweet, refreshing flavor. At first, it’s grown in the sun like sencha but then covered for the last 20 days before harvest. This increases the concentration of a particular amino acid called L-theanine which is responsible for gyokuro’s umami-sweet taste.

Gyokuro should be prepared carefully using a traditional Japanese tea pot and a yuzamashi, a jug to cool the water. Ideally the tea should be brewed for two to three minutes in water that has been cooled to somewhere between 122°F and 140°F (50°C–60°C). If the water is too hot, the tea will become too bitter, and if not brewed long enough, the sweet notes will not be as flavorful.

5. What is Hojicha?

© FCartegnie / Creative Commons, Gyokuro

Hojicha tea is made from roasting tea leaves and stems. It originated in Kyoto in the 1920s, where they roasted tea leaf stems over charcoal creating hojicha’s unique warm and nutty taste. Because it’s roasted, the caffeine content and catechins are reduced, making it kinder on the stomach and ensuring it pairs well with meals. Due to the low caffeine content it can be enjoyed morning, noon or night.

Served hot, hojicha is steeped in water at 203°F (95°C) in a teapot for 30 seconds.

6. What is Mugicha?

Mugicha Tea, image by WolfgangMichel / Creative Commons

Mugicha is not made from tea leaves, but from barley seeds infused in water. It’s a popular, refreshing drink served during the summer in Japan and known for its addictively light and nutty taste. It’s also naturally caffeine free. Although mugicha can be served hot, it’s almost always served cold in the summer months, as it’s caffeine-free properties make it more hydrating.

When served hot, mugicha is steeped in water at 203°F (95°C) in a teapot for five to 10 minutes.

7. What is Genmaicha?

Like sencha, genmaicha is commonly found bottled in supermarkets and convenience stores in Japan. It’s a brown, fragrant tea made from equal parts roasted rice and sencha. The roasted rice gives it a nutty flavor that’s popular among children, while it also contains less caffeine as the sencha is diluted. There are special varieties of genmaicha, such as genmaicha mixed with matcha, so if you’re in Japan keep an eye out for special variations of this tea.

Served hot, genmaicha is steeped in water at 185°F (85°C) in a teapot for 90 seconds.

8. How to Determine if Tea is High Quality?

Japanese Tea Set, available at Japan Objects Store

High quality tea has a strong grassy fragrance; if a tea’s scent isn’t pungent, it may either be old or low quality tea. If you’re able to taste your tea before purchase, look for a pleasant first taste and after taste, which are good indicators of quality. Lastly, if the tea is bitter, it should be well balanced and not overpowering.

9. How to Prepare and Drink Japanese Tea

Japanese Teapot and Teacup, available at Japan Objects Store

Japanese tea can be enjoyed in a variety of ways: hot or cold, every day or reserved for special occasions. Sencha as a typical everyday green tea, matcha is a healthier alternative to coffee, and high grade tea is great for gifting (to yourself or someone else). And nothing quite sets the atmosphere like having your own collection of Japanese tea ware to serve it.

10. Japanese Tea Sets

Ceramic Teacups, available at Japan Objects Store

The right teapot, used consistently, can enhance the flavor of your tea, as it slowly absorbs it and eventually will deliver a deeper, richer flavor. For more on selecting the right teapot, read our Guide to Japanese Teapots. Tea served in traditional Japanese teacups made of clay will further enhance your tea experience, drawing out hints of umami, and adding a touch of aesthetic elegance to your Japanese tea set. If you want to recreate the Japanese tea ceremony in your own home, take a look at these 19 Essential Japanese Tea Ceremony Utensils.

11. Japanese Tea Caddies

Cherrywood Tea Caddy, available at Japan Objects Store

It’s also important to ensure your tea is stored correctly. Tea caddies, used to store loose leaf tea, not only add to the ambiance of your kitchen but keep your tea in the right conditions to enjoy perfectly preserved tea at a moment’s notice. Find out more about Japanese Tea Caddies here!

12. Bamboo Tea Whisk and Tea Bowl

Whisk and Tea Bowl, available at Japan Objects Store

If you opt for matcha, then you may want to consider a traditional Japanese tea bowl for serving matcha and a bamboo whisk. As matcha is a powder, rather than being steeped in a teapot it’s simply whisked with hot water at 176°F (80°C). Before the matcha is whisked, it’s customary to warm the tea bowl by swirling hot water around once or twice. The bamboo whisk can also be heated in this warm water to increase flexibility. The tea powder is then swiftly whisked in a brisk back and forth motion to create bubbles. A traditional tea bowl allows for enough movement to do this efficiently and is highly recommended if you want to make matcha the traditional way.

13. Yuzamashi and Tea Thermometers

A yuzamashi is a traditional pouring jug that allows water to cool before being poured into the teapot. It’s wide mouth lets heat escape quickly. A tea thermometer will further allow you to optimize the flavor of your tea by brewing it at the correct temperature. Brewing tea at too high a temperature can sometimes lead to an overpowering bitter taste, so it’s important to cool your water from the kettle first.

With the above kitchen essentials you can bring a piece of Japan to your home and recreate an authentic Japanese tea experience. So, with such a wide range of flavors and huge selection to choose from, what Japanese tea will you be trying next?