Hello! This is Soku Endo, an Associate Master of the Obaku Baisa School of Senchado (The Way of Sencha) and a Japanese Tea Instructor (similar to a sommelier for Japanese tea). Today, I’d like to share a summary of tea varieties, with a special focus on Japanese tea.
What is Tea?
Tea is made from the leaves of the tea plant, Camellia sinensis, a member of the Camellia family. This plant has many cultivars, with over 100 varieties grown in Japan alone.
What is Japanese Tea?
Japanese tea refers to tea cultivated and processed in Japan. Most Japanese tea is green tea, produced by steaming or pan-firing the leaves early in the production process to halt fermentation.
Classification by Degree of Fermentation
In tea production, fermentation refers to the oxidation of tea leaves. The extent to which the activity of oxidation enzymes present in freshly harvested tea leaves is utilized (i.e., when the enzymatic activity is halted) determines the three main types of tea:
Non-Fermented Tea (Green Tea)
Tea leaves are steamed or pan-fired immediately after harvesting to deactivate enzymes. This process preserves the tea's fresh green color and light flavor. Commonly referred to as green tea.
Semi-Fermented Tea (Oolong Tea)
This tea is made by allowing the oxidation enzymes to work partially, resulting in a tea that combines the characteristics of both non-fermented and fully fermented teas, giving it a unique flavor profile. Commonly referred to as oolong tea.
Fully Fermented Tea (Black Tea)
This tea is made by allowing the oxidation enzymes to work to their full extent. Once the tea leaves are fully oxidized, they are heated to stop the enzymatic activity and then dried. Commonly referred to as black tea.
Classification by Heat Treatment Method
The non-fermented tea (green tea) produced in Japan can be categorized into two types based on the heat treatment method: the Japanese-style steamed method and the Chinese-style pan-fired method.
Steamed Green Tea (Japanese-style)
This method, developed in the mid-Edo period by Soen Nagatani, uses steam to halt enzyme activity while removing grassy or unpleasant odors. Types of steamed green tea include:
- Sencha: The most commonly consumed tea in Japanese households.
- Gyokuro: A premium tea grown in the shade for about 20 days to enhance umami and suppress bitterness.
- Kabusecha: Grown under shade for about a week, offering a flavor between Gyokuro and Sencha.
- Steamed Tamaryokucha: A tea that skips the step of refining the shape of the leaves, resulting in a magatama (comma-shaped) form. It has a light and refreshing taste.
- Tencha: Cultivated like Gyokuro but dried without rolling. It is ground into Matcha using a stone mill.
- Bancha: Made from older or tougher leaves, stems, or late-harvested tea.
- Hojicha: Roasted Bancha or Sencha, known for its roasted aroma and mild taste.
- Genmaicha: A blend of Bancha or Sencha with roasted rice, creating a toasty, nutty flavor.
Pan-Fired Green Tea (Chinese-style)
This method, originating from Chinese techniques, uses a heated pan to deactivate enzymes. Types of pan-fired green tea include:
- Pan-Fired Tamaryokucha: A tea made by pan-firing the leaves. It has a magatama (comma-shaped) form and a distinctive roasted aroma. It is primarily produced in Saga and Nagasaki (Ureshino-style), as well as in the mountainous areas of Miyazaki and Kumamoto (Aoyagi-style).
Discover the Charm of Japanese Tea
Japanese tea, with its deep cultural roots and varied production techniques, offers an array of flavors and aromas. Whether it’s the everyday comfort of Sencha, the refined elegance of Gyokuro, or the warm toastiness of Hojicha, there is a tea for every preference and occasion. Experience the artistry and culture of Japanese tea through every sip, and immerse yourself in this timeless tradition.