While in Japan, Mr. Yamanashi was our host. He gave us some wonderful literature on the green teas of his country. I loved the simple explanation. It made it very clear to me and hope to you too!
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| Sencha |
Sencha- this tea is the most popular tea in Japan. It comes from the first and second harvests. The higher the grade, the more delicious the tea .
Fukamushicha - Also known as "deep-steamed Sencha." The leaves are steamed for a longer period of time than for regular Sencha. This results in a milder taste with reduced astringency.
Gyokuro - The tea plants are purposely shaded for three weeks prior to harvesting, which reduces the astringency and enhances the flavor. It is processed in the same fashion as Sencha.
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| Matcha |
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| Bancha |
Bancha - A tea with moderate astringency and flavor, harvested and processed between summer and autumn in the same manner as Sencha.
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| Genmaicha |
Genmaicha - A tea made from Sencha and Bancha combined with toasted brown rice (Genmai). It has a distinctive savory aroma and flavor.
Hojicha - Well-roasted Sencha or Bancha. It has a savory aroma and uniquely flavorful taste that lends itself well to drinking after meals, especially in the evening due to its lower caffeine content than some other teas.
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| Two different kinds of Hojicha |
Below is a new tea to me. Interesting that it is pan fired and not steamed as most Japanese teas are!
Kamairicha - Instead of steaming the new leaves, this tea is pan fired while being rolled. It lacks the characteristic of first-harvest aroma of Sencha, but has a light, refreshing taste.
I can't wait to show you all the places I visited. I hope this helps make the green teas of Japan a little clearer. Do you have a favorite Japanese tea?
Happy Sipping some Sencha, Lisa
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