Japanese tea culture goes back to the 9th century. 815 CE is when it was first recorded that people in Japan drank tea. Today, Japanese tea is known for its unique taste, and smell, and for the many health benefits it offers. Japanese tea can be divided into two main categories: green tea and herbal tea. In this guide, we’ll talk about 10 of the most common types of Japanese tea, how they’re made, and how they are each prepared.

1. Sencha – Classic Green Tea

Sencha (煎茶) is the most popular type of Japanese green tea, accounting for about 80% of the country’s total tea production. It is made from the young leaves of the tea plant, which are steamed, rolled, and dried. Sencha’s flavor is refreshing and grassy, with a hint of bitterness and a sweet finish. It is rich in antioxidants and has numerous health benefits.

There are several different grades of sencha, ranging from the highest quality, which is known as gyokuro (玉露), to the more common grades of fukamushi (深蒸し, deep steaming) and asamushi (浅蒸し, light steaming). Gyokuro is grown in shaded areas to increase the concentration of amino acids, which gives it a sweeter, smoother flavor. Fukamushi and asamushi are steamed for different lengths of time, with fukamushi being steamed longer to produce a deeper color and richer flavor.

Sencha is traditionally enjoyed in Japan by brewing the leaves in a teapot or kyusu (a small Japanese teapot) with hot water that is about 70-80°C (158-176°F) for 30-60 seconds. The tea is then poured into small cups and served.

 

2. Matcha – Green Tea Powder

Matcha (抹茶) is a type of powdered green tea that is made by grinding the tea leaves into a fine powder. It is the most well-known Japanese tea outside of Japan and has increased in popularity in recent years due to its unique flavor and numerous health benefits. Matcha is made from shade-grown tea leaves, which are carefully selected and ground using traditional stone mills.

Matcha is a distinctive, bright green color and has a rich, creamy flavor with a slightly bitter aftertaste. It is high in antioxidants and contains caffeine, making it a popular choice for those looking for a natural energy boost.

Traditionally, matcha is prepared by whisking the powder in a bowl with hot water using a bamboo whisk called a chasen. The resulting tea is frothy and creamy, with a smooth and rich, umami flavor. Matcha can also be used as an ingredient in cooking and baking recipes, such as in matcha lattes, ice cream, and desserts.

 

3. Genmaicha – Brown Rice Tea

Genmaicha (玄米茶) is a type of Japanese green tea that is mixed with roasted brown rice. It is nutty and toasty with a slightly sweet aroma. Genmaicha was originally developed as a way to stretch the tea leaves during times of scarcity, but become a popular tea in its own right.

The roasted brown rice in genmaicha gives it a unique flavor that is different from other Japanese green teas. It also gives the tea a slightly brownish color, which is why it is sometimes known as “popcorn tea” due to its resemblance to popcorn.

Genmaicha is traditionally brewed by steeping the leaves in hot water that is about 80°C (176°F) for 30-60 seconds. The tea can be enjoyed on its own or paired with food, such as sushi or other Japanese dishes. Learn more about genmaicha and its health benefits in our article, Health Benefits Of Genmaicha Brown Rice Green Tea.

 

4. Hojicha – Roasted Green Tea

Hojicha is a roasted Japanese green tea that has a distinctive smoky flavor and aroma. It is made from the stems and older leaves of the tea plant, which are roasted at high temperatures to produce a reddish-brown color and a unique taste.

Hojicha has a low caffeine content compared to other Japanese green teas, making it a popular choice for those who are sensitive to caffeine or who want to enjoy a cup of tea in the evening without disrupting their sleep.

Hojicha is typically brewed using hotter water than other Japanese teas, at around 90°C (194°F) for 30-60 seconds. The tea can be enjoyed on its own or paired with sweet desserts or savory dishes, such as grilled meats or vegetables. Learn more about Hojicha in our article, A Guide To Hojicha: Different Types, Benefits & How To Brew.

 

5. Gyokuro – Shade-grown Green Tea

Gyokuro (玉露) is a premium Japanese green tea that is grown in shaded areas. This increases the concentration of amino acids and gives it a sweeter, smoother flavor. It is made from the same tea leaves as sencha but is harvested later and processed differently.

The tea leaves used to make gyokuro are shaded for several weeks before harvest. This slows down their growth and increases the concentration of chlorophyll and amino acids. The leaves are then steamed, rolled, and dried like sencha, but the processing is more delicate and time-consuming to preserve the tea’s delicate flavor.

Gyokuro has a distinctive umami flavor and a bright green color. It is one of the most expensive and sought-after Japanese teas due to its complex flavor and production process.

Gyokuro is traditionally brewed using lower water temperatures than other Japanese teas, at around 50-60°C (122-140°F) for 1-2 minutes. The tea can be enjoyed on its own or paired with delicate foods, such as sashimi or steamed seafood.

 

6. Kukicha / Boucha – Twig Green Tea

Kukicha (茎茶) or bōcha (棒茶), known as “twig tea,” is a Japanese green tea that is made from the stems and twigs of the tea plant. It has a mild, nutty flavor and a slightly sweet aroma. Kukicha is often blended with other teas, such as sencha or gyokuro, to create a unique flavor profile.

Kukicha is lower in caffeine than other Japanese green teas, making it a popular choice for those who want to enjoy a cup of tea without disrupting their sleep. Because of its high antioxidants, it has been shown to have numerous health benefits.

Kukicha is traditionally brewed using water that is around 80°C (176°F) for 30-60 seconds. The tea can be enjoyed on its own or paired with light, delicate foods such as salads or vegetable dishes.

 

7. Sobacha – Buckwheat Tea

Sobacha is a type of Japanese herbal tea made from roasted buckwheat kernels that brews a golden yellow color. It is nutty, earthy, and is caffeine-free, making it a popular choice for those looking for a soothing and relaxing tea. Sobacha is also rich in antioxidants and has been shown to have numerous health benefits, including reducing inflammation and improving digestive health. You can read more about the health benefits of sobacha in our article, 4 Health Benefits Of Sobacha Buckwheat Tea.

Sobacha is traditionally brewed by steeping the roasted buckwheat kernels in hot water for 3-5 minutes. The tea can be enjoyed on its own or paired with sweet desserts or savory dishes, such as roasted vegetables or grilled meats.

 

8. Kuromamecha – Black Soybean Tea

Kuromamecha is a type of Japanese herbal tea made from roasted black soybeans. It has a rich, nutty flavor and is often used in traditional Japanese medicine to promote digestive health and regulate blood sugar levels. Kuromamecha is also high in antioxidants and has been shown to have numerous health benefits.

Kuromamecha is traditionally brewed by steeping the roasted black soybeans in hot water for 3-5 minutes. The tea can be enjoyed on its own or paired with light, savory foods such as rice dishes or soups. Learn more about Kuromamecha and its health benefits by checking out our article, 5 Health Benefits Of Kuromamecha Black Soybean Tea.

 

9. Yuzu Cha – Yuzu Fruit Tea

Yuzu Cha is a Japanese herbal tea made from the yuzu fruit, which is a citrus fruit similar to a lemon. This tea is tangy, with a citrusy flavor. Because of its high content of vitamin C, it is often used as a remedy for cold and flu symptoms. Yuzu Cha is also said to have calming properties and can be enjoyed as a relaxing evening tea.

Yuzu Cha is traditionally made by steeping dried yuzu slices in hot water for 3-5 minutes. The tea can be enjoyed on its own or paired with sweet desserts or savory dishes, such as grilled fish or chicken.

 

10. Bancha – Coarser “Every day” Tea

Bancha is a type of Japanese green tea using the larger, coarser leaves of the tea plant. It is harvested after the main sencha harvest. Sometimes considered a lower-quality tea, it is still popular in Japan due to its unique flavor and aroma. Bancha has a milder, less astringent flavor than sencha and is often enjoyed as an everyday tea.

Bancha is traditionally brewed using water that is around 80-90°C (176-194°F) for 30-60 seconds. The tea is enjoyable on its own or paired with light, savory foods such as rice dishes or sushi.

 

Japanese tea culture is a rich and fascinating tradition that has been passed down for centuries. From the refreshing and grassy flavor of sencha to the rich and smoky taste of hojicha, Japanese green tea offers a diverse range of flavors and health benefits. Herbal teas such as Sobacha and Kuromamecha offer unique and soothing flavors, while Yuzu Cha provides a refreshing burst of citrus. Whether enjoyed on their own or paired with food, Japanese teas offer a unique and delicious experience that is both healthy and enjoyable.

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[VIDEO] BREWING SENCHA WITH A TETSUBIN

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If you want to read more guides on different Japanese tea, check them out here:

• How to Prepare Matcha: Usucha vs. Koicha
• A Guide To Cold Brew And Iced Japanese Teas
• A Guide to Hojicha: Different Types, Benefits & How to Brew
• Ultimate Guide To Japanese Green Tea
• How to Make Matcha with a Bamboo Whisk

 

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