Japanese Green Tea

Japanese tea is known as "honorable tea" or Ocha and is referred to Green tea. Green tea was brought to Japan from China about 800 years ago by Japanese priests. Over the time people in Japan learned to love the taste of green tea and appreciate its medicinal qualities. A book written by Japanese priest Eisai in 1211 year states that green tea has a positive effect on five vital organs (especially the heart). What people have known for centuries was finally proved by science not so long ago.

Just like in China there are different types of green tea in Japan. The preparation of green tea in China and Japan is different though. If in China green tea leaves are roasted, in Japan they are steamed. Both procedures allow maintaining all the healthy antioxidants inside the tea leaves.

There are so many different kinds of green tea it is really hard to choose one that will be right for you. Here is a brief description of the main Japanese green tea types.

Gyokuro, Sencha, Bancha are common Japanese green teas made of dried tea leaves (three quality levels in descending order). During preparation fresh tea leaves are steamed by high temperature for drying.

Gyokuro or "Jewl dew" is the in highest grade tea and the most expensive one in Japan. It is cultivated in the fields that are protected from direct sunlight. Generally it has delicate sweet taste that lingers on the tongue.

Sencha is the most common green tea. It is raised without cover for the sun which makes it less expensive than Gyokuro. It has a better quality when gathered during first months of sencha harvest (April through May). First Sencha has a sweet aroma and makes a delicate and flavorful cup of tea. It is especially prized for its high vitamin and antioxidant content.

Bancha is a class of sencha harvested between summer and autumn. It does lack Senchas delicate sweetness, but is valued for its well-defined character and refreshing deep flavor with sweet aftertaste. It is cheaper, milder and contains less caffeine than other teas.

Matcha is wildly used for tea ceremonies. It comes from young gyokuro leaves that are first steamed then grounded into a super fine powder with a stone mortar. Good quality Matcha has bitter-sweet delicate taste. Because of its talc like consistency you receive chemicals that do not dissolve in water.

Germaicha is a mix of a Bancha green tea and roasted brown rise. Brown rice lightens the bitterness of green tea and gives it very distinct, popcorn like flavor.

Houjicha is made of roasted tea leaves. It has a brown color and a savory and refreshing taste. It is low on caffeine and does not hold very little astringency. This tea blend is especially recomended for older people and babies.

Green tea in Japan has become a part of culture. Green tea in Japan is drunk everywhere at any time of the day. If you want to learn to drink Japanese green tea correctly there are a few rules you need to conform to.

Unlike English tea, Japanese green tea is served in a little cup without a handle. The polite way of drinking green tea is to hold a cup with one hand and use the other hand to support the cup from below. Green tea must be drunk without sugar or cream and to ask for some is considered a bad taste.

I hope this article have helped you to gain an understanding of what is Japanese green tea.