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What’s is Japanese green tea?

Chiltea tokyo | Dec 02, 2018 | Knowledge |

There are a bunch of kinds of Japanese green tea so that Chiltea always look for the best quality of them. Today Japanese green tea is one of the signature things for Japan in foreign countries. We can get it almost everywhere, however, who does know the “correct” Japanese green tea? This page will help you who are new to Japanese green tea.

First of all, did you know that every Japanese tea is made from the same green tea leaves? According to cultivation practices and processing methods, green tea will change the taste and the name. This chart shows the general idea of the difference between taste and flavor of every kinds of Japanese green tea. As you see, there are a bunch of kinds of Japanese green tea. It helps you to understand that every tea has different taste and flavor and you can choose it depends on the situation.


The most popular Japanese green tea is “sencha(green tea)” and one of the most common style which is produced by steamed and kneaded. It is also called “normal steamed tea”, which has the steaming process for 30 seconds to 1 minute.

Fuka mushi Sencha

This tea has the same process as sencha but it is steamed for a longer time than sencha, which makes the tea get more umami flavor. In this sense, fukamushicha is called “deep-steamed tea”. It’s mostly produced in Shizuoka, Japan.

Roasted Green tea

Hojicha is a roasted green tea which is roasted at a high temperature and provides a pleasant flavor and aroma. It also has the low amounts of tannin and caffeine so that everyone, men and women of all ages, can enjoy it every time even at night.


Unlike most teas which are grown in full sunlight, gyokuro is grown in the shade for shading from the sun for about 20 days prior to harvest. Due to this process, gyokuro contains higher theanine and caffeine and richer umami (a smooth, slightly sweet characteristic that is common to fine Japanese cuisine).


Kabusecha (covered tea) is recognized as a low quality gyokuro or a midpoint between sencha and gyokuro because of the processing method. Unlike gyokuro, kabusecha is usually shaded for less 10days. It has the fresh flavor as sencha and the sweetness as gyokuro.


Kamairicha is pan fried tea whose process is that Chinese tea usually does. It has a mild roasted flavor and aroma. The major production area is Kyushu, the South part of Japan.


“Matcha” is finely powdered green tea ground green tea (especially “tencha”) by using traditional millstones or some machines. The unique deep and rich flavor is often used at Japanese tea ceremony and it is getting more popular between women in foreign countries because it is useful for making drink and dessert like ice cream.


Kukicha is twig tea (bocha) and made of stems, stalks, and twigs which are not used in the process of producing green tea and gyokuro, so kukicha is not expensive than other teas. This tea has unique sweet and refreshing flavor and higher theanine because stems usually contain twice theanine higher than leaves.


Genmaicha is a brown rice tea which is blended a roasted green tea (bancha) with roasted popped brown rice. This tea has less caffeine than green tea so that you can enjoy any time for everyone.


Konacha is powder tea contained tea buds and tiny leaves that are left behind after processing gyokuro or sencha. This tea is sometimes blended with matcha and the taste is stronger than other teas. You might know as “agari” (sushi tea) at sushi restaurants.