Green Tea Varieties in Japan: A comprehensive guide to understanding Japanese flavours and cultures

Green tea occupies a central place in Japanese culture, both for its daily uses and for its ancestral rituals. About 99.9% of the tea produced in Japan is green tea, known for its many varieties with distinct aromatic profiles. Understanding the differences between these teas is essential to fully appreciate the Japanese tea experience, whether it be during a stay in Japan or through tasting at home. This paper presents a detailed overview of the main Japanese green tea varieties, their production patterns, their taste characteristics and the regions where they are grown.

What is Japanese green tea?

Green tea is an unfermented tea, i.e. the oxidation of leaves is stopped quickly after harvest to preserve their green colour and fresh flavors. In the West, black tea and fermented tea are often confused, but in Japan, green tea is produced by avoiding oxidation by a unique process: steam. After picking, the leaves are quickly steamed, a method that differs from the roasting or direct heating used in China. This process gives Japanese tea its unique profile, with often more vegetal aromas and a particular palate texture.

In Japan, several harvests take place each year, but the first, calledshincha, produced between the end of March and mid-May, is the most qualitative and sought after.

Sencha, the most common green tea

Sencha accounts for nearly 70% of Japanese production. Originally from Uji in the Kyoto region, this tea was popularized in the 18th century. It is distinguished by its treatment after picking: the leaves are quickly steamed, rolled into needles and then dried. Rolling promotes fast infusion and uniform drying.

There are different categories of Sencha depending on the duration of steam cooking. Thefussū-mushiorAsamushiis cooked about 30 seconds and gives a clear infusion, with sweet and floral flavors. Thefuka-mushi, cooked longer (up to 2 minutes), produces a darker tea, with a more intense but less aromatic taste.

Gyokuro, an exceptional tea

Gyokuro is a high-end green tea, produced at less than 1% of total production. This tea is cultivated in shade for about 20 days before harvest, which increases the concentration of amino acids, especially theanine, responsible for its sweetness and complexity.

Its production is concentrated mainly in the prefectures of Kyoto (including Uji) and Fukuoka. Gyokuro requires a specific preparation to reveal all its aromatic richness: infusion at low temperature and short duration, to avoid bitterness.

Kabusecha, an intermediary between Sencha and Gyokuro

Kabusecha is also shaded, but only about ten days before harvest, with a simpler method of protection than Gyokuro. Its aromatic profile lies between Sencha and Gyokuro, offering a balance between freshness and sweetness. It is produced in Mie Prefecture and Fukuoka.

Tamaryokucha, a tea of various shapes

Tamaryokucha refers to two very different types of tea. The first, calledkama-iricha, uses a traditional Chinese skillet roasting method to stop oxidation, giving a more full-bodied and fragrant tea, mainly produced in Kyūshū.

The second, calledguricha, is a steam tea without rolling, with leaves in the shape of hooks. It is clearly close to Sencha but retains a different texture. It is cultivated mainly in Kyūshū, especially in Saga Prefecture.

Tencha and Matcha: Japanese Tea Ceremony

Tencha is an even longer shaded tea than Gyokuro, between three weeks and a month. After steaming, the leaves are dried without being rolled and then removed from their veins. The powder obtained by grinding the Tencha is called Matcha, used especially in the Japanese tea ceremony.

Matcha is distinguished by its fine texture and powerful taste, combining sweetness, light bitterness and an intense umami flavor.

Bancha, Hōjicha and Genmaicha: the teas of the daily

Bancha is a tea of inferior quality often from leaves harvested later in the season. It is consumed daily by many Japanese.

Hōjicha is a roasted green tea obtained by roasting leaves of Bancha, Sencha or even Gyokuro. This roasting gives a light brown colour and a softer taste, slightly smoky, with little caffeine.

Genmaicha is a mixture of Sencha or Bancha with grilled rice, bringing a toasted flavor and a crisp texture.

Demonō: teas from sorting

Demonō brings together several kinds of teas from the residues of the sencha or Gyokuro leaves. Konacha consists of fine powder, Mecha of small buds, and Kukicha of stems. These teas are generally less expensive, but may vary in quality depending on the original raw material.

Main tea producing regions in Japan

Tea is grown in almost all of Japan, except on Hokkaidō Island and in the Osaka region. Shizuoka Prefecture is the largest production area, accounting for about 40% of Japanese plantations. Uji (Kyoto) is famous for its exceptional teas, including Gyokuro and Matcha.

Kagoshima, on the island of Kyūshū, is the second largest producing region, followed by Miyazaki, Kumamoto, and Fukuoka, who gain a reputation for their quality teas.

Saitama, north of Tokyo, also produces tea, appreciated locally despite a decrease in production.

Each region produces tea influenced by the climate, the soil, but also by cultivated varieties and techniques specific to each terroir.

The richness of Japanese green tea varieties reflects the diversity of Japanese know-how and terroir. Knowing these distinctions enriches the experience of tasting and helps to choose the tea adapted to its tastes and mode of consumption. Whether you’re a curious amateur or a connoisseur, exploring Japanese tea is a sensory journey that offers a dive into Japanese culture.

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