15+ Popular Types Of Japanese Tea: The Best Beginner’s Guide

In Japan, tea is the most consumed beverage and plays a significant role in cuisine. Popular Japanese tea comes in many varieties and may be had at any time of the day. The most famous type of tea is green tea, hence when “tea” (お茶, ocha) is spoken without a specific variety mentioned, green tea is meant. The article that follows discusses the several kinds of tea that are often drunk in Japan. 

1. History of Japanese tea

In the seventh century, tea was brought from China to Japan. Tea was a luxury good during the Nara Period (710–794), only offered in tiny quantities to priests and noblemen as a therapeutic beverage.

The practice of preparing tea from powdered leaves was brought back from China to Japan by Eisai, the founder of Zen Buddhism, during the beginning of the Kamakura Period (1192-1333). The planting of tea thereafter expanded throughout Japan, especially at Kozanji Temple in Takao and Uji.

The history of tea in Japan begins in Nara Period but tea became increasingly popular with individuals from all socioeconomic strata throughout the Muromachi Period (1333–1573). After sipping tea from cups that were passed around at large tea parties, participants made educated guesses about the names of the various types of tea and their origins. The wealthy also enjoyed collecting and flaunting their treasured tea accessories.

Around the same time, a more sophisticated form of tea parties emerged, with a focus on etiquette and spirituality and a Zen-inspired simplicity. Fewer people attended these events, which were held in intimate settings with the host serving tea to each attendee. These meetings are when the tea ceremony first emerged.

2. Top 9 Popular Japanese Tea

Are you a tea lover looking to expand your palate? First, let’s take a look at top 9 most popular Japanese teas and discover the unique characteristics that make them so beloved.

2.1. Matcha

Green tea is picked and processed in a unique method to produce matcha powder. Matcha is the most popular Japanese tea that is made from only the finest leaves, which are dried, ground into a fine powder, and combined with hot water. The type of green tea used in the tea ceremony is called matcha.

The ability to absorb the entire beneficial nutrients of tea leaves must be one of the reasons why Matcha fans are growing throughout the world and why so many different Matcha desserts and dishes have been developed, in addition to the elegant aroma and balance of exquisite bitterness and sweetness.

2.2. Sencha

Sencha accounts for 80% of all tea produced in Japan and is the most popular green tea there. This green tea is loose-leaf and is cultivated in full sunshine, which results in leaves that are darker in color and have a more astringent flavor.

Hot water and whole tea leaves are steeped to create a clear, excellent greenish golden brew with a rich, balanced flavor that is neither too bitter nor too sweet. When brewed at a lower temperature and steeped longer, high-grade sencha has more umami and sweetness.

2.3. Sobacha (Buckwheat tea)

The ingredients for “soba-cha” include buckwheat seeds that have been peeled, roasted, and naturally sweet. This buckwheat tea comes in two variations. One is produced from buckwheat that has been grown in Japan for a long time, while the other is made from Dattan (Tartary in English) buckwheat, which originated in the mountainous regions of the Northern Hemisphere and is now farmed in China, Nepal, and Mongolia.

>>> Read more: The best 10 places to buy Matcha from Japan

2.4. Kamairicha

Kamairicha is not steamed but fired, as its name in Japanese Kama Iri (=fired in a pan) and there is no process to roll the heated tea leaves, making the shape of Kamairhicha not twisted or straight but round, as described by another name “Tamaryokucha (= rounded green tea in English)”. Nearly all Japanese teas are made by steaming fresh leaves and then rolling.

Before the production of Sencha began, in the early 15th century, Kamairicha was produced in Kyusyu using a process given to Japan by a Chinese potter. Therefore, Kyushu is presently the only place where Kamairicha, a unique Japanese green tea, is cultivated. Kamairicha’s water is clear and golden in color, and it has a sweet, roasted flavor with mild astringency.

2.5. Bancha

One variety of green tea called “bancha” is prepared mostly from leaves harvested from late summer through fall. Bancha has a light and refreshing flavor with a high tannin content due to the fact that it is prepared from grown leaves. It also has a modest amount of astringency.

The reason Bancha is so well-liked as a daily green tea to drink at and after meals is because of its delicious flavor and simplicity in brewing with hot water in a short amount of time. Hojicha is referred to as Bancha in several locales, including Hokkaido, Tohoku, and Hokuriku (the northern region of Japan).

2.6. Hojicha

Using loose tea that has been roasted over high heat, hojicha is a type of green tea. As a result, it is brown rather than green. The leaves’ astringency and bitterness are suppressed by the roasting process, and the pleasant scent of warm brown tea helps you unwind. Hojicha tea has a sweet, somewhat caramel-like scent due to chemical changes in the leaves brought on by the heat from roasting. Tea merchants in Kyoto first tried roasting tea stems over coals in the 1920s, which led to the creation of tea with a toasted, nutty aroma evocative of coffee beans.

2.7. Genmaicha (Brown rice tea)

Genmaicha has a moderate flavor, making it simple to consume and frequently used to calm an upset stomach. Nowadays, you may get genmaicha brewed with sencha, hojicha, matcha, and even gyokuro, the finest quality of Japanese tea. Genmaicha was traditionally produced using bancha, a lower-grade green tea picked from the second flush of sencha. When brewed with the same amount of tea leaves as Sencha, Genmaicha has less caffeine than Sencha since it has fewer tea leaves overall.

2.8. Gyokuro

The highest quality of Japanese loose tea, Gyokuro, has the richest umami flavor. By shielding tea plants from direct sunlight for about three weeks as the sprouts start to grow, natural sweetness and a little astringent scent are also produced in addition to mellow umami.

This procedure increases the creation of the amino acid that gives tea leaves their umami flavor while decreasing the production of astringency. Gyokuro should be steeped for a long time in lesser amounts of water that are warmer. Gyokuro-specific little teapots and teacups elevate the elegance of your tea experience.

2.9. Kabusecha

After Gyokuro, Kabusecha is the highest quality loose tea. Kabusecha, also known as Covered Tea in Japanese, is grown using techniques similar to those used to grow Gyokuro, although the time needed to protect immature tea leaves from direct sunlight is generally just 4 to 10 days before harvest.

This technique gives tea leaves a brighter green color, less astringency, and more umami flavor, similar to that of Gyokuro while maintaining a light flavor similar to that of standard Sencha. As a result, Kabusecha is compared to Gyokuro and Sencha, which indicates it has advantages over both. One of the reasons the Kabusecha is produced and consumed frequently in Japan is its comparably low price to Gyokuro.

>>> Read more: The difference between Hojicha vs Matcha you should know

3. 2 Shade Grown Types Of Tea In Japan

Ever heard of shade-grown tea? Let’s explore two prominent examples of shade-grown Japanese teas: tencha and konacha.

3.1. Tencha

Made from Sencha or Gyokuro leaves, Tencha is a green tea powder that delivers a smooth, sweet flavor with a mellow finish. Tencha is a green tea powder. These leaves are dried to avoid oxidation. The veins and stems are carefully removed before the leaves are finely ground into powder.

3.2. Konacha

Konacha is a powdered green tea derived from the leftover tea leaves used to produce Gyokuro, which is grown in the shade. Instead of discarding the damaged leaves, they are ground into powder and marketed as a separate type of tea. Known for its full-bodied flavor and strong grassy taste, Konacha is commonly served at sushi restaurants.

4. 2 Types Of Japanese Tea From Different Parts Of Plant

Did you know that not all tea comes from the same part of the tea plant? Let’s check this fact.

4.1. Kukicha (Stem tea)

This tea is created with fresh leaf stems that have only been suitably flavored during the finishing process of Gyokuro and Sencha. In other places, like Kyoto, kukicha is referred to as “Karigane.” Kukicha is known for its distinctively crisp scent, sweetness, and lack of astringency. 

It tastes great when brewed just slightly hot and is simple to combine with any cuisine. Therefore, Kukicha is a good choice if you want to enjoy the flavor of premium Japanese tea at an affordable price. Kukicha is also much simpler to clean up after drinking compared to other loose tea that has a tendency to clog the mesh of a tea strainer or teapot. Therefore, kukicha is not only a fantastic value but also a practical loose tea.

4.2. Mecha

Mecha is a Japanese green tea that is crafted from the buds of the tea plant. With its pronounced astringency, it is often enjoyed after a meal. Additionally, it’s perfect for those on a budget, as its potent flavor allows for multiple infusions.

5. 3 Types Of Non-Green Japanese Tea

Have you ever wondered what other types of tea Japan has to offer besides its famous green teas? Let’s compare three specific types of non-green Japanese tea right below.

5.1. Wakoucha

Wakoucha is a black tea derived from the same leaves as green tea, but it is oxidized to produce a deeper, more robust flavor. It is characterized by earthy undertones and a mild astringency, both of which are highlighted by the cultivar used in Japan to craft this black tea.

5.2. Mugicha

Mugicha, a popular Japanese tea, is brewed from roasted barley grains, not the Camellia sinensis plant. This herbal tea is favored for its toasted flavor and is commonly enjoyed as iced tea to cool off during the summer months.

5.3. Konbucha

Konbucha, not to be mistaken for kombucha, is brewed from seaweed kelp instead of traditional tea leaves. This tea is known for its umami flavors and strong salty taste, giving it a unique taste in the world of Japanese teas.

>>> Read more: Best Japanese Proxy Service: Unlock Japanese Shopping with Janbox

6. 4 Main Components Contributing To The Health Benefits Of Japanese Tea

Tea, made from the Camellia sinensis plant, offers a variety of health benefits thanks to its bioactive compounds. Japanese tea is especially unique because its leaves are not allowed to oxidize post-harvest, which preserves their antioxidant-rich qualities and enhances immune function. Here are some of the key health-boosting compounds found in Japanese tea:

Caffeine

Caffeine, a double-edged sword, brings both positive and negative effects on health. On the positive side, moderate caffeine consumption is believed to help reduce the risk of dementia and heart disease, while also enhancing exercise performance and mental alertness.

Matcha, being rich in caffeine, is absorbed and released at a slower rate compared to coffee, so you won’t get the usual jittery feeling or crash. If you prefer a caffeine-free option while still wanting the health benefits of Japanese green tea, Hojicha is an excellent choice. The roasting process reduces the caffeine level significantly, while retaining the beneficial compounds of tea.

Vitamins

Containing a range of vitamins and minerals, including high levels of E, C, and A, the tea plant is beneficial in fighting colds and may also help reduce the look of wrinkles and fine lines.

L-Theanine

Found in higher levels in shaded green teas like Matcha, Kabusecha, and Gyokuro, L-theanine is an amino acid that imparts the umami taste to tea. It has a soothing effect on the body and promotes the release of alpha waves in the brain, which can combat anxiety, reduce stress, and even serve as a natural remedy for depression.

The alpha waves stimulated by L-theanine aid in memory retention and concentration. On top of that, L-theanine is known for its antioxidant, anti-inflammatory, and antiviral properties, which support the immune system and help protect against heart disease.

Catechins

Catechins, a type of polyphenol found in tea, are responsible for its bitter flavor. These potent antioxidants neutralize harmful free radicals and boost the immune system. Among the catechins, EGCG stands out as it has been linked to managing cholesterol, promoting heart health, reducing plaque in the mouth, and fighting cancer.

7. A Summary Of The Main Japanese Tea Categories

If you’re finding all this information a bit much, don’t fret! The more you try different Japanese teas, the easier it will be to master brewing methods and identify your favorites. In the meantime, here’s a useful reference guide to discover the perfect green for your taste:

• If you want  a refreshing flavor: kabusecha, sencha, mugicha
• If you don’t want caffeine: mugicha, sobacha 
• If you want something special: matcha, gyokuro 
• If you want a roasted flavor: genmaicha, houjicha 
• If you want a rare cup: mecha, kamairicha, tencha 

You can brew most types of tea from Japan more than once, with each infusion presenting a slightly different  taste and color. The flavor and astringency can be adjusted by modifying the steeping time, so feel free to try different variations. When serving tea to a group, pour a small amount into each cup in a consistent order, returning to each cup several times until the teapot is empty, ensuring that the flavor is balanced for everyone.

Craving a light snack? Green tea pairs beautifully with Japanese sweets, which help balance the bitterness of the tea. Why not experiment and find your perfect match?

8.  Where To Buy Japanese Tea?

In Japan

Almost all restaurants, vending machines, kiosks, convenience stores, and supermarkets sell a wide range of types of tea in Japan in one form or another, hot or cold. In restaurants, green tea is frequently provided complimentary along with or after a meal. While Konacha is frequently offered at low-cost sushi restaurants, green tea or Mugicha are frequently free for self-service at lower-end eateries. Black tea, or Kocha, is frequently offered alongside coffee in cafes and Western restaurants.

Visitors can get tea (often Ryokucha or matcha) in several temples and gardens. The tea is frequently served with a complimentary Japanese treat in a quiet tatami room with views of the lovely landscape. While the famous tea in Japan is occasionally included in the entrance cost to the temple or garden, it is more frequently charged separately for a few hundred yen.

Moreover, shops and vending machines all around Japan sell a variety of tea varieties in PET bottles and cans. Both hot and cold versions are offered, while hot tea is less common in the summer, particularly at vending machines.

Outside Japan

For those who live outside Japan, Janbox proxy service will enable you to access any Japanese tea shop through the internet. Janbox is a trusted proxy shopping service that streamlines online shopping in Japan with its efficient services and international shipping. 

On Janbox’s website, searching for the best Japanese tea is a breeze – just type their names in the search bar. We manage everything in between, from ordering from local retailers to handling shipping and customs, ensuring you have a hassle-free experience. Buying Japanese tea online is simpler than ever.

>>> Read more: What are Japanese Tetsubin? Everything to Know About Cast Iron Kettles

9. FAQs

Let’s check the caffeine content of a few of the most popular Japanese tea types.

Conclusion

Would you want to learn more about how Japanese teas are made? You may visit these expansive green tea fields and take in views of the magnificent Mt. Fuji while learning about the cultivation of popular tea in Japan and brewing techniques from the local farmers. Or, visit Yame City in Fukuoka for producing the highest-quality and most popular Japanese tea. In addition to seeing tea estates, you may partake in a tasting tour at the venerable Yabeya Konomi Honke store, the oldest tea merchant in the Kyushu area, and examine the distinctions between gyokuro and sencha.

• Website: https://janbox.com
• Email: [email protected]
• Facebook: https://www.facebook.com/janbox.com.en