Different Kinds of Tea in Japan

Japanese Green Tee

Japanese tea is classified to several different kinds Production of various kinds of tea in Japan（2000） according to their materials and manufacturing Tencha 1.2 ％� Gyokuro 0.2 ％� methods. Tamaryokucha 4.1 ％� Others 1.4 ％� At present, Japan’s total tea production is about Kabusecha 4.8 ％� 90,000 tons a year, including approximately 75 % Bancha 13.3 ％� Sencha, 13 % Bancha and 5 % Kabusecha. Almost all kinds of domestic tea are non-fermented tea and are consumed in Japan. Japanese non-fermented teas Sencha 75.0 ％� remain green color by treatment with steam or parching to remove the enzyme activity of fresh tea leaves.

Sencha Gyokuro This is the most popular type of This is the finest tea in Japan, tea in Japan. Sencha, which is and its taste is a tender sweet produced in the first crop season, astringency and special flavor. has a particular favorite because of This tea is cultivated in the shade its refreshing flavor with a green for about 2 weeks. note

Tamaryokucha Tencha（Matcha） After being steamed, this tea is This is made in the same way formed like comma-shaped tea as Gyokuro, but without rolling dry. by a rolling drier. This type of tea is This is ground in a stone mortar mainly manufactured in Kyushu into Matcha（Powdered Tea）and district. used in a tea ceremony.

Bancha Hojicha This is a lower grade tea, made This is a lower grade tea, made from mature leaves and stalks. from Bancha by roasting at about 200 ℃ for a few minutes.

Genmaicha Kamairicha This is Bancha, in which This is a pan-fired tea and its ‘Poprice’and‘Genmai’are added, taste is somewhat plain but having good flavor. refreshing, with no green note.

Awabancha Goishicha This is a post-heating fermented This is a post-heating fermented tea, made in Tokushima Pref., tea, made in Kouchi Pref., and its with a characteristically stale shape looks a small compressed aroma similar to a lactic acid cube. beverage.