What is Japanese Green Tea?

Japanese green tea was born when Eisai Myoan, a founder of Zen Buddhism, brought the tea seeds with him from China and planted them on the grounds of his temple.

He realized then that it was far superior than the one that was previously growing in Japan.

He experimented with different ways of brewing it. He found out that grinding the tea leaves into a powder and mixing it with hot water enhanced the flavor of the resulting green tea.

Today, Japan is the sixth largest producer of green tea in the world with 85,000 tons annually of green tea and roasted green tea.

Japanese people use green tea generously for drinks, ice cream, noodles, snacks, and other products. This is one of the reasons why Japanese people live longer and healthier than the rest of the world.

Japanese tea plantations are superb and magnificently maintained, mainly in Shizuoka and Uji regions, near Kyoto, at the base of Fuji-Yama. Japanese tea gardens is different from other tea plantations in other parts of the world. This is because the bushes are cultivated side by side in long strips rather than being spaced apart. This gives the impression of smooth waves of green tea bushes undulating over the landscape.

After the Second World War, its cultivation expanded. The main areas of tea production are the prefectures of Shizuoka, Kagoshima, Mie, Nara, Kyoto, Saga, Fukuoka, and Saitama.

In these areas, the climate is warm with plenty of rain and they are mostly located on the hills. The plantations are also close to rivers, streams, and lakes where the warmth combines with dense fogs and heavy dews.

Japanese green tea is rich in vitamin C, has vibrant green color, low in theophylline (a stimulant) and excellent alone or with meals.

Gyokuro is the best one. It is produced by covering them with mats of bamboo, reed, or canvas. The reduced light gives the tiny leaves a higher chlorophyll content giving it a deeper green color and a lower tannin content giving it a sweeter, milder flavor.

Bancha, is the lowest grade of Sencha. It is usually made from the older, more brittle leaves. When Bancha is roasted, it is then called Hojicha. Genmaicha, on the other hand, is another type of which is a mixture of Bancha with popped rice that has been boiled and dried.

Kukicha is extremely low in caffeine and is a preferred substitute for coffee. When drunk cold, kukicha makes a very nice iced coffee substitute.

The most popular Japanese green tea is sencha, a vivid drink with smooth leaves that provides a clear yellow-green liquor. The highest quality called gyokuro is short, thick, and intense green color.

Matcha is the Japanese green tea used during tea ceremony. It's a frothy drink with a sweet, delicate taste that is very high in nutritional value.


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