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As we begin this journey towards Japanese teas, a few general ideas should be pointed out for future reference.
First, all Japanese teas are green teas. The authentic ones, that is. It is the only kind Japan is proud of growing and producing. So any reference to Japanese teas would also mean Japanese green teas as well.
Second, Japanese teas are consumed either hot or cold. It really boils down to personal preferences.
Third, Japanese teas are ALWAYS served as they are. No sugar or milk is added. So do not go look for one in the event one is actually served to you.
And lastly, Japanese teas are basically prepared with steaming. And they are usually not oxidized or fermented. They are unlike Chinese teas that are roasted or semi-fermented.
Where do Japanese teas come from?
Japanese teas are produced in many areas in Japan. But they are usually produced in the Shizuoka prefecture at around 43.9 percent. Second in line is in Kagoshima. About 25 percent of Japanese teas are produced there. They are also famous for their Kagoshima green teas and with their superior and high quality. And next is Uji. They are popular for producing some of the high quality Japanese green teas, of about 2.9 percent.
How are Japanese green teas processed?
Processing of green teas can be done in many ways. It would greatly depend on the type of green tea one wishes to produce. But it is important that these processes will maintain the amount of anti-oxidants and polypherols found in the leaves so that the health benefits derived from Japanese green teas are maintained.
What does it mean to have "high quality" Japanese teas? How does quality affect Japanese green teas?
Here are some factors affecting quality:
• First harvest: The first harvest of Japanese green teas is considered the best.
• Cost: the higher the quality the green teas are, the more costly they are.
• Labor extensive - to produce high quality green teas, more skilled workers and manpower are needed because usually they require picking of tea leaves by hand.
• Freshness. The fresher the product, the high its quality is.
• Package. The better the packaging, the more quality is ensured. For this prevents green teas from oxidizing and therefore, do not compromise its color and taste.
• Taste: of course, the higher the quality, the better it tastes and the closest it is from being natural.
How do I know which Japanese tea to choose?
There are selections of Japanese green teas to choose from, depending on:
1. Type of environment
2. Use of machine or hand-picked
3. Organic or non-organic (conventionally produced)
Below are the full description of these varieties and the kind of Japanese tea associated with them.
1. Type of environment
They can be grown either in:
a. Shade – Japanese teas usually grow with the aid of shade for about twenty to thirty days before they are harvested. This type of tea, when brewed, gives out a grassy or green appearance. It is also noteworthy that in this type of environment, theanines are created. Theanines are derivatives of amino acids that give these types of Japanese teas its mellow and sweet flavor.
In this type of environment, Gyokuro and Matcha are best produced.
• Gyokuro
- It has a characteristic soft and mellow flavor. It has sweet flavors and a pleasant aroma.
- Gyokuro has a green or grassy color when brewed.
- One this to remember about Gyokuro is it should be slowly brewed with water of a low temperature.
- after these types of Japanese tea are harvested they undergo : steaming, drying, crumpling and lastly sorting.
• Matcha
- The highest quality of its kind have a very pronounced green appearance and the sweetest and mellowest taste. Some of the finest superior matcha such as Matcha super premium and matcha pinnacle do not have any bitterness. Lower quality matchas, on the other hand, have a slight sweetness and is less green than that of the superior quality matchas.
- after these types of Japanese tea are harvested they undergo : steaming, drying and grinding with a mill (made of stone)
- Matchas are considered special compared to other Japanese green teas because they are in powder forms and therefore, when brewed, they can be completely dissolved in water. Therefore, all the nutrients from the Japanese tea leaves can be drunk, unlike the ones in leaves form from other teas. Also, other oil soluble nutrients not extracted when brewed into water can also be absorbed. Some of these nutrients include: Beta Carotene, Vitamin A and Vitamin E.
b. Full sunlight – these types of Japanese green tea also produce a compound known as Catechins. These is the reason why these types of teas have a characteristic bitter flavors and aroma. It has a golden yellow appearance when brewed.
In this type of environment, Senchas are best produced.
• Sencha
- Sencha Japanese green tea is considered as the most famous and consumed Japanese green tea.
- It has a perfect combination of bitter and mellow taste, added with a very refreshing aroma.
- It has a characteristic golden yellow color when brewed.
- It is consumed anytime and anywhere
- It is best served with other foods like Sushi.
- The processing it undergoes is the same as Gyokuro.
2. Use of machine or hand-picked
With the emergence of technology, most tea leaves are processed with the use of machines. But other teas, especially used and drunk traditionally, still utilize hand-picking. But these types are now scarce, rare and considered very valuable.
a. Use of machine – when tea plants are trimmed with the use of machines, the sprout of these trees still grow from the stubble cut in the past.
b. Hand-picked – the effect is the opposite; instead of growing from the sprout where it is trimmed, it is instead grown in the branches (its natural fork);
- It produces a far more superior quality tea leaves
- Its taste is also smoother and mellower than the machine trimmed.
to be continued...
Huang Jiung,
Chinese Weight Loss Tea for BEGINNERS