Introduction to Green Tea

In this article I will focus on Japanese Green tea - since Green tea is, in the western world, often associated with Japan and because I have a personal preference for Japanese Green teas.  That's not to say that the Chinese, Taiwanese and other Green teas are not good.  They are !

Chapters:

1. Introduction to Japanese Green Tea

2. Gyokuro:  The Jade Dew

3. Sencha:  Most Popular Green Tea

4. Bancha:  The Everyday Tea

5. Differences:  Gyokuro, Sencha, Bancha

6. Buying, Brewing, and Storing Japanese Green Teas

Please note that Matcha is covered in a separate article: Introduction to Matcha

 

 

1. Introduction to Japanese Green Tea

When traveling in Japan Green tea is present everywhere.  Restaurants, cafés, temples and private homes.  They will serve you Green tea and very often it is free.  It is part of their culture and hospitality and even though Green tea, and tea in general, is slowly being replaced by coffee, bottled tea and other beverages, it is still very present in daily life.

Tea was brought to Japan from China more than 1,200 years ago.  Since then the Japanese farmers has developed both the cultivation processes as well as new cultivars of the Camelia Sinensis tea plant, to better suit the Japanese climate and taste. 

While all Japanese Green teas come from the Sinensis variant of the Camellia Sinensis plant, differences in cultivation, harvesting, and processing result in a wide range of flavor profiles and characteristics unique to Japanese Green tea.

Tea has become an integral part of the nation’s cultural, spiritual and culinary identity and though the domestic tea consumption going down due to tough competition from coffee and other beverages it still has a primary and premium place in the traditional Japanese culture.

 
There are three major categories of Japanese Green tea:

• Gyokuro
• Sencha
• Bancha
  
  

The 3 categories represent distinct levels of refinement and cultural significance.  Each offers a unique experience in taste, aroma, and nutritional benefit.

In addition the 3 main categories there are a several other Japanese Green teas like Kabusescha, Kukicha etc.

 

2. Gyokuro: The Jade Dew

Gyokuro (玉露), meaning 'jade dew' is considered the top pick of Japanese Green teas. Developed in the 19th century in Uji it remains one of the most expensive and prestigious teas produced in Japan.

Gyokuro has a very delicate, sweet and umimi-rich flavor profile with a light grassy, spinach and seaweed taste.  It is refined to perfection and is appreciated for its fine aroma and bright green color.

Shading Process
One of the secrets of Gyokuro is the shading.   The tea plants are shaded for 20–30 days before harvest using traditional straw mats (komo) or synthetic netting.  This blocks 70-90% of the sunlight, pushing the plant to produce more chlorophyll and L-theanine while reducing the catechins normally contributing to bitternes.  The result is a deep green leaf with a rich, umami-laden taste and minimal bitterness.

Cultivation and Harvest
Gyokuro is grown primarily in the Uji (Kyoto), Yame (Fukuoka) and Okabe (Shizuoka) regions.  Only the first flush leaves are picked to ensure tenderness and quality.

Processing
Immediately after picking the tender leaves are steamed to stop the oxidation.  This ensure the fresh green taste and color.  After steaming the leaves are rolled into needle shapes and dried to 3-4% water content.

Flavor and Appearance
The brewed tea has a pale jade-green color and a thick, syrupy mouthfeel.  Its flavor is deeply umami with sweet notes of grass, spinach, seaweed and a lingering aftertaste.

 

Tea bushes shaded under "curtains" of black nylon net

3. Sencha: Most Popular Green Tea

Sencha (煎茶) accounts for over 60% of Japan’s tea production. It was developed during the Edo period and quickly became the tea for daily consumption.

Cultivation and Harvest
Unlike Gyokuro, Sencha is grown in full sunlight or in some cases partially shaded for less than 7 days.  It is usually harvested from the first (ichibancha) and second (nibancha) flushes in early May and June.

Processing
Also the Sencha leaves are steamed (usually 30–90 seconds) and rolled into needle shapes before they are dried.   Depending on the steaming duration, it may be classified as Asamushi (light-steamed), Chumushi (medium-steamed), or Fukamushi (deep-steamed).

Flavor and Appearance
Sencha has a bright green liquor with a balance of vegetal, grassy, and umami notes.  The longer steamed Fukamushi variants have a more intense taste with a thicker texture.

 

The top shoots of the tea plant are picked for the best teas

4. Bancha: The Everyday Tea

Bancha (番茶) is a category of Green tea made from the later harvests of the tea plant.  It is less refined than Sencha or Gyokuro and often enjoyed as an affordable everyday beverage or mixed with roasted rice to become Genmaicha tea or roasted to become Hojicha tea.

Cultivation and Harvest:
Bancha is harvested after Sencha, typically from the third or fourth flush.  It includes larger and more coarse leaves and some stems and is always harvested mechanically.

Processing:
Like Sencha, Bancha is steamed and rolled, but due to the leaf size and maturity it produces a more robust and earthy flavor.

Flavor and Appearance:
The liquor is yellowish-green and features a more tannic, nutty or woody character with more bitternes and less sweetnes.  It is low in caffeine and often served with meals.

 

5. Differences:  Gyokuro, Sencha, Bancha

 Cultivation:

• Gyokuro:  Shaded 3-4 weeks before harvest, bud plus 1-2 top leaves, handpicked 1st flush
  
  
• Sencha:  Grown in full sun or lightly shaded, mechanical harvest, top leaves, 1st and 2nd flush
  
  
• Bancha:  Sun grown, mechanical harvest, larger leaves, later flushes

Flavor:

• Gyokuro:  Sweet, umami-rich, almost broth-like
• Sencha: Bright, vegetal, balanced
• Bancha: Earthy, slightly astringent

Price Range:

• Gyokuro: High-end luxury tea
• Sencha: Mid-range everyday tea
• Bancha: Budget-friendly bulk tea

 

Japanese Green Tea is characterized by the clear green color

6. Buying, Brewing and Storing Japanese Green Teas

Buying:

• Check country of origin (Japan)
• Prioritize first flush when buying Gyokuro and Sencha
• Prioritize vacuum-packed, sealed packaging
• Look for clear green color vibrancy and not too broken leaf structure
• Taste before buying, whenever possible
  
  

Brewing Guidelines:

• Gyokuro:  Use 2½ - 3 gram tea per 100ml water at 60°C.  Let it steep for 60 seconds
• Sencha: Use 2½ - 3 gram tea per 100ml water at 70-75°C for  60 seconds
• Bancha: Use 2½ - 3 gram per 100ml water at 80°C for 45–60 seconds
  
  

All 3 teas can be steeped for 3-4 times though 4th steep will often be weaker.  Adding 15-30 seconds steep time or little less water might mitigate the loss of flavor in the last steep.

Storage:

• Store the teas in airtight lightproof bags with as little air inside as possible
• Keep in a cool dry place.  Refrigeration can help to prolong the freshness
• Use within 3–6 months of opening

 

Enjoy your Japanese Green tea