Tea is divided into “unoxidized tea,” “semi-oxidized tea,” “oxidized tea,” and “fermented tea” according to the degree of oxidation/fermentation.

Green tea, which Japanese people drink, is “unoxidized tea.” It can be produced by “the steaming method,” which uses steam, or by “the roasting method,” which uses a pan. Today’s mainstream is the steaming method.

Kamairicha, a tea produced by the pan-roasting method, has very little production volume in Japan. The rare tea is called “illusory tea.”

What is Kamairicha?

Kamairicha is a tea that is produced, as its name literally suggests in Japanese, by roasting in the pan. While over 95% of Japanese tea is produced by the steaming method, Kamairicha, which requires long time and high technique, accounts for less than 1%. It is indeed illusory tea.

It is said that Kamairicha originated in the mid-15th century and came down from China to Kyushu. Tea of that time required great care before drinking; steaming, hardening, and powdering to drink or simmering, drying, and boiling to drink.

However, the tea produced by roasting leading to today’s pan-roasted tea just required pouring hot water to drink. The easy-to-prepare tea quickly spread and established its popularity. Kamairicha is rare in Japan, but most of the tea produced in China is this kind.

Features of Kamairicha

While steamed tea leaves are slender, pan-roasted ones become round and are called “Tamaryokucha (round green tea)”. Kamairicha is featured by an aroma called “kamaka (literally pan aroma in Japanese).” A pleasant aroma that arises from pan-roasting stays on the leaf. A green tea’s distinctive light flavor is less bitter and astringent.

Features of Kamairicha ingredients

Unoxidized tea has not undergone the oxidation process, so its ingredients and nutrients remain almost untouched. The tea leaf keeps a great deal of original nutrients almost as they are.

In addition to vitamin C and amino acids, the leaf contains full of nutrientive ingredients such as tannin for antioxidant effect, beta-carotene for immune enhancement and cancer prevention, etc.

Features of Kamairicha manufacturing process

Kamairicha undergoes “roasting” instead of “steaming” unlike usual green tea. Fresh tea leaves are roasted in the pan for deactivation. Pan-roasting is done by an expert because it requires considerable experience and high skills.

Production areas of Kamairicha

Kamairicha is produced mostly in Kyushu. Even famous tea-growing areas such as Shizuoka and Kyoto rarely produce it. As present, Saga Prefecture, Kumamoto Prefecture, Nagasaki Prefecture, and Miyazaki Prefecture produce it in mountain areas with abundant nature. Why does Kyushu produce a lot of it? They say it is because Kamairicha first arrived in Kyushu when it came from China.

How to drink Kamairicha

You can drink it as you drink green tea or Sencha (steeped green tea). Brew it in hot water of about 80 degrees C. Otherwise, cold brew Kamairicha also tastes good.

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How to Brew Nice Sencha / Fukamushi-Sencha(Green Tea)

Manufacturing Process of Kamairicha

What Kinds of Ingredients/Nutrition are In Unoxidized Tea(Green Tea)?

Matcha is used for a drink and also for a snack. It is so popular not only in Japan but also abroad. This article guides you through the wide use of Matcha, from tea ceremony to dessert, and its material Tencha.

What are Matcha and Tencha?

Even if you know Matcha, you may not know about Tencha. Tencha is a tea to make Matcha and not usually sold in the market. As with Gyokuro, Tencha undergoes cover culture for about 20 days, which lends a green-laver-like distinctive aroma and a mild, rich flavor to the tea. It is often confused with another Tencha of Chinese tea, but they are completely different teas.

Matcha is a finely ground Tencha. It is also used for tea ceremony. It is in 1783 when Sencha (steeped green tea), which is commonly consumed by Japanese people, was invented. Before then, tea exclusively referred to Matcha. In addition to the original use of drinking, there is an increased demand for other uses such as making snacks nowadays. Tencha does not need to be covered to make the Matcha for food processing.

Features of Matcha and Tencha

Matcha is the finely ground particles of Tencha and so susceptible to humidity, temperature, and light that it needs to be treated gently. Its drinking manners are different from other green teas. There are very few opportunities to see Tencha because it seldom comes on the market, but it looks very much like green laver. Its original cultivation method requires cover culture as a rule, but the covering process can be skipped to make the material of snacks.

Features of Matcha ingredients and Tencha ingredients

The ingredients of Matcha are mostly similar to Gyokuro. However, by swallowing the whole leaves that are finely ground, you can consume even the ingredients that usually remain in the leaves and are hard to take in when you brew the leaves of normal tea such as Sencha. It is called “Superfood” both domestically and internationally nowadays because you can take in a great deal of fat-soluble vitamins, catechins, and other ingredients that are good for health and beauty.

Features of Matcha process and Tencha process

Tencha is produced through cover culture as a rule. The tea farm is covered to avoid sunlight before about 20 days prior to plucking so that the leaves grow gradually. In this way, with less bitter and astringent flavors, the tea gains a lot of sweetness and umami. The manufacturing method does not have the process of rolling (i.e. kneading leaves). It just dries the leaves. Sencha’s cultivation process can be applied to Tencha if it is to be processed into snacks.

Productions areas of Matcha and Tencha

Matcha and Tencha are produced across the country. Let us focus on famous areas here.

Kyoto Prefecture

Kyoto boasts the largest production volume of Tencha. Above all, Hamacha from Kozuya, Joyo City won the first prize of the Tencha section at the National Fair of Tea, 2017. Its landscape of tea farms is declared as a Japanese Heritage site. It is said that the cultivation method of Tencha, “cover culture,” was developed in Kyoto.

Aichi Prefecture

Especially Nishio City in Ehime Prefecture has a suitable environment for Tencha cultivation with a rich soil mixed with sand, good humidity, etc. They have been growing Tencha for a long time. In Nishio City, many farmers take time and effort to hand-pluck fresh buds. Tea farms of approximately 150 hectares are growing high-quality Tencha.

How to drink Matcha and Tencha

To drink Matcha, the tea is made with a tea whisk. A freshly-made tea is the best. Drink it up while it is warm.

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Manufacturing Process of Matcha and Tencha

What Kinds of Ingredients/Nutrition are In Unoxidized Tea(Green Tea)?

Even if you don’t know much about tea, “Gyokuro” perhaps sounds like a high-class tea. Let us get to know more about Gyokuro, such a high-end tea also called “the king of tea.”

What is Gyokuro?

Gyokuro is a top-quality Sencha (steeped green tea). Its manufacturing process is the same as Sencha, but they differ in cultivation methods. Gyokuro is featured by the process in which the growing leaves are kept away from sunlight for about 20 days before plucking. In this way, Gyokuro gains full of umami. While the annual tea leaf production volume in Japan amounts to 86,300 tons, the production volume of Gyokuro is only 240 tons, or one four-hundredth of the nation’s output. Some of the highest-grade ones are plucked only once in a year and appreciated as an extremely rare tea.

History of Gyokuro

Gyokuro is a tea invented originally to develop a “high-grade Sencha” based on research. In 1835, the 6^th head of the famous tea merchant “Yamamotoyama” applied the cover culture method to Sencha. There are several views on the story afterward, but it is said that the tea was named “Gyokuro (jewel dew in Japanese)” because its young buds were appraised for “a flavor like Kanro (dew from heaven in Japanese).”

Features of Gyokuro

Produced through time and effort, Gyokuro’s flavor and price are far above the others. A high-end Gyokuro, if it is hand-pluck Ichibancha (first picked tea), can be priced 20 times more than Sencha. The tea leaves produced through the special cultivation method called cover culture make a beautiful, deep-green liquid color. They yield rich sweetness and umami and tasty, mild flavor, and also entertain you with a distinctive aroma called “ooika (covered aroma in Japanese).”

Features of Gyokuro ingredients

Besides vitamins, caffeine, and catechin contained in Sencha, Gyokuro has a great deal of theanine, a kind of amino acids. Theanine serves as umami and also acts on nerve functions and psychology to provide various effects such as relaxation, sleep improvement, and even dementia prevention.

Features of Gyokuro process

The manufacturing process of Gyokuro is the same as Sencha, but they differ in cultivation methods. Gyokuro undergoes a 20-day cover culture to avoid sunlight three weeks prior to plucking. The purpose is to keep the leaves from gaining astringency with sunlight and let them store full of umami. Plucking is often done by hand. The cultivation of Gyokuro takes more time and effort than the other teas.

Production areas of Gyokuro

Gyokuro is produced across the country. Uji in Kyoto and Yame in Fukuoka are well-known producers.

Uji in Kyoto Prefecture

Kyoto has the largest production volume of Gyokuro and also of Tencha, the material of Matcha. Especially Uji, as a famous tea-growing area, has many domestic and international visitors seeking tea. It is said that Gyokuro’s unique cultivation method “cover culture” was developed in Uji. Many brands of Gyokuro are there. “Uji Gyokuro” is a synonym for high-grade tea. The time-and-effort-taking Gyokuro from hand-pluck ichibancha (first picked tea) is recognized as the top-quality tea across the world.

Yame in Fukuoka Prefecture

Fukuoka Prefecture has the second largest Gyokuro production. Fukuoka Prefecture started making Gyokuro in 1879. Fog arises easily in Yame, moderately shielding the growing tea leaves from sunlight so that they can contain a greater deal of amino acids. For this reason, Gyokuro in Yame has been appreciated as “Natural Gyokuro.” Its quality is one of the highest in Japan. Yame Gyokuro won the Minister of Agriculture, Forestry and Fisheries Prize for 10 years in a row and has swept the first 26 places in the Gyokuro section at the National Fair of Tea. It has been receiving a high reputation.

How to drink Gyokuro

The best temperature to brew Sencha is about 80 degrees C, but Gyokuro should be brewed at around 60 degrees C. As with Sencha, you can enjoy only the umami of Gyokuro by brewing at low temperature. In the case of high-grade Gyokuro, you can take a sip in the mouth and slowly enjoy, or savor its flavor and aroma.

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How to Brew Nice Gyokuro

Manufacturing Process of Unoxidized Tea(Green Tea)

What Kinds of Ingredients/Nutrition are In Unoxidized Tea(Green Tea)?

Sencha is the most common tea consumed in Japan and accounts for 80% of Japanese tea production. All Japanese people should be drinking Sencha and Fukamushi-sencha even unconsciously. How much do you know about them?

What are Sencha and Fukamushi-sencha?

Sencha originally referred to “a tea to drink by infusing.” However, today, it refers to a tea produced by blocking the oxidation of the fresh leaves with heat, kneading the leaves to dry, and giving them a needle-shape. In general, Sencha is steamed for 30–40 seconds. If it is steamed double, for 60–80 seconds, the tea is called “Fukamushi-sencha.”

Sencha was born more than 300 years ago during the Edo Period. Tea culture spread among ordinary people then. They started infusing tea leaves to drink tea. At that time, any tea to drink by infusing was collectively called Sencha. Its color was blackish and its flavor was not good.

In 1738, Soen Nagatani, who was later called the originator of Japanese green tea, invented “the steaming method” as a new manufacturing way, making use of existing tea manufacturing methods. It changed the liquid color from brown to green and improved the flavor. Tea produced in this method became popular across the country and led to today’s Sencha.

Features of Sencha and Fukamushi-sencha

Fully-sunbathed tea leaves are used for Sencha so that the astringent ingredient catechin and the bitter ingredient caffeine increase to provide astringent and bitter flavors. However, the tea contains full of umami of the ingredient theanine, you can enjoy balanced flavors of astringency, bitterness, and umami. The liquid color is deep green. An invigorating, refreshing sent arises due to the use of fresh buds

Fukamushi-sencha has a weak aroma due to the prolonged steaming process, which gives less astringency than a normal Sencha. As a result, the tea provides a mild flavor with more sweetness and richness. The liquid color is deep green. In addition, Fukamushi-sencha’s fine leaves are suited for cold-brew tea, and also easy to brew, leaving fewer ingredients in the leaf.

Features of Sencha ingredients and Fukamushi-sencha ingredients

Unoxidized tea skips the oxidation process so that its ingredients and nutrients change little. The leaf keeps a great deal of the original nutrients almost as they are. It is full of vitamin C, amino acids, tannin for antioxidant effect, beta-carotene for immune enhancement and cancer prevention, and many other nutrient components.

Features of Sencha process and Fukamushi-sencha process

The plucked leaves are steamed, and repeatedly kneaded in various ways, and dried. The leaves should be steamed first to block the activity of oxidative enzymes so that they do not get oxidized. This process is called “deactivation.” Then, the leaves are fired (or roasted) and sorted alternatively. Lastly, they undergo blending to equalize the quality to become a product.

Production area of Sencha

Sencha, the most produced tea in Japan, has its production areas across the country, especially in Shizuoka Prefecture, Saitama Prefecture, Mie Prefecture, Kyoto Prefecture, Fukuoka Prefecture, and Kagoshima Prefectures.

How to drink Sencha

Sencha is sold with tea bags and easily prepared. However, the tea brewed from the leaves tastes especially good.

Approximately 6 g of tea leaf serves 2 people. Hot water can be used, but bitterness and astringency are also extracted at high temperature. For high-quality Sencha, it is recommended to use water of about 70 degrees C to extract only umami in the leaves for a nice flavor. For Fukamushi-sencha, please drink to the last drop because even the leaves remaining at the bottom of a cup contain full of umami and nutrients.

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Manufacturing Process of Unoxidized Tea(Green Tea)

What Kinds of Ingredients/Nutrition are In Unoxidized Tea(Green Tea)?

Tea can be classified into “unoxidized tea,” “semi-oxidized tea,” “oxidized tea,” and “fermented tea” according to the fermentation/oxidation degree. This article guides you through “semi-oxidized tea,” which is least-talked-about among them.

What is semi-oxidized tea?

Semi-oxidized tea is a tea that has been oxidized halfway. “Oolong tea” is representative of it. You can consider it is just in the middle between black tea (oxidized tea) and green tea (unoxidized tea). Oolong tea used to be the only semi-oxidized tea in Japan. However, an unusual semi-oxidized Hōjicha (roasted green tea) produced by some farms is becoming a hot topic these days. In China, the home of tea, semi-oxidized tea is further classified into three types according to the oxidation degree.

Features of semi-oxidized tea’s flavor, aroma, color

Just think about oolong tea, and you will easily understand that semi-oxidized tea has a pleasant scent that is more aromatic than green tea. It is slightly bitter, but has a deep, savory flavor. The refreshing tea is often preferred after a greasy meal with a strong taste, such as meat and Chinese food.

Features of semi-oxidized tea’s ingredients

Tea leaves contain various ingredients. The process of oxidation yields aromatic components to make aromas and pigment components to make colors. Catechin is a component that influences the color of tea. As oxidation turns the liquid color (the color of brewed tea) redder, black tea, an oxidized tea, has a red liquid color. In the case of semi-oxidized tea (oolong tea), which is oxidized only half, the liquid color stays brownish, halfway from green to red.

Features of semi-oxidized tea process

Semi-oxidized tea’s fresh leaves are sun-dried and then spread and roasted in the room for some time. The roasted tea leaves are put in a cloth bag for a while. After kneading and drying, the tea is ready. While oxidized tea is placed in a humid room to be fully oxidized, semi-oxidized tea undergoes roasting to halt oxidization.

Types of semi-oxidized tea

It is uncommon in Japan, but in China the name of semi-oxidized tea varies by oxidation degree.

White tea (bai cha)

White tea is the least oxidized semi-oxidized tea and also called “weakly oxidized tea.” Its manufacturing process does not include “kneading.”

Blue tea (qing cha/oolong tea)

What we know as oolong tea is a member of blue tea. Its oxidation degree varies a lot by type, but blue tea is the most common semi-fermented tea.

Yello tea (huang cha)

Yellow tea has undergone a special heating treatment. After ripening the half-oxidized leaves, the liquid color becomes yellow, as its name suggests.

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Manufacturing Process of Semi-Oxidized Tea(Oolong Tea)

What Kinds of Ingredients/Nutrition are In Oolong Tea(Semi-Oxidized Tea)?

The black tea you usually drink is “oxidized tea.” This article is all about the most commonly consumed tea: oxidized tea (black tea).

What is oxidized tea (black tea)?

Oxidized tea is a tea whose leaves have been fully oxidized. “Black tea” is oxidized tea.

There are many cultivars and types of tea, but there are basically only two kinds: Chinese and Assam. Most types of oxidized tea are made from Assam tea trees, whose leaves are easier to oxidize.

Features of oxidized tea’s (black tea’s) flavor, aroma, color

Oxidized tea (black tea) is featured by a beautiful red color and aromatic, glamorous, gentle scent and flavor. Of course, oxidized tea (black tea) varies a lot in flavor and aroma by the production area’s climate and natural features. In particular, the world’s three major black teas; namely, Darjeeling tea from India, Uva tea from Sri Lanka, and Keemun tea from China have distinctive flavors and aromas, which are totally different from our usual black tea from a plastic bottle or a tea bag. The wide variety features oxidized tea (black tea) and attracts us.

Features of oxidized tea ingredients

Besides the leaf’s original ingredients, oxidized tea (black tea) contains ingredients produced by the oxidation of tea leaves. Theaflavins and thearubigins are representative of the ingredients that produce an aromatic scent and make a beautiful red color of the tea.

Features of oxidized tea process

As its name suggests, oxidized tea is a tea that has undergone oxidation. Black tea goes through the process called rolling to activate oxidative enzymes that are important to produce the tea’s aroma, flavor, richness, and liquid color. Then it undergoes the processes including oxidation, drying, and sorting (grading) to hit the shelves of stores.

Oxidized tea (Black tea)

Lastly, let us see oxidized tea’s production areas and origin.

Major production areas of oxidized tea

In Japan, the mainstream is green tea. In fact, black tea is produced in over 20 countries and accounts for 70% of the world’s tea production. In particular, the following areas are well-known.

India

India is famous for black tea. Its production volume of black tea is by far the largest in the world and amounts to 1 million tons per year. Darjeeling tea from India is chosen as one of the world’s three major black teas. Its pleasant aroma is praised as “the champagne of black teas.” It is also consumed a lot in Japan. For your information, Assam tea, which is as famous as Darjeeling tea, is also from India.

Sri Lanka

Black tea from Sri Lanka is called “Ceylon tea” and beloved all over the world. Sri Lanka is the producer of Uva tea, one of the world’s three major black teas. Sri Lanka is growing tea mainly around a chain of mountains. Tea in Sri Lanka is graded according to the altitude. The production volume of black tea is the second largest in the world and amounts to 320 thousand tons.

Kenya

Most Japanese people think of Kenya as a coffee producer. However, it actually produces the third largest amount of black tea in the world, or 300 thousand tons, closely behind Sri Lanka. They export it mainly to Europe. Surprisingly, their history of tea is long. They started making tea plantations during the First World War.

China

China produces “Keemun tea,” one of the world’s three major black teas, while we only think about its Chinese tea such as oolong tea. In fact, China is the birthplace of black tea. The annual production volume is 50 thousand tons. Although the number is comparatively less than the other black tea producing countries, the volume is rapidly increasing with the recent focus on black tea production.

Japanese black tea

It is less known but Japanese black tea has been produced since the Meiji Period. The high-quality Japanese black tea won a gold prize at an international food competition. It would suit everybody’s tastes with easy-to-drink, mild flavor and aroma.

Indonesia

Indonesia’s black tea production is currently only the 4^th in the world. However, the country had as much black tea as India until the Second World War burned off their tea plantations. Their tea has similar features to Ceylon tea. Its characteristic mild, easy-to-drink flavor somewhat lacks richness so it is mainly used for blending. The annual volume is 130 thousand tons.

The origin of black tea

The history of tea originated in China. It dates back to a period before Christ. However, the history of black tea is comparatively new; it started after 1720. Black tea has several possible origins, but it is likely that “Wuhan tea,” a semi-oxidized tea, which was collected in Fujian Province, became the mainstream of tea in Western Europe, and developed into today’s common black tea after trials and errors including the increased degree of oxidation. Later on, Assam cultivars suited for black tea were found in India, which promoted tea cultivation in India and other surrounding countries like Sri Lanka. Then, black tea spread all over the world.

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Manufacturing Process of Oxidized Tea(Black Tea)

What Kinds of Ingredients/Nutrition are In Black Tea(Oxidized Tea)?

You may not be familiar with the term “unoxidized tea”.

In this article, I’m going to explain about unoxidized tea.

What is unoxidized tea?

Unoxidized tea is a tea variety made from tea leaves with little oxidation, and the most of Japanese tea (green tea) is unoxidized tea.

By the way, the well-oxidized tea leaves are black tea, and the half-oxidized tea leaves are oolong tea.

It is an interesting point of tea leaves that even tea leaves picked from the same tea tree can be made into tea with completely different taste and aroma depending upon the oxidation condition.

Characteristics of taste, aroma and color

It depends upon the variety and the cultivar of tea, but basically unoxidized tea has a delicate taste and aroma, and it becomes very beautiful green when brewed.

As there are many varieties and cultivars of Japanese tea, it is difficult to generalize, but when you imagine "Taste, aroma and color of Japanese tea" you might realize those of unoxidized tea.

Characteristics of ingredients

Unoxidized tea does not have an oxidation process, so the ingredients and nutrients do not change easily, and it contains the rich nutrients that tea leaves originally have as they are.

It is packed with a lot of nutrients such as vitamin C, amino acids, tannins that are expected to have an antioxidant effect, beta carotene that is said to be effective for immune enhancement and cancer prevention.

Characteristics of the unoxidized tea production process

It takes time and effort to produce unoxidized tea.

First, as a preliminary preparation, picked raw tea leaves are steamed, then rubbed repeatedly in various ways and dried.

After that, the process of heating (something like roasting) and sorting is repeated, and finally blending is done to make the quality uniform.

By the way, by steaming first, the function of the oxidase is stopped and oxidation is prevented. This is called “inactivation”.

Varieties of unoxidized tea

There are many varieties of unoxidized tea. You can find some of them below.

Sencha (Steeped green tea)

About 70% of tea consumed in Japan is Sencha. It is steamed and rubbed right after picking Shincha (First picked tea).

Fukamushi-Sencha (Deep steamed steeped green tea)

Fukamushi-Sencha is made by steaming it 2 ~ 3 times longer than Sencha. The longer the steaming time, the less fragrant, but the taste is sweeter.

Matcha and Tencha

Matcha is made from “Tencha”. Tencha is the only tea made without rubbing.

Kamairicha

Kamairicha is made by roasting in an iron pot instead of steaming with a method introduced from China. By roasting it, you can smell the aroma that other teas don't have.

Hojicha (Roasted green tea)

Hojicha(roasted green tea) is made by roasting Bancha or Stem tea over high heat until it becomes brown. It is characterized by its savory flavor and aroma.

Kabusecha

Kabusecha is a tea produced through “covered cultivation,” by which growing fresh shoots are covered to avoid sunlight. Its Japanese name can be literally translated into “covered/crowned tea.”

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How to Brew Nice Sencha / Fukamushi-Sencha(Green Tea)

Manufacturing Process of Unoxidized Tea(Green Tea)

What Kinds of Ingredients/Nutrition are In Unoxidized Tea(Green Tea)?

The flavor and aroma of tea vary by types, cultivation methods, manufacturing processes, etc. This article introduces “Kabusecha,” which is often confused with Gyokuro.

What is Kabusecha?

Kabusecha is a tea produced through “cover culture,” by which growing fresh shoots are covered to avoid sunlight. Its Japanese name can be literally translated into “covered/crowned tea.” Kabusecha tends to be mistaken for Gyokuro, which is also produced through cover culture, but Kabusecha is not Gyokuro.

A big difference between Gyokuro and Kabusecha is how long they are covered. While Gyokuro is covered for about 20 days, Kabusecha is covered for a week or so. Kabusecha is often considered “in the middle between Sencha (steeped green tea) and Gyokuro.”

Features of Kabusecha

Kabusecha is a tea that has both Sencha’s advantages and Gyokuro’s advantages. It cannot beat Gyokuro in umami and richness. However, with its slight bitterness, Kabusecha’s sweetness and umami are felt better than Sencha. It provides a mild flavor and rich aroma. Its liquid color is brighter than Sencha. Thanks to its lower price compared with Gyokuro, Kabusecha allows you to enjoy a flavor of high-graded tea casually.

In addition, the flavor of Kabusecha changes according to the temperature of water and the way of steaming. When it is brewed thoroughly at low temperature, the tea provides a strong sweetness and umami like Gyokuro. When it is brewed quickly in hot water, the flavor becomes refreshing like Sencha. Thus, you can enjoy adjusting the tea flavor according to your mood on the day.

Definition of Kabusecha

Kabusecha is a tea that has undergone cover culture, in which the leaves are covered with straw, mushiro (Japanese straw mats), cheesecloth, or others to block sunlight before picking.Compared with Gyokuro, Kabusecha’s cover culture is simple. It takes one week or so and blocks only about 50% of the sunlight.

Features of Kabusecha ingredients

In addition to vitamins, catechins, caffeine, potassium, and other ingredients contained in normal tea, Kabusecha is rich in amino acids, which become umami, although the amount of them is less than Gyokuro.

Features of Kabusecha process

The manufacturing process of Kabusecha is basically the same as Sencha. What differs is its cultivation process. As mentioned above, Kabusecha is grown in the cultivation method called cover culture.

Production areas of Kabusecha

Kabusecha is produced in many tea-growing areas across Japan including Fukuoka Prefecture, Kagoshima Prefecture, Nara Prefecture, Kyoto Prefecture, and Shizuoka Prefecture. Especially Mie Prefecture’s production volume accounts for more than one third of the nation’s entire output.

The tea from Mie Prefecture is called Ise Tea. The Kabusecha completed in Yokkaichi City and Kameyama City is particularly high-graded because they stop picking at the second picked tea season.

How to prepare Kabusecha

While the best temperature to brew Sencha is about 80 degrees C, about 60 degrees C is the best for Gyokuro. Please change brewing temperature according to your preferred drinking way. Low brewing temperature distinguishes the flavors of sweetness and umami. High brewing temperature balances out bitter and astringent flavors.

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How to Brew Nice Sencha / Fukamushi-Sencha(Green Tea)

Manufacturing Process of Unoxidized Tea(Green Tea)

Covered Cultivation of Tea

What Kinds of Ingredients/Nutrition are In Unoxidized Tea(Green Tea)?

Hojicha makes a brown liquid color and aromatic flavor when it is brewed, which may make you think Hojicha is a different type of tea from green tea, but it is a type of green tea. These days it is popular among the younger generation, being often used for snacks and other drinks such as Hojicha latte, Hojicha chocolate, Hojicha ice cream, etc. This article introduces it in detail.

What is Hojicha?

Hojicha is common to us and frequently drunk. However, it tends to be recognized vaguely, oftentimes misunderstood as a different type of tea from green tea, or even as Bancha (a tea picked in late seasons). Hojicha is a type of green tea. It is produced by roasting Sencha (steeped green tea) or Bancha. In general, the fresh shoots of first picked tea are rarely used. It is the leaves and stem parts of third picked tea or even later one that are preferred. As a result, Hojicha is comparatively cheap and familiar to us.

Many parts of the history of Hojicha are unclear without official documents. Some say people started roasting the unsold tea in an attempt to preserve it under a great depression in the early Showa Period, when tea was not selling well. Others say Hojicha existed already in the Meiji Period.

Features of Hojicha

Hojicha is featured by its brown liquid color and the aromatic fragrance and flavor that arises when roasting leaves. The easy-to-drink tea provides a fresh flavor with no bitterness and astringency.

Features of Hojicha ingredients

Hojicha contains various ingredients including vitamins with beauty effects and tannins with antioxidant effects. It is also drunk as a diet beverage. Among them, “pyrazine,” the ingredient formed by heating amino acids, is the one that makes the Hojicha’s distinctive pleasant aroma.

Features of Hojicha process

Hojicha is produced from fresh tea leaves, which undergo steaming, kneading and drying, and roasting. Actually, you can make Hojicha easily at home. You just have to roast your tea leaves in the frying pan. It takes 15 minutes or so to complete. Making delicious Hojicha also fills your room with a pleasant tea aroma.

How to prepare Hojicha

The key is to brew the leaves at high temperature to bring out an aromatic fragrance. You can control the strength of flavor by adjusting brewing time.

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Manufacturing Process of Hojicha

What Kinds of Ingredients/Nutrition are In Hojicha(Roasted Green Tea)?

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Today, I will describe the variety of the “Japanese Tea”. 

What’s “Japanese Tea”?

“Japanese Tea” means the tea produced in Japan as it literally means.

It has many varieties and types. I guess most of you remind Sencha(green tea), Hojicha(roasted green tea) or Matcha when you heard about “Japanese tea”, but surprisingly, black tea and oolong tea are also produced in Japan.

Did you know that these tea are all produced from same plant? The difference in these types of tea is caused only by cultivation methods and processing.

In this article, I will introduce the types and differences of Japanese tea, and makes you more familiar with it!

What makes difference in types of Japanese tea?

The answer to this question is fermentation(oxidation) of tea leaves.

Accurately, the “fermentation” here is not a chemical change by yeast or microorganisms, but an oxidation of the tea leaves. Only Pu’er tea and some types of tea are created by actual fermentation, and many others are created by oxidation. 

It is really confusing, but in the tea industry, the word “fermentation” has been used commonly for some reasons.)  To distinguish both of them, we will explain them as an “oxidation” in this article.

The oxidation of tea leaves starts soon after the harvest, and the changes of the color, taste and scent are all caused by this. Depends on how the tea leaves are oxdized, the types of the tea differs. 

Tea leaves with almost no oxidation become Sencha(green tea), and full oxidation become black tea. Oolong tea and some chinese tea are the middle of them.

Of course, there is an aptitude for types of tea depends on tea tree variety, but we can produce any types of tea from same tea tree.

Let’s look at the types of Japanese tea one by one.

Types of Green tea

As I talked before, green tea is produced without oxidation. Farmers steam the tea leaves soon after harvest to stop oxidation of the leaves. By preventing oxidation, tea leaves keep its beautiful color and umami ingredients.

Sencha

Sencha is the most popular and produced tea in Japan. 

The flavor of Sencha is usually expressed in terms of umami, sweetness, astringency(shibumi), and bitterness, just like food. Sencha has a good balance of astringency and sweetness and is characterized by a clear green color.

This is the most standard “Japanese Tea” to japanese people.

Fukamushi (Deep Steamed) Sencha

Fukamushi Sencha is one of the types of Sencha with 2~3 times longer steamed time compared to normal Sencha. Steaming process prevents tea leaves from oxidation and  softens the leaves and makes it easy to process. Currently, about 70% of sencha is produced as this type.

Longer steaming time makes the tea leaves softer and finer, it means the color and the taste can be come out easier than normal sencha.

That’s why Fukamushi Sencha is characterized by a deep green color and rich taste.

Gyokuro

Rich umami and refreshing aroma. Gyokuro is the finest tea in Japanese tea.

To create Gyokuro, farmers cover the tea leaves to block the sunlight off from about 20 days before the harvest. 

 “Theanine”, the umami ingredient of tea leaves, changes to “Catechin”, a bitter ingredient, due to sunlight. Avoiding the sunlight prevents Theanine from turning into Catechin, and a tea with a mild astringency and rich umami will be produced.

This covered culture also adds a laver-like scent to the tea leaves. It is also a characteristic scent of Gyokuro and Matcha

Light blue color, aroma, rich taste. It can be said that the best green tea is taken.

The photo above is the Gyokuro stem tea, the color is more bluish than normal stem tea.

Kabusecha

Gyokuro is created by covering the tea leaves for more than 20days, whereas only 3~10days for Kabusecha. Therefore, Kabusecha has a both characters of Gyokuro and Sencha in terms of taste and its ingredients. (To be accurate, the way of covering tea leaves are slightly different with Gyokuro and Kabusecha.)

You can feel the rich taste like Gyokuro when you make a tea with 50~60℃ water, and  nice balance of sweetness and bitterness when higher than 70℃.

It is a good choice when you want a fine tea with reasonable price. 

Matcha

Recently, Matcha is pretty popular in France, the US and many other country.

Matcha is made by grinding the raw tea (Teacha) with a stone mill, and same as Gyokuro, Matcha is made by covered culture for over 20days.

Matcha is usually used in the tea ceremony, and characterised by its ceremonial beauty.   Also, it has the advantage that it can incorporate all water-insoluble ingredients that do not dissolve in hot water.

It is also made in Shizuoka and Mie, starting with Uji in Kyoto.

Kukicha, Bocha(Stem tea)

Kukicha is the tea not using leaves but stems. In some areas, it is sometimes called Boucha.

In particular, stems of high-quality Sencha and Gyokuro are called “Shiraore”, and in Kyoto, Gyokuro stem is called “Karigane”.

Actually, tea stems contains more rich umami ingredients than leaves. Also stems don’t photosynthesize as much as leaves. It means Teanine doesn’t turn into Catechine, therefore stems can keep a large part of Theanine in it.

Rich umami and sweetness, and fresh scent. Tea stems are as nice as leaves. 

Kamairicha

Instead of steaming the leaves, Kamairicha is made by roasting in Kama(metal pot) to stop the oxidation of the tea leaves. The roasting aroma is called “Kamaka”, and it makes light and clear taste.

Unlike Sencha, there is no process of adjusting the shapes of the tea leaves, so the leaves are curled, this is also one of the characteristics of Kamairicha. 

In Japan, it is made around Saga Ureshino City in Kyushu. 

Bancha

After the 1st flash is  harvested in May, 2nd and 3rd flash is picked in June-July and autumn/winter tea picked in September, they are called Bancha. Not only tea leaves but also stems may be used.

Tea leaves grown under the strong sunlight in the summer time have a lot of Catechins, and conversely, low content of Theanine. Unlike Sencha or Gyokuro, it features a clear taste and easy-to-drink with nice balance of astringency and bitterness.

Recently, it is also used for plastic bottle tea because of its low price.

The photo above is a tea roasted bancha stem.

Houjicha

Houjicha is roasted tea, and characterised by the roasting aroma.

When roasted, Catechin turns into an insoluble ingredient and Caffeine also sublimes. That makes a Houjicha with less bitterness and astringency and less irritation to the body.

The price is cheaper because Bancha and Kukicha is usually used for Houjicha, 

In Japan, sometimes Houjicha is used in sweets like Matcha.

Genmaicha

Genmaicha is the tea made from the blend of tea and roasted rice. The biggest feature is the roasting aroma of the rice.

Same as Houjicha, because it is made with added scent, Bancha is usually used for Genmaicha

Black tea

Black tea is created with the highest degree of oxidation. While oxidation process, color and aroma of tea leaves change, and becomes a tea stand out with nice aroma, bitterness and astringency.

Koucha(Black Tea)

In contrast to Sencha which is made with no oxidation, Black tea is made after full oxidation.

Currently, 60% of the black tea is produced in Darjeeling(India), Keemun(China) and Uva(Sri Lankan).

We only deal in Japanese black tea. The production of the black tea in Japan is quite small, but the taste is enough competitive with world’s famous black tea. 

Types of Semi-Fermented tea

Semi-fermented tea is mainly produced in China and Taiwan, brings out a unique aroma by oxidation. Depending on the degree of oxidation, it can be White tea, Yellow tea, Oolong tea.

If the Sencha is assumed as the degree of oxidation of 0 and Black tea is 100, 30-70 will be classified as Semi-Fermented tea.

Oolong Tea

In the above example, Oolong tea is made with a degree of oxidation of about 70.

Mainly, Oolong tea is produced in China and Taiwan, and some are close to green tea and others close to black tea depending on the degree of oxidation.

Types of Fermented Tea

As I talked before, green tea, black tea and semi-fermented tea are created by oxidation of the tea leaves. The teas created by real “fermentation” are called fermented teas, these teas are created by the yeast or microorganism.

Pu’er tea is the most popular one, and there are some varieties in Japan such as Goishicha(Kouchi prefecture), Awa-bancha(Tokushima prefecture) and so on.

If you know the type of the Japanese tea, tea can be more enjoyable

Today, we have introduced only the tea with large volume of production in Japan, but there are many types of the tea exist other than them. The produced method differs, of course, the fun of tea is also different.

Even though fine tea leaves, the taste will be so bad with 100-degree hot water.

Gyokuro is not a tea that you can drink like beer even if you are thirsty.

Please come to know tea and find the best way to enjoy it.