Japanese teas
An exploration of Japanese tea culture
Japan is known for its diverse and sophisticated tea culture. Among the many Japanese green tea varieties, each variety has unique characteristics shaped by its cultivation, harvesting and processing methods. Let's take a look at some of the names used for Japanese teas: Sencha, Bancha, Gyokuro, Kabusecha, Shincha and Genmaicha.
Before we get into the details of each tea, here is a quick summary of how Japanese teas rank in terms of quality and value:
Gyokuro > Kabusecha > Sencha > Bancha.
Shincha, also known as "new tea," refers to the first harvest of the season. It is highly prized for its freshness and high-quality character.
The highest grade is therefore Shincha Gyokuro. However, for those new to green tea, Sencha or our Bancha is an excellent introduction.
Gyokuro
Description : Gyokuro is a high-quality, shade-grown green tea known for its sweet and umami-rich taste.
Cultivation : The tea bushes are shaded for about three weeks before harvest.
Harvesting : Harvesting usually takes place in late spring.
Processing : The leaves are steamed, rolled and dried, similar to Sencha, but with greater care due to the higher quality.
Taste : Rich, sweet and full-bodied with a strong umami presence and minimal astringency.
Preparation of Gyokuro:
There are two recommended approaches (try both and choose the right duration for yourself):
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2-2.5 minutes at 60°C:
- This is a traditional method that can bring out the umami and sweetness of the Gyokuro. The longer steeping time allows for a fuller extraction of the tea's complex flavours, resulting in a rich, deep, and satisfying brew.
-
1 minute at 60°C:
- A shorter steeping time will produce a lighter, more delicate flavor. This method can emphasize the tea's freshness and subtlety, offering a more refined and less intense experience.
Grams per 200ml : 5 grams
Re-infusion : 3-4 times (second time 30 seconds, third - 1 minute, fourth - 1.5-2 minutes) at 70°C.
Kabusecha
Description : Kabusecha is a shade-grown tea, similar to Gyokuro but with a shorter shade period.
Cultivation : Shaded for about a week to ten days before harvest.
Harvesting : Usually harvested in spring.
Processing : Similar to Sencha and Gyokuro, with steaming, rolling and drying.
Taste : Balanced between the richness of Gyokuro and the lightness of Sencha, with a milder umami taste.
Preparation of Kabusecha:
Brewing time : 60-90 seconds
Temperature : 70-80°C (158-176°F)
Grams per 200ml : 3-5 grams
Re-infusion : 2-3 times (second time 20-30 seconds, third: 40-60 seconds).
Sencha
Description : Sencha is the most widely grown Japanese green tea variety, accounting for about 80% of all tea produced in Japan.
Cultivation : Grown in full sun.
Harvesting : It is usually harvested in late April to early May.
Processing : After harvesting, the leaves are steamed to prevent oxidation, then rolled, shaped and dried.
Taste : The taste can vary from light and grassy to rich and full-bodied, often with a slight astringency.
Sencha preparation:
Brewing time : 1.5-2 minutes
Temperature : 70-80°C (158-176°F)
Grams per 200ml : 3-5 grams
Infusions : 2-3 times (second time 30-45 seconds, third: 1-2 minutes).
Bancha
Description : Bancha is a green tea of lower quality than Sencha.
Cultivation : Also grown in full sun.
Harvesting : Harvesting occurs later in the season, typically from June to October, usually from the same bushes used for Sencha.
Processing : Similar to Sencha, but larger, more mature leaves and sometimes stems and branches are often used.
Taste : Milder and less astringent than Sencha, with a slightly stronger and earthier taste.
Preparation of Bancha:
Brewing time : 2-3 minutes
Temperature : 80-90°C (176-194°F)
Grams per 200ml : 3-5 grams
Infusions : 2-3 times (second time 30-45 seconds, third: 1-2 minutes).
Shincha
Description : Shincha, also known as "new tea", refers to the first harvest of the season.
Cultivation : Can come from the same tea bushes as Sencha.
Harvesting : Harvested early in the season, usually in late April or early May.
Processing : Similar to Sencha, but because it is a first flush tea, it is often processed less to preserve the fresh, vibrant characteristics.
Taste : Fresh, vegetal and slightly sweet with a distinct aroma.
Genmaicha
Description : Genmaicha is a unique blend of green tea (usually bancha or sencha) and roasted brown rice.
Cultivation : The tea leaves used for Genmaicha are grown in full sun.
Harvesting : Usually harvested in the same seasons as the base tea (Sencha or Bancha).
Processing : The tea leaves are steamed, rolled and dried. The brown rice is roasted separately and then mixed with the green tea.
Taste : Nutty, roasted aroma of toasted rice combined with the fresh, grassy notes of green tea.
Prepare Genmaicha:
Brewing time : 2-3 minutes
Temperature : 80°C (176°F)
Grams per 200ml : 3-5 grams
Re-infusion : 2-3 times
