Types of Japanese Tea

Japanese tea is a general term for "tea produced within Japan." While green tea is the most well-known, Japanese tea can also include black tea and oolong tea, as these are also produced domestically in Japan.

The raw material for Japanese tea comes from the tea plant, Camellia sinensis, of the camellia family. Even tea made from the same plant can vary greatly in taste, aroma, and color depending on differences in manufacturing methods or tea varieties. Here, let's explore Japanese tea from several perspectives.

Classification by Fermentation Level

Tea can be broadly categorized into three types depending on the degree to which the tea leaves undergo "fermentation" or “the action of oxidative enzymes”:

Green Tea (Non-Fermented)

Tea leaves are heated immediately after harvesting to halt the activity of oxidative enzymes.

Oolong Tea (Semi-Fermented)

The fermentation process is stopped partway through. Although produced in small quantities, oolong tea is also made in Japan.

Black Tea (Fully Fermented)

The oxidative enzyme activity is allowed to progress fully before the leaves are dried. Japanese black tea, such as those made with varieties suited for black tea like "Benifūki," is also produced domestically.

Classification by Methods of Stopping Fermentation

A key feature of green tea is that fermentation is halted (non-fermented) during the initial stages of production by applying "heat." Depending on how the heat is applied, green tea is divided into two main types: steaming with high-temperature or pan-firing.

Steamed Green Tea

The mainstream method in Japan is steamed green tea. Tea leaves are heated with high-temperature steam to halt fermentation (more precisely, the activity of oxidative enzymes).

Pan-Fired Green Tea

Although less common in Japan, pan-fried tea is also produced. As the name suggests, tea leaves are heated in a pan to stop fermentation. This method provides an aroma and flavor reminiscent of Chinese green tea, but its production accounts for only a small portion of Japanese green tea overall.

Classification by Cultivation Method

Steamed green tea can be further categorized based on whether the tea garden is covered (shaded) or not during cultivation.

Sencha

Grown in open fields without covering the tea garden, allowing the tea plants to absorb plenty of sunlight. "Sencha" is characterized by a moderate astringency and a refreshing aroma. It is arguably the most popular type of Japanese tea. Even within the category of sencha, slight differences in processing methods, tea leaf varieties, or the climate of the production area can significantly alter its flavor and aroma.

Kabusecha and Gyokuro

Made from tea leaves grown in shaded gardens, where sunlight is partially blocked. These teas contain higher levels of the umami component theanine, giving them a rich and mellow flavor.

Gyokuro typically uses only first-flush tea leaves. The shading period for kabusecha is usually about one week, whereas for gyokuro, it is extended to around 2–3 weeks.

Tencha

The raw material for matcha. Like gyokuro, it is grown under shaded conditions, but its manufacturing process is unique in that the tea leaves are not rolled during drying. The dried leaves are then ground into a fine powder using stone mills or similar tools, producing matcha.

Classification by Steaming Time

Even within the category of "sencha," it can be broadly divided into two types based on the steaming duration:

Standard Steamed Sencha (Futsumushi Sencha)

This is the most common sencha, often labeled simply as "sencha" on packaging. The steaming time is approximately 20 to 40 seconds, which helps retain the tea leaves' shape, resulting in a visually appealing appearance. It features a balanced astringency and aroma, with a refreshing taste. This type of sencha is generally more popular in western Japan.

Deep Steamed Sencha (Fukamushi Sencha)

Steamed for a longer duration (60 to 120 seconds), the tea leaves become more fragmented, producing a tea with a rich, mellow flavor and a darker color. When brewed, the tea may appear slightly cloudy, which is considered a characteristic umami of deep-steamed sencha. This type is more prevalent in eastern Japan and is also well-suited for use in tea bags.