When it comes to green tea, it's not just one type—there are a variety of different teas, each with its own unique flavor profile and characteristics. From the well-known Sencha, Matcha and Hojicha to more rare types like Kamairicha and Wakoucha, understanding these different tea types can help you curate the perfect selection for your tea shop. By aligning your offerings with the preferences of your customers, you can create a tea lineup that not only meets their needs but also introduces them to the rich diversity of Japanese teas.
Sencha is the most common type of green tea in Japan, known for its fresh, grassy flavor and bright green color. It is made by steaming the tea leaves shortly after harvesting, which helps to preserve their vibrant color and rich taste. Sencha is a versatile tea that can be enjoyed both hot and cold, and it offers a well-balanced profile of sweetness and slight astringency, making it a popular choice for everyday drinking. 👉 Learn more detail about Sencha.
Fukamushi Sencha is a variation of Sencha that is steamed for a longer time, resulting in a deeper, richer flavor and a darker, more intense green color. The extended steaming process breaks down the tea leaves more, giving the brew a slightly thicker texture and a mellower, less astringent taste. This tea is particularly popular for its smooth, full-bodied flavor and its vibrant green hue in the cup. 👉Learn more detail about Fukamushi Sencha.
Matcha is a finely ground powder made from shade-grown green tea leaves, primarily Tencha. It has a vibrant green color and a rich, creamy texture with a sweet, umami flavor. Matcha is traditionally whisked into a frothy drink and is celebrated for its health benefits and its role in Japanese tea ceremonies. It is a versatile ingredient, also used in cooking and baking, and offers a concentrated green tea experience. 👉Learn more detail about Matcha.
Kamairicha is a rare type of Japanese green tea that is pan-fired instead of steamed, a method more common in Chinese tea production. This process gives Kamairicha a unique flavor profile, with a toasty, nutty aroma and a less vegetal taste compared to steamed green teas. It has a light, smooth flavor with minimal astringency, making it an appealing option for those who prefer a milder green tea. 👉Learn more detail about Kamairicha.
Tamaryokucha, also known as guricha, is a curled-leaf green tea with a distinctive appearance and flavor. It is steamed and then shaped into small, twisted or comma-shaped leaves. Tamaryokucha offers a refreshing, slightly sweet flavor and a mild astringency. Its unique shape and delicate taste make it a popular choice for those seeking something different from the more common straight-leaf Sencha. 👉Learn more detail about Tamaryokucha.
Hojicha is a roasted green tea that stands out for its warm, toasty flavor and reddish-brown color. The roasting process reduces the caffeine content, making it a popular choice for evening drinking or for those sensitive to caffeine. Hojicha has a comforting, nutty taste with a hint of caramel and is often served with meals or enjoyed as a soothing, relaxing beverage.
👉 Learn more detail about Hojicha.
Bancha is a type of green tea made from mature leaves harvested later in the season, resulting in a tea that is milder and less astringent than Sencha. It has a light, earthy flavor and a slightly coarse texture, with lower caffeine content. Bancha is often enjoyed as an everyday tea in Japan and is appreciated for its simplicity and affordability, making it a good introduction to Japanese green tea. 👉Learn more detail about Bancha.
Kabusecha is a shaded green tea, similar to Gyokuro, but shaded for a shorter period. This partial shading enhances the tea's sweetness and deepens its flavor while preserving the fresh, grassy notes characteristic of Sencha. Kabusecha offers a balanced flavor profile with a rich umami taste and a smooth, gentle finish. It is a refined tea that combines the best qualities of both Sencha and Gyokuro.
Gyokuro is a premium Japanese green tea, known for its sweet, umami-rich flavor and deep green color. The tea leaves are shaded for several weeks before harvesting, which increases their chlorophyll content and enhances the tea's rich, savory taste. Gyokuro is often enjoyed on special occasions and is brewed at a lower temperature to bring out its delicate flavors. It is prized for its luxurious, smooth texture and complex taste.
Wakoucha, or Japanese black tea, differs from traditional Japanese green teas as it undergoes full oxidation, similar to other black teas. It has a smooth, mellow flavor with subtle sweetness and notes of fruit or honey. Wakoucha is less astringent than many other black teas, making it an excellent choice for those who prefer a milder black tea. It represents Japan's unique approach to black tea production, combining traditional techniques with Japanese terroir. 👉Learn more detail about Wakoucha (Black Tea).
Genmaicha is a blend of green tea, typically Sencha or Bancha, with roasted brown rice. The addition of the rice gives the tea a distinctive toasty, nutty flavor with a slightly sweet undertone. Genmaicha has a light, refreshing taste and a lower caffeine content, making it a popular choice for those seeking a gentle, comforting tea. Its unique combination of flavors makes it a favorite among those new to Japanese tea.