Japanese Tea
Tea production in Japan began several centuries after it was first produced commercially in China. Originally consumed exclusively by priests and aristocrats, tea did not become popular in Japan until the practice of Buddhism took hold in the 11th and 12th centuries. The first book ever written on the health benefits of tea was penned in Japan in 1211. Today, Japan is the second largest producer of Green tea in the world, after China.
Because of extremely high land and labor costs, tea production in Japan involves many impressive technical advancements. In extreme cases, the sorting of leaf size and grade is done by machines that visually analyze each leaf and direct it to the appropriate storage container. Tea workers in Japan are considered skilled labor and are paid higher than average agricultural workers.
The highest volume of quality teas come from mountainous regions in the southern part of Japan, with the best growing areas found in Shizuoka and Kyushu. Some tea gardens in Japan only see one harvest each year; others may get two or three. The significantly smaller amount of tea produced by Japan, compared to other major origins, is another factor in the higher cost of these teas. The first harvest is called the Shincha, or "new tea". This is the smallest harvest and produces some of the world's finest and most expensive teas. In fact, it is rather difficult to find true Shinchas outside of Japan.
Instead of being pan-fired like the Chinese green teas, Japanese tea producers briefly apply steam to the leaves to freeze the oxidation process. The leaves are then dried and rolled to reduce the moisture content and create the desired shape. The best Japanese green teas will have a deep green color and a slight luster. Many Japanese teas - Senchas and Gyokuros, in particular - will also have a large percentage of small, tiny particles of tea, called "fines." In other countries, the fines are mechanically separated out to create a uniform appearance and cleaner cup clarity. In Japan, however, the fines are purposely blended in to add to the umami of the tea (richer mouthfeel).
Famous Japanese Teas
Sencha 75% of Japan's tea production is in the form of Sencha green tea, but don't assume that all Senchas are created equal. Quality grades range from fair to finest, and the flavor profiles range dramatically. Look for a green-gold to deep green cup with a briny, vegetal flavor and mild astringency. Better Senchas will offer finishing notes of sweet melon. Example: Sencha Overture.
Genmai Cha This most unusual Japanese Green tea is made by combining Sencha or Bancha leaves with roasted and puffed rice. For centuries, tea was a luxury and peasants found that by mixing in a little roasted rice (which was abundant and cheap), the flavor was not too dramatically altered and their tea supply could be significantly extended. This unique blend is now popular around the world. Expect the fresh, vegetal flavors of the tea base to be offset nicely by sweet, nutty, savory note of the rice (the pieces of "popcorn" are actually popped rice). Example: Genmai Cha.
Kukicha The only tea where the leaf stems are intentionally included, Kukicha is distinguished quickly by the combination of deep green Sencha leaves and light yellow stalk. The leaves and stalk should be cut to a uniform length, and the flavor should be milder than a Sencha and lightly creamy or nutty. Example: Kukicha.
Gyokuro Less than one half of one percent of all Japanese green tea produced is Gyokuro, or "Jade Dew". This incredible tea is created by shading the plants with woven nets for the final 3-4 weeks prior to harvest. Shading slows the growth of the leaves and forces the plant to focus nutrients on creating fewer leaves. The leaves grow wider and thinner, yielding more tender leaf compared to tougher leaf veins. These bright green leaves offer extremely high contents of antioxidants, L-theanine, caffeine, and FLAVOR! A good Gyokuro should yield a brilliant true green or bluish-green cup with a full-bodied flavor and bright, sweet, floral finish similar to honeydew melon. Example: Gyukoro.
Matcha Traditionally a ceremonial tea, powdered Matcha is made from shade-grown leaves (same as Gyokuro) which have been stripped of all leaf stem and veins, leaving only the tender leaf pieces. After steaming and de-veining, these leaves are dried and then stone-ground into a soft, fine powder. Tea is made from this by adding hot water to the powder and whisking the mixture into a froth in a tea bowl, using a bamboo whisk. Because you consume the entire leaf, Matcha offers the highest concentrations of antioxidants, L-theanine and caffeine of any tea. The color should be brilliant green, with no traces of yellowing (Matcha stales very quickly, and yellow or brown tones indicate old tea). The flavor is sweet, comforting and gently grassy and "green."