The taste of Japanese teas differ according to the origin, variety, species and even the plantation. We have written a guide to help you choose a fine Japanese tea, divided into different types of tea: sencha, fukamushicha and gyokuro. If you don’t know much about tea, but would like to know more about tea varieties and drink better tea, this article will help you.
Sencha
The most commonly drunk type of Japanese tea is called Sencha. It is made by steeping tea leaves in hot water and straining them. The clear and beautiful color of the water can be described as yamabuki Japanese rose, gold or jade.
Shape and Color of Tea Leaves
- Thin, hard and uneven
- Uniform in shape
- Rich texture
- Glossy, bright, dark green
Aroma and Taste
- Fresh, savory aroma
- Fresh, young leafy aroma
- Good balance of sweetness and astringency
- Refreshing aftertaste
Fukamushicha
Fukamushicha is characterised by its lush green liquid.This tea is steamed for a longer time than Sencha in the process of tea production. It is popular for its affordability and for the dark green color of the tea it produces.
Shape and Color of Tea Leaves
- Fewer broken leaves and less powder
- Clear yellow-green color
Aroma and Taste
- Not too bitter or astringent
- Umami and sweet taste
Kabusecha (Shaded Tea)
Kabusecha is a tea that combines the best features of sencha and gyokuro. At the last stage of the tea growing process, the tea trees are covered to block out the sun.Rich in theanine, it has a sweeter taste than sencha and a more pronounced taste than gyokuro.
Shape and Color of Tea Leaves
- Thin rolled
- Uniform in shape
- Bright color with few dark spots
- Fewer stem or powder contamination
Gyokuro
Gyokuro is made by shading it in order to increase its sweetness. It is expensive because of the time and effort involved.
Shape and Color of Tea Leaves
- Bright, clear green color
- Thin rolled
Aroma and Taste
- With a characteristic fragrance of gyokuro
- Mild sweetness
Matcha
Powdered green tea does not necessarily mean matcha. Matcha is produced in a very different way to other Japanese tea leaves. Whisking allows air to enter the tea, making it taste mellower and fuller.
Color of Matcha
- Bright and clear green
- The brighter green ones are sweeter.
- The dark green ones are more astringent.
Yellowish colored Matcha is a sign of poor quality. Yellowish color is an indication that the tea has lost its freshness.
Twig Tea
It is unique to the culture of Japanese tea that the twigs are taken to drink. In particular, the stems of the higher grade sencha and gyokuro teas are distinguished and are sometimes called ‘karigane’ or ‘shiraore’.
Shape and Color of Tea Leaves
- Glossy dark green
- Not darkened
- No mixture of thick or reddish brown twigs
Aroma and Taste
- With a typical aroma of twig tea
- Clean, sweet taste
