Japan is a country that greatly values tea. The country produces hundreds of unique varieties and qualities of tea based on all imaginable factors. In this article, we will look at more than 50 types of Japanese teas and their benefits.
You will see that there is tea that grew in the shade, tea that was steamed, sun-dried, tea from buds, leaves, twigs or stems, tea rolled into ball shapes, rice tea, seaweed tea, tea that is harvested on a special date, and many others.
The flavors of tea change according to the harvest season and how it is produced; for this reason, many types of tea described in this article are just variations.
Table of Contents
The Culture of Tea in Japan
The culture of Japanese tea flourished over a period of about 1200 years. The tasting of matcha was introduced in the late 12th century by the monk Eisai. At that time, tea was a precious drink that was also used for medicinal purposes.
Tea is an uplifting aspect of Japanese culture. For example, the Japanese Tea Ceremony transforms the preparation and consumption of tea into an art. It is believed that the tea tree was brought from China to Japan around the year 805.
Shizuoka Prefecture has the largest tea production in Japan. Kagoshima Prefecture is second, Mie Prefecture is third, and Miyazaki Prefecture is fourth. In the past, tea was considered a luxury item, used in temples and by important people.
In every corner of Japan, you come across some type of tea. Whether in vending machines, convenience stores, or restaurants, there is tea everywhere. At the end of the article, we will talk a little about Modern Tea.
Did you know? The color brown in Japanese is written Chairo [茶色]?
Types of Green Tea
The word tea is mainly derived from the Tea Plant, known as “Camellia Sinesis” or in Japanese “Chanoki,” the main tea plant. The Japanese word for tea is written [茶] and inherits the reading “Cha,” sometimes written “Ocha” [お茶].
Chanoki (tea tree) is a perennial tree that mainly grows in tropical and subtropical climates. Tea trees are propagated from seeds or shoots. It takes about 4 to 12 years for a tea tree to produce seeds, and about 3 years for a new tree to be suitable for harvest.
In other words, Tea Plant or “Camellia Sinesis” is the main component of traditional green tea or its derivatives. Below we will see different types of green teas and how they are made. Note that tea can change in flavor and color according to its preparation.
Ryokucha – Green Tea
Ryokucha [緑茶] is a generic term for green tea. Most Japanese teas are variations of Ryokucha. In Japan, green tea is often simply called Ocha (tea) or Nihoncha (Japanese tea). It is much stronger than the green tea we know in Brazil.
Matcha – Powdered Green Tea
Matcha [抹茶] – Refers to powdered or ground green tea, often used in tea ceremonies and also to flavor and color sweets and some foods like Wagashi.
Genmaicha – Green Tea with Roasted Rice
Genmaicha [玄米茶] is a green tea combined with roasted rice. Historically, it was the cheapest variety of tea. The rice was essentially to fill the tea for those who could not afford pure tea. Today it is appreciated for its unique flavor and roasted aroma. It often contains matcha.
Sencha – Common Green Tea
Sencha [煎茶] – Its name means “common tea” and is essential in almost every Japanese household. Sencha tea has a pleasant flavor and aroma, as all Japanese green tea leaves are steamed to preserve their natural flavor.
Kamairicha – Iron Pan Tea
Kamairicha [釜炒り茶] – While most Japanese teas are steamed, Kamairicha is made in a hot iron pan at up to 300ºC, resulting in a less bitter and slightly roasted taste.
Bancha – Cheap Tea
Bancha [番茶] – A green tea made from leaves at the end of the harvest, larger and tougher. It is mild and a bit bitter, a type of cheap tea usually served in Japanese restaurants. It refers to non-standardized and low-quality tea.
Also read: 15 Types of Japanese Restaurants and Dishes
Gyokuro – High-Quality Tea
Gyokuro [玉露] – An expensive tea that grew in the shade for 20 days. Gyokuro has a sweet flavor. It has a lot of caffeine and is not bitter. Known for its green color and smooth flavor, its cultivation method transforms it into a premium tea.
Other Types of Green Tea
Tamaryokucha [玉緑茶] – A tea from Kyushu known for its curled leaves. Tamaryokucha has a spicy flavor and a citrus aroma.
Hojicha [保持茶] – The sencha roasted at 200 degrees and immediately cooled. The caffeine undergoes sublimation and the taste becomes less bitter.
Hachijuhachiya Sencha [八十八夜煎茶] – Sencha harvested 88 days after spring begins.
Fukamushicha [深蒸し茶] – Steamed green tea;
Fukamushi Sencha [深蒸し煎茶]- This type of tea undergoes a longer cooking process. The color is dark, its leaves crumble, and the flavor is much stronger and more bitter.
Guricha [ぐり茶] – Japanese green tea similar to gunpowder green tea, due to its berry-like spiciness; also known as or Tamaryokucha [玉緑茶];
Mugicha – Barley Tea
Mugicha [麦茶] is a drink made by boiling roasted barley seeds with husks in hot water and then straining or leaching them with water. Also known as Mugiyu. It is caffeine-free and has a milder taste.
Mugicha is one of the most popular teas after green tea. It is usually served cold but can also be enjoyed hot. It is often served for free in restaurants and small establishments in Japan.
In Japan, the sight of drinking cold barley tea in summer is a tradition. This is because the barley harvest is in early summer, and the tea is also flavorful. It can also be found sold in bottles at convenience stores and vending machines.
Oolongcha – The Chinese Tea
Oolong tea, although Chinese, is quite popular in Japan. This tea uses darker oxidized leaves, which are later subjected to heat to stop the oxidation process.
Brown in color, this tea can be served hot or cold, and its flavor is slightly bitter. Oolongcha has many different flavors and varieties, ranging from sweet and fruity to thick and woody.
Kocha – Black Tea
Ko-Cha [古茶] – This is tea that has been stored for a long time. The tea is produced the previous year, and it is very similar to the black tea found in the West, with a more bitter taste and brown color.
The Japanese word Kocha can also be used to refer to the Western style of black tea. Japan has a rich culture of Western-style tea and produces a wide variety of unique Kocha products that can be found in Hanbaiki.
Also read: Hanbaiki – Automatic Vending Machines
Amacha – Sweet Tea
Amacha [甘茶] is a sweet tea made from new leaves steamed, crushed, and dried. This traditional tea is often poured over Buddhist statues in the flower ritual. This is because eight great dragon kings poured sweet dew into hot water to celebrate the birth of Shaka.
Its color is brownish-yellow, and tea made from Kanbutsukai also has the effect of repelling insects. Some are mixed with dye; the custom of placing it on the head to repel insects was once practiced throughout the country.
The sweet tea contains phyllodulcin and isophyllodulcin as sweetening ingredients, and its sweetness is 400 to 800 times that of sucrose and about twice that of saccharin. The sweetness diminishes with the drying of the leaves.
As a crude medicine, it has an anti-allergic effect and an effect on periodontal disease. The tea is made from the Amachazuru plant, a sweet vine, and should not be consumed in excess due to its sweetness, as it can cause vomiting, poisoning, and even death.
Sobacha – Buckwheat Tea
Sobacha [そば茶] is a tea made from roasted buckwheat seeds. It has a unique flavor, peculiar to buckwheat. There is also a variation that uses the noodles themselves as raw material or a special type called Datan soba.
Also read: 15 Types of Japanese Noodles
In recent years, tea-based drinks made from Datan Soba have been launched in PET bottles by major beverage manufacturers. The buckwheat is usually cultivated in the mountains at an altitude of over 1500 meters.
The tea has a natural biscuit aroma and contains many useful vitamins and minerals. It restores lost strength, helps burn fat, removes excess fluids from the body, controls blood sugar levels, and eliminates toxins from the body.
Tencha – The Ancient Tea
It is believed to be one of the first types of teas introduced in ancient Japan. Tencha [甜茶] is a general term for sweet tea made from leaves that differ from botanical tea and Chinese tea. One of the ancient medicinal teas.
It can generally refer to Tiancha, sweet tea, and mulberry leaf tea. There is also a homonymous Tencha [碾茶], a shaded Japanese green tea that is mainly used to make matcha, but is sometimes also used for cooking.
This means that the tea leaves are shaded for about three weeks. This is why matcha has such a vivid green color. After harvesting, the leaves are briefly steamed and dried.
Other Types of Japanese Teas
It is not possible to write in detail about all the existing teas in Japan. Below we will briefly see some other Japanese teas:
- Nihoncha [日本茶] – Japanese Tea;
- Kuuteicha [苦丁茶] – Tea with twisted leaves;
- Konbucha [昆布茶] – Made with dried, chopped, and powdered konbu;
- Yuzocha [ユズ茶] – Yuzu Tea (a type of lemon);
- Matecha [マテ茶] – Mate tea, popular in South America;
- Kobucha [昆布茶] – Seaweed tea;
- Umekobucha [梅昆布茶] – Plum tea;
- Shougacha [しょうが茶] – Ginger tea;
- Oobukucha [大服茶] – Tea prepared for New Year with the first water of the year;
We recommend reading: Oshougatsu – New Year in Japan
Konacha
Konacha [粉茶] is a type of tea usually served in sushi restaurants. Despite being made from small leaves and having a very affordable price, the tea is very strong and has a strong flavor, one of the reasons sushi restaurants opt for it.
Also read: Sushi Restaurants in Japan – How to Eat?
Kukicha
Kukicha [茎茶] is also known as Bocha [棒茶], made from stems, stalks, and branches. Kukicha has a sweet, nutty flavor and is slightly creamy.
Sakura Tea
The Sakura flowers are one of the great passions in Japan. They bloom in spectacular colors only to fall within a few days. There is also tea made from Sakura flowers along with green tea, bringing a unique flavor and aroma.
Habucha
Habucha [ハブ茶] – Can refer to teas made from Ebisugusa and Habusou. Also known as Senna Tea, a popular herbal remedy, often marketed as a laxative, weight loss aid, and detoxification method.
Tochuucha
Tochuu or Eucommia ulmoides is a tree native to China. Its tea Tochuucha [杜仲茶] is highly valued in traditional Chinese medicine, enriching the body with natural calcium, potassium, zinc, and iron. Considered beneficial for weight loss and in cases of hypertension.
Mushroom Tea
We are not specifically talking about mushroom teas with ceremonial or recreational purposes. A quite popular mushroom tea in Japan is Shiitake Tea [椎茸茶] – Shiitake is the Japanese mushroom rich in fiber and protein.
Inorganic Tea
Tea is also present even in Onsen, or hot springs. The minerals and benefits of tea can be passed through bathing; various bathhouses in Japan have some water made hot with some type of leaf.
Bamboo Tea
Takecha [竹茶] or bamboo tea has the highest concentration of silica in the entire plant kingdom, one of the most important minerals for the human body, acting in the construction of bones, hair, and nails; it is also rich in proteins, fibers, and flavonoids.
Bamboo extract is a strong antioxidant, antimicrobial, with an anti-halitosis effect and calming power. Bamboo leaves are beneficial for skin, nails, teeth, and hair, acting as a rejuvenator from the inside out.
Hatomugi Tea
Hatomugicha [ハトムギ茶] gets its name from seeds that look like doves. This tea improves digestive function, metabolism, and helps in the creation of new cells. It fights warts, reduces swelling, has a detoxifying effect, improves blood quality, and eliminates skin blemishes.
Insect Manure Tea
The insect manure tea Chufuncha [虫糞茶] is a Chinese tea made by drying the manure of moth larvae that eat leaves like Konashi and tea plant. There are different types, depending on the type of plant and moth used.
Regional Japanese Teas
- Yamecha – Tea from the Yame region of Fukuoka known for its quality;
- Ujicha – Another regional variety from the Uji area of Kyoto. Tea has been produced in Uji for over 400 years;
Teas Mixed with Other Ingredients
There are teas that have a large part of their composition made up of other ingredients, but still may contain a bit of tea from Camellia Sinesis. It may not necessarily be green tea, but it still contains the tea plant.
Sanpincha – Jasmine Tea
Jasmine tea [ジャスミン茶] and Sanpincha [さんぴん茶] are quite popular in Okinawa. This is tea made from jasmine flowers mixed with green tea or oolong. There are small differences in the preparation and composition of Jasmine Tea compared to Sanpincha.
Bukubukucha [ぶくぶく茶] – In Okinawa, they often decoct fried rice, mix it into sanpincha, beat it, and sprinkle with peanut powder.
Hanacha – Flower Tea
This is a category of tea made with the aromas of flowers. Jasmine tea falls into this category. We have chrysanthemum tea and lotus tea. There are 3 ways to make Hanacha, extracting the perfume, with dried petals, or adding them to the tea after it is made.
Tea with Milk
Some people often mix tea with milk; see below for some recipes and their respective names in Japanese:
- Mirukuchii [ミルクティー] – Tea with milk, just add milk and sugar to the tea.
- Cha-yen [チャーイェン] – Tea with condensed milk, popular in Thailand.
- Masala Chai – In addition to milk, contains spices like cardamom and clove. Popular in India and Southeast Asian countries.
Eating Tea Leaves
Shokucha [食茶] – The act of eating tea leaves or adding them as an ingredient in meals. Tea is also present in Japanese cuisine in dishes like Chazuke, porridge, Chasoba, tea eggs, lapeso, tea dumplings, and Tsampa.
Other Tea Mixtures
Dataacha [バター茶] – A mixture of tea with butter;
Kajitsucha [果実茶] – Fruit tea, usually a mixture of lemon or apple in traditional tea.
Enoucha [鴛鴦茶] – A mixture of tea and coffee.
Reicha [擂茶]: – Traditional tea from a guesthouse, with peanuts, sesame seeds, and brown rice.
Hachihocha [八宝茶] – A traditional tea from the tribe (ethnic group from China), with sugar and nuts.
Sandocha [三道茶] – A traditional Pei tea that contains sugar and lushan.
The Tea Ceremony
The Japanese tea ceremony is a traditional activity influenced by Taoism and Zen Buddhism, in which green tea is ceremonially prepared and served to guests in an environment of simplicity and goodwill, surrounded by peace, harmony, respect, and purity.
The tasting of matcha was introduced in the late 12th century by the monk Eisai. At that time, tea was a precious drink that was also used for medicinal purposes. The tea ceremony is known as chanoyu [茶の湯].
Conducting the tea ceremony correctly is quite difficult. The tea ceremony practitioner needs to have knowledge of traditional arts, architecture, landscape gardening, and floral arts.
If you want to know more, also read: Chanoyu – Japanese Tea Ceremony
Where to Buy Japanese Tea?
In Brazil, you can buy these teas online. To help, we will list some teas that you can find at the large Amazon Brazil store. Unfortunately, we don’t have many, but you can find them on other sites.
The Culture of Modern Tea
Japanese tea is always changing. Today, most Japanese teas are consumed in PET bottles. Just walk into any supermarket or Konbini, and you will quickly notice that tea products dominate the beverage shelves.
Also read: Konbini – Convenience Stores in Japan
Most is pure tea (without sugar or artificial ingredients). The Japanese retail sector is ultra-competitive. Japanese tea products need to continuously change to compete for shelf space in convenience stores. New blends and infusions are often launched every month. Japan is a great tea lover.
Below we will see a video of Santana making the famous Matcha Latte!
Photo: Roberto Maxwel
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