Japanese Tea: A Brief Overview of Three Popular Varieties
Japan, an archipelago with deep cultural roots, has cultivated an appreciation for the art of tea-making that spans centuries. Among the array of teas it offers, three stand out prominently: Gyokuro, Sencha, and Matcha. Each tea possesses its own unique flavor profile, cultivation process, and place in Japanese history and culture.
Gyokuro: The Jewel Dew
Gyokuro, celebrated as the "Jewel Dew" due to its exceptional flavor, is the epitome of refined tea cultivation. By shielding the tea bushes from direct sunlight for roughly 20 days before harvesting, the tea's amino acid profile is enhanced, particularly the theanine content, which imparts a pronounced sweetness. This shading technique, termed the "ooishita method," not only curtails the tea's astringency but amplifies its rich umami character. Predominantly cultivated in renowned regions such as Uji in Kyoto, Yame in Fukuoka, and Okabe in Shizuoka, Gyokuro's intricate production process makes it a precious commodity. It's worth noting that this elite tea represents a mere 0.3% of Japan's entire tea output, underscoring its exclusivity and revered status.
Sencha:
The Everyday Elixir
Sencha is a predominant type of Japanese green tea, accounting for roughly 80% of Japan's tea production and is widely consumed. Made from tea leaves that fully absorb sunlight, sencha offers a harmonious blend of catechin, which gives its astringency, caffeine contributing to its bitterness, and the amino acid theanine, responsible for its savory umami. The first harvest, or "Ichibancha", taken around April to May, is considered the finest. Premium sencha leaves are slender, tightly twisted, and have a glossy deep green hue. They are prized for their ideal balance between astringency and umami and their refreshing aroma. In contrast, the general description of sencha highlights its greenish-yellow hue and emphasizes the luxurious feeling it offers, accentuating the richness in its aroma, umami, and slight bitterness.
Matcha : The Ceremonial Essence
Matcha, often synonymous with Uji, a region in Kyoto, is a renowned finely powdered green tea integral to the traditional Japanese tea ceremony, or sadou. The young tea leaves are shaded from direct sunlight, similar to the process for gyokuro. After steaming, these leaves are dried without being rolled, producing tencha (the base tea leaves). The tencha is then ground using stone mills to produce the fine green powder known as matcha. Consuming matcha allows one to intake all of its nutrients since the powder is dissolved in hot water. Its refined aroma and concentrated sweetness, coupled with its vibrant green hue, makes matcha a delight both visually and on the palate. It complements Japanese confections and dishes beautifully. Historically, the reputation has been "When you speak of Matcha, you mean Uji." Indeed, Kyoto Prefecture produces about 50% of all tencha in Japan, boasting an impressive market share, especially in the high-grade matcha category. The greenish-colored matcha is categorized under green tea. While definitions of matcha vary, it's primarily described as tea made from raw leaves that have been shaded from sunlight for about 20 days before harvest, dried without kneading, and then ground into a powder using a traditional grinding stone.