Japanese Green Tea
Japanese tea is predominantly green tea, produced using the steaming method (rather than pan-firing as in China). The two most iconic types are Matcha (powdered tea) and Sencha (leaf tea). Japanese green teas are celebrated worldwide for their fresh, umami-rich character and distinctive seaweed aroma.
Matcha — The Soul of Tea Ceremony
Matcha is made from shade-grown tea leaves ground into powder. Shade cultivation boosts chlorophyll, creating vivid green color and intense umami. Ceremonial-grade matcha is thick and concentrated; thin matcha is for everyday drinking. Quality matcha shows bright green color, fresh aroma, and a bittersweet finish.
Sencha — Daily Tea
Sencha accounts for about 80% of Japanese tea production. The needle-shaped leaves produce a pale green-yellow liquor with fresh, grassy notes and subtle seaweed aroma. Brew at 60-70掳C — higher temperatures damage its delicate character. Gyokuro (shade-grown, premium) and Hojicha (roasted) are other notable varieties.
