Japanese tea types
情報
Different types of tea are just different producing methods. All true tea comes from the same plant, Camellia sinensis, but the production method determines the type:
- White tea – Minimally processed. The leaves are simply withered and dried. It has a light, delicate flavor.
- Green tea – Quickly steamed or pan-fired to prevent oxidation, then dried. This keeps it green and fresh-tasting.
- Oolong tea – Partially oxidized. The leaves are bruised and exposed to air for controlled oxidation before drying, giving it a complex flavor between green and black.
- Black tea – Fully oxidized. Leaves are rolled and allowed to darken, creating a robust, bold flavor.
- Pu-erh tea – Aged and fermented, often for years. This gives it a unique earthy, mellow taste.
抹茶：Finely ground powder of Green tea
緑茶: Green tea, not fermented.
煎茶（せんちゃ）：日本で作られる緑茶の製法の1つ。
紅茶：Most tea in Japan is drunk as green tea. Black tea is popular in the UK and the sort.
Variations:
Note that a lot of tea variations in Japan are classified according to classes, as in Low, Mid, High, Top. These classes have many meanings. Top and High class are probably served during tea ceremonies and for serving guests (I think). Mid and Low tiers are for everyday consumption. But of course, you can drink 抹茶 everyday too if you want. I personally wouldn't do so, because I am poor, but more due to the fact that I don't want that strong flavor profile everyday. It is like eating fried chicken everyday.
Some tea, for example 茎茶, is classified as "second-class tea" just because there're more supply than demand. However, the flavor profile of this tea type is still top-notch.
Some tea, like 番茶, is actually low-grade due to how it is produced. Typically, it is made of tea leaves harvested after the summer (third and forth teas) or in autumn and winter or large leaves rejected during 煎茶 manufacturing. These matured leaves contain more tannin (astringent taste, cause nausea on an empty stomach), less caffeine, and (more) bitter. Normally, 番茶 is referred to as tea for everyday use, locally grown tea, or homemade tea.
All these variation have their own variation when it comes to how they're grounded:
- 抹茶: 1.5 teaspoons through a mess, foam with a bamboo
- 深蒸し茶: 45 s -> 1 m
- 煎茶: 1 m
- 玉露: 2 m
After 1st brewing, 20 s. You can re-infused to leave 2-3 more times.
You should also brew by a 急須. Besides avoiding all the negatives of the methods below, it may also accentuate the savory note in the green tea with its clay material.
Strainer works but packs the leaves tightly. This leaves no room for the leaves to expand and that leads to less flavor and less efficient brewing.
Tea bag is the worst. Basically shredded cheese vs shredding a block of cheese. The tea leaves can be (and normally are) made of lower quality leaves like 番茶. The cloth/plastic bag negatively affects the flavor, dissolve into the hot water.
Different brewing method can also result in different types of tea.
For example, 抹茶 can be brewed into 薄茶(thin matcha) or 濃茶 (thick matcha)
"As you can see, thick tea is a glossy deep green color and is not whipped. While thin tea is made by brewing the tea, thick tea is described as being kneaded. When brewing, the chasen is shaken at high speed so as to vibrate it in small movements, but when kneading, the chasen is not shaken, and the hot water and matcha are mixed together as if to blend them together. Since the chasen is not shaken, thick tea is more difficult to brew. If you don't knead it well, lumps will form or it will be too bitter to drink... There is no room for cheating, so your skill will be obvious." [ Google translated from 薄茶と濃茶 ]
Teas made from tea leaves:
- 煎茶：70°C. Grassy, vegetable note, but not too bitter.
- 玉露：60°C。甘い、香ばしい。
- ほうじ茶（焙じ茶）: 80°C
- 番茶: 80°C
- 茎茶: 80°C
- 麦茶
Teas not made from tea leaves:
- 玄米茶: 80°C
Based on region:
And many more! Checkout:
- 日本茶: The aforementioned types of tea and more
- 玄米茶、麦茶
- 煎茶と緑茶の違いとは？: Different types of tea based on fermentation level
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