What is Japanese green tea?
Although discovered in China, green tea also has very strong associations with Japan, where it was introduced by the same Buddhist priest who brought Zen Buddhism to the country. In the 14th Century, another monk returning from China brought with him stories and lessons of the tea drinking culture that existed in China. As a result, green tea is now such an integral part of Japanese culture and living that it is generally known simply as “tea” rather than “green tea”, similar to the way in which “tea” in Western countries is understood to refer to black tea.
Japanese green teas are different from Chinese green teas, despite the fact that they all come from the same plant, the Camellia Sinensis. The difference is due to the treatment of the leaves after picking, although sometimes the harvest itself can vary a little too, in that Chinese green tea is mostly harvested in the Spring, while many varieties of Japanese green tea are harvested at different times of the year, or some times all year round.
The main way that Japanese green tea differs from Chinese green tea, however, is in how the fermentation process is stopped after picking. In China, the leaves are usually roasted in a pan, but in Japan they tend to be steamed – a method not generally used elsewhere. Steaming is an effective way of stopping the oxodization process that would continue to happen in the tea leaves if the enzymes remained exposed to the air. Once steamed (usually only a matter of about 45 seconds), the green color, beneficial nutrients, and distinctive aroma of the tea are preserved, and the leaves can then be dried and rolled into the familiar needle-like shape of Japanese green tea leaves.
Japanese green tea production often includes an extra step not used in the making of Chinese green tea. A farmer in Kyoto in the 18th Century invented what is now known as “sencha” tea by adding the step of “kneading” to the process. Through kneading, the fibers in the tea leaves are broken down so that when the tea is brewed, the flavors and nutrients are extracted much more rapidly from the leaves.
It was around this time that Japan started exporting its green tea to western countries, with the USA being the biggest importer. 99% of the tea grown in Japan is green tea – and despite the huge volume of this that is exported to other countries, the Japanese continue to consume more of it than they export. Green tea really is a huge deal in Japan! By far the most popular kind is Sencha, mentioned above, which has less bitterness than most types of green tea, and is favored for its delicate sweetness and pleasant, flowery aroma. As well as the type of tea, you might also want to look out for the word “Shin-Cha”, which means “new tea”, and refers to tea from the first harvest of the year – this tea will be the highest quality Japanese green tea.
Useful Links:
http://www.japan-guide.com/e/e2041.html
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