Japanese Green Tea

• Varieties of Japanese tea
• Hand Picked vs. Trimmed by Machine
• Organic vs. Conventionally-Grown
• When you still wonder which tea to choose…
• Choosing Tea Ware

Varieties of Japanese tea

1) Tea grown in the shade This type of green tea is carefully grown in the shade for twenty to thirty days before harvesting. This creates Theanine, an amino acid, which gives the tea a sweet and mellow taste. When brewed, this tea has a pure grassy green color. In this type of tea there are Matcha and Gyokuro.
Shading from sunlight traditionally by straw and reed. It is called “Honzu”	Shading from sunlight by “Tana”	Shading from sunlight by “Jikagise”

	- Matcha After harvest, tea leaves for Matcha go through (1) steaming, (2) drying, and (3) grinding with a stone mill. The highest grade Matcha is the brightest green and has the most sweet and mellow flavor, without any hint of bitterness, such as our Matcha Pinnacle and Matcha Super Premium. Lower quality Matcha is less green and more yellow and the flavor is less mellow.
	Matcha is special because since it is ground into a powder and completely dissolved in water when brewed, you drink the whole constituents of the tea leaves and ingest all of the healthful nutrients without throwing away the leaves as one does with other teas: Gyokuro, Sencha, Genmaicha, and Houjicha. Besides, by drinking Matcha you can also ingest oil soluble constituents (Vitamin A, Vitamin E, Beta-carotene, etc.), which are not extracted into water when brewed. (visit to Matcha shopping category)
	- Gyokuro After harvest, tea leaves for Gyokuro go through (1) steaming, (2) drying and kneading (crumpling), and (3) sorting. This processing is the same as Sencha. Kneading enables the tea leaves to extract the flavor and constituents into the water. Gyokuro has a mellow flavor, sweet taste and noble aroma. When brewed, Gyokuro has a pure grassy green color.
	Brewing more slowly with lower temperature water is also one reason why Gyokuro brings a relaxed atmosphere as well as an excellent flavor. The highest grade Gyokuro has the most sweet and mellow flavor and noble aroma.
	- Gyokuro Karigane Gyokuro Karigane is composed of stems selected from Gyokuro tea leaves. Karigane stems are less expensive than tea leaves because stems are a by-product of tea leaf production, though they have an excellent flavor. When brewed, Gyokuro Karigane has a grassy green color. If you are looking for a unique product or a good value then this tea is perfect for you. (visit to Gyokuro shopping category)

2) Tea grown in full sunlight Tea leaves grown in full sunlight have much of the healthful nutrient known as Catechin, which creates a refreshing aroma and bitter taste. When brewed, this tea has a golden yellow green color.
	- Sencha After harvest, tea leaves for Sencha go through, (1) steaming, (2) drying and kneading (crumpling), and (3) sorting. This processing is the same as Gyokuro. Kneading enables the tea leaves to extract the flavor and constituents into the water. Sencha is the most popular and widely-consumed Japanese green tea. It is suitable for any situation and anytime, a quick eye-opener and energizer, great served with sushi or other Asian foods, after meals, teatime, and so on.
		(Sencha) Sencha has the perfect balance and harmony of refreshing aroma, mellow flavor, and bitter taste. When brewed, Sencha has a lovely golden yellow green color. The highest grade Sencha has the most mellow flavor, excellent refreshing aroma, and more balanced bitter taste.
		(Sencha Fukamushi) Tea leaves of Sencha Fukamushi are steamed heavily for a longer time. This special steaming process causes the tea leaves of Sencha Fukamushi to split, so that the taste of the tea is stronger yet more mellow. When brewed, Sencha Fukamushi has a cloudy green color, because the constituents are more easily extracted in water and more of the tea dissolves into the water.
		(Sencha Karigane) Sencha Karigane is composed of stems selected from high grade Sencha tea leaves. Karigane contains much Teanin, which gives the tea a sweet and mellow taste. Karigane stems are less expensive than tea leaves because stems are a by-product of tea leaf production, though it has an excellent flavor. When brewed, Sencha Karigane has a yellow green color. If you are looking for a unique product or a good value then this tea is perfect for you. (visit to Sencha shopping category)
	- Other teas Each unique tea in this category is not expensive and is light and mild in flavor, so that it is suitable for everyday use. These teas are made from Sencha or go through the same processing steps as Sencha.
		(Genmaicha) Genmaicha is a combination of Sencha tea leaves mixed with puffed brown rice, which adds a delicious popcorn and roasted grain flavor. And it contains less caffeine. When brewed, this tea has a golden yellow green color. Due to the rice, Genmaicha has the rich and hearty flavor of roasted grains or coffee. This also makes a good breakfast tea.
		(Genmaicha Matcha-iri) Genmaicha Matcha-iri is a combination of Genmaicha and Matcha. The Matcha powder lightly coats the Sencha leaves and rice, adding a mellow taste to Genmaicha’s delicious roasted flavor and makes the tea a more pure grassy green color. Due to the rice, this tea has the rich and hearty flavor of roasted grains or coffee but the freshness of Matcha. It is very well balanced, full flavored and smooth.
		(Houjicha) Houjicha is Sencha that has been additionally roasted, giving this tea its special roasted flavor. Houjicha contains much Catechin because the tea leaves are grown in full sunlight. And it contains very little caffeine so it is suitable even for a baby. When brewed, this tea is a transparent brown color and is somewhat similar in flavor to basic black tea such as English breakfast tea, Ceylon or Darjeeling, although it tastes much more fresh and healthy.
		(Houjicha Karigane) Houjicha Karigane is made from the stems of high grade tea leaves and roasted in the same way as standard Houjicha. In contrast to the refreshing and roasted flavor of regular Houjicha, Houjicha Karigane has a deeply sweet and roasted flavor, which is quite unique among any kinds of Japanese tea. The sweet flavor is brought by Teanin which is a constituent contained in Karigane and known for having a sweet and flavorful taste and working to relax the brain and body.
		(Kukicha) Kukicha is composed of stems selected from low grade Sencha or pruned tea leaves. Therefore it is not as good as Karigane. (We, at Hibiki-an, don’t have Kukicha or Yanagi on our website.)
		(Yanagi) Yanagi is composed of pruned tea leaves that have been processed in the same way as Sencha, but is not as flavorful as Sencha. (We, at Hibiki-an, don’t have Kukicha or Yanagi on our website.) (visit to Sencha/Others shopping category)

Hand Picked vs. Trimmed by Machine

Tea tree for hand picked	Picking tea leaves by skilled hands	Tea leaves picked by skilled hands

Organic vs. Conventionally-Grown

Organic tea farm	Mantis on the organic tea farm	Rooting up weeds by hand at organic tea farm in summer season

When you still wonder which tea to choose…

Choosing Tea Ware

If you are new to Japanese tea, you may wonder what tea ware you should choose or what tea ware you need. Maybe this is your first time to see Japanese tea ware or you wonder how it is used. Below are some tips on choosing tea ware for those new to Japanese tea.

1) Tea ware for brewing tea leaves such as Gyokuro, Sencha, Genmaicha, and Houjicha.

	- Kyusu (Teapot): First of all, the mesh filter at the base of the Kyusu spout should be neither too fine nor too coarse but just appropriate. If the mesh filter is too fine, the aroma and taste can't be extracted enough and the filter can easily become blocked. If it is too coarse, tiny tea leaves pour out from the Kyusu along with the brewed tea into the teacup, especially with fine or small-leaf teas such as Sencha Fukamushi. Second, the lid area at the top of the Kyusu should have a wide opening. This enables the easy disposal of used tea leaves. If this opening is too small, it is extremely difficult to remove the used tea leaves when you are finished brewing your tea. Third, Japanese-style side handle Kyusu are the most easy to pour, more so than teapots with a loop handle on the top or back. The side handle is much more ergonomic and does not strain the wrist when pouring a heavy pot of tea, and you can have more control over the tea, so there is less chance of spills or over - pouring. All Kyusu items at Hibiki-an meet the three above requirements.
	- Yunomi (Teacup): The flavor of green tea depends not only on the quality of tea and brewing process. It depends on the size, shape, and thickness of the vessel that it is brewed or served in. To enjoy the excellent and subtle flavor of high grade Japanese tea, it is better for the teacup to be thin. And if the inside of the teacup is white, you can appreciate the unique color of each different variety of Japanese tea. The ideal size is 90ml to 160ml (3.2fl oz to 5.6fl oz). In contrast to a large size mug or glass, which is preferable for water to satisfy your thirst, the smaller size Yunomi, traditional in Japan, is preferable for green tea since it creates a feeling of relaxation and quiet contemplation. It is best to choose Yunomi to match your own unique style. Japanese tea is not only appealing to taste, but also a visual experience - an opportunity to appreciate art in everyday life.
	- Yuzamashi (Water Cooler): Yuzamashi is used to adjust the water temperature. Gyokuro and Sencha taste much better when brewed with water of the correct temperature. Yuzamashi is not essential - one can adjust the water temperature by pouring the water into the Yunomi (Teacup) and then into the Kyusu (Teapot), as explained on our page How to Enjoy Green Tea. However, the Yuzamashi is much more convenient, because it is made specifically for the purpose of cooling and pouring water for tea.
	- Chazutsu (Airtight Container): Chazutsu are not necessary but definitely are useful to have your tea leaves easily available for daily use and also to keep tea leaves fresh for a longer period of time. Store a small amount of tea in one Chazutsu for daily use. Then, use a second Chazutsu for relatively long - term storage, opening it very little so air will not often come into contact with the tea. The original packaging may also be used to hold the tea inside this storage container. In this case, please remove the air from the original packaging and close with a rubber band or clip, and your tea will stay fresh even longer.

2) Tea ware for preparing and serving Matcha

	- Chasen (Bamboo Whisk): First of all, the mesh filter at the base of the Kyusu spout should be Chasen is an essential tool for correct Matcha preparation. To enjoy flavorful Matcha, it must be lathered or frothed very well. To froth Matcha, you must whisk with a Chasen, otherwise it will not taste right and may have lumps. It is impossible to stir or mix Matcha into hot water with a spoon. Whisking with a Chasen is necessary for best taste and consistency or texture. Chasen are made from bamboo, and some have a greater number of bristles. More bristles generally create a better froth.
	- Matcha Chawan (Matcha Bowl): Though Matcha Chawan is not completely necessary, it is best to use a bowl with a similar shape and size. To lather Matcha well, you should move the Chasen (Bamboo Whisk) quickly like writing the letter "W" in a Matcha Bowl. If you use a bowl that is not wide enough, you can’t move the Chasen quickly enough, and the Matcha will not be frothy or flavorful. Also, the sides must be high enough to prevent splashing the Matcha out of the bowl, but low enough so that the Chasen can touch the bottom of the bowl.
	- Chashaku (Matcha Spoon): To prepare Matcha, it is not essential to use a Chashaku - one can use a teaspoon to scoop and measure Matcha. However, since the Chashaku is made specifically for Matcha, it is the best tool to easily scoop the appropriate amount of Matcha and also plays a role in creating the traditional WABI SABI atmosphere. And usually, it is not too expensive.
	- Kusenaoshi (Whisk Keeper): Though Kusenaoshi is not essential, it is useful to improve the longevity of the Chasen (Bamboo Whisk). With repeated use, the Chasen will naturally loose its curved shape. Kusenaoshi is used to return the Chasen to its original curved shape.
	- Matcha Sifter: Matcha often gets lumpy due to static electricity because Matcha is a very fine powder. To avoid lumps, it is best to sift Matcha just before preparing. If you don’t have a Matcha Sifter, you can use a tea strainer or flour sifter made from steel mesh, but the Matcha Sifter is made specifically for Matcha, so it is the best tool for properly sifting Matcha. Also, it is useful for storing Matcha for a few days if necessary.