Skip to content
TYPES OF TEA
The word "tea" includes a wide variety of drinks. However, green tea, black tea and oolong tea all originate from the same plant. The tea plant (Camellia Sinensis) is one of species of evergreen shrubs and trees that belong to the tea family. The foliage is emerald green and the flowers are yellow and white and very fragrant.The tea plant is closely related to the Camellia, which we know for its attractive red and white flowers. Most of us are familiar with the pictures of tea farms where the tea plant is a low, mounded shrub. If not pruned into this shape, the tea plant can reach a height of more than 9 meters (40 or more feet).
So, if most tea comes from the same plant, why are there so many varieties of tea? The answer lies in what happens to the tea after it is picked. Tea can be divided into three broad categories: unfermented, semi fermented and fermented. Fermentation refers to the oxidation of the tea leaf. Oxidation occurs when an object reacts with oxygen in air or water. It causes some metals to rust and the surface of a cut apple to turn brown. The same process happens when tea leaves are picked and left to dry.
Green Tea is unfermented (un-oxidized) tea. There are two ways to stop the fermentation process, steaming or roasting. For Japanese varieties of tea, steaming is used almost exclusively. Immediately after picking, the leaves are steamed to stop the fermentation process; they are then rolled and dried. Preventing fermentation gives the tea its distinctive taste and green color.
Black and Oolong teas are fermented (oxidized) teas. The tea leaf is fully fermented in black tea products. After picking, the leaf is withered in the sun or with a flow of unheated air. Once withered, the tea is rolled to break up the cell structure in the leaf and to promote further oxidation. This gives the tea it characteristic dark color and aroma. Oolong is semi-fermented tea. Here the tea is dried to reduce the moisture content but the process is stopped before the leaf is completely dry. It is then heated in a pan to stop the oxidation process. The result is a tea is not as dark as black tea.
Besides affecting color and aroma, fermentation also impacts the health benefits of tea. For example, prior to fermentation, a tea leaf contains catechins, a powerful antioxidant, and a green tea drinker benefits from them. During the production of black tea, the fermentation process changes the catechins into theaflavin. Fermentation also reduces the content of some of the vitamins in the tea. For example, there is vitamin C in green tea although black tea does not have any. See "The Health Benefits of Green Tea" for more information.
GREEN TEA
MATCHA
Matcha is the tea used in the Japanese Tea Ceremony. It is different than the teas mentioned so far in several ways. First, it is made from Tencha, not Sencha like most people think. The Tencha leaves are shaded from the sun for about one month before being picked, much like Gyokuro. This brings out an extraordinarily sweet taste with no bitterness. Second, the manufactured leaves are then ground like flour to produce a fine green powder. Finally, brewing a cup of Matcha is done using a bamboo whisk (Chasen) to produce a frothy green liquid. Compared to other teas, Matcha has a relatively short shelf life and should be consumed shortly after purchase. Matcha is also popular as a food seasoning just like an herb. There are numerous recipes using this flavorful powder, the simplest of which is sprinkling some over vanilla ice cream.
SENCHA
Sencha is the most popular tea in Japan, accounting for almost 80% of the tea consumed. Usually top parts of the tea leaf and buds are used. It is grown in full sunlight and is processed in multiple stages - sifting, cutting, roasting and often blending. Sencha is noted for its delicate sweetness, mild astringency and flowery-green aroma. The quality of Sencha will vary depending on origin, time of harvest and leaf processing techniques.
FUKAMUSHI SENCHA
Fukamushi is a deeper steamed Sencha. Fukamushi leaves are steamed two or three times longer than standard Sencha. The extra steaming breaks down the fibers further and cause the leaf shape to be coarser than regular Sencha. This produces a tea with a darker color, deeper flavor and easy brewing.
GENMAICHA
Genmaicha is a blend of Bancha with well-toasted brown rice (genmai) and popped rice. The rice adds a slightly nutty taste. It has a distinctive roasted aroma and a mild flavor, and is popular for everyday use. Genmaicha with matcha is also a very popular blend from children and adults in Japan.
GYOKURO
Gyokuro is grown in the shade. This is a premium and expensive tea and not found too often in Japanese tea cabinets. Gyokuro is produced by shading the tea bushes for about three weeks prior to picking. As a result, these leaves receive more nutrition from the soil. This shading process also protects the bushes from sunlight which increases the chlorophyll content of the tea leaves and prevents theanine, a factor of sweetness, from being changed to tannin, a factor of bitterness. Gyokuro has a rich green color and a sweet taste.
GURICHA
Guricha is unique and different from Sencha both in appearance and taste. This tea benefits from a specific process that creates a tea similar in appearance to the pan-fired teas of China. Guricha is a high grade green tea that is steamed and fashioned into 'comma' shaped leaves by omitting the final kneading process. Guricha has attained fame and lore throughout Japanese tea history. Traditionally, much of this tea had been exported to the Mediterranean countries like Morocco. This tea brews a milder, less astringent cup than a typical Sencha.
KUKICHA
Kukicha is a unique looking tea in that it contains stems and stalks from the production of Sencha. It has a light, transparent green color with a mildly sweet, bright taste. It is a great example of the diversity in Japanese Green Tea.
HOUJICHA
Hojicha is produced by roasting Bancha over high heat. The result is a savory tea with a refreshing, roasted taste and virtually no bitterness. Houjicha is brown in appearance, but it is still green tea. It contains the lowest level of caffeine of any Japanese tea. (In this connection, high quality teas like premium Sencha or Gyokuro tend to contain more caffeine than lower grades such as Bancha.)