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Introduction to Japanese Teas

America’s thirst for Japanese tea has had a resurgence in recent years, thanks in large part to green tea’s healthy reputation, the high visibility of major Japanese tea purveyors—such as Ito En and Lupicia—and our growing fascination with the Japanese Tea Ceremony.

Japan discovered tea in the eighth century as a result of contact with Buddhist priests in China. It soon became the favorite beverage of monks who found it helped them stay awake during long periods of meditation. When Japan opened its ports to western trade in the 1860s, tea became a popular commodity and it wasn’t long before Japanese tea was found in general stores across the United States.

In the early days of tea cultivation in Japan, tea was hand plucked. Today, almost all Japanese teas are harvested by gas-powered clippers or self-propelled mowing and collection machines. The modern manufacturing facility is highly mechanized as the fresh green leaves make their way through the steaming, drying, rolling and grading processes.

The Japanese growing areas are all located in hilly parts of the country close to rivers, streams, and lakes where the climate is misty and damp and the amount of hot sunshine is tempered by cool hazy mornings and soft light. Three harvest times take place in May/April, June, and September/October. The majority of teas produced are green.

Start your Japanese tea collection with these basic varieties:

Sencha The most-consumed green tea in Japan, this spring tea has an emerald green, flat,  polished leaf that produces a light golden-yellow infusion. The delicately sweet aroma and flavor are reminiscent of freshly-mown grass and sea breezes. Sencha also makes a terrific base ingredient for blends and flavored teas.

Gyokuro Japan’s most expensive and highest quality tea is grown, picked and harvested with great care and skill. The bushes are kept under 90 per cent shade for about 20 days prior to harvest. This technique forces the bush to concentrate more chlorophyll in the leaves. The infusion, steeped at a cool 140° F, is pale yellow with a sweet and very smooth flavor.

Matcha This very fine powdered tea is used in the Japanese Tea Ceremony. It begins with tencha, a finely chopped tea made in the same way as gyokuro, that has all the stem removed before it is ground into an emerald green powder.  To prepare if for the Tea Ceremony, the powder is whisked into hot water with a specially crafted bamboo whisk. Matcha is also popular today blended with into fruit smoothies or prepared as a matcha latte.

Genmaicha This unusually savory tea continues to gain popularity with young tea drinkers. Some consumers refer to it as “popcorn tea” because it contains toasted and puffed rice that resembles popcorn. The unusual mixture of tea and grains gives a bright golden liquor that has a nutty aroma.

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Bruce Richardson

MSN calls Bruce Richardson "A leading tea expert involved in tea's American renaissance for over 25 years." The native Kentuckian is a writer, photographer, tea blender, and frequent guest speaker at tea events across the globe. He can often be found appearing on television and radio talk shows, or as a guest speaker at professional seminars such as World Tea Expo and China Global Tea Fair. He is the author of over a dozen books on the subject of tea. Mr. Richardson serves as Tea Master for the Boston Tea Party Ships & Museum.

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