Japanese Green Tea - It's Not All About Matcha

Even though Matcha originated in China, its production had become expensive and complicated by the 14th century, leading to a ban on the production of compressed tea in China. The first documented evidence of tea in Japan dates back to the 9th century and is believed to have been introduced by a Buddhist monk who brought some tea back to Japan with him on his return from a trip to China. A Zen monk is believed to have introduced tea seeds along with Matcha tea to Japan in the 10th century, and because at that time tea was considered to be a kind of medicine, the process by which it was made was also carefully followed.

Matcha became an important item at Zen monasteries and was highly appreciated by the upper classes, and the process of grinding the tea leaves (which initially left the particles rough and course in texture) became more refined resulting in finer particles and improved matcha quality. As tea spread to the common people, the act of drinking tea in expensive Chinese ceramics was dropped, and the tea masters emphasized simplicity and introspection over boasting and obsession, and the Japanese Tea Ceremony was born.

By the 16th century the tea plant was being grown across Japan, and everyone from lowly farmers to high government officials were drinking tea. Tea was sold in cities and towns around the country, and one of the first places to produce high-quality tea was on Mt Toganoo. By shading the tea plants as they grew, the resulting taste was less bitter, and Toganoo tea became a sort of brand in itself, and was known as 'honcha', or real tea, distinguishing it from tea grown in other areas.

However, tea seeds were distributed to other parts of Japan too, including Uji in Kyoto. Here the cultivation of green tea was encouraged, and as a result special tea gardens were developed. The tea-making experts of Uji soon produced a Japanese green tea that exceeded the taste and production volume of Toganoo tea and subsequently replaced Toganoo tea to become known as 'honcha'.

Different Types of Japanese Green Tea

Today there are about 20 different types of Japanese green tea and primarily three grades: ceremonial grade, primary grade and culinary grade. While matcha and green tea are both derived from the same plant, their preparation and flavour differ greatly, mainly because with matcha you are actually consuming the whole tea leaf that has been ground down into a powder, and other types of green tea are prepared by steeping the leaf into hot water and then removing it, resulting in a milder and less bitter taste.

Matcha is more concentrated and contains a higher caffeine content than other green teas, yet its health benefits are numerous and despite its caffeine content it is also known to help decrease stress and anxiety. Green teas are considered to be one of the healthiest beverages on the planet due to the extensive amount of vitamins and antioxidants they contain, and the numerous bioactive compounds help decrease the amount of free radicals in the body, helping to protect it against ageing and disease.

Sencha is the most popular Japanese green tea in the world and is known for its grassy, vegetable taste due to it being grown in full sunlight. Gyokuro is a high-quality tea that has a rich umami (savoury) flavour and is cultivated under shade. Genmaicha is a blend of green tea leaves combined with toasted rice, giving the tea a nutty and sweet taste. Matcha is powdered and has a distinct earthy and slightly bitter flavour. Hojicha is a roasted green tea with a smoky and slightly sweet taste, and Bancha is less delicate with a robust and bolder grassy flavour.

As you discover the delights of Japanese green tea, you can discover the more subtle differences between the blends and the flavours that are produced and find the perfect tea for every moment.

The Different Processes Involved in Green Tea Production

The unique flavours of Japanese green teas depend on the specific growing conditions and preparation processes that are followed. All the green teas from Japan are made from the leaves of the camellia sinensis plant, which are essentially steamed, rolled and dried in the primary processing. Steaming is the shortest, but most important step for Japanese green tea as it helps to stop the leaves from oxidising and fermenting and preserves their green colour. Rolling is done to release inner moisture from the tea leaves by breaking open the cells within the leaf, releasing essential oils and juices that enhance the flavour and aroma of the tea. Drying is essential to reduce the moisture content to a complete minimum so that the tea doesn't spoil and can be stored for a long time.

The secondary process is done mostly to improve tea qualities and involves such steps as sorting, cutting, blending and firing. Sorting involves separating the various parts of the plant, like the tea leaves, stems and dust, from each other. Cutting is done to create a uniform appearance of the tea leaves. Blending helps to adjust the flavour of the tea and its price by mixing various tea sources together, and firing helps to add some light roasted flavours and aromas and also helps to reduce further moisture content.

The tea can be consumed after just the primary process, but most teas will go through the secondary process to meet demands for certain tastes and appearances.

Health Benefits of Drinking Green Tea

Japanese green tea has many benefits for health and well-being because it is very rich in polyphenols, which are potent antioxidants that help reduce the rate of cell and molecular damage. The most famous (and most abundant) polyphenol in green tea is catechin, a powerful flavonoid that can help prevent congestive heart failure and hypertension by reducing oxidative stress. Catechins also prevent inflammation and reduce platelet clumping, which helps reduce the risk of blood clots and heart attacks and can help regulate blood pressure.

Antioxidants are also known to help reduce the risk of developing cancer. Free radicals in our bodies can cause cell damage, and this is said to be one of the triggers in causing cancers to develop, so reducing the free radicals by consuming foods rich in antioxidants like blueberries, beets and green tea, and exercising regularly you will greatly reduce the risk of cancer developing, as well as age-related diseases and complications.

Drinking Japanese green tea may help improve brain function because of its caffeine content. It only contains about a quarter of the caffeine that coffee possesses, but it is just enough to stimulate the brain, enhance focus, increase reaction time and create a better mood. Caffeine causes people to be more agile and productive, but too much caffeine can be harmful. The small amount found in green tea is beneficial to our health, and on top of that, green tea also contains L-theanine, an amino acid that reduces the stimulation effect of caffeine, which is why it is a better source of caffeine than coffee when you need to boost your performance.

The numerous health benefits of Japanese green tea will not only boost your immune system thanks to the vitamins and nutrients it contains, but the catechins help prevent heart disease and cancer, and keep your body young and strong. So pour yourself a brew today and start your journey towards a healthier you!

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