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4. Tea varieties
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1st Story
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Let's go to Maikonocha |
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2nd Story
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Tea Picking |
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3rd Story
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Tea Processing |
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4th Story
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Tea Varieties
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5th Story
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Serving Tea |
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6th Story
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Tea and Health |
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(C)KYOTO SEIKA UNIVERSITY INSTITUTE FOR MANGA
STUDIES
Chie Yamada, Yui Miura, Markley Patricia |
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| There are many different kinds of tea. Supported
by approximately 2.7 billion drinkers around the world, it is the most
popular beverage exceeding coffee, drunk by approximately 1.9 billion.
Different kinds of tea can be classified into
three basic categories, according to the different processing methods:
black tea, oolong tea and green tea. Originally, they come from the
leaves of the same evergreen plant (Camellia sinensis).
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1.Classification
according to processing methods
* Japanese tea is classified under "green tea."
* an evergreen tree native to Unnan Province in China. |
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Tencha Maccha (Matcha) (from shaded fields)
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Shaded
from mid-April until harvest, these fields receive reduced sunlight.
Freshly sprouted buds are picked, steamed and then dried without being
kneaded.
Most people rarely have a chance to see Tencha in its original state as
it is almost always ground when sold as Maccha (Matcha). However,
because the flavor and color quickly deteriorates after being ground,
manufacturers preserve this type of tea in the non-ground Tencha form.
 Shopping
Maccha |
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Gyokuro (from shaded fields)
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Similar
to Maccha, Gyokuro is produced from fields shaded from mid-April. Buds
are picked, steamed and then dried as they are kneaded. It is the
highest grade of Japanese tea available characterized by its fine green
color, rich aroma, and mellow flavor.
Shopping
Gyokuro |
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Karigane / Kukicha
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Gyokuro
and Sencha are sorted into leaf, stem and powder during processing.
Karigane is a type of green tea that consists mostly of the stem.
Commonly called "Karigane" in Kyoto, it is also known as "Kukicha"
throughout Japan.
Some may question, "why the stem?" but Karigane
sorted from Gyokuro has a flavor similar to Gyokuro leaf tea, and is
popular because its relatively reasonable price.
Shopping
Karigane / Kukicha |
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Sencha (from fields fully exposed to sunlight)
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Buds
are picked from fields fully exposed to sunlight, steamed and then
dried as they are kneaded.
It has a unique fresh aroma and refined astringency. Sencha accounts
for 75% of green tea produced in Japan.
Shopping
Sencha |
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Houjicha
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Sencha
and Karigane of lower grades are roasted over a high flame to extract a
savory fragrance.
This type of tea is suitable as a side beverage during your meal as it
clears your mouth. Because of a low caffeine content, it is also
recommendable before bedtime.
Shopping
Houjicha |
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Genmaicha
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Sencha
and Karigane of lower grades are blended with popped whole-rice
(genmai). The sweetness of the green tea and the aroma of the
whole-rice combine exquisitely. Popular as a daily drink.
Shopping
Genmaicha |
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Konacha (Powder
tea)
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While
processing Gyokuro and Sencha, they are categorized into three groups:
stem, leaf and powder. Konacha (powder tea) is used commonly in sushi
stores because of its refreshing astringency.
Shopping
Konacha (Powder tea) |
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Other
Types of Green Tea
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| Kyobancha |
After
the fresh sprouting buds are picked from the bush, the bigger and
stiffer leaves are harvested. They are steamed, dried and then roasted
to make this type of tea. It is popular for its unique aromatic flavor.
Shopping
Kyobancha |
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| Steamed
Tamaryokucha |
Produced
just like Sencha, except the final kneading step is omitted. Therefore,
the leaves are not shaped like needles, but are loosely curled. This
tea is common in the Kyushu region. |
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| Roasted
Tamaryokucha |
Also
produced in the Kyushu region, this tea is roasted in an iron caldron
to bring out a pleasant aroma. |
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