Japanese Tea Knowledge and
Classification
White Brown
Fuhakkocha (Green Tea)
Tea made by collecting sprouts with white hair, exposing them to promote fine fermentation (fermentation degree 10%), and then naturally drying them. It is widely produced in Fujian Province, China.
It is called "white tea" because there is no "killing process" such as steaming and frying, and there is no "kneading process" to knead the tea leaves, so the whole tea leaves look white with the remaining hair growth. It has been.
Packaged tea
Hoshucha
Semi-fermented tea made by roasting slightly fermented fresh leaves in a kettle, mainly produced in China and Taiwan. It may be classified as Karyu tea. Since the degree of fermentation is lighter than that of Karyucha (about 15%), it is characterized by a refreshing taste with less astringency.
Karyucha
Uroncha
Semi-fermented tea made by roasting fermented fresh leaves in a kettle, mainly produced in China and Taiwan. According to the classification of Chinese tea, it belongs to "Aocha" and is located between green tea and tea. There are many types of Karyu tea, depending on the place of origin, the degree of fermentation and roasting, etc.
Tea
Kocha
Tea made by completely fermenting fresh leaves and drying them rapidly. It is characterized by its high fragrance and deep orange color when brewed. India, Sri Lanka and Africa are the main production areas, and Indias "Darjirin", Sri Lankas "Uva" and Chinas "Kemon" are called the worlds three major teas.
Black brown
Kurocha
Post-fermented tea made by steaming and kneading fresh leaves to complete green tea leaves and fermenting them with microorganisms. It is called black tea because the tea leaves are dark brown. Its greatest feature is that it can be stored for a long period of time, and its aroma changes as it ages, so it can be highly valuable for vintage products. Purucha also belongs to this black tea.
Tama green tea (made by roasting in a pot)
Tamariyokucha
The first step of tea making, "Sassei", is a tea made by roasting in an iron kettle in the process of stopping oxidation, and is generally called "Kama roasted tea". .. Like steamed ball green tea, there is no process of kneading, so the tea leaves are ball-shaped, a unique scent called "Kamaka", a refreshing taste, and golden light blue. Is a feature.
Kabusecha (made by roasting in a pot)
Kakimisei
Fresh leaves grown by covering with cold gauze, etc., are made by the same method of roasting in a kettle as Tamakicha. Along with the refreshing taste of roasted pot tea, it is characterized by the condensed taste and sweetness peculiar to Kabuse tea.
Bancha (made by roasting in a pot)
Bancha
Generally, the sprout left unpicked and the fresh leaves after the first tea are made by the same kettle roasting method as the ball green tea, which is called bancha.
Roasted tea (made by roasting in a pot)
Hojicha
Tea made by roasting pot-roasted ball green tea over high heat. Characterized by a fragrant scent. By roasting with high heat, caffeine is sublimated and reduced.
Brown rice tea (made by roasting in a pot)
Genmaicha
A tea characterized by the aroma of roasted rice, which is made by roasting steamed rice soaked in water and mixing it with jade green tea. Since rice is added, the amount of bancha and roasted tea used is reduced, and it is also characterized by low caffeine.
Powdered tea (made by roasting in a pot)
Fun Matsucha
Tea leaves are crushed into fine powder. Besides being drunk as it is, it is also used as a material for processed foods.
Ordinary brewed tea
Futsu Sencha
The most commonly drunk tea in Japan.
A sprout that has been steamed and rubbed to dry.
Deep steamed tea
Fukamushi Sencha
The steaming time of fresh leaves is 2-3 times longer than that of ordinary roasted tea. The tea leaves are finely crushed due to the length of the steaming time, so the color and taste come out well.
Tamaro
Gyokuro
For about 20 days from the time when the sprout of the first tea started to grow, the tea plantation was covered with Yoshizu etc. .. It has a strong taste and is known as high-class tea.
Kabusecha (steamed)
Mushisei
About 7 days before picking the sprout of the first tea, the fresh leaves grown by covering with Kanreisha etc. are made in the same way as ordinary roasted tea. High-class tea next to Tamaro.
Tama green tea (steamed)
Tamariyokucha
A tea made by omitting the process of adjusting the shape of leaves (seijyu) in the process of making ordinary brewed tea. It has a shape like a ball and is also called Guricha.
Tea
Tencha
Similar to Tamaro, the shoots are covered with yoshizu, etc., and cultivated away from direct sunlight. After steaming, they are dried as they are without rubbing, and the stems and leaf veins are removed. Grind this with a tea mill to make matcha.
Matcha
Macha
Tencha is ground with a tea mortar and made into a fine powder of 1 to 20 μm. In addition to tea ceremony, it is also used for sweets.
Bancha (steamed)
Bancha
Generally, tea made by the same method as ordinary roasted tea using sprouts and stems that have been left unpicked and hardened is called "bancha", but it varies depending on the tea-producing region. There is a definition of "bancha".
Roasted tea (steamed)
Hojicha
Tea made by roasting bancha and roasted tea over high heat. Characterized by a fragrant scent. By roasting with high heat, caffeine is sublimated and reduced.
Brown rice tea (steamed)
Genmaicha
A tea that is characterized by the aroma of roasted rice, which is made by roasting steamed rice soaked in water and mixing it with bancha or roasted tea. Since rice is added, the amount of bancha and roasted tea used is reduced, and it is also characterized by low caffeine.
Powdered tea (steamed)
Funmatsucha
Tea leaves are crushed into fine powder. Besides being drunk as it is, it is also used as a material for processed foods.
Stem tea
Kukicha
Tea made from sprout stems and leaf stalks selected in the finishing process such as roasted tea. Tamaro and high-class roasted tea stalks are called "Karigane" and are prized, and those using thick reddish-brown stalks are called "Bocha" depending on the region.
Powdered tea
Konacha
Powdered tea produced in the tea making process such as roasted tea is sorted by sieving and only the finest powder is collected. Similar to powdered tea, but intentionally powdered → powdered tea, generated during the manufacturing process →There is a difference between powdered tea.
White Brown
Hakucha
Tea made by collecting sprouts with white hair, exposing them to promote fine fermentation (fermentation degree 10%), and then naturally drying them. It is widely produced in Fujian Province, China.
It is called "white tea" because there is no "killing process" such as steaming and frying, and there is no "kneading process" to knead the tea leaves, so the whole tea leaves look white with the remaining hair growth. It has been.
Packaged tea
Hoshucha
Semi-fermented tea made by roasting slightly fermented fresh leaves in a kettle, mainly produced in China and Taiwan. It may be classified as Karyu tea. Since the degree of fermentation is lighter than that of Karyucha (about 15%), it is characterized by a refreshing taste with less astringency.
Karyucha
Uroncha
Semi-fermented tea made by roasting fermented fresh leaves in a kettle, mainly produced in China and Taiwan. According to the classification of Chinese tea, it belongs to "Aocha" and is located between green tea and tea. There are many types of Karyu tea, depending on the place of origin, the degree of fermentation and roasting, etc.
Tea
Kocha
Tea made by completely fermenting fresh leaves and drying them rapidly. It is characterized by its high fragrance and deep orange color when brewed. India, Sri Lanka and Africa are the main production areas, and Indias "Darjirin", Sri Lankas "Uva" and Chinas "Kemon" are called the worlds three major teas.
Black brown
Kurocha
Post-fermented tea made by steaming and kneading fresh leaves to complete green tea leaves and fermenting them with microorganisms. It is called black tea because the tea leaves are dark brown. Its greatest feature is that it can be stored for a long period of time, and its aroma changes as it ages, so it can be highly valuable for vintage products. Purucha also belongs to this black tea.
Tama green tea (made by roasting in a pot)
Tamariyokucha
The first step of tea making, "Sassei", is a tea made by roasting in an iron kettle in the process of stopping oxidation, and is generally called "Kama roasted tea". .. Like steamed ball green tea, there is no process of kneading, so the tea leaves are ball-shaped, a unique scent called "Kamaka", a refreshing taste, and golden light blue. Is a feature.
Kabusecha (made by roasting in a pot)
Kakimisei
Fresh leaves grown by covering with cold gauze, etc., are made by the same method of roasting in a kettle as Tamakicha. Along with the refreshing taste of roasted pot tea, it is characterized by the condensed taste and sweetness peculiar to Kabuse tea.
Bancha (made by roasting in a pot)
Bancha
Generally, the sprout left unpicked and the fresh leaves after the first tea are made by the same kettle roasting method as the ball green tea, which is called bancha.
Roasted tea (made by roasting in a pot)
Hojicha
Tea made by roasting pot-roasted ball green tea over high heat. Characterized by a fragrant scent. By roasting with high heat, caffeine is sublimated and reduced.
Brown rice tea (made by roasting in a pot)
Genmaicha
A tea characterized by the aroma of roasted rice, which is made by roasting steamed rice soaked in water and mixing it with jade green tea. Since rice is added, the amount of bancha and roasted tea used is reduced, and it is also characterized by low caffeine.
Powdered tea (made by roasting in a pot)
Fun Matsucha
Tea leaves are crushed into fine powder. Besides being drunk as it is, it is also used as a material for processed foods.
Ordinary brewed tea
Futsu Sencha
The most commonly drunk tea in Japan.
A sprout that has been steamed and rubbed to dry.
Deep steamed tea
Fukamushi Sencha
The steaming time of fresh leaves is 2-3 times longer than that of ordinary roasted tea. The tea leaves are finely crushed due to the length of the steaming time, so the color and taste come out well.
Tamaro
Gyokuro
For about 20 days from the time when the sprout of the first tea started to grow, the tea plantation was covered with Yoshizu etc. .. It has a strong taste and is known as high-class tea.
Kabusecha (steamed)
Mushisei
About 7 days before picking the sprout of the first tea, the fresh leaves grown by covering with Kanreisha etc. are made in the same way as ordinary roasted tea. High-class tea next to Tamaro.
Tama green tea (steamed)
Tamariyokucha
A tea made by omitting the process of adjusting the shape of leaves (seijyu) in the process of making ordinary brewed tea. It has a shape like a ball and is also called Guricha.
Matcha
Macha
Tencha is ground with a tea mortar and made into a fine powder of 1 to 20 μm. In addition to tea ceremony, it is also used for sweets.
Bancha (steamed)
Bancha
Generally, tea made by the same method as ordinary roasted tea using sprouts and stems that have been left unpicked and hardened is called "bancha", but it varies depending on the tea-producing region. There is a definition of "bancha".
Roasted tea (steamed)
Hojicha
Tea made by roasting bancha and roasted tea over high heat. Characterized by a fragrant scent. By roasting with high heat, caffeine is sublimated and reduced.
Brown rice tea (steamed)
Genmaicha
A tea that is characterized by the aroma of roasted rice, which is made by roasting steamed rice soaked in water and mixing it with bancha or roasted tea. Since rice is added, the amount of bancha and roasted tea used is reduced, and it is also characterized by low caffeine.
Powdered tea (steamed)
Funmatsucha
Tea leaves are crushed into fine powder. Besides being drunk as it is, it is also used as a material for processed foods.
Stem tea
Kukicha
Tea made from sprout stems and leaf stalks selected in the finishing process such as roasted tea. Tamaro and high-class roasted tea stalks are called "Karigane" and are prized, and those using thick reddish-brown stalks are called "Bocha" depending on the region.
Powdered tea
Konacha
Powdered tea produced in the tea making process such as roasted tea is sorted by sieving and only the finest powder is collected. It is similar to powdered tea, but there is a difference that it is intentionally powdered → powdered tea and generated during the manufacturing process → powdered tea.
Tea
Tencha
Similar to Tamaro, the shoots are covered with yoshizu, etc., and cultivated away from direct sunlight. After steaming, they are dried as they are without rubbing, and the stems and leaf veins are removed. Grind this with a tea mill to make matcha.