Everything you need to know about Japanese green tea
It is not only the matcha in life! Even if we love this ground green tea powder - which has invaded our cups and our pastries - Japanese green tea is not limited to that. It is also consumed in the traditional way, by simply letting the leaves steep. Explanations.
How is it developed?
Whatever its place of production on the planet, the green tea is a tea whose natural oxidation is stopped after picking. The leaves undergo drying to interrupt the natural fermentation process. After having been withered and rolled to extract the juices, the tea leaves undergo a steam bath, in order to keep their properties intact. It is in this steaming method, invented almost 300 years ago, that the specificity of Japanese green tea lies. The tea leaves are then sifted to remove stems and dust, before being put in boxes or bags. They are then ready to be infused.
What is the difference with green tea from China ?
In China, the cradle of tea and the world's largest exporter, tea leaves are dried using another traditional method: they are “seared” for a few minutes in large copper basins, placed directly on the fire. It is a “dry heat” (and not a “moist heat”, as in Japan) which stops the oxidation of Chinese green teas, such as Long Jing, the Jade Beads or the Gunpowder.
Why is Japanese green tea famous?
First, because the Japanese method, which stops steam oxidation, would further preserve the properties and flavor of the tea leaves. Then, because the entire country has elevated the consumption of tea to the status of a true art, with the tea ceremony which gives it its letters of nobility. Finally, as domestic demand is strong and the country is more occupied by large megacities than by tea growers, exports remain limited. What makes the Japanese green tea rare and therefore more expensive on average than Chinese tea. The most widespread variety in Japan is the Sencha green tea, which represents around 80% of the harvest. Conversely, the most precious and select tea is “Gyokuro” (which means “Pearl of dew). Its specificity? It is a “shade tea”. Tarpaulins are placed on the plans a few weeks before picking, which increases the chlorophyll content of the leaves. The result is a taste of seaweed, very mild and very appreciated by the Japanese.
The specificity of Matcha tea
We are not surprised to learn that Matcha was, in turn, the favorite tea of Buddhist monks, samurai and emperors. The Matcha is a unique green tea, with an inimitable emerald green color. To obtain this very fine powder, the tea leaves are crushed between two blocks of granite. A true work of art. To enjoy it, you have to froth it in a bowl, using a bamboo whisk. Not always easy the first time! It's the only one green tea of which the entire leaf is absorbed by water. It is its very essence that we drink, which offers an incomparable mouthfeel. A pure treat! At Kusmi, it is always organic and available in 30 g box or in 100 g refill. Very fashionable, it is found more and more often in pastries (mochi, cake, madeleine, financier, ice cream, etc.), where it serves as both a coloring and a natural flavor.
What are the benefits of Japanese green tea?
Traditional Japanese medicine has long noted the benefits of green tea. While the country has the longest life expectancy in the world, regular consumption of green tea would be one of the elements put forward to explain it (along with, of course, the rest of the Japanese diet). Green tea, whose oxidation has been stopped quickly, is the tea that contains the most antioxidants. Its high content of polyphenols (also called catechins) helps to strengthen the immune system, to fight against aging, while encouraging weight loss. In addition, the presence of theanine would affect the stress reduction and would bring a relaxing effect.
How to prepare Japanese green tea?
Whether you are a fan of the simple method: a quick and effective infusion. Or whether you are ready to keep the tradition alive with a proper tea ceremony. Here are our tips for making a successful Japanese green tea.
What infusion time for Japanese green tea?
The water should never be boiling, just simmering, so as not to damage the tea leaves. For green tea, we recommend infusing for 3 to 4 minutes in water at 70° or 80°. For more details, refer to the recommendations indicated on the box of tea.
When to taste it?
Japanese green tea can be enjoyed at any time, from breakfast to the end of the day. In the majority of people, it does not prevent sleep, but this may depend on each person's sensitivity to theine. Green tea contains much less than black tea, which is favored in the morning for its stimulating effect. Once infused, green tea can be consumed hot or cold, depending on the season or the mood of the moment.
The symbolism of the tea ceremony in Japan
It was in the 16th century, when tea consumption had spread throughout Japanese society, that Sen No Rikyu, a samurai who became a Buddhist monk, theorized the Japanese tea ceremony (“chanoyu“).In summary, this school master wabi (who advocates “simple and healthy”) believes that each meeting only takes place once. As it can never be reproduced, it must be considered precious, and give rise to the preparation and tasting of green tea, in accordance with the rules of the art. This ceremonial, which can last up to several hours, is based on four central values: harmony, respect, purity and tranquility.
What green tea is used in the tea ceremony?
It is very often and historically the matcha tea which is used in Japanese tea ceremonies. However, this may vary depending on the region of the country. Thus, in Kyoto, it is Gyokuro green tea (the most famous in the country) which is the subject of tea ceremonies, among the local nobility. There are several types of ceremonies, lasting more or less long, depending on whether or not the guests first taste a light meal, or pastries (wagashi), but also depending on the type of tea (strong or light) being prepared.
How the tea ceremony takes place in Japan
Here we are content to summarize the simplest, most common ceremony. The golden rule is silence. We limit conversations to focus on the atmosphere, the smells, the sounds. First step: purification. Each utensil (bowl, whisk, scoop, etc.) is symbolically cleaned in the presence of the guests. Second step: preparation. The master places the powder Matcha at the bottom of the bowl, add hot water and whisk the mixture until you obtain a creamy foam. Third step: tasting. The master offers the bowl to the first guest (or guest of honor). The two people greet each other. Then the guest of honor, before drinking, must turn the bowl, so that the “front of the bowl” is opposite his mouth. Once the bowl has been placed in front of him, the tea master collects the bowl, washes it and prepares tea for the second guest, then the third... Last step: once all the guests have drunk their tea, the master carefully cleans all the utensils. By giving everyone time to admire their quality and beauty.
For an even more intense, silent tasting and to be in harmony with the place in which the tea tasting takes place, take the time to choose your tea carefully. linen. Bringing a Feng Shui spirit to your tasting room reinforces the sensory side of tasting.
Green teas from Japan offered by Kusmi Tea
Want to improve your knowledge of Japanese green tea ? We present to you the different wines lovingly selected by the house Kusmi. Will you be able to decide between them?
An organic, eco-responsible Japanese green tea packaged in France
Kusmi made the choice of organic. Since 2020, all our ingredients have come from organic farming, certified by strict specifications, checked regularly. In addition, our entire range is based on a French know-how : it is in Normandy, in Saint-Vigor d’Ymonville, near Le Havre, that all of our teas and herbal teas are designed, created, mixed and packaged. Finally, our products are packaged in a manner eco-responsible, in biosourced, biodegradable or recyclable materials. What more could you ask for?
The essential Sencha organic green tea
The Sencha is the most cultivated and consumed green tea in Japan. Moreover, its name literally translates as “brewed tea”, “cha” meaning “tea” in Japanese. And it is even often nicknamed in the archipelago “the tea of hospitality”. But because there are thousands of varieties, the range of flavors of Sencha is very wide and we never get tired of it. The organic Sencha tea proposed by Kusmi takes on a light shade, once infused, and offers refreshing iodized accents. Its subtle fragrance and vegetal notes, evoking the scent of freshly cut grass, bring to mind fascinating Japanese gardens in just a few sips.
The Genmaicha organic green tea, with toasted and puffed rice grains
This surprising Japanese green tea combines Sencha green tea with toasted and puffed grains of rice. As the latter can sometimes have slightly burst, this has earned Genmaicha the gourmet nickname “popcorn tea”. Flavor-wise, the freshness of organic green tea is enhanced by the pronounced taste of rice grains, bringing a touch of hazelnut. This delicious recipe is perfect for breakfast, but it also goes perfectly with savory dishes and can be drunk in an iced version in the summer!
The Hojicha organic green tea, from the island of Kyushu
Breathtaking landscapes worthy of the most beautiful travel books! This is what the island of Kyushu in the southwest of Japan has in store. With its tropical climate, “Volcano Island” offers ideal conditions for growing organic green tea from Japan. But that's not all! Near Kagoshima, the Japanese have an unstoppable technique for transforming the most classic green tea, from the latest harvests, into a tea with character. Their tip? Toast the tea leaves at a very high temperature! These then take on a pretty brown tint and once infused offer a woody attack and roasted notes. We recommend! Very popular in Japan, organic Hojicha tea is the ideal drink to accompany a meal. Surprise your guests by serving your Japanese tea with cheese, meat or even grilled fish!
The organic matcha green tea, to froth or to bake
Organic Matcha is a unique powdered green tea: only its most beautiful leaves are picked, with the greatest care, dried flat, before being delicately ground into fine powder between two blocks of granite. We love its emerald color which gives our pastries an immediately recognizable flavor and color. Want to taste it according to the rules of the tea ceremony ? We give you the recipe to prepare a delicious matcha using the ritual method. Pour 2 to 4 spatulas of Matcha tea into a bowl. Add pure water at 80°. Mix vigorously with a whisk, making a W shape with your wrist. When the mixture is homogeneous and a layer of foam appears, enjoy, plain or sweet!