Part 1: An Introduction to Japanese Tea

Since 1717, Ippodo has acted as a guide, helping customers understand and appreciate the beauty of this craft. Here, we share the basics of Japanese tea as a starting point for your journey.

Tea – Many Styles, One Beautiful Plant

Each Ippodo tea (besides the barley tea, mugicha) is a tea by strict definition, meaning it is harvested entirely from the leaves of the Camellia sinensis plant. In fact, the primary types of tea found around the world, such as green, oolong, and black, all originate from this same species.

A primary distinction between these categories is the degree of oxidation, a process that changes leaves’ color and imparts a malty, floral, or fruity aroma. Oolong tea is partially oxidized, while black tea is fully oxidized. Green tea is produced with no oxidation, allowing it to retain a fresh profile, similar to a raw tea leaf.

Japanese Tea

All Ippodo tea offerings are types of Japanese green tea. Japanese green teas differ in that they are primarily made using hot steam to halt oxidation. This method gives a delicate, fresh, and snappy character to the tea.

Tea Plant Chemistry (Simplified)

Tea leaves naturally produce sweet and savory components, such as the amino acid L-theanine, and bitter and astringent components, such as caffeine and catechins like EGCG.

In the spring, before the new buds emerge, the tea plant draws from the dense nutrients in the soil, producing amino acids in the leaf. As the first buds start to sprout, they are gradually exposed to sunlight. The light triggers a reaction in the leaves, causing them to convert those amino acids into catechins.

Two Kinds of Tea Fields

Farmers in Japan manage this natural chemical process in the tea plant by growing their teas in one of two environments: an open-sky field or a shaded field.

Open Sky Fields

The standard open-sky field is where sencha and bancha are grown. Thanks to the sunlight, these teas possess a bright, crisp, and refreshing taste.

Sencha: The most popular tea in Japan, sencha is enjoyed in many everyday situations. It is made from the youngest leaves of the harvest and features a fresh fragrance with a fine balance of sweetness, umami, and astringency.

Bancha: This category, which includes genmaicha and hojicha, encompasses teas that are produced from leaves that have grown larger than those used for sencha. Bancha teas have a lighter taste and are enjoyed throughout the day as a comforting staple.

Shaded Fields

The unique shaded field is where matcha and gyokuro are grown. Here, shade structures in the field are closed in the spring, covering the new buds in darkness until harvest. To help the plants thrive with minimal light, farmers ensure the soil is healthy and nutrient-rich by keeping it lofty and fertilized. Thanks to this process, these teas are more full-bodied and savory, reminiscent of ocean spray or rich dashi broth.

Gyokuro: Like sencha, gyokuro is made from the youngest new leaves. This full-bodied tea has a rich fragrance, a smooth texture, and a taste dense with umami. Traditionally a tea for special occasions, it has a high level of L-theanine, and many enjoy it for a relaxing moment in the afternoon.

Matcha: Matcha is also made from the youngest leaves in the harvest, which are then ground into a fine powder. Drinking matcha means consuming the entire tea leaf, and each serving is high in antioxidants, vitamin C, L-theanine, and caffeine.

There is a great deal to discover in the world of Japanese teas. We hope this has served as a helpful introduction.

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