Japanese Tea is Special

Japanese freshly-harvested leaves are dried naturally, and then kneaded and rolled into various shapes until they are completely dry. Leaves for matcha are ground into a fine powder.

Steamed Japanese green tea

Processing this way stops fresh leaves from oxidation and fermentation. Most Chinese green teas are pan-fried.

Japanese green tea is not pan fried. It is steamed to prevent oxidation

This is an efficient method for preventing the oxidation of flavonoids and polyphenols that gives Japanese green tea its unique flavor and health-enhancing properties.

Japan originated shading their plants to make gyokuro

Gyokuro leaves

Matcha comes from specially handled gyokuro leaves (tencha).

Matcha in bowl
Ceremonial grade matcha

More on gyokuro and matcha.

Japanese and Chinese Green Tea Differences

China is the world's largest exporter of green tea by far. Most of the green tea you see in shops and dining establishments comes from China.

Japanese and Chinese green teas both come from the same Camellia Sinensis plant which is native to Asia.

Japanese green tea has a crisper and slightly sweeter taste due to the absence of fermentation.

Leave a comment

Please note, comments must be approved before they are published