Japanese Green Tea. Why is it special?
Most types of Japanese green teas are briefly steamed vs. pan-fired Chinese tea styles. The heat has to be applied to halt oxidation process in tea leaves. The result is a vegetal, umami cup of tea, full of aroma and amino acids. Best of Japanese green teas have a distinctive bright emerald color and rich brothy flavor with subtle notes of seaweed and ocean iodine.
The Art Of Tea
Green tea is omnipresent in Japan. Once served only to Buddhist monks, aristocrats, and warriors, it became widespread. Now, it is a part of nation’s culture with its own traditions and rituals. Japanese Tea Ceremony is an ancient form of art and a spiritual way to commune with nature and with friends.
The Price Tag
Japanese green tea is not exactly cheap and there are some valid reasons for this. Japan is a small, densely populated country, hence the skyrocketing price of the agricultural land. Add to this labor cost of highly skilled tea workers and limited availability of Japanese tea. Japanese produce only about 10% of world green tea and leave most of it for themselves. Japanese tea constitutes less than 2% of all exported green tea in the world.
Types Of Japanese Green Tea
Most of the tea consumed in Japan is green and it is simply referred as ocha (tea). That being said, Japanese green tea has assorted types and flavors that vary significantly depending on numerous factors. Here are some of them:
- growing regions
- methods of production
- time of harvesting
- parts of the tea plant used for the tea production