Kukicha green tea > Info > Japanese teas

Japanese teas

Green tea originated in China and brought to Japan by Myoan Eisai (1141-1215) a Japanese Buddhist priest and Zen master. Today green tea is ubiquitous in Japan and commonly known simply as “tea”. Green tea in Japan is valued for it medicinal properties and is the most popular Japan’s beverage. Types of tea are commonly graded depending on the quality and the parts of the plant used as well as how they are processed. The best Japanese green teas are grown and processed in the Yame region of Fukuoka Prefecture and the Uji region of Kyoto.

Gyokuro or Jade Dew is the highest grade Japanese green tea. Even within Japan it is expensive and considered a luxury.

Kabusecha (covered tea) is another high quality Japanese green tea with very delicate flavor and is sometime marketed as Gyokuro.

Sencha (broiled tea) is the most common green tea in Japan.

Tamaryokucha, also called Guricha has deep aroma and long lasting aftertaste.
Kamairicha is a pan-fried green tea and doesn’t have the characteristci bitter taste of most Japanese teas.

Kukicha green tea is made from stems, stalks and twigs .

Mecha green tea contains leaf buds and tips of early spring crops and is graded somewhere between Gyokuro and Sencha in its quality.
Konacha is powdered tea.

Resources for Kabusecha and Kukicha green tea