All teas are made from the leaves of the Camellia sinensis (tea plant), a species of evergreen shrub or small tree in the flowering plant family Theaceae, but depending on the processing method, they can be made into green tea, oolong tea, or black tea.
Green tea is made by heating the tea leaves immediately after plucking to prevent fermentation (oxidative fermentation), black tea is made by completely fermenting (oxidative fermentation), and semi-fermented teas such as oolong tea fall somewhere in between.
Green tea is also divided into two types according to the difference in heating method: kettle-roasted (Chinese style) and steamed (unique to Japan).
Note: Drinks called “tea” also include barley tea, herbal tea, etc., but here we will introduce “tea”, a drink made from the leaves of the Camellia sinensis (tea plant). We have a separate article about barley tea (mugi-cha in Japanese). Please read it if you're interested. Also, we only introduce the types of tea we offer at Maido in this article.
Types of Tea and How to Make Them
Unfermented Tea (Green Tea) - Steamed (Japanese Style)
Sencha Green Tea
The most common type of green tea in Japan. It is made by steaming and rubbing dried tea sprouts. It is characterized by a fresh aroma and balanced umami, sweetness, and astringency. It has a clean aftertaste.
Matcha Green Tea
Matcha is made from Tencha. Tencha is the same as sencha up to the point where the tea leaves are steamed, but there is no rubbing process. After they are dried, the stems and veins are removed and only the leaf parts are left. The powdered leaves are then ground into powder using a stone grinder to make matcha. It is less bitter than sencha and is often used in desserts because it is more mellow and has a distinct sweetness.
Hojicha Roasted Tea
It is made by roasting sencha or bancha (another kind of green tea made with hard leaves or stems) over high heat. It has a fragrant aroma. Roasting at high temperatures reduces tannin, the component of bitterness and astringency, resulting in a refreshing taste that goes well with a variety of foods. It contains less caffeine than sencha, black tea, and coffee.
Kaga Bocha Roasted Tea
It is a type of Hojicha originated in Kaga in Ishikawa prefecture. Kaga Bocha is made by roasting the stems of new tea leaves. It is roasted more shallowly than hojicha. It contains about four times more aroma than regular hojicha. It has a refreshing taste with a hint of sweetness.
Genmai Brown Rice Tea
This tea is made by mixing roasted brown rice and other ingredients with sencha or bancha. It is characterized by the aroma like the rice cracker, combining the fragrance of brown rice with the aroma of green tea. It has a mild taste with little astringency.
Unfermented Tea (Green Tea) - Kettle-Roasted (Chinese Style)
Jasmine Tea
Jasmine tea is generally made by roasting tea leaves in an iron kettle and then adding layers of jasmine flower buds for fragrance. Kettle-roasting is common in China and produces a highly aromatic tea. While the original taste and aroma of the tea leaves are still present, the jasmine flavor brings its new charm to flower in this tea blend.
Semi-Fermented Tea
Oolong Tea
Oolong tea is made by oxidizing and fermenting the buds of the tea plant, and then roasting them in a kiln to stop the fermentation process. It has a unique and delicious aroma. It is mainly produced in China and Taiwan.
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