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Japanese green teas are steamed rather than pan-fired, which gives them a bright green colour and a fresh, grassy, savoury taste.
About Japanese green tea
Everyday sencha such as Shizuoka Tsuyu Sencha and Chiran Sencha sit beside deep-steamed Fukamushi Sencha Kakegawa. Shade-grown gyokuro like Yame Gyokuro Grade 1 and Imperial Okabe Gyokuro are rich and sweet.
For a toasty cup, try Hojicha or Superior Miyazaki Hojicha. Gen Mai Cha Supreme mixes green tea with roasted rice, and Kukicha Kabuse is a light, sweet twig tea. Prefer powdered tea? Browse our matcha.
Japanese green tea FAQ
How do I brew Japanese green tea?
For sencha, use 1 teaspoon per 250 ml cup and water at 71 to 79°C. Steep 1 to 2 minutes. Gyokuro likes more leaf and cooler water: about 2 teaspoons at 54 to 60°C for about 2 minutes. Roasted hojicha can take hotter water, around 91°C.
What is fukamushi sencha?
Fukamushi means deep steamed. The leaves are steamed longer than regular sencha, so they break into finer pieces. The cup is darker green, richer and smoother. A fine mesh strainer helps.
What are genmaicha and hojicha?
Genmaicha is green tea mixed with toasted brown rice, so it tastes nutty and warm. Gen Mai Matcha adds a dusting of matcha. Hojicha is green tea roasted until it turns reddish brown, with a toasty, mellow flavour and very little bitterness.
What is kukicha?
Kukicha, or twig tea, is made from the stems and stalks of the tea plant instead of the leaves. It brews a light, sweet, slightly nutty cup. Brew it like sencha, at about 79°C for 1 to 2 minutes.