A Universal Beverage

It is a known fact that besides water, tea is the most consumed beverage in the world. Its popularity has been growing in recent years, as many health-conscious individuals have turned to the benefits of drinking tea. Besides its high levels of antioxidants, there are studies which refer to tea as a wonderful supplement to a healthy lifestyle.

For many cultures around the world, however, drinking tea is nothing new. In Japan, tea is known in general as ocha (お茶) and has developed, over the centuries, as an important pillar of Japanese culture. Matcha (抹茶, powdered green tea) is enjoyed in the traditional tea ceremony, where it is whisked into a frothy drink and enjoyed alongside a Japanese confectionary. Besides matcha, one will find a large array of teas in Japan, which are differentiated by their growing and harvest methods, manufacturing process, and brewing method.

The World of Japanese tea

Shincha (新茶), literally meaning “new tea”, is the first harvest of Japanese green tea. This new tea is distinguished by the sweetness and fresh flavor, and is often sold out due to its high popularity. In Kagoshima prefecture, the spring harvest of Shincha begins in mid-April, and in Shizuoka prefecture the harvest starts a little later, near the end of April or early May. The harvest lasts only for a few days every year, and the sprouts need to be picked immediately before they grow too much. Once the leaves are sold out, Shincha will not be available again until a year later. Shincha is basically the same as Ichibancha (first tea), and it highlights the difference to Nibancha (second tea) and Sanbancha (third tea). When talking about tea from last year, one uses the term Koncha, simply meaning old tea.

In case the tea leaves are not harvested early enough and are allowed to grow, it will become sencha (煎茶) tea instead. Sencha is the most popular tea in Japan, with a fresh taste and green color. There are various types of sencha that differ in flavor depending on how they are brewed. Sencha can be enjoyed both hot or cold. The traditional Japanese style of brewing and serving sencha is called Senchadō (煎茶道 - “the way of sencha''), which includes various special tools and dishes. As the art of brewing and drinking tea is an important part of Japanese culture, entire rooms and tea halls are dedicated specifically to it.

Hojicha (焙じ茶) is roasted Japanese tea. It is made from the roasted leaves and stems of tea plants that have been harvested later in the season. Hojicha is suitable to be enjoyed at any time of the day, as it is caffeine-free due to the roasting method.

Genmaicha (玄米茶) is a mixture of green tea and roasted rice. The roasted flavor is used to reduce the bitterness of green tea.

Sobacha (そば茶) is made of roasted buckwheat kernels, which is the same grain that is used to make buckwheat flour for the Japanese soba noodles. The smooth texture and wheaty flavor of sobacha can be enjoyed both hot and cold. The tea is caffeine-free, so it can be enjoyed from early morning to late night.

Gobocha (ゴボウ茶) is made from the roasted shavings of burdock root, which is a popular vegetable used in Japanese cooking. This tea has a flavor similar to mushroom roth, and it is believed to offer anti-aging benefits to those drinking it.

Mugicha (麦茶) is a roasted tea made from roasted barley that has been infused in water. This tea has a smooth flavor, and is caffeine-free. Mugicha is a popular Japanese summertime drink that can be enjoyed both hot and cold.

Do-it-yourself cafes

For those who not only wish to drink Japanese green tea, but also desire to brew it themselves, there are a handful of cafes in Tokyo that are do-it-yourself, allowing you to try your hand at brewing your own tea. Among these is Ippodo Tea Co., a famous tea brand from Kyoto that has a large branch in Tokyo’s Marunouchi District. Upon ordering tea at the café, you will receive a hot water pot at your table, followed by a traditional Japanese wagashi (confectionary), a tea pot, a cup, and tea leaves. Following the guidance of the attendant, you will learn about the type of tea that you are drinking and the best way to brew it. Some teas, like gyokuro (玉露), are best enjoyed brewed with a lower temperature of water, however other teas brew a bright and clean flavor with hot water straight from the pot.

There are other cafes which offer a similar type of experience. On the other side of Tokyo, next to Shibuya, lies the chic area of Daikanyama. Right next to its station lies a café called So-So (楚々), another place where you can enjoy brewing your own Japanese green tea. Besides having a large selection of Japanese teas, they also have a great selection of Japanese sweets that make for a perfect pairing.

An authentic experience

These cafes are a great stop for a traditional snack with a bit of a twist. For the curious traveler interested in experiencing an authentic tea ceremony, though, one should look no further than TOKI’s tea ceremony. It is held at a designated cultural heritage site in the heart of Tokyo. You will enjoy an intimate and unforgettable experience with one of Japan’s most respected tea masters, learning about the significance of tea, as well as the underlying philosophies that comprise the Japanese tea ceremony.

If wagashi is your calling, you can try your hand at making your own confectioneries under the tutelage of an expert wagashi artisan. Wagashi are best known for reflecting seasonal motifs and they are most often made to be served with tea. A wagashi artisan will rely on years of knowledge, passed down from previous generations, as well as ingenuity in order to make these seasonal sweets. If you want to learn more about wagashi and tea but can’t travel out to Japan just yet, our virtual wagashi-making experience offers a live online experience with one of Japan’s most prominent wagashi artisans.

Related Experiences

Traditional Tea Ceremony at a Cultural Heritage House

We proudly offer you an unforgettable experience at one of the few officially recognized cultural heritage sites in Tokyo.

Virtual experience: Wagashi Making

Experience the delicate and refined process of creating wagashi with the head patissier of a world-famous Japanese confectionary