There are tons of different types of Japanese teas out there. But here's five any noobie needs to know about: Sencha, Houjicha, Kukicha, Genmaicha, Matcha.

1. Five Japanese green
teas to know about

2. There’s a lot of different
Japanese teas out there!

3. But don’t get
scared!

4. The important thing is to start sipping
as soon as poss!

5. So we’re going to look at just five
of the most commonly known
Japanese green teas:

6. • Sencha

7. • Sencha
• Houjicha

8. • Sencha
• Houjicha
• Kukicha

9. • Sencha
• Houjicha
• Kukicha
• Genmaicha

10. • Sencha
• Houjicha
• Kukicha
• Genmaicha
• Matcha

11. Sencha

12. We start with Sencha because this is what most people associate
with as being “green tea”, the health elixir. Sencha represents about
80% of the teas produced in Japan.
Although Matcha is an even healthier way to consume green tea,
Sencha is next best. Steamed, never pan-fired or roasted, Sencha
has all the anti-oxidants, polyphenols, and nutrients locked in.
There are so many varieties it’s scary! But in general, for deeper flavours
go for the “Kabuse” (shaded) Senchas or “Fukumushi” (deep steamed)
and check the steeping time and temperature below as it really is
sensitive to preparation conditions.
Sencha steep:
Water 400ml
Amount 16g tea
Temperature 75ºC
Time 1 minute

13. Houjicha

14. Houjicha is considered the “builders’ brew” of Japanese green tea. It’s
roasted which gives it a lovely nutty aroma and taste on the backend.
A good Houjicha has a gorgeous caramel ring to it and is perhaps
the easiest of the Japanese green teas to start sipping, because
it’s reminiscent of some of the black teas we’re more accustomed
to in the West. But do us a favour and never put milk or sugar in
your Houjicha!
This is a very low-caffeine tea, so go ahead and drink it day and
night, and if you have any adverse reactions to caffinated drinks in
general, this one’s for you.
Houjicha steep:
Water 400ml
Amount 16g tea
Temperature 90ºC
Time 30 - 60 seconds

15. Kukicha

16. Kukicha (pronounced kooky-cha) is a crazy mixed up tea because it
contains stems and twigs with a tiny amount of leaves.
Those adorable pinky-width, light yellow, flat sticks blended into dark
leaves remind us of confetti ready to celebrate this delightful sip.
Kukicha is a very alkalising tea so a lot of macrobiotic followers like
this one.
If you are going for a premium grade, you’ll hear the words Karigane
and Shiraore. The word “Karigane”, wild goose in Japanese, is used
in reference to the twigs in the tea and is a playful nod towards the
wild geese that perch on drift wood in streams and rivers across the
picturesque Japanese landscape.
Kukicha steep:
Water 400ml
Amount 16g tea
Temperature 75ºC
Time 1 minute

17. Genmaicha

18. Genmaicha is a loveable nutty tea you can spot in an instant! It’s the
one with cute popped rice blended into the green tea.
Most Genmaicha uses mature tea leaves as the green tea base so
it’s hardy and robust. You can steep it at a higher temperature than
Sencha and Kukicha although there are certainly higher grades using
premium Sencha that require different water temps and timing, but
we’re trying to keep it simple here!
This winner is perfect any time of day, but especially after lunch instead
of a coffee or on a rainy day (for cozy time)!
Kukicha steep:
Water 400ml
Amount 16g tea
Temperature 90ºC
Time 40 -60 seconds

19. Matcha

20. Matcha is a bright green, micro-milled powdered tea, sitting firmly
in the special treat spot! Originally gaining fame from its usage in the
Japanese tea ceremony, Matcha is now being applied in a million
different ways, in food and drink recipes across the world.
The West in particular has latched onto it for being a real health
booster. Enhanced health benefits are partly due to the complete
ingestion of the green tea leaves.
If you are a tea noobie, Matcha on its own is probably a little too alien.
We’d say it’s an acquired taste. BUT, boy is it delicious once you get
used to it. Get started on Matcha by mixing it into smoothies and
sprinkling it on ice-cream!!!
Matcha prep:
Water 150ml
Amount half tsp
Temperature 80ºC
Then whisk away!

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