Understanding Japanese Tea

Understanding Japanese Tea: What Makes It Different from English Tea?

After fresh tea leaves are harvested, they are gently steamed. This steaming process halts enzymatic fermentation and preserves the vibrant green colour and delicate flavour of the leaves. This key step is what distinguishes Japanese teas from English teas, which are typically fully fermented or oxidised.

Shade-Grown vs. Sun-Grown: The Secret Behind Matcha and Green Tea

Matcha and regular green tea come from the same tea plant, but their character is shaped by how they are grown. In spring, tea fields for matcha are covered with shade cloth to limit sunlight. This unique method increases sweetness and umami, creating the rich flavour that matcha is known for. Green tea, by contrast, grows under full sunlight, giving it a brighter, more refreshing taste.

Once the leaves are picked, both matcha and green tea are steamed to stop fermentation—the first and most important step in Japanese tea production.

Hōjicha: Roasted, Aromatic, and Comforting

Hōjicha takes a different path. It is made by roasting Japanese green tea, which transforms the leaves into a comforting, amber-coloured tea with a warm, toasty aroma and a gentle nutty flavour. The roasting process naturally lowers the caffeine content, making hōjicha smooth, mild, and perfect to enjoy at any time of day.

Experience the Difference

Whether you enjoy the deep umami of matcha, the refreshing clarity of green tea, or the cozy warmth of hōjicha, Japanese teas offer a rich world of flavour shaped by centuries of tradition.