The 5 types of Green Tea -The Story, Harvest, and the Process Behind.

Types of Green tea

We're going to explore five popular types of green tea that will make your taste buds go wild. From the classic Sencha with its gentle flavors to the vibrant Matcha with its bright green color, we'll dive deep into the world of tea.

Join us for an unforgettable tea read, here you will learn the varieties and how it is harvested. And How is it processed?


Matcha green tea: Zen Ritual

Matcha green tea has ancient origins in China during the Tang dynasty, when the practice of grinding tea leaves into powder emerged. Buddhist monks brought this method to Japan, and matcha became closely associated with Zen Buddhism in the 12th century. 


It was valued for its ability to promote calm alertness during meditation. Matcha's popularity grew beyond the monastic community, reaching the samurai class and eventually the general public.


Japanese tea production began focusing on cultivating shade-grown leaves specifically for matcha. Stone mills were used to grind tencha leaves into a fine powder, preserving its quality. 


The tea master Sen no Rikyū played a vital role in popularizing matcha and shaping the tea ceremony, emphasizing simplicity and mindfulness.


In recent years, matcha has gained global popularity, known for its unique flavor, vibrant green color, and perceived health benefits. 


It is widely used in various culinary creations and enjoyed both in traditional tea ceremonies and modern settings, captivating tea enthusiasts worldwide.


 Sencha tea: Culture of Japan

Sencha green tea originated in 18th-century Japan during the Edo period. Influenced by Chinese tea production methods, steaming and pan-frying techniques were introduced, resulting in the development of Sencha. 


It gained popularity for its milder taste compared to matcha and became accessible to a wider population. Sencha cultivation spread throughout Japan, with different regions producing their own variations.


Its refreshing flavor and affordability made it a part of everyday life, contributing to Japanese tea culture. In the 20th century, Sencha's popularity grew further with advancements in tea production and distribution, leading to global recognition. 


 Tencha Tea: Samurai Tea

Tencha tea, the precursor to matcha, has a rich history in Japan. It originated in the 14th century during the Kamakura period, influenced by Zen Buddhism. 


Zen monks introduced tea plants and developed cultivation and processing techniques. Tencha tea was created by shading the plants, steaming and drying the leaves, and then grinding them between stones to produce a fine powder. 


This tea became popular among aristocrats, samurai, and the ruling class, associated with Zen practices and tea ceremonies. 


While sencha gained widespread popularity in the 18th century, tencha tea retained its prestige. In recent years, matcha, made from tencha, has experienced a global resurgence. 


Its unique flavor, vibrant color, and perceived health benefits have captivated tea enthusiasts. Matcha is consumed in traditional ceremonies, culinary creations, and specialty beverages. 


Today, Sencha is widely consumed and appreciated worldwide for its vibrant green color, refreshing taste, and health benefits. It is available in loose-leaf and tea bag forms, enjoyed hot or cold, and remains an integral part of Japanese tea culture.


 Bancha tea: Tea From Post War

Bancha green tea has a fascinating history and a significant place in Japanese tea culture. 


Originating in Kyoto during the 17th century, bancha became popular among commoners who couldn't afford more expensive teas. 


It is made from the larger, mature leaves harvested after the first flush. Bancha gained widespread popularity as an everyday tea due to its affordability and availability. 


It became a staple in Japanese households, enjoyed with meals or as a casual refreshment throughout the day.


After World War II, bancha experienced a surge in popularity as a vital tea source during the post-war period.


Its health benefits, such as being rich in antioxidants and having lower caffeine content, further contributed to its popularity.


Bancha's versatility in brewing methods and its association with Japanese tea ceremonies and tea houses also play a significant role in its consumption. Today, bancha tea is enjoyed globally for its unique flavor and cultural significance.

Kukicha Tea: Stem Tea 

 Kukicha green tea has a rich history rooted in Japan's tea culture, characterized by principles of sustainability and resourcefulness. 


The tea's origins can be traced to the practice of utilizing discarded parts of the tea plant. Historically, the focus was on plucking and processing tender leaves for teas like sencha or matcha, leaving behind stems, stalks, and twigs as waste. 


However, tea farmers and artisans recognized the potential of these parts and began experimenting with their processing.


By steaming and roasting the stems and twigs, they discovered that the resulting tea possessed unique flavors and qualities. 


Kukicha, meaning "stem tea" in Japanese, became recognized as a distinct tea variety with a mild flavor, low caffeine content, and a unique composition.


Its popularity grew as it became widely consumed in Japan, appreciated for its soothing qualities, mild taste, and health benefits.


Kukicha's versatility in both hot and cold preparations, as well as its incorporation in culinary recipes, has contributed to its growing presence in the international tea market, captivating tea enthusiasts worldwide.


The Bottom line 

 Green tea has deep roots in various cultures, particularly in countries like Japan and China. By trying different varieties, you get to explore the traditions, rituals, and history associated with each type. 


 It's an opportunity to appreciate the cultural significance of tea and gain a deeper understanding of its place in society