Tea is a dicotyledon in the Camellia genus. There are two types of tea, which are Camellia Sinensis var. sinensis and Camellia Sinensis var.assamica. Both variants of tea are easy to plant. Camellia Sinensis var. sinensis has smaller leaves than Camellia Sinensis var.assamica and the end of each leaf is not sharp. It can endure cold weather and is mostly used to produce green tea. Most Japanese tea is Camellia Sinensis var. sinensis. As for Camellia Sinensis var.assamica, it has bigger leaves than Camellia Sinensis var. sinensis and the end of each leaf is sharp. Besides, it cannot stand cold weather. Camellia Sinensis var.assamica will be used to produce Western tea. Thai people in the north and Myanmar people like to chew on steamed and fermented Camellia Sinensis var.assamica which is part of their unique dish called “Miang” (food in wrapped leaves).
Background and Culture of Japanese Tea Drinking
Japan’s green tea drinking culture can be dated back to 1,000 years ago when a monk who travelled to learn dharma in China brought back to Japan the mainland’s tea drinking culture.
The first tea drinking in Japan was recorded in 815 when a monk named “Eichu” made Chinese tea and presented it to “Saga-tenno”, Japan’s emperor at that time. In early period, the tea drinking in Japan was practiced among masters, samurais, monks and people with high status only. The tea that they drank was a type of Matcha which was made by a Chinese tea-making method.
Later in 1191, a monk named “Yosai” (Eisai) brought green tea seeds from China and wrote a book about green tea called "Kissa Yojoki"【喫茶養生記】, which was the first book about green tea. This book was mainly about medicine, and it was recorded in this book that “Tea is an herb which protects and maintains health as well as promotes longevity”. The book also introduced the method of growing tea, the process of tea production and the method of tea drinking. From that time on, tea has been produced and drunk more widely. The method of tea production has been developed until it has become “Japanese green tea” with unique characteristics nowadays.
Types of Japanese tea and Production Method
The fermentation of tea leaves which have been picked from plantations is the process which makes different types of tea. Oolong tea has undergone a brief fermentation process while Western tea has been through a full fermentation or oxidation process during the production. On the other hand, green tea has not been fermented. Instead, the green leaves will be preserved to prevent the oxidation process which will turn them brown.
Based on the manufacturing process, green tea can be divided into 2 types, which are: 1) the roasting of green tea to reduce humidity in the leaves, which is the method to produce “Chinese green tea” and 2) the steaming or baking of tea leaves, followed by the massage until the leaves become dry, which is the method to produce “Japanese green tea”.
∴Sencha
“Sencha” is green tea which comes from freshly-picked young leaves which are steamed for 30-40 minutes. Then, they are massaged dry. The tea is of yellowish-green color. More than 70% of green tea in Japan is Sencha.
∴Fukamushi Sencha
“Fukamushi Sencha” is Sencha which is steamed for 1-2 minutes and massaged dry. Steaming for a long period of time will reduce the astringent flavor of tea. The tea will be sweet and dark green. Most Kagoshima cha is Fukamushi Sencha.
∴Bancha
“Bancha” is made from young tea leaves which are picked later or during the summer. Then, they are steamed and massaged dry. The tea will be of yellow color and have nice aroma.
∴Hojicha
“Hojicha” is Bancha which is roasted using high heat and then dried. Hojicha will have a unique aroma. The tea will be of yellowish-orange color.
∴Genmaicha
“Genmaicha” is Sencha or Bancha which is mixed with roasted rice or white rice and then steamed dry. After that, it will be roasted until it becomes light brown or almost burned. The outstanding feature of Genmaicha is the nice smell of roasted rice. The tea is yellowish green.
Nutrients and Properties of Green Tea
Since the ancient time, green tea has been used as an herb to treat or inhibit diseases. Nowadays, there are ongoing researches to study the properties of nutrients in green tea. Let’s see what types of nutrients are in green tea and what properties they have.
|
Type of nutrient |
Catechin |
|---|---|
| Properties |
Inhibits the growth of cancer cells and the production of nitrosamines which cause cancer. |
|
Note |
1 cup of tea has approximately 70-120 mg of catechin. |
|
Type of nutrient |
Caffeine |
|---|---|
| Properties |
Helps stimulate nerves and brain and make you feel lively and awake. |
|
Note |
1 cup of tea has approximately 30-50 mg of caffeine. |
|
Type of nutrient |
Theanine |
|---|---|
| Properties |
Helps counteract caffeine. |
|
Note |
A lot of theanine can be found in high-quality Sencha, Gyokurocha, Kabusecha or tea leaves which are covered before being cut. |
|
Type of nutrient |
Vitamin C |
|---|---|
| Properties | Helps restore the body, prevent cold and promote beautiful skin. Catechin helps prevent vitamin C from dissolving in hot water. Drinking 5 cups of tea is equal to drinking 100g of lemon juice as they both have 50mg of vitamin C. |
|
Note |
Normally, human body needs 100 mg of vitamin C per day, which equals 10 cups of tea. |
|
Type of nutrient |
Fluorine |
|---|---|
| Properties | Helps strengthen the outer layer of teeth and prevent decayed teeth. |
|
Note |
1 cup of Sencha has approximately 160 ppm of fluorine. 1 cup of Bancha has approximately 150-350 ppm of fluorine. |
|
Type of nutrient |
Minerals |
|---|---|
| Properties | Tea leaves are rich in minerals such as potassium, magnesium and iron which help prevent dizziness and fainting. |
|
Type of nutrient |
Saponin |
|---|---|
| Properties | Helps enhance the functioning of insulin, allowing the body to have energy. Prevents thrombosis which is the cause of clotted blood vessels. |
|
Note |
When mixing Funmatsucha and Matcha with water and stirring it, bubbles will appear since saponin causes bubbles. |
