Ryokucha - Japanese Green Tea FAQ, How to make, and more!

In Japan, green tea, known as "ryokucha," is more than just a beverage; it's an experience. This tea comes in a variety of flavors and forms, including sencha, matcha, hojicha, bancha, and gyokuro, each with unique brewing secrets and ceremonial traditions. Originating from Camellia sinensis leaves, ryokucha is made without fermentation, preserving its bright color and vegetal flavor. The history of tea in Japan traces back about 1,200 years, introduced by monks from China, and has since become a significant cultural element, especially through the traditional tea ceremony.

Types of ryokucha differ by their production process, such as sencha, which is grown in the shade, or matcha, a finely ground powder used in tea ceremonies. Additionally, teas like hojicha are roasted, providing a distinct flavor enjoyed in cooler seasons. Despite the historical attempts to produce black and oolong teas, green tea remains the predominant type in Japan due to its health benefits and rich cultural significance.

Tea cultivation involves meticulous processes from picking to drying, ensuring quality and flavor. Various establishments across Japan offer unique tea experiences, from enjoying tea with seasonal sweets to attending brewing classes. As a cultural staple, ryokucha continues to surprise and delight with its versatile nature and rich history, promising warmth and pleasure in every cup.