Japanese Tea Tasting
Japanese people drink green tea every day.
Taste the distinct aromas of three famous types of green teas produced in different regions of Japan.
Japanese tea tasting flow
The staff will explain to you the particularities of each tea’s leaves.
The staff will put the tea leaves in a teapot and pour hot water in it.
Pay attention to their color and aroma.
Compare the taste, sent and flavor.
Taste the different sort of green teas and compare their differences.
- Tea leaves from different regions
※You can also bring your own utensils.
|Basic course/ 3 types of tea||1 person ¥800|
Introduction to the different types of teas
Japan’s three most famous types of tea “The color of Shizuoka, the fragrance of Uji, the taste of Sayama”
Uji-cha (Kyoto)The term Uji-cha refers to the tea that results from blending tea leaves from various regions and produced by tea manufacturers from Uji and Kyoto in Kyoto Prefecture. Although they are using tea leaves from Nara, Shiga and Mie Prefectures, the tea industry regulations state that leaves produced within the Kyoto and Osaka area must account for the biggest part of the final product.
Working with traditional techniques to process the tea using tea leaves harvested in different regions and selected for their taste, fragrance and astringency, the characteristic taste of Uji-cha is well-regulated.
Approximately 2600 tons of tea leaves are produced in Wasuka, Minami Yamashiro, Ujitawara and the southern part of Kyoto and Osaka Prefectures.
Shizuoka-cha (Shizuoka)Shizuoka Prefecture is the biggest producer of tea in Japan. This is mostly because of its mild climate. Even during the coldest days of Winter, it doesn’t snow very much within the Shizuoka Prefecture, which makes it most suitable for tea cultivation. Besides, one very important point in the Shizuoka-cha processing is the deep steaming.
The steaming method is so important that it is said that “a crude tea’s character is settled by the way it is steamed”. Roughly speaking, the steaming methods can be divided into three : regular steaming, light steaming and deep steaming.
Shizuoka-cha is almost only deep-steamed gree tea. Compared to other steaming methods, the deep steaming one results in crushed, short leaves and produces a lot of powder. To those who are familiar whith regular steamed tea, the powdery look of the Shizuoka-cha may make it looks like a low-quality tea. However, those small leaves are what makes Shizuoka-cha’s flavor so tasteful and dark.
Sayama-cha (Saitama)Sayama-cha is produced in the eastern region of Saitama Prefecture. Because it is located more in the North than other regions which cultivate tea, the tea leaves production is limited and the cultivation method also differs from other regions.
The relatively cold climate as well as the different harvest time causes the leaves to grow thicker than usual, which gives Sayama-cha a particularly strong and astringent taste compared to the tea produced in other regions.
The characteristic of Sayama-cha is its intense flavor, which can be savored all the more to overcome the cold Winter. Furthermore, the unique Sayama heating technique used in the final process results in a sweet and rich green tea.