How do they drink tea in Japan? Basics of Japanese tea drinking. Types and features of the Japanese tea ceremony

Tea is the most common drink and an important part of Japanese cultural traditions. Various types of tea have become widespread and are consumed at any point of the day. Green tea is the most common type, and when someone mentions "tea" (お茶, o-cha) without specifying the type, it is referred to as green tea. Green tea is also a central element of the tea ceremony. The most famous tea growing areas in Japan are the provinces of Shizuoka, Kagoshima and Uji.
Below is a list of the main varieties of tea that are widely available in Japan.

Tea from the tea bush

Ryokucha (green tea):

Gyokuro, Sencha, Bancha

Varieties of green tea differ in terms of harvest time and the amount of sunlight that the leaves receive. The highest grade Gyokuro is collected during the first stage of harvesting in specially shaded areas. At the same time, the Sencha variety is harvested. Its difference is that the leaves are not specifically deprived of sunlight. The Bancha variety is a lower grade of green tea, the leaves of which are obtained at the later stages of harvesting.

Matcha - green tea

Only the topmost and highest quality leaves are used for Matcha, they are dried and ground into a fine powder, which is then mixed with hot water. Matcha is a type of green tea that is used in tea ceremony.

Konacha - residual green tea

Konacha consists of tea dust, tea buds and small tea leaves left over from Gyokuro or Sencha processing. Although Konacha is considered a lower grade of tea, it is often used to complement certain foods, such as sushi.

Hojicha - Roasted Green Tea

Hojicha is processed by firing the tea leaves, which gives them their characteristic red-brown color. The heat from roasting also causes chemical changes in the leaves, which gives Hojicha tea its sweet, slightly caramel aroma.

Genmaicha - green tea with roasted brown rice

Genmai is the name for unpolished, brown rice. Gemmai is roasted and mixed with tea leaves to form Genmaicha. Roasted Genmai gives the tea a yellowish color and a special aroma. Gemmaitha has been popularly served as an alternative to standard green tea.

Oolongcha - a type of Chinese tea

Uluntya (Oolongcha) collected leaves are dried in the sun for half an hour to an hour. The dried leaves are then placed in thick layers in baskets and placed in the shade to ferment, before steaming or roasting to stop the process. Uluntcha (Oolongcha) is served both hot and cold in almost all food establishments in Japan. The tea is brown.

Kocha - black tea

When prepared, Kocha leaves undergo even more intense fermentation than Oolongcha, which gives the tea its dark color. In Japanese, "Kocha" actually means "red tea", referring to the reddish-brown color of the tea. Kocha is widespread in Western cafes and European-style restaurants.

Jasmine tea (Jasmine-cha) - tea with jasmine flowers

Jasmine tea is widely available in Okinawa, where it is known as Sanpincha, but is not as common in other parts of Japan. The tea is made by combining jasmine flowers with green tea or Oolongcha.

Tea not from a tea bush

Mugicha - tea made from roasted cereals

Mugicha - a drink made from roasted wheat or barley. Usually served cold, great in the summer heat. Some consider it more suitable for children because it does not contain caffeine from the tea leaves.

Kombucha

Kombucha is a drink made by mixing crushed or chopped Kombu seaweed with hot water. The drink has a salty taste and is sometimes served as a welcome drink at ryokan.

Where can you find tea?

Tea of one kind or another, hot or cold, can be found in almost all restaurants, vending machines, kiosks, shops and supermarkets.
In restaurants, green tea is often served at the beginning or end of a meal for free. In regular restaurants, green tea or Mugitya, are usually available for free, while Konacha is usually provided by sushi restaurants. Kocha is usually available along with coffee in cafes and Western restaurants.
In some temples and gardens, tourists are served Ryokucha or Matcha. Tea is usually served in a tranquil tatami room overlooking beautiful scenery, often accompanied by Japanese sweets. Sometimes tea is included in the price of admission to a temple or garden; more often it requires a separate fee of several hundred yen.
Many types of tea are sold in plastic bottles and cans in stores and vending machines throughout Japan. They are available both hot and iced, although hot tea is less common during the summer months, especially in vending machines.

Japanese tea and a brief history

Tea was first introduced to Japan from China around the 700s. During the Nara period (710-794), tea was a luxury product and was only available in small quantities to priests and nobles as a medicinal drink.
At the beginning of the Kamakura period (1192-1333), Eisai, the founder of Japanese Zen Buddhism, brought the custom of making tea from crushed leaves from China. Subsequently, tea cultivation spread throughout Japan, particularly at the Kōzan-ji Temple in Takeo and the city of Uji.
During the Muromachi period (1333-1573), tea gained popularity among people of all social classes. People gathered in large teahouses and played guessing games (participants drank from cups and guessed the type of tea and the place where it was collected). Collecting teaware was also popular among the rich.
Around the same time, a more refined version of tea parties developed with Zen-like simplicity and a greater emphasis on etiquette and spirituality. These gatherings were attended by only a few people in a small room where the host himself served the guests, which allowed the guests to become more intimate. It is from these meetings that the tradition of the tea ceremony originates.

There are several countries in the world that especially love tea and treat it in a special way. Japan is one of these countries. Today we will tell you a little about the traditional tea drinking of the Japanese people, about the features and types of Japanese tea and how to choose and brew it correctly.

Tea traditions

In Japan, they drink traditional green tea for a reason. Seemingly simple tea drinking is a real tradition for them, thanks to which they can gain strength, get rid of fatigue, prolong their youth, get rid of many ailments, improve their health and cleanse their souls. No Japanese resident will rush to buy the first type of tea they come across. They approach this issue with all seriousness, as well as the very brewing of the drink and its consumption.

The tradition of such tea drinking goes deep into antiquity - even in the time of Buddha, monks drank tea to restore strength. Undoubtedly, since then the process itself and some rituals have changed several times. As for those traditions that exist to this day, they originated in the fifteenth century. The etiquette itself was thought out to the smallest detail, from which you can find out what you should talk about over tea, and what you shouldn’t start a conversation about.

According to Japanese traditions, the ceremony should take place in a specially designated place - a tea house. As a rule, it is located in the garden. For the ceremony itself, you need a special tea set, which includes various boxes for storing tea, a cauldron for boiling water, a teapot and cups, special spoons and a traditional whisk. During such ceremonies, powdered green tea is brewed, which should be whisked. As a result, the tea comes out with a little foam.

While the owner of the house is preparing a drink, you cannot talk. Once the ritual is completed and the guests have received separate bowls of tea, the conversation can begin. You can only talk about those topics that are indicated in a special scroll, which is in every tea house.

During such traditional conversations, it is not customary to discuss news or any problems. The tea ceremony is a kind of ritual of cleansing thoughts and souls, healing the spirit and body.

Features of the drink

Japanese tea is a special and unique drink that has a rich composition and a lot of useful substances. Tea has been grown in several parts of the country since ancient times. If weather conditions permit, harvesting sometimes occurs up to four times a year. Local residents believe that the best tea is that which was harvested from mid-May to mid-June. Its description suggests that it has a deeper color after brewing, moreover, such tea leaves concentrate the maximum benefits.

The second harvest usually occurs in August. As a result, the drink is no longer so tart, has a softer taste, and the color of the drink is lighter.

The best varieties of Japanese tea are picked by hand so as not to damage the delicate leaves and the bush itself. That is why residents of the Land of the Rising Sun most value the so-called loose leaf tea.

Tea leaves grown on different Japanese plantations differ in taste. This happens because different varieties of tea are grown in special conditions. In some cases, tea bushes are completely protected from the sun. The taste is also influenced by the specific method and method in which the sheets were dried.

Kinds

There are a wide variety of teas from this amazing country. There is rice, there is “Genmaicha”, “Kokeicha”, “Dog”, “Gekuro” and so on. In addition, there are varieties such as powdered tea or herbal tea. So that you can make the right choice, we will tell you a little about the most popular varieties of green tea from the Land of the Rising Sun.

The most popular and sought after variety of green tea in this country is Sencha. The main feature of this type of tea is that it is dried using a special, unconventional method. The fact is that after harvesting, tea leaves are not dried in the classical sense, but steamed. As a result, the leaves curl into very thin tubes, which in some way even resemble pine needles. The tea leaves are quite large, and sometimes you can find tea dust at the bottom of the box, which is quite acceptable.

One of the most popular and valuable is the Gekuro variety, the cultivation technology of which was invented a long time ago. The fact is that bushes with delicate tea leaves are completely protected from the sun so that not a single ray of sunlight can fall on the leaves. The Japanese claim that it is thanks to this technology that it is possible to produce the most healthy tea, which is rich in vitamins, amino acids and other useful elements. The drying process of this variety is also very delicate: carefully collected leaves are rolled and dried so that they retain their integrity and benefits.

"Gyokuro"

“Genmaicha” is another unusual variety, the main feature of which is that in a pack of this tea you can find roasted grains of rice. As a rule, such tea is made based on the most popular Japanese tea, Sencha.

Usually two or even three varieties of rice are added. The darker the rice grains and the better it is fried, the richer and more intense the taste of the tea becomes.

"Genmaicha"

Another popular tea, which many people call powdered, is Matcha. It is grown using the same technology as the “Gekuro” variety described above, only after harvesting the leaves are not dried in a curled form, but simply the dried leaves are ground into powder. The finished drink has a slightly sweet taste, rich thick color and a special aroma.

In addition to traditional varieties, the Japanese are very partial to flavored teas. It is worth mentioning right away that all flavors are exclusively natural, no chemicals are used. As a rule, linden flowers, lemongrass, sakura flowers, and so on are added to popular varieties of tea. Sometimes the tea may simply contain cherries or their flowers.

Usually, the most popular variety “Sencha” is flavored with the help of natural herbs, which makes it not only tastier, but also healthier. Sakura flowers have a positive effect on the functioning of the nervous system, providing a calming effect. Also, the flowers of this fragrant tree help relieve cough. This drink has a mild, slightly sweet taste.

Also, the Sencha variety goes well with various forest herbs, thyme, citrus peels, cinnamon, almonds and even quince. Surprisingly, the Japanese know how to enrich such a noble drink as tea in such a way that its benefits become simply enormous.

How to choose?

Knowing the characteristics of each variety, choosing the right tea will not be difficult. Please note that the manufacturing country and the packaging country must be the same. High-quality varieties from trusted manufacturers cannot be sold in cheap packs, which is why packaging for good tea is often in tin. If the composition, in addition to tea leaves and natural additives, contains flavorings, then this is not real tea.

Once you open the pack, you can clearly see the leaves. If according to the description they do not resemble one or another variety that we described above, then most likely this is tea of lower quality.

Impact on the body

The beneficial properties of such a drink as Japanese tea have been known for a long time. Let's start with the fact that tea leaves contain a large amount of potassium, which has a positive effect on the functioning of the heart. The healing drink also contains substances such as tannin and catechin - these substances bring great benefits to the human body, preventing the appearance and development of cancer cells.

Regular consumption of such a tonic drink not only improves the functioning of the heart and nervous system, strengthening the immune system, but also reduces the level of bad cholesterol in the blood, removes waste and toxins, gives strength, promotes weight loss and improves mood.

This drink has long been recognized as a natural antioxidant, therefore it has a positive effect on the youth and beauty of skin, hair and nails. In addition, Japanese residents are confident that this healing drink can prolong life.

How to brew correctly?

Traditionally, the Japanese brew tea leaves twice or more. As a rule, the first brew is simply drained to wash the leaves and rid them of the tart bitterness. The required amount of tea leaves is placed on the bottom of a heated teapot, poured with a small amount of water so as to completely cover the leaves. After thirty to forty seconds, the water can be drained and the tea leaves can be filled with boiling water again.

In order for the tea to be tasty and to maximize all its beneficial properties to the resulting drink, you must follow other rules.

the teapot should never be cold, it should be warmed up by pouring a small amount of boiling water into it and rinsing it;

And a few more tips for everyone who loves such a healthy drink as green tea:

do not pour too much tea into the cup at once - pour about a third of the cup to fully enjoy the taste and aroma of the drink;
during re-brewing, you don’t need to wait too long; you can start drinking tea after a minute, since the leaves are already open;
There should not be much time between repeated brewings - if the leaves have already cooled, the taste of the drink will be different.

In the next video, the Japan Tea Exporters Association will reveal to you all the secrets of Japanese tea.

Japanese tea is a pleasant, invigorating drink, which is one of the varieties of green tea varieties. Most of the teas produced in Japan are of the premium category, but there are not as many of them as Chinese ones. Each type of Japanese tea has a specific aroma, unlike anything else, with a marine flavor. Treatment with salty sea water enriches Japanese teas with vitamins and minerals.

Review of popular and healthy varieties of Japanese tea

In Japan each has multiple implementations, i.e. There are both expensive elite varieties and more budget ones that are used for daily use.

Matcha (matcha)

The most popular and healthy Japanese tea, sold in bright green powder. This variety is included in the traditional Japanese program. It is obtained from ground green leaves and after brewing it becomes very bright, positively emerald.

The taste of matcha tea is sweetish, pronounced, as is the aroma. It is also called jade drink, and its vibrant green hue is due to the high chloroform content of the plant from which it is obtained.

Important! This drink is usually drunk together with the powder from which it is brewed. This green tea is superior in its properties to all other types.

In Russia, it is quite difficult to find this Japanese tea, since the delicate leaves are harvested only once a year. The drink is practically not sold abroad.

Sencha (Sentya)

Sencha is one of the most famous and grown teas in Japan. Approximately 80% of all tea in the country comes from this drink. processed using a unique method: each leaf is rolled into a thin tube, after steaming the entire collected mass with hot air.

Interesting! Sencha is characterized by a tart, slightly bitter flavor with nutty and herbal notes. It contains a little caffeine and a small amount of tannin. It contains a large amount of vitamins, and the most expensive variety on sale is considered to be the variety from the first harvest.

Gyokuro

The rarest and most expensive Japanese gyokuro is grown in small areas in the south of the country. His middle name is pearl dew. It is based only on fresh young leaves growing at the very top of the tea stem. The tea is steamed for only a short time before being prepared for packaging. The leaves are rolled into tubes and dried. Outwardly, they are very similar to dark needles. The taste is characterized by sweetness and a complete absence of bitterness.

In Japan, this one is only used on or during holidays. They drink tea without sweets or other food, usually after lunch or dinner.

Composite and rare types of tea from Japan

Many types of drinks are produced using Japanese sencha; inflorescences, fruits and even cereals are added to them:

Japanese linden tea- a green flavored composition that includes Japanese sencha. It is characterized by a marine flavor and a delicate sweetish aroma. Lemon (peel), linden flowers, chamomile and lemongrass are added to Japanese tea. Contains many vitamins and helps saturate the body with amino acids.
Bancha) - this variety is obtained by collecting sencha leaves, which ripen in August-September. This period, as a rule, marks the third stage of tea harvesting. The leaves are characterized by their large size and rigidity. The tea itself has a neutral aroma, is suitable for daily tea drinking and does not have a first-class strength. The reduced amount of caffeine makes it possible to drink tea in large portions. It brews much easier than first-class Japanese sencha.
Konacha (konacha)– tea made in powder form. For its production, low grade senchi or gyokuro leaves are used. Perfect for every day, as it combines good taste and low cost. The aroma of the tea is fresh, sparkling and rich. A simple brewing method (like instant coffee) facilitates a quick tea drinking procedure. It does not require long infusion and has a medium strength.
Ryokucha (ryokucha) is a Japanese curly tea that gets its name from the way it is machined to curl the leaves into a comma shape. This Japanese tea drink has a similar aroma to sencha, is easy to brew and has a delicious taste. The ryokuchi harvest is being harvested in Kyushu.
Genmaicha (genmaicha)– an unusual green tea, which is obtained by mixing tea leaves with roasted brown rice. It turns out to be tart and slightly nutty in taste; the basis for the tea is made up of varieties of sencha and bancha. Among rice varieties, preference is given to genmaya. Tea is inexpensive, but quite popular even among the upper echelons of Japanese society.
Kabusecha (kabusetya) obtained through the processing of low-grade sencha leaves. It has a more delicate and delicate taste, and the color is brighter than that of the highest grade sencha.
Aracha (aratya)– unprocessed tea leaves, which are used for bagged teas and blends. It has a bright color and a strong taste, making it ideal for the production of flavored drinks.

Japanese teas for weight loss

Almost all types of teas from Japan have pronounced cleansing properties, but only two varieties are most valued - high-quality sencha and matcha.

Important! To cleanse the body with sencha, you should choose elite varieties called “Slender Beauty”, which are harvested during the May growing season.

The drink contains many antioxidants, so it has the following qualities:

removes water;
energizes, which is very important at the stage of dieting;
satisfies the feeling of hunger;
improves metabolic processes;
removes toxins.

The second tea from Japan, considered even more effective for weight loss, is matcha. In addition to the above benefits, matcha also contributes to:

strengthening heat exchange processes in the body, which allows for better fat burning;
increases energy consumption;
does not affect digestive processes (no surprises!).

When combined with physical activity, the effect of this drink increases several times.

There is a unique technology for steaming Japanese tea, only following it will help preserve all the benefits of the drink, and it is different for each variety. Carefully study the packaging with powder or leaves, only it contains important information about how much tea to brew, what proportions to take and what kitchen equipment you will need. In some cases, manufacturers specify the type of cookware that is optimal for a particular variety.

“I know that the traditional Russian drink is not vodka, but tea,” said the Great Master of the tea ceremony in Japan, Gentsitsu Sen, with a smile.

The room where the tea-making master class was about to begin was crowded. The guests carefully watched what was happening, afraid to miss an important detail in the process of brewing the famous Japanese drink.

“In Russia, people prefer black tea. It is very tasty. But I would still recommend you to drink green tea. It has more vitamins and antioxidants,” said the master, sitting down on the tatami, where there was already a cast-iron vessel with boiling water.

He boasted that at the age of 87 he leads an active lifestyle: he teaches at the university, conducts master classes, and travels a lot. In addition, he is entrusted with the diplomatic functions of the UN Goodwill Ambassador and the duties of honorary consul of a number of countries in Kyoto.

“I have all my teeth. My vision is good. My handshake is strong. And all this is thanks to the healing properties of tea,” the Master boasted. He actually looked cheerful. Every now and then he jumped up, quickly walked around the entire hall, caring for the students who were crowding at the entrance.

At the same time, he still managed to show how the miraculous Japanese drink is prepared. As it turned out, the ceremony consists of an impressive set of rules and rituals, which can take many years to study. Here there are numerous bows, and sitting on one’s knees on a hard tatami, and brushing away non-existent dust with a purple silk scarf from tea utensils, and turning to nature with words of gratitude.

The list can be endless. If you take away this beautiful part, filled with the deepest philosophy, then technically Japanese tea is prepared quite simply. Green tea powder is poured with hot water using a ladle from a cast iron vessel. Then the mass is whipped until foam forms with a bamboo whisk. It is advisable to offer the finished drink after guests have already tried the sweets.

"I have nothing against tea bags. Many people like them," said the Master. But his words, as the RG correspondent found out, are only a diplomatic recognition of the tastes of other people.

When the Rossiyskaya Gazeta correspondent asked Gentsitsu Sen to evaluate a pack of the most ordinary Indian tea that can be found in any of our stores, the translator, widening her eyes, whispered to her: “What are you talking about! He will never drink such tea! Don’t even ask about this!"

Don't think that the tea ceremony is complicated. After a few tries you will get the hang of it. The main thing is to finish the job every time and put your soul into it. Tea cannot be prepared automatically. A lot here depends on your mood and thoughts. The philosophy of this process is not accidental.

When you brew and drink tea, you need to thank nature for giving you such a wonderful plant as tea. When you hold a cup of drink in your hands, you have to imagine that you have the globe in your hands, and green tea is the embodiment of the greenness of our planet. Drink and imagine that the energy of the earth is pouring into you. This is a very important part of the ceremony. Otherwise, the tea will not carry the required charge.

The Land of the Rising Sun is famous for its extraordinary traditions and customs. The tea ceremony in Japan is rightfully considered a cultural heritage and unique, which has rich roots and characteristic features. Probably no other country treats tea as carefully as they do in Japan.

Initially, the tea ceremony was one of the most common forms of meditation among Buddhist monks. Over time, it has become an integral part of Japanese culture. At its core, a tea ceremony is a meeting between a tea master and his guests for a warm conversation and spending time together, accompanied by tea drinking. Of course, this custom is carried out using the appropriate paraphernalia in a special tea house (chashitsu). It is usually located in a cozy corner of a specially created garden.

The art of the tea ceremony

The art of the tea ceremony in Japan is imbued with the philosophy of Buddhism and is intended to achieve peace of mind. Like most other elements of Japanese culture and religion, the art of tea drinking reflects the Japanese flavor and their way of life. Corresponding objects and paraphernalia, gestures and behavior of people participating in the ceremony, as well as the symbolism of the tea ceremony in Japan - all this is passed down from generation to generation.

In the middle of the room in the tea house there is a square recess in which charcoal smolders on a special tray. There is a pot of hot water on top. Guests are seated on both sides on special pillows (zabutons). During a traditional tea party, every detail matters. For example, you should never sit cross-legged - this is considered a sign of bad taste and a sign of disrespect for the master of the tea ceremony. The correct way is to sit on your own heels, placing the zabuton under your knees.

Features of the tea ceremony

The hostess of the tea house or the master bows and serves bowls of aromatic tea to the guests. She pours boiling water into a porcelain bowl with a special wooden ladle, after which she rinses the bowl and wipes it with a napkin. Then a small pinch of ceremonial green tea “Ten-cha” is placed in the tea container, which is subsequently poured with boiling water. To properly brew Japanese tea, a special bamboo brush is used, with which the entire mixture is whipped directly to the consistency of thick sour cream. At the same time, the foam should rise to the very edges of the porcelain bowl.

Interesting facts about the tea ceremony in Japan:

No more than five people take part in the ceremony, and the company is selected with particular scrupulousness.
To participate in the ceremonial tea party, all guests must wear special clothing.
Just before the start, all those present gather at the entrance to the tea house in order to tune into an elevated mood and cast aside fussy thoughts and everyday mood.
The Japanese tea ceremony can last several hours.

Traditional techniques, symbols and attributes, the philosophy of the tea ceremony - all this is passed down from generation to generation. Moreover, in Japan there are special educational institutions where you can take a course in this art.

Modern tea ceremony in Japan

Today there are six types of tea ceremony: at night, at sunrise, early in the morning, after lunch, evening and specialized.

The special tea ceremony, which is one of a kind, deserves special attention. It is carried out exclusively on especially important occasions, on the eve of an important event or during preparation for extraordinary events, that is, when all participants need to fully relax, organize their thoughts and find peace. For example, several centuries ago a special tea ceremony was an integral part of preparation for ritual suicide. Of course, in this case the master must be a person with strong inner qualities - after all, he had to strengthen in his guest the intention to commit such a courageous act.

Today, the art of the tea ceremony in Japan is a method of achieving meaning in life. The furnishings in the tea house and beyond, specialized clothing and gestures, porcelain bowls and even a ladle for the Japanese tea ceremony - all this is subordinated to a single meaning and carries philosophical views on life.

Taking part in a tea ceremony means experiencing the culture of Japan and its unsurpassed flavor. With the help of this seemingly simple procedure, you can truly relax, take your mind off everyday worries and truly enjoy peace and tranquility. The tea ceremony in Japan is Buddhist philosophy in its truest form.