What’s the Difference Between Green Tea and Matcha... Various Tea Stories [Sunday Culture]

Name and Taste Vary Depending on Cultivation and Processing Methods

Do you like green tea? I grew up in Jeju Island, where O'Sulloc is located, so I pride myself on having a certain expertise in green tea. Once you fall for the slightly bitter yet savory taste of green tea, it's hard to escape. Japan is truly a paradise for green tea enthusiasts. There are various green tea-based foods such as green tea chocolate, green tea ice cream, and pudding.

However, when you actually go to Japan to drink green tea, you can get confused by the variety of teas. There are many types like "Matcha (抹茶)", "Sencha (煎茶)", and "Hojicha (焙じ茶)". What exactly is the difference between green tea and Matcha? And how many siblings of green tea are there? Today, I will share some interesting stories about Japanese green tea that are more fun to know when you understand them.

In Japanese, green tea (?茶) refers to a single category of tea. Depending on the processing method, it is divided into Sencha, Matcha, Hojicha, and so on. First, the green tea we commonly know is Sencha. Among green teas produced in Japan, 75% is Sencha. The tea leaves' new shoots are steamed immediately and then kneaded to make it. If more time is spent steaming, it becomes "Fukamushi Sencha (深蒸し煎茶)". Because it is steamed once, it has less astringency.

Matcha, which is also called "Malcha" in Korea, is different from the cultivation method. The tea leaves are grown covered to avoid direct sunlight. After harvesting, the leaves are steamed and dried without being spread out, then ground into powder to make Matcha. Instead of tea bags, the powder is mixed with water to drink, which gives a thick feeling. In traditional tea ceremonies, Matcha is whisked with a brush to create foam before drinking.

Also, Matcha is classified as "Koicha (濃茶)" when the flavor is strong and "Usucha (薄茶)" when the flavor is light. Itoen, famous for "Oi Ocha," sells Koicha in green PET bottles at convenience stores.

There is also "Bancha (番茶)", made from the leaves left after picking the new shoots for Sencha. Since the tea stems as well as the leaves are roasted together, it has a savory taste. If the tea served at a Japanese restaurant looks brown and has a nutty flavor, it is likely Bancha. The tea commonly called "Ocha (お茶)" is actually Bancha. When Bancha is roasted, it becomes Hojicha. Besides these, there are types similar to the brown rice green tea commonly consumed in Korea. It is green tea mixed with brown rice, called "Genmaicha (玄米茶)" in Japan, meaning simply brown rice tea. It has a familiar taste like brown rice green tea.

In the end, the variety of teas in Japan can be seen as depending on the cultivation and processing methods of green tea. In Japan, Hojicha is especially enjoyed during the cold winter. This winter, Starbucks is offering various seasonal drinks containing Hojicha. A warm cup of tea is the best for organizing your thoughts and soothing your mind. If you visit Japan, it might be good to try various teas. Have a pleasant weekend with a cup of tea.