- Description of Japanese green tea
- Components of Japanese Green Tea
- Table of chemical and minerals

The Japanese custom of drinking green tea came from China about 800AD. The use of tea started when Buddhist monks, who had gone to China for study, returned to Japan bringing tea with them as a everyday beverage.

A pleasure with Japanese green tea

Present in daily life from time immemorial, Japanese tea is chosen according to one's mood and the occasion. Gyokuro is the best and unique quality Japanese green tea, while Bancha is enjoyed with the family after a meal. The designation of each type of tea varies according to the part of the leaf used, the region in which it is produced and the production process.

GYOKURO:
 Gyokuro is the best and unique quality Japanese green tea. Old tea trees are shaded to reduce the effect of photosynthesis. This is a tea with a mild flavor and is of the best and unique quality. It is the only tea leaf that can be eaten.
SENCHA:
Once harvested, the leaves are steamed, rolled and then dried. It makes up 80% of Japanese green tea.
GENMAICHA:
Genmaicha is obtained by adding Genmai (husked grains of rice) to Bancha. It has the aroma of Genmai and a mild flavor.
HOUJICHA:
Houjicha is a Bancha or Sencha tea that has been roasted. With a distinctive aroma, it is mild to the palate.
MATCHA:
The leaves of Matcha keep their shape throughout production and are ground into a powder at the end of the process.

- return to top

Japanese green tea, a natural drink

In the production process of tea - the leaves are either roasted, fermented or steamed. Apart from herbal teas, all the teas produced come from the same source, the tea tree. The leaves of Japanese green tea are steamed after harvesting, which prevents them from fermenting and changing colour.

Oolong tea is made from partly fermented leaves. For black tea the leaves are left completely fermented in the shade until they turn a red colour, then are dried. Green tea is recognised as the most natural of the teas and at one time was used as a natural remedy.

 

Components of Japanese Green Tea
Catechins (Main Component) Caffeine
Vitamin C Vitamin B Complex
y-Amino Butyric Acid (GABA) Flavonoids
Polysaccharides Fluoride
Vitamin E Theanine (a kind of amino acid)

- return to top

 

Table of chemical elements and minerals contained in Japanese green tea
(Edible per 100g)

 
UNIT: GRAMS
MINERALS
 
carbohydrates
    
water
protein
lipid
saccharinity
fiber
ash
calsium
phosphoric acid
g
g
g
g
g
g
mg
mg
(green tea)
Gyokuro
3.1
29.8
4.1
32.7
11.1
6.4
390
410
Matcha
4.8
30.7
5.3
28.6
10.0
7.4
420
350
Sencha
4.9
24.0
4.6
35.2
10.6
5.4
440
280
Fried Tea
5.0
24.2
3.5
35.6
10.7
5.5
490
250
Bancha
4.4
19.7
4.4
33.5
19.5
5.5
740
210
Houjicha
2.2
18.2
4.8
39.2
18.7
5.5
490
280
Genmaicha
2.9
13.0
3.4
62.9
7.9
3.1
270
230
(fermented tea)
Oolong tea
5.4
19.4
2.8
39.8
12.4
5.3
310
230
Black tea
6.0
20.6
2.5
32.1
10.9
5.2
470
320
Rosted Coffee Beans
2.2
12.6
16.0
46.9
9.0
4.2
120
170
 
MINERALS
VITAMINS
iron
sodium
potassium
carotene
vit. A, D
vit. B1
vit. B2
B1
vit. C
mg
mg
mg
ug
IU
mg
mg
mg
mg
(green tea)
Gyokuro
10.4
11
2 800
21.000
12 000
0.30
1.16
6.0
110
Matcha
17.0
6
2 700
29.000
16 000
0.60
1.35
4.0
60
Sencha
20.0
3
2 200
13.000
7 200
0.35
1.40
4.0
250
Fried Tea
24.0
4
2 200
13.000
7 200
0.35
1.80
7.0
200
Bancha
38.0
4
1 900
14.000
7 800
0.25
1.40
5.4
150
Houjicha
12.9
6
1 900
12.000
6 700
0.10
0.82
5.6
44
Genmaicha
10.3
6
960
7.000
3 900
0.16
0.71
3.9
75
(fermented tea)
Oolong tea
32.4
7
1 800
15.000
8 300
0.13
0.86
5.7
8
Black tea
17.4
3
2 000
900
500
0.10
0.80
10.0
0
Rosted Coffee Beans
4.2
3
2 000
0
0
0
0.12
3.5
0

- return to top

Source: Japan Tea Exporter's Association