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What is the average popularity of Matcha in Japan VS Other teas? What is the best one?

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What is the average popularity of Matcha in Japan VS Other teas? What is the best one?
  • 6 months ago

What is the average popularity of Matcha in Japan VS Other teas? What is the best one? Tea is classified into three varieties based on the degree of fermentation.

Teas made of green are suitable for both fermented and non-fermented teas, Oolong tea for semi-fermented tea, as well as black tea for tea that has been fully fermented. (It took a long time to ship tea to Europe, and green tea was fully fermented to the black tea.)

In Japan, We consume green tea that isn’t fermented.

Jian Cha (sencha)


Sencha is one of the most popular drinks in Japan. Tea leaves are steam roasted and then shredded. It accounts for 60 percent of the amount of tea produced.

Yu Lu (gyokuro)


The most expensive product is Gyokuro. This blockage of sunlight lasts for over 20 days while in cultivation. “Theanine,” the tea flavor, transforms into an astringent “catechin” in Nikko.

Being protected from sunlight can enhance the sweetness and taste. Gyokuro extracts slowly in warm water at 60 ° for between 2 and 4 minutes.

Mo Cha (Matcha)


The powdered and dried gyokuro is referred to as “Matcha. “.

It is created by steaming tea leaves and coating them with the same coating used in the gyokuro (refined green tea), then drying the tea leaves in a Tencha (powdered green tea) furnace instead kneading them. This makes them known as”tencha” (powdered green tea) by cutting off the stems and veins of the leaves, then grinding them in a mill to create a powder.

Fan Cha (banchan)


Bancha is cheap tea. Sencha is made using tea leaves from Ichibancha, Nibancha, and Sanbancha when sprouts begin to appear. Bancha is made using the tea leaves that remain. It’s lightweight and not high in caffeine. It’s affordable, which is why I drink it all each day.

Xuan Mi Cha (genmaicha)


Genmaicha is the sencha or bancha that has Genmai that is roasted added. The flavor that brown rice has is pleasant. It also helps reduce caffeine.

Japanese drinkers typically consume Sencha, Bancha, and Genmaicha. We provide good gyokuro to our customers. I rarely drink Matcha. Matcha is a drink that is often used in the Tea ceremony.

The source of”Wu-Cha Ku-Cha,” or the Japanese phrase “Wu Cha Ku Cha (Mucha Kucha),” is derived from the sense that some people don’t provide tea to customers or offer tea bitter to their customers, meaning they are treated poorly.


It’s the best Matcha. However, I suggest “Seicha Tsujiki.”

It’s made by Kiyoji Tsuji, the farmer who has been awarded the Prime Minister’s Award many times.

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