Tokyo Feature


The Power of Tea

Green tea is ubiquitous in Japan. But did you know that besides being something of a national drink, it's also good for you? Green tea contains antioxidants twice as powerful as those in red wine; these help reduce high blood pressure, lower blood sugar, and fight cancer. A heightened immune system and lower cholesterol are other benefits attributed to this beverage.

Whether drinking green tea for its healing properties, good taste, or as a manner of habit, you'll have plenty of choices in Japan. Pay attention to tea varietals, which are graded by the quality and parts of the plant used, because price and quality runs the spectrum within these categories. For the very best Japanese green tea, take a trip to the Uji region of Kyoto.

Bancha (common tea). This second-harvest variety ripens between summer and fall, producing leaves larger than those of sencha and a weaker-tasting tea.

Genmai (brown rice tea). This is a mixture, usually in equal parts, of green tea and roasted brown rice.

Genmaicha (popcorn tea). This is a blend of bancha and genmai teas.

Gyokuro (jewel dew). Derived from a grade of green tea called tencha (divine tea), the name comes from the light-green color the tea develops when brewed. Gyokuro is grown in the shade, an essential condition to develop just this type and grade.

Hojicha (panfried tea). A panfried or oven-roasted green tea.

Kabusecha (covered tea). Similar to gyokuro, kabusecha leaves are grown in the shade, though for a shorter period, giving it a refined flavor.

Kukicha (stalk tea). A tea made from stalks by harvesting one bud and three leaves.

Matcha (rubbed tea). Most often used in the tea ceremony, matcha is a high-quality, hard-to-find powdered green tea. It has a thick, paintlike consistency when mixed with hot water. It is also a popular flavor of ice cream and other sweets in Japan.

Sencha (roasted tea). This is the green tea you are most likely to try at the local noodle or bento shop. Its leaves are grown under direct sunlight, giving it a different flavor from cousins like gyokuro.

Updated: 2014-01-23

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