A Deep Review: Authentic Japanese Tea Tasting Experience

So, when you think about really connecting with a different culture, trying their local eats is always a good idea, right? Very similar, trying their drinks could be, that is especially the case with Japan and its rich tea heritage. You know, it’s not just something they drink; it’s practically an art form. This examination gets you closer to exploring the actual ceremony of Japanese tea and, I mean, looks at Sencha, Matcha, and Gyokuro. Hopefully, it helps anyone hoping for the experience firsthand, you know, since it is much better with some inside insight.

The Essence of Sencha

First up, we have Sencha. Usually, this kind of tea accounts for something like 80% of all tea made in Japan. Apparently, unlike Gyokuro and Matcha, it is produced when the tea leaves are kept right out there in the sun. A bit, this ends up influencing the tea flavor, aroma and the color once you steep the tea leaves. When brewed, you tend to find the flavor very revitalizing. Arguably, Sencha is similar to how everyday drinking might feel because of how widely enjoyed the tea is, and how different from the ceremony or the really specific experience like high grade matcha might feel. That is, if I was going to explain it with a similar vibe or activity.

As a matter of fact, you need to steep it right to actually enjoy it, alright? Usually, a lower temperature will stop the water burning it and ruining it’s taste, because nobody wants that! That is, unless you are into bitter tastes, you know. Also, there’s stuff to experiment with to decide on that right balance, I mean like, how long it should be, and how hot that should be. Personally, you can experiment. The payoff for experimenting is pretty much a cup with the flavor of grassy scents but, too, a just slightly astringent and refreshing taste.

Matcha: Not Just a Drink, but, too, an Experience

I think it is important to pause here for a little story, now that we are getting into matcha. A long time ago, when I was at Kyoto, the draw of getting to know the true depths of Matcha tea took me to the door of a small tea house. Inside, everything had kind of an artistic feel to it and a little serene. Then, of course, the tea came. You tend to experience drinking matcha out of a bowl. After all, drinking it directly helps capture everything about it – smell, feel, flavor. As a matter of fact, the ceremony gives you a brand new level of getting Matcha tea’s whole intention.

Unlike tea bags, Matcha does it different, you know, since it includes that consuming the tea leaves themselves. To prepare, people normally utilize a bamboo whisk to completely dissolve it into the water to make it good and frothy. Apparently, there are some flavor differences you can get when comparing Usucha to Koicha. Like your tea choice depends on if you wanna experience the kind of delicate flavor (Usucha), or a rich and deeper intensity of tea flavor that tends to be rather savory (Koicha).

Gyokuro: The Jade Dew

Now, very unlike your everyday Sencha or Matcha, that preparation of Gyokuro seems real detailed, yet really it is also important. Weeks prior to that harvest, the tea plants get covered. More or less, it helps heighten theanine. You might be aware that theanine gives this tea it’s very distinct taste profile, I mean, almost sweet, also vegetal. Since shading really takes away from the plant’s usual processes, there are things that influence the total chemical construction inside your tea leaf which may or may not be a bad thing depending on your taste.

Oh yeah, by the way: brewing Gyokuro is all about detail. You need that water temp down—way down—usually around 50°C to 60°C (122°F to 140°F). Similarly to Sencha, you need to not scorch that thing, yet the best bit isn’t even over! Arguably, it is one of few where it is OK to really, carefully enjoy. In that case, for the subsequent infusions, progressively, one of those infusions is even more richer flavor, it is almost like a small dessert, it seems? In short, this allows even further discovery to take place between infusions instead of just the first impression being great.

Comparing Tastes and Experiences

So, when you compare these teas side-by-side, their real personality starts peeking through. Matcha feels almost like consuming artistry or culture, I mean almost directly – from the emerald hue to that deep process of brewing. Instead, it feels like Sencha does everything good. It has got a bit of an astringent tingle, but too it doesn’t steer away at all, by and large. At the end of the day, I tend to recommend those interested try all. Still, the teas also feel distinct enough that you aren’t wasting anything by testing around!

Actually, that is key when you think about flavor and the general tea experience. What are we up to in the short term? I think of Sencha like a workhorse, it seems. Next, Matcha really seems very mindful, like if one intends that experience from having to stir correctly, as an example, to the whole meditative sipping process. Finally, Gyokuro looks luxurious, right? By the way, it makes me think of people having afternoon high class meetings over business!

• Sencha: Pretty refreshing and good every day.
• Matcha: In fact, intense; needs some proper brewing!
• Gyokuro: Also, refined—kinda an occasion drink.

If you go shopping, do bear this thing: quality determines absolutely everything. Usually, for Matcha, be sure of this: that is should be of a bright green that basically shouts that “I was very well looked after when I was produced.” Seemingly, when looking at Sencha or Gyokuro teas, check the tea leaf color also. It should actually present kind of emerald or vibrant green to that tea, that usually suggests that you do have really good quality product in terms of that processing standard, because that tea hasn’t experienced any kind of undue oxidation or burning (probably.)

Hopefully, that is enough for any folks wanting to start digging right into real Japanese teas and how complex and good they’re. You get to choose something very approachable like Sencha, more intense cultural staple that seems a bit serious such as that of your Matcha bowl from a traditional tea event, to getting all snooty by taking on something extravagant in quality like the jade dew, otherwise better known by its trading alias: “Gyokuro,” right?