Hojicha, Genmaicha and Gyokuro: 3 Japanese Green Teas

Like China, Japan has a deeply rooted tea culture. Since the 15th century, many varieties of Japanese green tea have emerged. In France, the best known remain Sencha, Bancha and Matcha powder. But there is also a roasted tea (Hojicha), a tea blended with rice grains (Genmaicha) and a shade-grown tea of great refinement (Gyokuro). A closer look at these Japanese teas.

Hojicha: A Roasted Green Tea

The word Hojicha means "roasted tea" in Japanese. Hojicha first appeared in Kyoto around 1920 and is now widely enjoyed throughout Japan. It is produced from several green teas: Bancha, Sencha and Kukicha.

How Hojicha Is Made

Hojicha is made through roasting. After harvest, the tea leaves are fired at 200°C. Three types of Japanese tea are used in its production.

• Bancha, a mid-grade tea made from the last harvest of the season.
• Sencha, of higher quality, using leaves from the first harvest.
• Kukicha, made from ground tea plant stems, which contain no caffeine.

Brewing and Tasting Hojicha

Hojicha is best brewed with water between 70 and 85°C. Allow around 3 grams per cup. A short infusion of about thirty seconds is enough to reveal the tea's roasted, vegetal character. Expect woody and fruity aromas alongside notes of vanilla and caramel. Some also detect a hint of smooth tobacco. Hojicha is a familiar sight in Japanese sushi restaurants, where it pairs beautifully with fish.

The Benefits of Hojicha

Roasting transforms the character of the tea leaves. Hojicha is very low in caffeine (or entirely caffeine-free when made from Kukicha), making it suitable for evening drinking. It is also low in tannins, so its gentle, non-astringent character makes it kind on sensitive stomachs and suitable for children.

Genmaicha: Green Tea with Roasted Rice

Among Japanese teas, Genmaicha stands out for its composition: green tea leaves blended with roasted rice grains. Because the rice can puff up during roasting, this distinctly Japanese tea has earned the nickname "popcorn tea".

The Origins of Rice Tea

Legend has it that a clumsy servant accidentally invented Genmaicha in the 15th century. In reality, rice tea gradually became popular among ordinary Japanese people. The cost and scarcity of tea in certain regions made it hard to come by, so people began adding roasted rice to the leaves to make their tea go further.

Tasting Genmaicha

To brew Genmaicha, use a short infusion in water heated to 80°C. The pale yellow liquor is both fresh and smooth, with notes of malt and caramelised hazelnut. Its distinctive flavour is reminiscent of roasted coffee. The rice adds gentle aromas that soften the natural astringency of the green tea. Its warm, rounded character pairs well with sweet and sour dishes. In Japan, Genmaicha is commonly enjoyed with meals.

Genmaicha: Variations on a Japanese Classic

Genmaicha can also be made from several types of Japanese tea. Bancha, Sencha or Kukicha leaves are each blended with roasted rice. There is also a Hojicha-style Genmaicha, combining roasted green tea leaves with rice. Another variation, Matcha-iri Genmaicha, is made by adding Matcha powder to a classic Genmaicha. The quality of any Genmaicha depends on both the tea leaves and the variety of rice used.

Gyokuro: A Tea for the Japanese Ceremony

Created in Uji, Gyokuro is one of Japan's great teas. Its umami flavour has won admirers across the country, and it is particularly prized during the tea ceremony.

Growing and Harvesting Gyokuro

Gyokuro is a Japanese shade-grown tea. It comes from a very particular cultivation method: two to three weeks before harvest, the tea plants are covered, blocking out 90% of natural light. This causes the leaves to accumulate caffeine and chlorophyll, which is what gives them their beautiful colour and the infusion its remarkably smooth taste. Gyokuro is produced in Uji, Shizuoka and Kagoshima. It is a rare tea, priced accordingly. Other Japanese shade-grown teas include Matcha and Kabusecha.

The Flavour of Japan's Ceremony Tea

Gyokuro is a tea of exceptional quality. Highly regarded in Japan, it is reserved for special occasions and the tea ceremony. Its unique growing method yields leaves that are rich in caffeine yet low in tannins, resulting in a very smooth, rounded flavour that the Japanese describe as umami. After a few minutes of infusion, Gyokuro reveals fresh, intense notes. On the palate, there is a characteristic hint of sea vegetable. Curious to explore the finest Japanese teas? At Thés & Traditions, we carry Sencha, Genmaicha, Hojicha and Gyokuro leaves, as well as Matcha powder. Browse our full range too, where you will find quality organic teas, herbal infusions, coffee and accessories.