Hojicha, Genmaicha and Gyokuro: 3 Japanese Green Teas

Just as in China, tea culture runs deep in Japan. Since the 15th century, many varieties of Japanese green tea have emerged. In France, the best known remain Sencha, Bancha and Matcha powder. Yet Japan also gifts us a roasted tea (Hojicha), a tea blended with rice grains (Genmaicha) and a refined shade-grown tea (Gyokuro). Let us take a closer look at these Japanese teas.

Hojicha: roasted Japanese green teas

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

How roasted Japanese tea is made

Hojicha tea is obtained through roasting. After harvest, the leaves are roasted at a temperature of 200 °C. Hojicha is produced from three types of Japanese tea.

• Bancha, a tea of average quality (leaves from the last harvest).
• Sencha, of finer quality (leaves from the first harvest).
• Kukicha, made from ground tea plant stems, naturally caffeine-free.

Brewing and tasting Hojicha

For Hojicha, we recommend water heated between 70 and 85 °C. Use about 3 grams of tea per cup. A short infusion of around thirty seconds is enough to reveal its roasted, vegetal character. Expect woody and fruity aromas, along with hints of vanilla and caramel. Some tasters even detect a soft note of tobacco. Roasted tea is widely served in Japan, particularly in sushi restaurants. Indeed, Hojicha pairs wonderfully with fish.

The benefits of Hojicha

Roasting transforms the character of the leaves. Hojicha teas are low in caffeine (or even caffeine-free in the case of Kukicha). They can therefore be enjoyed in the evening. The infusion is also low in tannins. Gentle and barely astringent, it suits sensitive stomachs and children alike.

Genmaicha: green tea with toasted rice

Among Japanese teas, Genmaicha stands out for its composition: green tea leaves blended with toasted rice grains. Since the rice can occasionally pop during roasting, this Japanese specialty has earned the nickname "popcorn tea".

The origins of rice green tea

Legend has it that a clumsy servant accidentally invented Genmaicha in the 15th century. In truth, drinking green tea with rice gradually became popular among working-class families in Japan. The price or scarcity of Japanese teas in certain regions made the leaves hard to come by. So the Japanese began adding toasted rice to their tea, in order to stretch their precious leaves.

Tasting Genmaicha

To prepare Genmaicha green tea, infuse it briefly in water heated to 80 °C. With its pale yellow liquor, the tea releases freshness and softness. You will notice notes of malt and caramelised hazelnut. Its signature flavour is reminiscent of roasted coffee. The rice brings sweet aromas that soften the astringency of Japanese green tea. Its warming taste pairs beautifully with sweet and sour cuisine. In Japan, enjoying Genmaicha during meals is a common practice.

Genmaicha: variations on the Japanese classic

Genmaicha is also made from several Japanese teas. You may find leaves of Bancha, Sencha or Kukicha blended with toasted rice. There is also a Hojicha-style Genmaicha, which combines roasted green tea leaves with rice. Another version, called Matcha-iri Genmaicha, is created by adding Matcha powder to a classic Genmaicha. The quality of a Genmaicha depends not only on the tea leaves, but also on the variety of rice chosen.

Gyokuro: the tea of the Japanese ceremony

Born in Uji, Gyokuro is one of the great Japanese teas. With its umami flavour, it has won the hearts of tea lovers across Japan. It is especially cherished during the traditional tea ceremony.

How Gyokuro is grown and harvested

Gyokuro is a shade-grown Japanese tea. It comes from a very particular cultivation method. Two to three weeks before harvest, the tea plants are covered. Deprived of 90% of natural light, the leaves develop higher levels of caffeine and chlorophyll. This unique growing process gives the leaves their beautiful deep colour and the infusion its remarkable sweetness. Gyokuro is produced in Uji, Shizuoka and Kagoshima. It is a very rare tea, more costly than a classic tea. Other Japanese teas come from shade cultivation as well, such as Matcha or Kabusecha.

The taste of the Japanese ceremonial tea

Gyokuro Japanese teas are of very high quality. Deeply esteemed in Japan, they are reserved for special occasions and for the tea ceremony. Shade cultivation makes the leaves rich in caffeine yet low in tannins. The flavour is therefore very mild, close to what the Japanese describe as umami. After a few minutes of infusion, Gyokuro reveals fresh, intense notes. On the palate, you may detect a distinctive seaweed character. Curious to discover the taste of the finest Japanese teas? At Thés & Traditions, we offer Sencha, Genmaicha, Hojicha, Gyokuro and Matcha powder. Explore our other selections as well: you will find high-quality organic tea, herbal infusions, coffee and accessories.