Nihoncsa – japán teák
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Classification Criteria:

- Producing LOCALITY = prefecture ( town {its 'quality-brand tea' (=MEICHA) or local special tea*} ) selection:

Aichi ( Nishio {maccha} ) , Fukuoka ( YAME {gyokuro} ) , KAGOSHIMA {sencha} , Kochi {Goishicha*} , Kyoto ( UJI {Kyoobancha*, gyokuro, maccha} ) , Mie {sencha} , Miyazaki {Aoyagicha*} , Nara {bancha} , Saga ( URESHINO {kamairi} ) , SHIZUOKA ( Hamamatsu {koocha}, Kawane {sencha}, Okabe {gyokuro} ) , Saitama ( SAYAMA {sencha} ) , Toyama {Batabatacha*}...

- Picking SEASON (earlier season gives better tea - later: more sunlight increase tea bitterness / seasons differ with latitude and elevation):
1) ICHIBAN-CHA (=SHINCHA) - 1st sprouts picking (50% of year' harvest) - around beginning of MAY
2) NIBAN-CHA - 2nd picking (35%) - around beginning of JUNE (or later)
3) SANBAN-CHA - 3rd picking (optional) - around beginning of AUGUST
4) YONBAN-CHA - 4th picking (optional/ usu.suspended) - around beginning of OCTOBER

- Growing, Harvesting & Crude-Green-Tea (=ARACHA) Manufacturing Methods (heating, kneading, drying):
A) tea from COVERED FIELD (OOI-CHA {Covered-Tea} = shaded for less or more days before picking - to increase leaf surface, resulting in higher content of amino-acids, chlorophyll, carotenoids, caffeine...):
1) under DEEP SHADE (c.5% of full sunlight):

a) UNROLLED (for grinding) = tencha (for maccha)

2) or under WEAK SHADE (of shorter period) = kabuse
B) or from OPEN FIELD:
1) PARCHED (std., deep) = (kamairi-sei) tamaryokucha, bancha
2) or STEAMED (low, std., deep):

a) (ROUND-) ROLLED = (mushi-sei) tamaryokucha
b) or ROLLED WITH NEEDLE-SHAPING (swing-rolling) = sencha

3) or BOILED =(bancha)

- Refining Methods (sort, cut, re-fire (low, std., strong), blend : uniform dry tea, long storage, better flavour):

A) HON-CHA {'main-tea'} SORTED OUT fine leaves (=sencha, gyokuro, kabuse, tencha, tamaryoku)
B) DEMONO h {'secondary-tea' (by-product)} = kukicha & yanagi & mecha, konacha (& soft dust)

- Re-processing Methods (mix, grind, roast, compress,... extract, decaffeinate...)

KAKOO-CHA d {(Re-)Processed Tea} =genmaicha, funsai-cha, hoojicha, dancha,...


- SPECIAL: Growing (Cultivar), Picking or Manufacturing, Quality Grades, Packaging, (Company) Brand Names,...:

Tea-plant cultivars : YABUKITA {'Grove-North'}, ...
Operations by hands (TEZUMI {hand-picking}, TEZUKURI {hand-made}, TEMOMI {hand-rolled}...)
HAKKOO-CHA {fermented teas} (late-plucked mature leaves / twigs):
= GOISHICHA* - deep-steamed, cover-piled, weigh-down-pickled, cut to flat lumps & sun-dried
= BATABATACHA* - steamed & late-fermented...
Quality : FUTSUU- {common},... JOOKYUU- {high grade}...
Special packaging: PURE MACCHA GREEN TEA CAPSULES (soluble capsule from gelatine with tea-powder dose for easy handling)...
Names : Tenka ichi (gyokuro) {No.1 under heaven} , Hoo'oo (gyokuro) {"Phoenix" (mythical bird appearing when peace prevail)} , Unro (sencha) {Cloud-dew} , Chatsuujin (sencha) {Tea-expert} , Unkaku (maccha) {Cloud-crane} , Tsuki no shiro (maccha) {Moon's white} , Nishiki no shiro (maccha) {Brocade white}...


The representation of GREEN TEAs. About 85% of Japanese teas are SENCHA.
The higher class teas are better to the taste and smell.

  1. Pour boiled water into tea cups which is the same number of persons, and cool them down to about 70 to 90 °C. It is better to use 70 °C for high class teas.
    You may also warm the pot up by using this water.
    The quantity of water is about 60 or 90ml per each (It is better to use less water for high class teas).
  2. Put about 2g of tea for each persons into the pot.
  3. Pour the water into the pot, and wait about 60 seconds.
    Pour the water to the cups little by little in turn, as all cups are made same.
  4. The last drop of tea is good taste, so you never leave the water in the pot.
  5. You can serve the second tea by using other cooled water and waiting 10 seconds.


High-quality green teas raised for less bitter and better taste by avoiding direct rays and manuring about 3 times than SENCHA. GYOKURO means "the dew of jewels".

  1. Pour boiled water into pot and cooled it down to 50 to 60