Flavor and Aroma Comparison of Japanese Green Tea

Posted by Editor 19/03/2016 0 Comment(s)

 

There are many different types of Japanese green tea, they are all has different flavor and aroma depend on the tea leaf used, and processing method. This article summarize the comparison of flavor and aroma of different green teas.

 

greentea flavor and aroma comparison

 

Sencha

Sencha is the most common Japanese green tea, it has a balance combination of aroma, umami and astringency.

  • Aroma : 4/5
  • Umami : 3/5
  • Astringency : 4/5

 

Fukamushicha (Deep-steamed Sencha)

Fukamushicha has same processing method as Sencha, except the steaming process is 2-3 times longer. The longer steaming process suppress the astringency of Sencha.

  • Aroma : 3/5
  • Umami : 3/5
  • Astringency : 3/5

 

Bancha

Bancha is made from tea leaves during the late season, it has lower umami as well as astringency.

  • Aroma : 4/5
  • Umami : 2/5
  • Astringency : 2/5

 

Kukicha/Karigane

Kukicha is produce from stems and stalks discarded during processing of Sencha or Gyokuro.

  • Aroma : 4/5
  • Umami : 3/5
  • Astringency : 2/5

 

Mecha

Mecha is produced during the last stage of Sencha processing, tea leaf is sifted with coarse net. Mecha dropped from the net. Mecha has limited production.

  • Aroma : 4/5
  • Umami : 3/5
  • Astringency : 4/5

 

Konacha

Konacha is leftover tea leaves and fine buds from Sencha processing.

  • Aroma : 2/5
  • Umami : 2/5
  • Astringency : 5/5

 

Sencha Powder/Green Tea Powder

Sencha powder is made by grounding Sencha into fine powder. Sencha is high in Catechins, therefore its powder has very high astringency.

  • Aroma : 2/5
  • Umami : 2/5
  • Astringency : 5/5

 

Houjicha

Houjicha is roasted tea leaf over high temperature. Roasting process remove the astringency and leave it with high aroma. Houjicha is low in caffeine.

  • Aroma : 5/5
  • Umami : 3/5
  • Astringency : 1/5

 

Genmaicha

Genmaicha is mixture of roasted rice with sencha. Genmaicha has very nice rice fragrance and refreshing tea leaf taste.

  • Aroma : 5/5
  • Umami : 3/5
  • Astringency : 2/5

 

Gyokuro

Gyokuro is the finest tea in Japan. It's grown in shaded farm, which made it has high umami and low astrigency.

  • Aroma : 3/5
  • Umami : 5/5
  • Astringency : 1/5

 

Matcha

Matcha is produced with tea leaf grown in shaded-farm, just like Gyokuro.

  • Aroma : 3/5
  • Umami : 5/5
  • Astringency : 2/5

 

Read more about Types of Japanese green tea

 

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