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Gyokuro
Gyokuro is considered the highest-quality Japanese green tea. Time and effort are needed to achieve a tea with a pronounced umami flavor and reduced bitterness. As it grows, the entire tea plantation is covered with reed or straw screens to provide shade. The young buds and leaves, cultivated with the aid of organic fertilizers, are harvested by hand.
Kabusecha
Kabusecha is a tea positioned between gyokuro and sencha. While its cultivation method is similar to gyokuro’s, a key difference is its shorter shading period, lending it unique characteristics.
Tencha
Tencha is the raw material for matcha and, like gyokuro, it is grown undercover for a long period. It is the only tea that is not rolled during the manufacturing process. The first ideogram of the word tencha (碾) combines the meanings of “grinding” and “stone grinder,” so tencha signifies “tea ground in a grinder.”
Matcha
Matcha is made from tencha that has been stored and aged for a certain period and is then slowly and gradually ground into powder in a stone grinder. To be consumed, it is dissolved in hot water, thus allowing for the full absorption of its rich nutrients, whose health benefits have attracted increasing numbers of enthusiasts. In Japan, matcha has been used traditionally in the Tea Ceremony, but recently, due to its refined flavor and delicate hint, it has also been widely used as an ingredient in Japanese confectionery and cuisine, gaining fans worldwide.
Sencha
In Japan, when people talk about tea, they usually refer to the common sencha. For its production, freshly picked leaves are put through a steaming stage, then rolled and shaped into a slender, elongated form during the drying process. This yellowish-green tea with a refreshing aroma is easy to drink due to its balance between umami flavors and astringent bitterness. It should be noted that the term “common” in common sencha refers to its standard steaming time and in no way suggests that it is a tea of lesser relevance.
Hōjicha
Hōjicha is a fragrant tea obtained by roasting sencha at high temperature until it takes on a brown hue. It is the preferred tea for drinking after a meal, as it offers a refreshing, mouth-cleansing sensation.
Genmaicha
Genmaicha is a tea made by mixing equal amounts of roasted rice and sencha, allowing the drinker to enjoy the delicious aroma of the roasted grain as well as the refreshing taste of the tea. Because it has recently become popular among young people in Japan, more sophisticated versions of genmaicha, made by blending it with matcha or gyokuro, are gaining popularity.
Mushisei-tamaryokucha
Mushisei-tamaryokucha is a green tea whose leaves curl into a shape resembling a snail shell. Its fresh leaves are steamed to “fix” them – that is, to interrupt the oxidation process. The leaves acquire their final distinct shape when they are rolled after the drying process.
Kamairisei-tamaryokucha
Kamairisei-tamaryokucha is another sort of green tea whose leaves curl into a shape resembling a snail shell. It is made by roasting fresh leaves in a pan to forestall the action of the oxidizing enzymes. Its curled shape is a result of not undergoing a shaping process.
Banchá
The term banchá is used in various senses. It can refer to common sencha, made with more mature tea leaves. Some regions also use this term to refer to hōjicha. On the island of Shikoku, the term banchá applies to tea that is fermented with fungi and yeasts, like the Chinese pu-erh tea. Essentially, banchá is a generic designation for a popular tea, traditionally produced through region-specific methods and cherished over the ages.
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Top-tea set
Nendo
A tea set consisting of teapot and cups. The thick wooden lid serves as a thermal insulator to keep the tea hot. The condensed steam rolls down the lid’s convex shape toward the center, dripping back into the pot, rather than running down the sides. The lid in the shape of a spinning toy top can actually be twirled on the table, adding a playful touch to the tea-drinking experience.
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CUZEN MATCHA
Matcha machine (beginner’s kit)
World Matcha Inc.
With just the press of a button, anyone can enjoy a freshly brewed cup of matcha. The machine’s design is inspired by the circular windows of tea rooms and resonates with Zen aesthetics. It allows one to make a serving of matcha with 100% organic Japanese tea leaves, to be enjoyed in various forms: pure, with milk, with sparkling water, etc.
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Filter-in Bottle
HARIO Co., Ltd.
In the shape of a wine bottle, this receptacle is designed to allow iced tea to be enjoyed during meals as if it were an alcoholic beverage. The built-in filter at the bottle’s mouth allows tea to be served with no need for straining.
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Mizudashi (Cold Brew) Tea Pot
HARIO CO., LTD.
The tea leaves are placed in the mesh infuser compartment, and then the bottle is filled with water. The tea is ready after being placed in the refrigerator for 3 to 6 hours with the lid on. After the tea is steeped, the filter can be removed to stop the infusing process.
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Bonryaku
The simplest form of tea ceremony consists in placing a bowl, a teapot, and other utensils on a tray.
The teapot shown here was made 10 years ago from the bark of a yamazakura mountain cherry tree in Kakunodate, Akita Prefecture.
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CHARAKU – Electric tea whisk (beginner’s kit)
T-ZEN
This electric tea whisk was created by a tea ceremony master. He arrived at the design based on meticulous research into the hand movements involved in the matcha preparation process. When the button is pressed, small bubbles form across the tea’s surface in just 10 seconds. With this whisk, even the most inexperienced tea maker can easily prepare a matcha latte or a creamy matcha with a texture that rivals those offered in tea ceremonies.
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CHASTA
Kyoeiseicha Co., Ltd.
A kyusu teapot adapted for the contemporary lifestyle. Its functionality is paired with high durability and lightness, thanks to its handle-free minimalist design. This makes it a good choice for those who wish to enjoy the beverage as part of their daily routine.
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Chabako
Produced in the 1930s.
The chajin (tea masters) carry chabako (tea boxes) when they go to the countryside or travel. The box contains a complete set of utensils for serving the tea ceremony – including a tea bowl, teapot, scoop, whisk, and a small container for sweets. The guests can thus enjoy their tea while they watch various utensils emerge from a compact box, against an elegant backdrop of snow, moon, and flowers. The tea box shown here is crafted in the negoro-nuri style, a method in which red lacquer is laid on top of black lacquer. The chajin prefer tea boxes whose upper red layer has peeled off in spots after years of use, revealing patches of the underlying black lacquer.
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Chaire
Produced in the city of Seto, Aichi Prefecture, in the 1840s.
A chaire is a small ceramic pot designed to hold strong tea. The lid is usually made of ivory, and the protective bag made of dyed fabric is called a shifuku. During the Warring States period (Sengoku Era), a high-class chaire was reportedly worth a castle or a fiefdom and was granted as a reward for military merit. It symbolized the authority of military commanders.
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Futaoki
Mitsuningyô, produced in the 1970s
The futaoki is a utensil for supporting a tea kettle lid or bamboo ladle. It comes in a wide variety of shapes and can be made of ceramic, metal, or bamboo. The futaoki shown here is called a mitsuningyô and consists of three figurines known as karako (children playing, with Chinese-style hairstyles and clothes, representing the innocence and joy of childhood) holding hands in a circle.
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Kama
Fujigama, produced in the 2000s.
The kama is the kettle used in the tea ceremony. Not only does it symbolize the ritual, but the carrying out of the ceremony is known as “placing the kettle.”
The sound of water boiling in the kettle is called “pine breeze,” for sounding like wind blowing through a pine grove. There are various shapes of tea kettles, and here we are showing one inspired by Japan’s sacred mountain, Mount Fuji.
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Leaf Tea Cup
Cup containing hōjicha leaves
Yoshimura Co., Ltd.
This paper cup comes with tea leaves and a built-in filter. It allows the user to enjoy Japanese tea anytime and anywhere, simply by filling the container with hot water. The leaves are a blend of green tea that combines the refreshing bitterness of Shizuoka leaves with the umami of Kagoshima leaves.
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MATCHA TIME
Manyodo Co., Ltd.
“For clearing the mind”
Matcha can help in intellectual production and activities that require mental effort, including study sessions.
It is said that in olden times green tea was recommended to monks who wanted to free themselves from distractions and focus on their training activities.
Combining the wisdom of tea and the logic of supply strategies, MATCHA TIME is made with a balance of powdered matcha designed to enhance performance. The composition includes Uji matcha, renowned for its high concentration of caffeine and theanine, along with sugar and L-theanine.
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Mizusashi
Produced in the 1950s.
The mizusashi is a recipient for storing the water used to fill the kettle, or to rinse the tea bowls and whisk. The mizusashi shown here is made of celadon porcelain, its sides are decorated with eight scenes from the Lake Biwa region in Shiga Prefecture: evening bells in Mitsui, an autumn moon in Ishiyama, geese landing in Katada, fog in Awazu, nocturnal rain in Karasaki, evening light in Seta, sailing to Yabase, and evening snow in Hira. These were selected inspired by the Eight Views of Lake Dongting (Eight Views of Xiaoxiang) in China. The Eight Views of Ō mi (currently Shiga Prefecture) became widely known through the landscape paintings of ukiyo-e artist Ando Hiroshige.
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i-PoT
Zojirushi Corporation
This water boiler and heater, built with Japanese technology, is designed to look after the family while they're away from home. The simple act of boiling water is communicated to the family via email, and with the “not at home” function, it can inform when a household member has gone out or returned. One of the product’s key features is that it allows family members to unobtrusively monitor an elderly person who is living alone, by communicating how often appliances are used and alerting about any changes in the daily routine.
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Chatsubo
Produced in the 1940s.
The chatsubo is a recipient used for storing and transporting tea leaves. In Japan, in May, the chashi (artisan who selects, blends, and transforms the tea into a product) fills the chatsubo approximately halfway with leaves for making weak powdered green tea (usucha) and then wraps 40 grams of leaves for making strong powdered green tea (koicha) in a bag made of mino washi paper and called a hantai. This small package is then covered with additional usucha leaves, and finally the lid of the chatsubo is closed and sealed with washi paper. In November, the chajin (tea masters) open the chatsubo, grind the leaves in a mortar, and serve the matcha to guests. The scarlet cord tied around the chatsubo is arranged with a knot in the front called a ryowana (meaning trap). The Warring States period saw the invention of various types of knots aimed at preventing the assassination of the lords by poisoning, as once they were untied they were nearly impossible to replicate.
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Houhin teapot, yuzamashi teapot, yunomi cup, and chataku saucer
Ureshi, designed by Tomoko Azumi
Aiming at an ergometric design for a handleless houhin teapot with a wider opening, a design emerged with a shape that fits the fingers. Its appearance blends well with modern Western kitchen and decorative items, and the spout’s shape ensures precise tea pouring.
An important utensil for cooling hot water, the yuzamashi teapot maintains the same design as the houhin and yunomi. Previously used behind the scenes, the yuzamashi is now a featured element at tea gatherings.
The choice of the glaze used on this piece is partly owing to the “landscape” created by the color of the tea when it is served. The glaze is gentle to the touch while it also brings out the tea’s natural color, mirroring nature and alluding to the tea’s delicious flavor.
So that the user can serve the teacup on a saucer while holding the tray in the other hand, the tray’s rim is angled to allow four fingers to naturally grip its lower surface. The slightly raised lip along the rim likewise ensures a firmer hold.
Origin: Ureshino City, Saga Prefecture
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Nihoncha
In Japan, the tea most commonly served alongside Japan's low-calorie cuisine that emphasizes the flavor of ingredients is Japanese green tea.
Its beautiful color is an all-natural extract from the tea leaves, and its elegant aroma gives a sensation of freshness. Only Japanese green tea can offer such variety in its fusion of flavors. Without the addition of sugar or other sweeteners, the unique taste of Japanese green tea is enjoyed in its pure form, and contains many nutrients reputedly beneficial to health.
In Japan, people enjoy a cup of Japanese green tea as a break from everyday activities. Tea also plays an essential part in welcoming important guests as it not only sends the message that the host wants you to “relax,” but the act of taking tea helps to soothe and refresh the senses.
Grown with great care in tea fields situated amongst the beautiful nature of Japan and developed using sophisticated technology, beneficial and high-quality Japanese green tea can help you lead a healthy lifestyle.
Source: Ministry of Agriculture, Forestry and Fisheries (MAFF)
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Yunomi and black dobin teapot from the series directed to Shussaigama
Sori Yanagi (Tokyo, 1915–2011)
Utilitarian ceramics are usually made on a manual pottery wheel, but the young artisans of Shussaigama took on a new challenge: by placing a more fluid clay into a mold, they were able to reproduce the famous black dobin teapot, a signature piece by designer Sori Yanagi. Yanagi himself worked together with the young artisans in a lengthy trial-and-error process to create the piece.
This teapot holds a volume of 1.2 to 1.3 liters and reflects the lifestyle of the era when it was created (1958). Used for drinking green tea, the teapot served more commonly for the preparation of hōjicha for a large family. The tea leaves were placed in the kettle with boiling water and, when the extraction was complete, the beverage was transferred to the dobin. Today, it can also be used with tea bags.
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A Preamble
Nihoncha is profoundly representative of Japanese culture.
Regularly consumed for many centuries, it is the central element of one of the most complex and beautiful rituals, the tea ceremony or chanoyu. This ceremony, deeply rooted in the arts, etiquette, and spirituality, is rich in symbols and meanings, manifested in its components and movements.
Japanese green tea is commonly considered a “restorer of mind and body” due to its various therapeutic characteristics. Research has linked its consumption to the longer lifespan in Japan.
Green tea is part of Japanese daily life: preparing and serving tea represents care for the visitor, a pause to calmly appreciate an interval of time, a moment of contemplation or social interaction.
Therefore, there is nothing more fitting than to present it as the star of an exhibition at Japan House São Paulo.
Its cultivation, production, marketing, and consumption transcend time and geographical boundaries, constituting a vast territory of invisible lines.
In our case, this element is important for understanding the many enduring aspects of traditional Japanese culture, still present in contemporary life, but also because we are in a country with a considerable presence of immigrants and their descendants, who introduced tea production in Brazil.
Given the breadth of this theme, its complexity, developments, and varieties, an exhibition lasting a few months in a limited physical space could only be a preamble to the extensive field of nihoncha.
We have therefore chosen to provide our visitors with this exhibition as an introduction, while suggesting that they delve further into the subject, going beyond what is shown here.
For the first time in the conception of a project, we conducted the research for this show in collaboration with various institutions, receiving valuable support from Chado Urasenke of Japan and Brazil, the Japanese Ministry of Agriculture, Forests, and Fisheries, and two Japanese nihoncha associations
.
We chose to present nine types of Japanese green tea, giving a step-by-step explanation of their production and describing their characteristics. Visitors can appreciate aspects of the tea ceremony in the video made with the support of Chado Urasenke in Japan and in the selection of significant tea-making utensils from the chanoyu collection of Chado Urasenke in Brazil. Furthermore, we present a contemporary tea house made with recycled scrap materials, produced through high technology combined with traditional wood-joining techniques.
A central table displays contemporary accessories and solutions that demonstrate tea’s relevance in Japan to this day, near a botanical installation featuring the plant it originates from, Camellia sinensis.
Beyond the exhibition, this experience is expanded through a series of events and activities organized by Japan House São Paulo, together with the opportunity to discover related products in our store, café, and restaurant.
We hope this is the first of many chapters in this rich discovery.
Natasha Barzaghi Geenen
Cultural Director of Japan House São Paulo
#NihonchaNaJHSP
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Akatoki – Glass Yobitsugi-wan
Nishinaka Yukito (Wakayama, 1964)
When vessels are broken, it symbolizes a breaking free from the past and a forging of the future. The term yobitsugi refers to the art of “rejoining broken pieces to give them new life,” and is deeply embedded in the philosophy of kintsugi, a restoration technique that uses lacquer mixed with gold, silver, or platinum. More than a symbol of rebirth, it represents a passage beyond the present, seeking to reach the other side.
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COPPER｜Tea Caddy
Ｓゝゝ
This is a tea caddy which can carry 2 different tealeaves at top and bottom.
Outer surface is discolored by skilled craftsman to elevate the rich texture of copper. Inner surface is coated with tinning method to keep tealeaves in hygenic condition.
Surface texture will rust beautifully overtime.
Origin: Tsubame, Niigata Prefecture
PORCELAIN｜Round Cup
Ｓゝゝ
This teacup is specially created for drinking, second brewed gyokuro.
The rounded shape is comfortable for holding and also nice touch to mouth when drinking. This cup is the most standard of all tea cups, suitable for drinking various tea, but also could be a beautiful sake drinking cup.
Origin: Mikawachi, Nagasaki Prefecture
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Credits
Nihoncha: An Introduction to Japanese Tea
Curator
Natasha Barzaghi Geenen
Co-curator
Gabriela Goelzer Bacelar
Executive production
Carla Ogawa
Production assistant
Ariel Brasileiro Lins
Exhibition design
Estúdio GRU
Scenography
G5 Cenografia
DELL'ORE Locação e Decoração de Eventos
MMV Montagens Audiovisuais
Painting
Manos Cogrossi
Lighting design
Marcos Franja
Lighting
MMV Montagens Audiovisuais
Conservation
Angela Freitas
Fabiana Oda
Fernanda Santiago
Landscape design
Estúdio Alice Izumi
Kokedama
Elza Iida
Assembly setup
Projeta Produções Culturais
Assembly setup team
Rafael Filipe
Elias Joaquim
Hélio Iwasa
Ludmila Figueiredo Alves Diniz
Louiz Alamino
Maira Key
Renato Miranda dos Santos Sobrinho
Visual communication
Thiago Minoru
Jéssia Maria Lúcio
Illustration
Kochi Hajime
Printing of visual communication
Omamulti Stickers
Printing of brochure
Pigma Gráfica e Editora Ltda
Logistics
TS Logistica | Tiago Souza
International transportation
Waiver Logística
National transportation
Alves Tegam
Insurance agent
Affinité
Insurance company
Liberty Seguros
Translation
Komorebi Translations
John Norman
Alcance Consultoria de Idiomas
Text revision
Armando Olivetti
Support team
Lord Assessoria em Eventos
Fire security team
Maxi Service
Institutional photography
Marina Melchers
Institutional video
Fuerza Films
Accessibility
Hiromi Saito
Vinicius Garcia Pires
Priscila Tavares
Accessibility consulting
Arteinclusão Consultoria
Tactile and visual communication
Artsim
Pandoala Estúdio | Tissa Kimoto e Ricardo Martins
Seal Acessibilidade
Sign language (LIBRAS)
Mão Preta Libras
Audio description
Iguale
WebApp
Iguale Digital
Virtual Tour
Tour Virtual 360
Supporters
MAFF
Japan Tea Central Public Interest Incorporated Association
Specified Non-profit Organization Nihoncha Instructor Association
Chado Urasenke do Brasil
Yamamotoyama
Acknowledgments
We are grateful to the companies and organizations that loaned pieces to this exhibition, and to architect Kei Atsumi for lending the Tsuginote Tea House.
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Introduction : Importance of the Tea Ceremony
Chanoyu, the Japan-based art of preparing matcha tea for one’s guests, and of partaking of that tea as a guest, covers a broad spectrum of culture. One might think of it as a desk having many drawers packed with a great variety of enjoyments.
First of all, there is the enjoyment of whisking a bowl of tea and savoring it. Then there is the spirit of hospitality expressed in the confections and other foods, and the enjoyment derived from how the flowers, the charcoal-laying, and the incense-burning have been thought out.
There are its connections with Zen, with painting and calligraphy, and with many crafts such as ceramics, kettle-casting, and lacquerware. Tea-house architecture, landscape gardening, and etiquette are also part and parcel of this cultural realm.
What is more, chanoyu provides us with the time and place where we can sense and appreciate the subtle signs of nature’s changes through the annual cycle of its seasons.
Considering all of this, I see chanoyu, or Japan’s “way of tea,” called “chado” in Japanese, as a portal to Japanese culture.
The fundamental spirit underlying the practice of chanoyu was expressed by Sen Rikyu as Wa Kei Sei Jaku, or “Harmony, Respect, Purity, and Tranquility,” and this spirit remains unchanged to this day. This, however, does not mean that chanoyu has simply been lodged in the ways of the past. Each successive generation has diligently sought a chanoyu suited to that particular time and era, and it owes to this that the legacy of chanoyu, with its unchanged fundamental spirit, has been carried forward to the present.
The attitude that any particular set of circumstances is a singular occurrence in one’s lifetime is expressed in the phrase ichigo-ichie, or literally, “one time, one meeting,” which runs through the fundamental spirit of chanoyu and can be seen to exude from the records of Sen Rikyu’s approach to chanoyu. Over time, this mindset was recognized among tea practitioners and enthusiasts as something indispensable to the practice of chanoyu, and so it has been passed, heart to heart, generation to generation, to the present day. This phrase can have a rather burdensome image, as it is often interpreted as, “… being fully prepared to confront situations, aware that they are once in a lifetime.”
In reality, however, we can all easily live in a cycle of ichigo-ichie experiences as part of our daily routine without special preparations. It is simply a matter of taking in everything we encounter, touch, hear, see, and feel around us, moment to moment, without pretense.
Chadō Urasenke
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Japanese Tea
Cultivation
Tea is an agricultural product, and similar to fruits and vegetables, high-quality tea leaves can only be grown and picked after much attention to feeding the soil with fertilizer, practicing irrigation and pruning. Producing high-quality teas with umami such as gyokuro (refined green tea indigenous to Japan) is labor-intensive, since the tea fields must be completely covered from the sunlight for a fixed period prior to picking (the ooishita cultivation method). In particular, cultivating high-quality teas is a precise process, whereby young leaves are picked manually, one by one, according to tradition. Japan has four distinct seasons that affect the period when tea can be harvested and teas harvested at different times have contrasting flavors. Of the various types of Japanese green tea available, the young tea leaves used for gyokuro, matcha, and high-grade sencha can only be harvested for a short period of time during spring.
Primary Processing (aracha)
To prevent oxidization, freshly-picked tea leaves are steamed. This unique Japanese process gives Japanese green tea its own special flavour and beautiful color. Following this, the tea leaves are rolled and dried until they are drawn into a long, thin shape. The end product is aracha (unprocessed tea). Although at one time all of these processes were performed by hand by skilled experts, nowadays most teas are processed by machine; however, the manual hand-rolling method serves as the foundation for this technology, and even today, the Japanese art and spirit of making tea is passed down by skilled experts involved in the industry.
Secondary Processing (shiage)
An important characteristic of Japanese green tea is the effort of the expert in turning it from aracha to shiagecha (refined tea). This process is so important that each company within the tea manufacturing industry keeps it a secret. However, it involves sieving and cutting the tea leaves so that they can be sorted with attention to color and shape, after which each manufacturer uses their own method of hiire (drying) to further enhance the aroma and flavor of the tea by drying the leaves a second time. Lastly, in the same way that whiskey is blended, a specialist sorts between the subtle differences in aroma and taste to blend the teas for the ultimate flavor. The subtle aroma and strong flavor unique to Japanese green tea is a result of this detailed and careful process.
Source: Ministry of Agriculture, Forestry and Fisheries (MAFF)
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Kamakura Tokusa MS8 dobin teapot
SAIKAI
This dobin teapot made in Yoshida-yaki ceramic, features hand-painted tokusa (vertical stripe) patterns. Yoshida-yaki is a specific type of ceramic made in the Yoshida district of the city of Ureshino, Saga Prefecture. Besides being famous for Ureshino green tea, this area is also home to many ceramics manufacturers who take advantage of the local conditions. The famous kyusu teapots and polka-dotted yunomi cups manufactured in the region became a presence in Japanese homes during the post–World War II period and symbolize the Shōwa Era (1926–1989).
Lightweight Gosumaki Uchisansui yunomi cup (large)
SAIKAI
A Hasami-yaki ceramic yunomi cup whose outer surface is painted with gosu (a pigment used for coloring ceramics), while the inner surface features designs of landscapes. Hasami-yaki ceramics are manufactured in the city of Hasami, Nagasaki Prefecture, neighboring the city of Arita in Saga Prefecture. Many tableware items used on a daily basis by Japanese families are made in Hasami.
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Preparing the best Japanese green tea
As the aromas and flavors of Japanese green tea are subtle the final taste differs depending on the preparation method used.
In Japan, tea is prepared in a special Japanese style teapot known as a kyusu.
The water should be boiled for 3 to 5 minutes and then allowed to drop to the correct temperature.
Preparing gyokuro
1. Pour the hot water into a container to cool. The traditional yuzamashi, a kyusu teapot or a simple mug can be used.
2. Prepare a small Japanese teacup for each person. Pour hot water into each person’s cup to allow it to cool. The ideal temperature is 50°C to 60°C. Discard any remaining hot water.
3. Place the tea leaves in the kyusu teapot. Use one level teaspoon (approx. 4g) per person.
4. Pour hot water from the teacups into the kyusu teapot and steep for 2 and a half minutes.
5. Pour the contents little by little into the cups so that the color of the tea is evenly distributed, making sure to pour every last drop from the kyusu teapot.
Preparation tip: Gyokuro is a Japanese green tea with concentrated umami. Only a small amount of hot water is required, with the ideal amount around 4 teaspoons (20ml) per person. Using slightly hotter water with the tea leaves the second time makes for a smoother-tasting tea than the first time around.
Source: Ministry of Agriculture, Forestry and Fisheries (MAFF)
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Preparing the best Japanese green tea
As the aromas and flavors of Japanese green tea are subtle the final taste differs depending on the preparation method used.
In Japan, tea is prepared in a special Japanese style teapot known as a kyusu.
The water should be boiled for 3 to 5 minutes and then allowed to drop to the correct temperature.
Preparing sencha
1. Pour hot water into a Japanese teacup for each person so that is 80% full and allow to cool. The ideal temperature for high quality sencha is about 80ºC.
2. Place the tea leaves in the kyusu teapot. Use ¾ of a teaspoon (approx. 3g) per person.
3. Pour the cooled water into the kyusu teapot and steep. For high quality sencha, steep for 2 minutes; for average quality sencha, steep for 1 minute.
4. Pour little by little between the teacups so that the color of the tea is evenly distributed, making sure you pour every last drop from the kyusu teapot.
Preparation tip: The same tea leaves can be used twice. To prepare good Japanese green tea the second time the leaves are used, no water should be left in the kyusu teapot after pouring the first time around.
Source: Ministry of Agriculture, Forestry and Fisheries (MAFF)
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Round Cups
Ｓゝゝ
The larger one is a yunomi, a tea-drinking vessel for sencha green tea. The smaller one is crafted especially for enjoying gyokuro or fermented teas. The cup's opening is narrower and concave to preserve the concentrated aroma so that the leaves can be fully appreciated. This piece can also be used for tasting sake and other alcoholic beverages.
Origin:
Mikawachi City, Nagasaki Prefecture
Glass Kyusu Teapot
Ｓゝゝ
This is a functional, tempered glass kyusu teapot. Using the lampwork method, a torch melts a glass tube into the shape of a teapot. It is recommended for brewing sencha green tea or herbal infusions, as you can appreciate the leaves opening up when in contact with hot water.
Origin:
Sakai City, Fukui Prefecture
Matsudo City, Chiba Prefecture
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Shikishi
Muichimotsuchu mujinzou (A Zen reminder to free oneself from attachments: it is only when you completely dedicate yourself to nothingness that an endless world opens up to you.)
Made by Master Taigen Kobayashi Roshi
In the tea ceremony, a kakemono (hanging scroll with Zen words or poems), is hung in the tokonoma (alcove). These words become the spiritual basis for the tea ceremony, and under this theme the hosts and guests communicate and become one.
Raku
Hôrai (Ideal world where the immortal hermits live)
Crafted by the ceramist Kiraku in the 1990s.
Ideal for drinking matcha, the powdered green tea, Raku tea bowls were first created in the 16th century by Chojiro, under the guidance of Sen no Riky ū.
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Tea Producing Regions and Main Designations (by Prefecture)
1.
Aichi
In the city of Nishio, mainly in the district of Kira, nearly all the tea cultivation is focused on tencha. The tea produced here (known as nishiocha) is a source of regional pride due to its large-scale production.
The city of Shinshiro (shinshirocha) mainly supplies tea of the sencha type.
Besides these varieties, the tea from the city of Asuke (asuke-kancha) is also famous. The leaves of this rare product are harvested during the depth of the Northern Hemisphere winter, at the end of January, and are then boiled and dried.
2.
Gifu
The tea produced in the city of Mino (minocha) is classified as mino-ibicha and mino-shirakawacha, depending on the precise region of origin, resulting in unique characteristics.
Mino-ibicha tea comes from the regions of Nishi-Mino and Ibi, where sencha, kabusecha, and tencha are processed.
Mino-shirakawacha, which comes primarily from the mountainous part of the central area of the Mino region, is a flavorful tea with a distinctive aroma.
3.
Shiga
Tea farmers in Tsuchiyama, a city that supplies tsuchiyamacha, commonly use the cultivation method known as ooishita (with shading from sunlight). The ichibancha (tea from season’s first harvest) accounts for 15% of local production.
Asamiyacha is grown on the slopes of the mountains in Asamiya district, at altitudes between 300 and 450 meters. This altitude allows for the production of high-quality tea with a characteristic aroma.
In Shiga Prefecture, in the city of Hino, tea known as hino-kitayamacha is also grown.
4.
Kyoto
Kyoto recorded a production of 2,600 tons of tea in 2022, ranking 4th nationally. The tea from the region surrounding the city of Uji is very famous even outside of Japan.
Considering historical, cultural, geographic, and climatic aspects, the tea that is grown primarily in Kyoto, but which also originates from the Prefectures of Nara, Shiga, and Mie, is called ujicha. Its finishing, however, takes place only in factories in the Prefecture of Kyoto.
Kyoto is the ancient capital of Japan and, therefore, besides being a center of tea growing and processing, it maintains an important legacy of cultural assets related to this beverage.
5.
Nara
Yamatocha is produced mainly in the mountainous areas of the Yamato Plateau in the northeast region of Nara Prefecture.
This region is cold, with a short period of sunlight and wide temperature fluctuations during the day, resulting in high-quality tea.
6.
Fukuoka
The Yame region, located in the southern part of Fukuoka Prefecture, mainly produces the sencha known as yamecha.
The mountainous area of Hoshino produces high-quality gyokuro and is one of Japan’s most significant regions for growing this type of tea.
7.
Saitama
The Sayama Hills, stretching between the cities of Tokyo and Saitama, are known for their thriving cultivation of sayamacha. This sort of tea is traditionally processed through a special drying technique, sayama hiire, which imparts a characteristic aroma related to the use of fire. Sayamacha is known for its rich flavor, characterized by a blend of bitterness with a hint of sweetness.
8.
Saga
Tea produced solely from leaves grown in the Prefectures of Saga or Nagasaki is called ureshinocha. The main producing region, in the city of Ureshino, is located in the southwestern part of Saga, next to the city of Higashisonogi, in Nagasaki Prefecture.
This region is the country’s largest producer of tamaryokucha, of which mushisei-tamaryokucha is the most representative type.
9.
Nagasaki
About 98% of the tea produced in this Prefecture is mushisei-tamaryokucha (it is the nation’s second-largest supplier of this variety), with various designations that include sonogicha (from the Higashisonogi region, adjacent to Saga Prefecture), sechibarucha, gotoucha, unzencha, hasamicha, ōmuracha, sazano-ocha, and others. Each region offers a unique tea with its own special characteristics, and part of the Prefecture’s production is also marketed as ureshinocha.
10.
Shizuoka
The region of Shizuoka is Japan’s largest green tea producing area, with a production of 28,600 tons in 2022.
The geographic formations of the Prefecture’s central region include the Makinohara Plateau and the foothills of Mount Fuji, as well as areas near watercourses like the Abe, Ōi, Tenryū, and Ōta rivers, which allow for the production of teas with specific characteristics stemming from the natural conditions of each location.
In Shizuoka, mainly sencha is processed, but also gyokuro and matcha. In some areas of the Prefecture, the main variety is fukamushi-sencha.
11.
Mie
In 2022, Mie produced about 5,300 tons of green tea, reaching third place in the national ranking.
Located in the Suzuka Mountain Range, the region of the city of Hokusei produces high-quality tea, with the isecha variety being particularly noteworthy. The general cultivation method in this region is to shade the tea plant from sunlight (kabusecha).
The area of Chūnansei, along mountains like the Daikō Range, Mount Akame, and Mount Murō, produces sencha and fukamushi-sencha. The area of Nansei, located in the Miya River basin, is known for its copious production of fukamushi-sencha.
12.
Kumamoto
In the regions of the cities of Kikuchi, Kuma, and the ancient city of Soyō, the main tea variety is sencha, while kamairicha is produced in Yamato and Amakusa. In nearly every other region of the Prefecture, mushisei-tamaryokucha is produced, constituting 1/4 of the country’s total tamaryokucha production.
13.
Miyazaki
Growing areas are distributed from the coast up to regions as high as 700 meters in altitude. The production of sencha and mushisei-tamaryokucha is distributed throughout the Prefecture, while some parts also cultivate matcha (tencha) and black tea.
The mountainous area in the northwest part of the Prefecture is known for its kamairicha production. The flatter region of Miyazaki has larger fields, allowing for large-scale use of mechanized cultivation methods.
14.
Kagoshima
In 2022, Kagoshima produced 26,700 tons of tea, taking 2nd place in the national ranking.
A balanced variety of tea is cultivated in the Prefecture, which has the country's longest harvest period due to its warm climate, extending from early spring through autumn.
The use of new technologies by many young farmers has boosted the assessment of the region’s tea throughout Japan in recent years.
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Tea storage can
120-g tinplate, for holding tea utensils
Kaikado
Tea can
200-g tinplate, short version
Kaikado
Tea can
200-g tinplate, tall version
Kaikado
All these pieces have been handcrafted using the same process and manufacturing method for more than 140 years. Besides their minimalist aesthetics, these practical cans possess a beauty that suits any user’s lifestyle. Each can’s color changes over time, bringing out new nuances and sheens.
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Teapot hirakyusu in black ceramic
Ｓゝゝ
Flattened kyusu teapot for brewing gyokuro green tea.
Each piece is handcrafted on the wheel by a skilled artisan from Tokoname, in the Aichi Prefecture, a region renowned for kyusu teapot manufacturing.
Its flattened shape allows tea leaves to unfold slowly and evenly.
Origin: Tokoname City, Aichi Prefecture.
Yuzamashi Teapot
Ｓゝゝ
The yuzamashi is a teapot used to cool down boiling water before tea preparation.
Each piece is crafted on the wheel by a skilled artisan.
This piece can be used not only as a yuzamashi but also as a sauce server or as part of the table setting when serving a meal.
Origin: Arita City, Saga Prefecture
Round Yunomi
Ｓゝゝ
This is a yunomi, a tea-drinking vessel specially designed for hōjicha and bancha.
The cup's opening is narrower and concave to preserve the concentrated aroma so that the leaves can be fully appreciated. This piece can also be used for tasting sake and other alcoholic beverages.
Origin: Mikawachi City, Nagasaki Prefecture
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The Main Nutrients in Japanese Tea
Catechin
Catechin is a compound that contributes to tea’s bitter and astringent taste and is its most abundant component. In recent years, it has been garnering increased attention due to its various functions.
One of catechin’s most powerful effects is its antioxidant activity. It helps to prevent not only aging but also several diseases by blocking cellular oxidation. Research has indicated that its antioxidant effect could be dozens of times greater than that of vitamins C and E.
Additionally, catechin has been found to offer other significant benefits for the human body, including antibacterial, deodorizing, and detoxifying properties.
Theanine
Discovered by Japanese scientist Yajiro Sakato in 1950, theanine is an amino acid found nearly exclusively in tea. An important component that enhances the drink’s refreshing sweetness and umami, it is especially abundant in high-quality teas, promoting relaxation of the body and mind. The consumption of theanine increases alpha waves, which are associated with a calm mind, relaxed muscles throughout the body, dilated blood capillaries, and improved circulation.
Caffeine
Caffeine gives tea its refreshing astringency. It stimulates the central nervous system, acts on the heart and kidneys to promote urine elimination, stimulates the secretion of gastric acid to aid in the digestion and absorption of food, and promotes the breakdown of body fat, among other functions.
Vitamin C
An essential nutrient for the human body, Vitamin C plays a vital role in strengthening the immune system. Japanese teas, especially the higher-quality sencha, are rich in vitamin C. This vitamin is produced in the growing tea plant when exposed to sunlight. For this reason, outdoor-grown sencha contains more vitamin C than gyokuro or matcha, grown in covered environments.
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Tokine – Precipitation and Extraction Type Tea Dripping
Yoshimura Co., Ltd.
The aroma, flavor, and astringency of the tea are enhanced by this method of preparation that uses the leaves themselves as a filter for extracting the beverage. Hot water is poured over the leaves, which slowly unfold in the vessel called a tokine. The leaves gradually settle and form several layers, acting as a filter. Finally, the extracted tea drips into the receptacle by gravity. This innovative preparation process allows the user to appreciate the beauty of the green color along with the soothing sound that arises during the extraction process.
Chazakka – 100-mL double-walled glass cup
Yoshimura Co., Ltd.
A double-walled cup made of handcrafted tempered glass. The heat from the hot water does not reach the drinker’s hands, allowing the taste and the beautiful color of Japanese green tea to be fully enjoyed.
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Nihoncha is more than a healthy and delicious beverage associated with relaxed moments, it is also an integral feature of Japanese culture and everyday life.
Japanese people prepare tea at home to enjoy with their family or serve to guests. When out and about, they carry bottled tea sold in supermarkets or vending machines. In large cities, there are many specialized tea houses where chefs and baristas explore its various varieties and flavors. Nihoncha is also a prized ingredient used in both sweet and savory dishes, and extensively in the cosmetics industry.
On this table, we present some contemporary utilitarian items that demonstrate the importance of nihoncha for Japanese daily life. Here we have dishware intended for the preparation and consumption of specific varieties of nihoncha, as well as objects that support its consumption at home through the application of design and technology. On hot summer days, for example, people commonly hydrate themselves with iced tea, and currently, in Japan, there are various utensils available to speed and facilitate its preparation. Some pieces are also created by artists and designers who have creatively interpreted traditional objects related to this beverage. This enduring practice, an essential component of Japanese culture, remains present, evolving over the years to meet the needs of society.
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Nihoncha is more than a healthy and delicious beverage associated with relaxed moments, it is also an integral feature of Japanese culture and everyday life.
Japanese people prepare tea at home to enjoy with their family or serve to guests. When out and about, they carry bottled tea sold in supermarkets or vending machines. In large cities, there are many specialized tea houses where chefs and baristas explore its various varieties and flavors. Nihoncha is also a prized ingredient used in both sweet and savory dishes, and extensively in the cosmetics industry.
On this table, we present some contemporary utilitarian items that demonstrate the importance of nihoncha for Japanese daily life. Here we have dishware intended for the preparation and consumption of specific varieties of nihoncha, as well as objects that support its consumption at home through the application of design and technology. On hot summer days, for example, people commonly hydrate themselves with iced tea, and currently, in Japan, there are various utensils available to speed and facilitate its preparation. Some pieces are also created by artists and designers who have creatively interpreted traditional objects related to this beverage. This enduring practice, an essential component of Japanese culture, remains present, evolving over the years to meet the needs of society.
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The chashitsu, or tea house, is the designated place for holding the tea ceremony. Near its entrance, there is always a stone basin with water where guests are required to cleanse their hands and mouth. Before entering the space, they must also take off their shoes. The small, low entranceway forces everyone, regardless of their social status or class, to bow, thus showing respect as they enter the space on their hands and knees. The inside space is marked by simplicity and modesty, decorated with only a calligraphic scroll and a simple floral arrangement. The floor is covered by a tatami, a traditional Japanese flooring mat made of interwoven straw, and both the host and the visitors conduct the ceremony while kneeling.
The Tsuginote Tea House is considered the world's first 3D-printed wooden construction. To create it, Japanese architect Kei Atsumi spent three years researching 3D printing technologies and their application in architecture, focusing primarily on traditional Japanese techniques for wooden joints. To build this teahouse, over 900 uniquely shaped curved pieces were fabricated by a 3D printing method whose raw material is discarded wood, thus offering a viable recycling potential. The entire system fits together easily and precisely thanks to joints that do not require any glue, screws, or nails.
Beyond optimizing traditional techniques, this work lends renewed sustainable uses to discarded materials. In so doing, it presents a new perspective for the tea house, this architectural form so important to Japanese culture.
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