Have you noticed the immense and growing fascination with Japan around the world?
From the rising number of ramen and sushi restaurants to the exploding popularity of anime and fashion trends, the influence of Japanese culture is hard to miss.
Still, one of the deepest ways to get inside any culture is through its food and drink.
And nothing runs deeper in Japanese culture than tea.
Japan's tea culture goes all the way back to the 9th century, when Buddhist monks first introduced it from China. From that introduction onward, tea has been a central part of Japan's religion, philosophy, and daily customs.
Unlike the vast, expansive territory of China, Japan is made up of thousands of islands. (14,125 to be precise.) Japanese tea has a unique salty quality, and you can actually trace it to geography. The ocean surrounding Japan's tea plantations literally puts salt into the air, and that salt enters the tea leaves as they grow.
The taste sensation of "umami" is the word most commonly used to describe Japanese tea.
Rich, brothy, seaweedy.
Japanese green teas also carry intensely vibrant green hues, the result of a unique farming technique called shading, or kabuse in Japanese.
This method increases chlorophyll levels in the leaves (which, as you may remember from science class, is what makes plants green). By covering the tea plants during the final weeks of growth, Japanese farmers discovered they produced a denser, almost broth-like consistency.
If you're going to be familiar with any Japanese tea, it's matcha.
Matcha, which translates to "powdered tea," has gone global in a way that few food or drink traditions ever do. In recent decades it has spread around the world like nothing before it. It's been celebrated for its health properties, especially for digestion and as an antioxidant powerhouse. Why is matcha healthier than other teas? Instead of simply steeping leaves in water, you're essentially eating them. All the benefits of tea multiply as you digest the matcha. Everything is more intense... including the caffeine content.
The last several years have seen a tremendous matcha boom. In 2006 it entered Starbucks menus as the "green tea latte" and crashed into the cafe world as a new healthy, delicious milk-based drink. That magical green powder is now used in desserts, culinary dishes, and sweets of every kind.
Meanwhile, in its homeland, the traditional purpose of matcha runs much deeper. More ritual, more artistic. The Japanese tea ceremony, known as chado (the way of tea), emerged as a ritual celebration of the beauty and simplicity of tea, becoming an integral part of Japanese culture. The centerpiece of this ceremony is high-quality matcha, whisked into a frothy jade-colored elixir that embodies tranquility and mindfulness. No milk, no sweeteners. The bowl is shared between friends, family, or business guests.
With a detailed set of rules and traditions, a traditional Japanese tea ceremony usually takes around four hours.
Every last detail engages all the senses and brings peace and presence to each moment.
Want to bring this ritual and this superfood into your own life?
To prepare authentic matcha, you'll need a few essential tools: a porcelain bowl, a bamboo whisk, and high-quality matcha.
Skip the supermarket stuff. Go for tea companies that source directly from Japan.
Matcha comes in two grades: culinary and ceremonial. For a truly enriching matcha experience, go ceremonial to taste the full, rich flavors.
Culinary grade is great for cooking and baking. But if you're drinking it, ceremonial is worth it.
Hindie Tea has excellent Matcha, and they are from my home town. Here's their Matcha:
For price and quality on Amazon, I'd go for Crafti:
A lot of people know matcha but haven't explored the broader world of Japanese teas. Here's a quick introduction.
Sencha is the cornerstone of Japanese tea culture and the most widely consumed variety. It means "steeped tea" and holds an important place in daily Japanese life.
Often paired with sushi, its savory umami flavor complements seafood, seaweed, and rice beautifully. Sencha makes up more than half of Japan's tea production. Refreshing and full of flavor. A great starting point. Here is a good one to try first.
Gyokuro is the crown jewel.
Shade-grown for over two weeks, it carries a deep emerald hue and an exquisite texture. This is the one for the enthusiasts. It could be compared to an aged whiskey: something to serve in a beautiful cup, savored in a moment of calm and good company. The experience of preparing it, appreciating its deep green color, taking that first sip... it's unforgettable. My favorite Gyokuro is sold by Ku Cha House of Tea.
Genmaicha is a uniquely Japanese green tea that combines green tea with roasted brown rice. It's loved in Japan for its mild, nutty flavor and rich aroma, making it an approachable everyday option. Lower in caffeine, it's suited for evening or for those who are caffeine-sensitive. Sometimes called "popcorn tea" because of the popped rice grains. Try this one from Dao of Tea.
Kukicha is made from the stems and twigs of the green tea plant, left on the plant for at least three years to absorb the nutrients of its surroundings. Low in caffeine, with a refreshing, clean flavor. Underrated. Worth seeking out.
Whether you're warming up with matcha or exploring the delicate notes of a sencha, Japanese tea is a world worth getting into. Kampai!
This piece was written in collaboration with the good people at Hindie Teashop. They're one of the best sources I've found for high-quality matcha and Japanese teas in Mexico, sourced directly from Japan.
They carry ceremonial-grade matcha, sencha, gyokuro, genmaicha, and a beautiful lineup of blends. Worth exploring.