Outside one of the many temples we found this sign.
Definitely one of a kind.

Scroll below to see a chart for serving
 Different Japanese Green Tea  Varieties.

Fresh vegetables sold on the streets of Kamakura.

Here I am tasting some amazing high quality green tea in a
tea shop in Tokyo. In the back you can see a large green tea
ice cram cone. After purchasing tea from this store we had
some green tea ice cream  really delicious.

Endless aisles and shelves full of different green tea.

My recipe for Coconut Rice. Delicious!

Since returning from a recent trip to Japan I have become immersed in the culture and the making of green tea as there appear to be so many associated health benefits.

You can learn more about the health benefits of green tea by clicking here.

 As an outsider with no previous knowledge of this extraordinary tradition I was fascinated with all of the aspects of green tea. I soon learned that drinking green tea was a ritual, as well as a custom, celebrating the beauty of each and every encounter, treasuring the moment as it will never be relived again. It was fascinating to be greeted and welcomed with green tea when arriving at restaurants or ryokans (Japanese guest houses). All my experiences in Japan encountering green tea were more than symbolic. The way tea was served, the quaint smile of the person serving it, the bow and genuine look of humility always put me and others around me in a state of tranquility and happiness. That exact experience is what the Zen Buddhists wanted to achieve through the handling and experience of drinking green tea. The Japanese have been drinking green tea since the 12th century. It was at that time that a new kind of green tea, known as match-powder tea, was introduced by a Japanese monk returning from China. At first such green tea was only consumed by Zen Buddhists in religious ceremonies. However by the 16th century everyone including the common folk was enjoying it.

In common Japanese culture green tea is drunk many times during the day. Most of the time people will have it in the morning with breakfast or, at lunch while grabbing a bite from a fast food place. In variety stores bottles are ready for drinking on the go, even from vending machines in the streets. Often green tea is also brewed at home. As a side note, vending machines don’t carry western drinks like Coca-Cola, they carry many varieties of green tea, water and other drinks but no western pop. Another common sight is green tea ice cream. It is delicious and at a later date I will try to make it. Nevertheless, traditional tea houses still exist where Japanese people come on special occasions to celebrate the moment. Those functions are very traditional, with tea masters acquiring knowledge of tea and tea practices throughout their entire life. Most participants attending tea houses wear traditional clothing, as do the tea practitioners. Even to participate in a formal tea ceremony one must know gestures, phrases, and expected conduct.

To my amazement, I observed that green tea (even in inexpensive places) actually looks green unlike the commercially common green tea that is available for purchase in most supermarkets in Canada. The beautiful vibrant green colour is 100% natural. I purchased several types of green tea and brought them back home. They are delicious, nothing like the common commercial concoctions. Most tea tastes fresh, and grassy although like any types of tea each tastes somewhat different from one another, but this a general observation. Although there are number of varieties of green tea, sencha is commonly for everyday use. Nevertheless in this group like in others there are many subgroups with differentiating qualities. Gyokuro is typically served for special guests and Bancha is most often served casually after family meals. Most green tea is drunk without milk or sugar but sometimes I do like to add a dab of sweetness.

Although I am not a tea expert I learned one very important aspect of making green tea. In brewing green tea, water should not be hotter than 70º - 80ºC as it is believed that hotter water makes the tea bitter and may change some of it’s properties. Keep the tea covered for 3-5 minutes after poring hot water over the tea and than serve.

In making Gyokuro (precious) tea, it is recommended to use soft water. This tea is considered very precious; its crop consists of only 0.3% of tea production in Japan. With a taste of tender sweet astringency and a high price this tea is best when the boiled water is cooled to 50°C to 60°C before seeping it for 120 to 150 seconds. To serve 3 people it is recommend using 10 grams of tea leaves with 60 mL of total water.

Now I just need to find a good place with imported green tea.

To read more about Japan, click here to read my article about Health Lessons from Japanese Cuisine.

In Japan there many types of green tea. They are classified accordingly to their cultivation method, the part of the leaf used in making of the tea and others. Click here to learn about them.

Below is a chart for serving Different Japanese Green Tea Varieties.