Chinese green tea and Japanese green tea both come from the same plant: Camellia Sinensis. However in many ways the similarities stop there. From when and how they're processed to the benefits they serve, Chinese green tea and Japanese green tea differ. Which one is "better" is the subject of this battle, comparing each on 10 ranging criteria.
Green tea originated some five thousand years ago in China, with the first documented use of it appearing in 600 A.D. in the book "The Classic of Tea" by Chinese writer Yu Lu. Over 4,000 years later, in about 800 A.D., green tea migrated outside of China to other parts of the world. It spread first throughout Asia, starting in Japan where it was brought back from China by Japanese Buddhist monks.
The Classic of Tea written by Lu Yu in 760 AD during the Tang Dynasty in China
When green tea came to Japan the people there soon integrated it into their culture. The Japanese turned the drinking of green tea into a formal occasion, developing rituals and rites for its use. What blossomed into the renowned Japanese Tea Ceremony, or chanoyu, elevates the drinking of green tea from merely a personal and social activity to a ceremonial one.
Currently, 5 million people are trained in at least one school of the Japanese Tea ceremony.
When Chinese green tea leaves are processed it is done by hand, and can be "sculpted" into many shapes, including being rolled into balls, twisted into spirals and smoothed into swords. This adds an element of variety and aesthetics to the tea-drinking experience. By contrast, when Japanese green tea is processed it is done by machine, and is either pulverized into a powder, called matcha, or rolled into uniform needle shapes, called sencha. This makes drinking Japanese green tea a less artful and more utilitarian experience.
Kuding tea, Chinese tea which is particularly bitter-tasting used for common cold and headache
One of the primary health benefits attributed to green tea is its high concentration of immune-enhancing antioxidants. Japanese green tea contains more antioxidants than Chinese green tea, with 60% antioxidants compared with Chinese green tea's 12-16 percent. (Read more about EGCG and Antioxidants on my other article.)
"Japanese vs. Chinese Green Tea" by Stephanie Lee. Livestrong.com. http://www.livestrong.com/article/495604-japanese-vs-chinese-green-tea/
"What's Really In Green Tea Supplements, Brewable Teas, and Bottled Drinks?" ConsumerLabs, December 2012. https://www.consumerlab.com/reviews/Green_Tea_Review_Supplements_and_Bottled/Green_Tea/
EGCG (epigallocatechin-3-gallate) is antioxidants or substances that combat free radicals, which can damage DNA and alter or even kill cells in the body.
Japanese green tea production is dominated by a primary cultivar named Yabukita. As such, the number of varieties of Japanese green tea is limited. Chinese green tea, by contrast, is available in thousands of different varieties, each named for the type of green tea it's said to produce. For a true green tea connoisseur, there's far more to explore in varieties of Chinese green tea than Japanese green tea.
Chinese tea shop filled with variety of tea types
A type of antioxidant found in green tea, called EGCGs, is known to promote a healthy balance in blood sugar levels. A study reported in "Journal of Chromatography" in September of 2003 found that Japanese green tea contains more than 100x the levels of EGCGs as does Chinese green tea. In another study, published in "The American Journal of Clinical Nutrition" in December of 1999, these EGCGs were also found to increase thermogenesis. This is the process the body uses to metabolize fat in order to increase or maintain body temperature.
Read more about EGCG and green tea on my other article.
Read more about weight loss and green tea on my other article.
"Determination of catechins in matcha green tea by micellar electrokinetic chromatography." DJ Weiss and CR Anderton. Journal of Chromatography, September 2003. https://www.ncbi.nlm.nih.gov/pubmed/14518774
"Efficacy of a green tea extract rich in catechin polyphenols and caffeine in increasing 24-h energy expenditure and fat oxidation in humans 1,2,3" AG Dulloo and others. American Journal of Clinical Nutrition, December 1999. http://ajcn.nutrition.org/content/70/6/1040.full
Anti-oxidant Element in Green Tea Helps Break Down Fat
China is the world's largest exporter of green tea, producing 80% of the world's supply. By contrast, Japan, producing only 7% and exporting only 1%, grows less green tea than even Indonesia and Vietnam. Therefore Chinese green tea is far more commonly sold than Japanese green tea, and its prevalence makes it much cheaper in cost. Most of the green tea you see on store shelves and restaurant tables is Chinese green tea. By contrast, Japanese green tea is considered a specialty item and often only found in boutique shops and on the Internet.
"Intergovernmental Group on Tea, UN Food and Agriculture Organization." (2012). Current situation and medium-term outlook for tea (p. 16). http://www.fao.org/economic/est/est-commodities/tea/tea-meetings/tea22/en/
Chinese green tea farm - producing 80% of the world's supply
This is a highly-subjective criterion for evaluating any food or drink. However, that said, there is at least minor consensus on a particular distinction of flavor between the two types of green tea. Chinese green tea and Japanese green tea are processed differently. In the processing of Chinese green tea, the leaves become slightly fermented. This is because in processing Chinese green tea the leaves are stored and then pan-fried whereas in Japanese green tea the leaves are steamed immediately after being picked. The storing of tea leaves before processing can produce fermentation that pan-frying alone cannot remove. The processing of tea leaves immediately after being picked, by contrast, precludes the fermentation process from initiating, while steaming would eliminate any anomalous fermentation that may occur preceding this step. For some people, this fermentation produces a slightly tart or sour flavor they may find undesirable. Japanese green tea leaves are not fermented when processed and therefore do not contain this subtle, potentially unwanted, additional flavor. Instead Japanese green tea tends to taste sweeter than Chinese green tea. (Contrarily, Japanese green tea also contains more chlorophyll, which some green tea drinkers find too "grassy" for their tastes.)
"Food Chemistry" Belitz, HD; Grosch, W; Schieberle, P. Springer Science & Business Media, April 2004.
Green Tea Processing equipment used by Arahataen, Japan - Japanese green tea, sencha, is steamed to prevent fermentation
Because of the massive prevalence of Chinese green tea, competitors are forced to maintain low prices in order to sell their product. Therefore Chinese green tea tends to cost consumers a lot less than Japanese green tea. Likewise, because Japanese green tea is harder to find and mostly only sold online or in specialty shops, it tends to be more expensive than its Chinese counterpart.
Chinese green tea tends to cost consumers a lot less than Japanese green tea
In 2006 a study examining the lead-content of green tea found that 32% of Chinese green tea leaves sampled contained more than the approved limit per serving of 2 micrograms of lead. By contrast, none of the Japanese green tea leaves sampled exceeded this lead limit. This is believed to be a consequence of the higher-rates of industrial pollution in China than Japan. (To protect yourself from the lead-content in Chinese green tea, avoid organic Chinese green tea and Chinese matcha, drink decaffeinated Chinese green tea, or use a filter when you brew it.)
"Scale and causes of lead contamination in Chinese tea." WY Han and others. Environmental Pollution, January 2006. https://www.ncbi.nlm.nih.gov/pubmed/15998560
None of the Japanese green tea leaves sampled exceeded this lead limit
It's a draw! 5 to 5. Chinese green tea wins on factors of history, aesthetics, variety, availability and cost. Japanese green tea wins on factors of culture, health benefits, weight loss, flavor and impurities. Which green tea you pour into your cup depends on which of these criteria matter most to you. Whichever green tea you choose, may you drink it in good health.
If you have ever thought that Green Tea is an “acquired taste” or that it is “too bitter” to enjoy, we’re here to change your mind! We want everyone to experience the health benefits of Green Tea and show you that this can be an amazing, refreshing, and delicious drink when made correctly. With just a few tips on how to brew this powerful leaf we can change your mind about the taste and enjoyment of drinking Green Tea.
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Article: The Whole Leaf, Green Tea Inspiration (Page 30)
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Fukamushi Cha, or deep-steamed green tea, is a flavor revelation for green tea fans, and its bolder, sweeter, richer taste can win over those who haven’t yet found a green tea favorite. The very special taste of fukamushi green tea is made possible by steaming the freshly harvested young leaves nearly twice as long as in other green teas, before being rolled dry.
What makes Fukamushi Green Tea taste so much better than other green teas? Here are five reasons that set it apart, contributing to its unique taste.
The Japanese are famous for their long lifespans and lower rates of lifestyle diseases, so when something trends for having amazing health benefits in Japan, it's best for us in the West to listen. The latest health secret is Benifuuki Green tea, a delightfully bitter beverage that has incredible, scientifically proven benefits. Benifuuki tea is a cultivar of the tea plant that was cross-bred between the varieties Assamica and Sinensis in 1965 in Makurazaki City, Japan. It was originally developed as a mellow, aromatic black tea, but scientists soon discovered that harvesting it earlier as a green tea would result in a powerful health beverage.
Here are 5 ways that Benifuuki green tea can improve your health and well-being.