A panorama of green teas: sencha, matcha, gunpowder, and other delights
This article explores the iconic green teas of China and Japan, detailing their origins, production methods, and aromatic profiles. Sencha, Matcha, and Gyokuro illustrate Japanese excellence, while Gunpowder and Long Jing represent Chinese tradition. Other varieties such as Mao Feng, Genmaicha, or Bancha enrich this universe. Each tea reveals a unique identity, shaped by its terroir and expertise.
Embark on a journey to discover the origins of the most iconic green teas from China and Japan with Betjeman & Barton. Our experts will reveal the secrets of matcha, sencha, gyokuro, and long jing, helping you identify the one (or ones) that best suit your taste. Dive into this fascinating world, with its thousand nuances of colors and flavors!
Sencha: the soul of Japanese green tea
This variety is undoubtedly one of Japan's most iconic, and also one of its oldest. The term "Sencha" literally means "infused tea," and in reality, it hides a meticulous preparation process. Grown in full sun, this type of green tea is harvested in spring, when the young shoots are still fresh. They are then briefly steamed to stop their oxidation. Following this step, the leaves are rolled and dried to obtain a fine, slightly twisted shape.
This technique helps to preserve the vibrant green color of the tea leaves as well as their intensely vegetal aroma. Once steeped in hot water, Sencha releases a most subtle olfactory bouquet, blending herbaceous, even marine or sometimes iodine notes, supported by a hint of bitterness. Its beautiful light green color illuminates the cup, for a soothing tasting experience that can be enjoyed throughout the day. Japanese people savor it both on its own and as an accompaniment to meals.
For example, Betjeman & Barton has selected a high-quality Sencha green tea, available in our catalog in loose leaf or tea bags, to accompany you in your daily life. Our Sencha Natural Leaf green tea comes directly from the mountainous region of Kagoshima, in the south of Kyushu Island, and is highly appreciated for its lively and invigorating attack, enveloped in more marine and mineral notes.
Matcha: exceptional powder and the ceremony of gesture
Matcha is, without a doubt, one of the most famous green teas from the land of the rising sun. Renowned as much for its preparation ritual as for its very particular taste, it is above all surprising because of its appearance: indeed, matcha comes in the form of a vibrant green powder, obtained after a mastered process.
Unlike sencha, its leaves are grown in the shade to intensify their color and natural sweetness. They are then steamed, dried, and ground between two stone mills, which produces this fine, silky powder.
The traditional tasting of matcha also involves a specific ritual. The powder is whisked in hot water using a bamboo whisk, called a chasen, until it forms a creamy foam. The final texture of the drink, dense and velvety, contrasts with its light and vegetal aromas, of great sweetness. It offers a beautiful example of Japanese umami, a renowned and sought-after flavor worldwide.
You will also find in our catalog a matcha green tea to enjoy throughout the day. Its emerald green powder forms a luminous and intense foam, with incomparable vegetal freshness.
Discover all our Matcha teas on this page.
Gunpowder: Chinese tradition rolled to perfection
Across the sea, Gunpowder originated in China several centuries ago. Its name refers to the appearance of its dried leaves, rolled into small dark pellets. This green tea is mainly grown in the Zhejiang province, one of the oldest tea-producing regions in the Middle Kingdom.
Once harvested, its leaves are withered then heated in large woks to stop their oxidation, before being rolled onto themselves. This last step serves to protect the plants during transport but also to preserve their aromas, crucial arguments at the time of the development of international trade routes.
When steeped in hot water, the Gunpowder pellets slowly unfurl, forming a pale yellow drink with a vegetal, subtly smoky aroma. This green tea is undeniably one of the most popular in the world and is even an ingredient in nanah mint tea, emblematic of the Maghreb.
Betjeman & Barton offers you a pure variety, straight from Wuyi, in Zhejiang province, China. This Gunpowder green tea captivates with its herbaceous and airy aroma, almost mineral, reminiscent of morning dew and freshly cut grass.
Other green teas to discover
The world of green tea is not limited to these great classics: there are many other kinds, mainly Asian, which offer an immense diversity of tastes, colors, and textures, to the delight of enthusiasts.
Following on from Chinese green teas, there is notably Mao Feng, which stands out for its floral delicacy, slightly sweet. Its leaves are harvested in spring, in Anhui province, and are amusing for their fine and downy appearance. Another essential variety of Chinese tea is Long Jing. Sometimes called Dragon Well or even Lung Ching, this green tea is grown on the mountains of the Hangzhou region. It is very popular for its gourmet notes, which evoke roasted chestnut with a hint of white flowers.
Back in Japan, certain families, such as Genmaicha and Gyokuro, are also world-renowned. The first combines sencha green tea with toasted rice grains, for a round and gourmet hot drink, with a subtle nutty and cereal aroma. Gyokuro, on the other hand, is considered one of the noblest Japanese green teas. Like matcha, it is grown in the shade for several weeks. In the teapot, it displays a deep green hue, a creamy and almost sweet texture, with typical umami notes.
Finally, Bancha is also among the most famous Japanese green teas. Its leaves are harvested later in the season, to create a clear, gentle, comforting infusion. Less prestigious than the previously mentioned varieties, Bancha remains very popular in the land of the rising sun, particularly because of its simplicity and warmth that is shared with family and friends.
