Summary of Japanese Tea Grades
Gyokuro (玉露) - Highest grade, shade-grown, very sweet and umami.
Matcha (抹茶)- Powdered, various grades (ceremonial, premium, culinary).
Sencha (煎茶)- Common, with different quality levels (shincha, high-grade, regular).
Bancha (番茶)- Everyday tea, lower quality than sencha.
Kukicha (茎茶)- Twig tea, low in caffeine, slightly sweet and creamy.
Hojicha (焙じ茶) - Roasted, nutty, low caffeine, suitable for evening.
Kabusecha (冠茶) - Shaded for a short time, balanced flavor between sencha and gyokuro.
Funmatsucha (粉末茶) - Powdered sencha, lower quality, used in bottled drinks and food.
Konacha (粉茶)- Powdery, bold flavor, often served in sushi restaurants.
Japanese tea grading is a detailed and complex process, especially for green tea, and is determined by several factors including leaf quality, harvesting method, processing techniques, and regional distinctions. The primary tea grades in Japan range from high-quality, handpicked leaves to lower-grade, machine-harvested tea. Here are some of the most common tea grades and what distinguishes each one
Each of these grades is valued for different purposes, from formal tea ceremonies (e.g., gyokuro and ceremonial matcha) to casual, everyday drinking (e.g., bancha, hojicha) and commercial applications (e.g., konacha, funmatsucha). The wide range of tea grades and types reflects the rich diversity of Japanese tea culture, with each type offering its unique taste experience.
WHO GRADES THE TEA?
In Japan, several organizations and associations are involved in the grading, certification, and quality control of tea. These organizations focus on maintaining high standards for Japanese tea, including assessing quality, promoting tea culture, and supporting the tea industry.
Nihon Chagyō Chūōkai (日本茶業中央会) - The Japan Tea Central Association
This is one of the central organizations responsible for supporting the Japanese tea industry. It promotes tea consumption, tea production, and the advancement of tea cultivation techniques in Japan. The association also helps set standards for Japanese tea and works on marketing and promoting tea both domestically and internationally.
Nihon Chashi Kentei Kyōkai (日本茶インストラクター協会) - The Japanese Tea Instructor Association
This organization was established to train and certify tea instructors and sommeliers. They offer certification exams and various levels of tea expertise. They also have a Guide to Tea that they present.
Ministry of Agriculture, Forestry, and Fisheries (農林水産省, MAFF)
While not a tea grading organization, the Ministry of Agriculture, Forestry, and Fisheries (MAFF) oversees and regulates Japan's tea industry at a governmental level. They support initiatives related to production quality, certification, and geographic indication (GI) protections.
MAFF has introduced the Geographical Indication (GI) system in Japan to certify and protect certain regional teas (such as Uji tea and Yame tea) based on their quality, historical significance, and regional characteristics. Informational PDF
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