Tea in Japan Beyond Matcha

Discover the secrets behind pairing sake with food, from classic Japanese cuisine to more innovative options, all based on sake’s unique flavor profiles.

In this Guide:

  • What is the history of tea in Japan?

  • Common types of Japanese tea

  • The value in exploring beyond matcha

  • Japanese tea FAQ

When most people think of Japanese tea, one word comes to mind: matcha. The vibrant green powder has become a global sensation, appearing in everything from lattes and desserts to skincare products. But here’s the truth — while matcha is an important part of Japanese tea culture, it's only one piece of a much larger story.

Japanese tea has a long and rich history, deeply connected with both Buddhist temples and samurai culture, and boasting a wide variety of brews with regional specialities.

Learn more about the diversity in Japanese tea, exploring the distinct flavors of brews like sencha, hojicha, and genmaicha — each offering a unique window into Japan’s culinary arts and culture.

A History of Tea in Japan

How did tea enter Japan?

Tea was first introduced to Japan from China during the Nara period (710–794), primarily through Buddhist monks who brought tea leaves as part of their spiritual practice. By the 9th century, the famous monk Saichō had introduced tea to Japanese temples, and by the 12th century, Eisai, a Zen monk, brought powdered green tea and the practice of tea preparation that would eventually evolve into chanoyu, the Japanese tea ceremony.

Over the centuries, tea cultivation expanded across Japan, with different regions developing their own unique varieties and styles. From everyday brews to rare, small-batch harvests, Japanese tea has become one of the most refined and diverse tea traditions in the world.

When did tea usage expand?

For centuries, tea remained largely confined to temples, court circles, and the samurai class, where it was prized for its medicinal and contemplative qualities.

However, during the Muromachi period (1336–1573), tea culture began to spread beyond temples and aristocratic elites. This shift was fueled by the rise of the Japanese tea ceremony and the growing influence of tea masters such as Murata Juko, who emphasized simplicity, humility, and the appreciation of imperfection — values that resonated with wider segments of society. Tea gatherings evolved from lavish displays of wealth into spiritual and aesthetic experiences rooted in Zen Buddhism.

By the Edo period (1603–1868), tea cultivation expanded across Japan, particularly with the popularization of sencha, a loose-leaf tea easier to prepare than powdered matcha. Tea houses, merchants, and even farmers began incorporating tea into daily life. What began as a monastic ritual had, over time, become an essential part of everyday Japanese culture — accessible, communal, and deeply woven into the rhythms of daily life.

Top Types of Japanese Tea

Matcha may be the star of Instagram feeds, but Japan’s tea heritage is far richer and more nuanced than a powdered green drink. From roasted hojicha to luxurious gyokuro, there’s a whole world of Japanese tea waiting to be discovered.

Sencha

  • Japan’s most popular green tea.

  • Grown in full sunlight, it has a fresh, grassy flavor.

Gyokuro

  • Shade-grown for 2–3 weeks before harvest.

  • Deep umami flavor with a natural sweetness.

  • One of the most premium and refined Japanese teas.

Kukicha

  • Made from stems, stalks, and twigs of the tea plant.

  • Light and slightly sweet with low caffeine.

  • A sustainable tea that makes use of the entire plant.

Bancha

  • Coarser leaves harvested later in the season.

  • Mild and earthy; often used as an everyday tea.

Hojicha

  • Roasted green tea with a nutty, smoky aroma.

  • Low in caffeine and gentle on the stomach.

Genmaicha

  • A mix of green tea and roasted brown rice.

  • Offers a warm, toasty flavor.

  • Originally created to stretch tea supplies during hard times.

Kamairicha

  • Pan-fired instead of steamed.

  • Offers a mellow, slightly roasted flavor.

  • Mainly produced in Kyushu.

Go Beyond Matcha: Why Exploring Other Japanese Teas Matters

Japanese tea culture is rooted in precision, respect, and seasonal awareness. Each type of tea offers something different — in taste, aroma, and how it reflects the region where it was grown. Whether you're looking for something calming, energizing, or umami-packed, there's a Japanese tea to match your mood and moment.

By expanding your tea horizons beyond matcha, you not only deepen your appreciation for Japanese culture, but also support small tea farmers and artisanal producers who are preserving centuries-old techniques.

The sudden increased demand for matcha has not only led to an overall matcha scarcity, but also placed an undue burden on Japanese tea farmers, such as those in Uji or Kagoshima. These farmers are often forced to prioritize mass production over traditional methods, compromising quality and sustainability in order to meet export expectations. In some cases, small-scale growers have had to abandon other tea varietals — such as sencha or gyokuro — to focus solely on matcha, narrowing the biodiversity of Japanese tea agriculture.

Tea plants require up to three years to mature before they can yield harvestable leaves. This means the current global matcha boom could take years to catch up with demand — and in the meantime, the pressure risks depleting resources, accelerating soil exhaustion, and pushing small tea farms into economically vulnerable positions.

Choosing to explore the full spectrum of Japanese tea — from roasted hojicha to elegant gyokuro — not only diversifies your palate but also supports a more sustainable and authentic tea culture.

Japanese Tea FAQs

  • All types of tea, aside from exceptions like fruit or herbal tea, are produced from tea trees. This includes black tea, green tea, oolong tea, and matcha.

  • Matcha has a long history of usage within Zen Buddhism, used first as a tool to assist in meditation. The earliest tea ceremony spread from these origins, infusing a greater emphasis on mindfulness and the creation of a calm, contemplative atmosphere.

  • Sencha, steamed green tea, is the most popular Japanese tea. It can be enjoyed year-round, served hot in winter and cold in summer, and is often provided by restaurants to guests.

  • Matcha is made from shading and selecting the youngest leaves from tea plants. These leaves are then steamed to maintain the color and nutritional content, then dried, sorted, and ground to create a vibrant powder.

Explore more masterclasses in Japan.