We’re very excited to be working with resident artist Karin Solberg from the Red Lodge Clay Center, and we are featuring some of her matcha bowls in the store, and she came in to talk about them at this stop in the tour.
The teas we tasted were:
- Organic Sencha
- Organic Houjicha (roasted green tea)
- Organic Genmaicha (toasted rice tea)
- Organic Matcha
- Kukicha (“twig tea”)
- Bancha (“coarse sencha”)
- Sencha (“decocted tea”)
- Gyokuro (“jade dew”)
Over the next couple of months, Red Lodge Books & Tea will be taking you on a world tour of tea with a series of tastings and classes focused on teas from all around the world. The events will be at our tea bar on Fridays from 5:00 to 6:30. At each session, we’ll taste five to seven teas from a different country as we explore a bit of the country’s geography and tea culture. I will put a quick summary of each stop on the tour up here on the blog for those who can’t attend or who don’t remember which teas we covered.
The full tour consists of:
Friday, Feb 15 — All the Tea in China
Friday, Mar 1 — Tea. Earl Grey. Hot. (England)
Friday, Mar 8 — It’s Always Tea Time in India
Friday, Mar 15 — Japan: Bancha to Matcha (notes Part 1 and Part 2)
Friday, Mar 22 — Deepest Africa: The Tea of Kenya
Friday, Mar 29 — The Oolongs of Taiwan
Friday, Apr 5 — Rooibos from South Africa
Friday, Apr 12 — Yerba Maté from Argentina
Friday, Apr 26 — China part II: Pu-Erh
Friday, May 3 — India part II: Masala Chai
Each class will cost $5.00, which includes the tea tasting itself and a $5.00 off coupon that can be used that night for any tea, teaware, or tea-related books that we sell.
There will be more information posted on the tea bar’s Facebook page before each event, including a list of the teas that we will taste in each event.
UPDATE MARCH 9: As I blog about each of these experiences, I’m going to create a link from this post to the post containing the outline and tasting notes. I’ve linked the first two.
UPDATE MARCH 23: I changed the dates of the last two events. There will not be a tasting on April 19.
As I did last month and the month before, I took a look at some of the search terms that brought people to this blog and found a question that I didn’t really address. This time: “What’s the difference between Japanese and Chinese green tea?” The obvious smart-aleck answer is that one comes from Japan and the other comes from China, but it runs a bit deeper than that.
First off, it’s not the plants themselves. The first varietal discovered of the tea plant is Camellia sinensis var. sinensis: the Chinese tea plant. About 1400 years ago, during the Sui Dynasty, Buddhist monks introduced tea — and the tea plant — to Japan. This means that the same varietal of tea plant is growing in China and Japan.
Terroir, on the other hand, can definitely have an effect. The climate, soil, and other factors can definitely affect the taste of the tea. Also, the Japanese have been crossbreeding and developing their strains of tea plant for over a millennium.
The biggest factor in the taste, though, is a very simple one: the process.
The difference between black tea and green tea is oxidation. Black tea is fully (or near-fully) oxidized, while green tea is not oxidized at all. There is an enzyme in the tea leaf that starts the oxidation process as soon as the leaf has been broken or bruised. Making green tea requires a “kill green” step that destroys the enzyme and stops the tea from oxidizing. That step requires heating the tea leaves quickly to at least 140 degrees.
To make Japanese green teas, such as sencha, bancha, and gyokuro, the leaves are steamed. To make Chinese green teas, such as dragonwell or gunpowder tea, the leaves are pan-fired. Just this simple difference in processing gives Japanese teas a rich grassy flavor and Chinese greens more of a vegetal character.
Granted, I am oversimplifying, but this is the fundamental answer to the question.