Green Tea

Although there are many types of tea, green tea isn’t a different species from black tea, —it’s the result of a unique production process. Unlike black tea, which is allowed to oxidize after harvesting, green tea is steamed (or sometimes heated by other methods) to halt oxidation. This process preserves the leaves’ green color and imparts a lighter, grassy, or vegetal flavor that is milder than the full-bodied, robust flavor of black tea. However, steeping green tea for too long can release tannins that result in bitterness. Green tea also contains less caffeine than black tea, making it a gentler option for those seeking a lighter pick-me-up.

One notable variation of green tea is matcha, a powdered Japanese tea made through a slightly different production method. Matcha involves grinding tea leaves into a fine powder, which is whisked with hot water rather than steeped. Traditionally, preparing matcha uses special tools, such as a bamboo whisk and bowl. While matcha and green tea share the same origins, they offer distinct flavors and textures—yet you can still taste their shared “family resemblance.”

Green tea isn’t just for drinking; it also used in dishes like ochazuke, a comforting Japanese rice soup made with green tea.

At Uwajimaya, we’re proud to offer a wide variety of teas, including green tea, black tea, and matcha, to suit your preferences.