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Chinese Vs. Japanese Green TeaIn fact, it is. Japanese green teas have a tendency to steep to a much greener brew. Greener in this context is not to be automatically construed as better! High-quality Japanese teas are shade grown in order to disturb the photosynthetic process and retain more chlorophyll within the leaves. The end result is a tea that is high in amino acids (particularly theanine) which are responsible for the coveted umami flavor which so popular in Japanese cuisine. Chlorophyll has a high nutrient density and is the component in leafy greens and plant foods that are super beneficial for the body. It helps to strengthen the body’s immune defense and help to cleanse the blood. As a land mass, you can fit about 25 Japans into China. This simple fact means that Japan’s growth operations are of a much smaller scale. Since the plants are closer together, much of the tea harvesting in Japan is done utilizing advanced clipping machines with huge vacuum attachments. They leaves are then sorted through a lot of other cool gadgetry. The Japanese tea curing process is done via steaming as opposed to withering and pan-firing. Despite the fact that China has about four millennia more experience in tea growing, Japan has perfected the art and produces teas that are very highly esteemed. They grow very specific niche varieties, and nearly all of the teas that they manufacture are green. They are also huge fans of their tea, only exporting a minuscule 2% of their total national production. Japan’s most popular exported tea is Gyokuro, a super-dark emerald leaf with a rich vegetal flavor. Gyokuro has a satin-like mouthfeel and a rich body. The leaves brew to a light green liquor. The flavor is delicious and can almost be described as savory. It has sweet tones and a very distinct profile.