5 Summer Teas from Japan

 

Unlike sweetened American ice tea or the deep and dark black teas that keep us toasty in the winter, the Japanese teas that reign supreme in the summer months are light, refreshing and packed with minerals and antioxidants to counter the heat and humidity of July and August.

1. Mugicha (麦茶)

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Out of all the teas highlighted in this article, mugicha (barley tea) is probably one of the most popular and nostalgic summer teas in Japan. It is brewed from roasted barley grains and produces a rich aroma and an earthy and nutty flavor. Naturally caffeine-free, people of all ages can enjoy mugicha’s refreshing taste.

Although you can drink mugicha hot or cold all year round, cold-brewed mugicha is especially ideal for sweaty summer days. It has a natural cooling effect on the body and nutrient-replenishing properties. Other health benefits include aiding digestion and preventing tooth decay.

2. Mizudashi Ryokucha (水出し緑茶)

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Mizudashi is the Japanese word for cold brew. Cold-brewed ryokucha (Japanese green tea) is known for bringing out its more mellow flavors. While some sencha (a type of green tea), for instance, can taste astringent, mizudashi sencha results in a smoother and sweeter cup of tea.

Importantly, for the summer months, brewing tea this way lowers the amount of caffeine, thus making it more hydrating and less diuretic than its warm counterparts. Also, by steeping for a longer period, the vitamin C and theanine in the tea, known to reduce blood pressure and improve cognitive function, are preserved.

3. Hojicha (ほうじ茶)

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Often associated with the fall and winter months, hojicha (roasted Japanese green tea) is also a strong candidate for a summertime beverage. Made by steaming and then roasting green tea leaves at a high temperature, hojicha is known for its deep umami flavor.

Its low caffeine content and inherent sweetness make it a delicious and unique cold brew! Indeed, if you seek out kuki (stem) hojicha in particular, the tea’s caffeine content will be at its lowest, making it a wonderful pick for the hottest days.

4. Sanpincha (さんぴん茶)

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Sanpincha is a traditional Okinawan tea with a flavor profile similar to Chinese Jasmine tea. Before becoming part of the Japanese mainland, present-day Okinawa’s Ryukyu Kingdom had strong trade ties with China; as such, sanpincha, whose etymology stems from the Chinese word for Jasmine tea, developed in Okinawa before popularizing in the rest of Japan.

Unlike Jasmine, which is typically made with white or green tea, sanpincha uses semi-oxidized tea as a base, making it closer to an oolong. Perhaps the most caffeinated of the teas on this list, warm or cold sanpincha is often enjoyed as a refreshing pick-me-up for your workday as it’s packed with vitamin C, vitamin E and minerals.

5. Kuromamecha (黒豆茶)

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Kuromamecha is an herbal tea made from roasting kuromame (black soybeans), which is grown mainly in the Hokkaido region. It is known for its sweet and nutty taste. This tea is typically steeped using whole beans, which can be consumed for extra fiber after you have finished brewing them.

Kuromamecha is popular for its anti-aging properties, mainly due to its high levels of antioxidants like anthocyanins. These antioxidants not only give the beans their dark pigmentation but also help regulate blood pressure.

- Author: ELIZABETH SOK, Savvy Tokyo

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