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Drinks

Five Japanese Teas You’ll Love If You Love Matcha

You’ve whisked, you’ve frothed, now it’s time to steep something new.

| Vaishnavi Rana
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Let’s face it, we have all, in one way or another, heard of matcha. Be it through your friend’s Instagram stories or a new matcha menu at your favourite cafe in Bandra. But here’s the thing: Japan’s tea game goes far deeper than just finely milled powder by a bamboo whisk. From roasted brews to umami-rich shaded leaves, here are five teas you can sip when you’re ready to graduate from your go-to matcha.

1. Hojicha


Roasted, mellow, and unexpectedly toasty, hojicha is matcha’s smoky sibling (and also, the hotter one). Made by roasting green tea leaves (usually bancha or sencha) in porcelain bowls over charcoal, this tea turns a warm reddish-brown and carries nutty, caramelised notes. Almost entirely devoid of bitterness and low in caffeine, it's the ideal evening brew on a rainy day.

2. Sencha


The everyday hero of Japanese tea culture, sencha is bright, grassy, and refreshingly astringent. It’s made by steaming freshly picked Camellia Sinensis leaves before rolling and drying them, a method that preserves both freshness and flavour. For those who enjoy the undertones of matcha but want a cleaner, steeped tea, sencha is a natural next step.

3. Gyokuro


One of Japan’s most prized teas, gyokuro is shaded for about three weeks before harvest, a process that boosts L-theanine and chlorophyll levels. The result is a deeply umami, almost buttery tea with a smooth, sweet finish. Brew it at low temperatures (around 50–60°C) and sip it slowly; this is green tea at its most luxurious. Fun fact: its name means ‘jade dew’ owing to its colour.

4. Kabusecha


Think of kabusecha as the halfway point between sencha and gyokuro. The tea bushes are shaded for about seven to ten days, which mellows the flavour and enhances sweetness without going full gyokuro-level intensity. The brew is tender, slightly oceanic, and full of soft umami. If you’re a matcha fan looking to explore steeped teas, kabusecha is the right way to go.

5. Konacha

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Often served in sushi restaurants, konacha is a green tea made from the fine leaf particles left over during the production of sencha or gyokuro. But don’t underestimate it, as it might just replace your morning coffee. It brews strong and fast, with a bold, slightly bitter flavour. Ideal for those who prefer their tea punchy, straightforward, and ready in seconds.

Whether you’re in it for the umami, the ritual, or just the sheer range of flavour, these teas prove there’s so much more to explore beyond matcha. So, the next time you reach for that familiar green, consider brewing something new; you might find your next tea obsession.

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