[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"article:green-tea-types":3},{"meta":4,"markdown":67,"quiz":68},{"type":5,"articleId":6,"slug":7,"title":8,"titleEn":9,"category":10,"summary":11,"publishedAt":12,"image":13,"vocabulary":14,"quizId":66},"article","culture-green-tea-types","green-tea-types","日本茶の種類と淹れ方 — 煎茶・玉露・抹茶の違い","Japanese Green Tea: Sencha, Gyokuro, Matcha and More","culture","A guide to the major types of Japanese green tea — sencha (the everyday cup making up over 70% of domestic consumption), gyokuro (shade-grown for high amino acids), matcha (powdered tencha used in the tea ceremony and now in lattes worldwide), bancha, hōjicha (roasted), and genmaicha (blended with roasted brown rice). Covers the main producing regions (Shizuoka 40%, Kagoshima 30%, Mie, Uji in Kyoto), correct brewing temperatures (gyokuro 50°C, sencha 70-80°C, bancha 95°C), the traditional teaware (kyūsu, yunomi), and the global matcha boom that has reshaped Japan's tea export market.\n","2026-04-28T00:00:00Z","https:\u002F\u002Fimages.yamiyomi.com\u002Fculture-green-tea-types.png",[15,20,25,29,34,38,42,46,50,54,58,62],{"word":16,"reading":17,"meaning":18,"level":19},"緑茶","りょくちゃ","green tea","N3",{"word":21,"reading":22,"meaning":23,"level":24},"煎茶","せんちゃ","sencha (steamed leaf tea)","N1",{"word":26,"reading":27,"meaning":28,"level":24},"玉露","ぎょくろ","gyokuro (shade-grown high-grade tea)",{"word":30,"reading":31,"meaning":32,"level":33},"抹茶","まっちゃ","matcha (powdered tea)","N2",{"word":35,"reading":36,"meaning":37,"level":24},"碾茶","てんちゃ","tencha (leaf used to make matcha)",{"word":39,"reading":40,"meaning":41,"level":24},"番茶","ばんちゃ","bancha (lower-grade everyday tea)",{"word":43,"reading":44,"meaning":45,"level":24},"焙煎","ばいせん","roasting",{"word":47,"reading":48,"meaning":49,"level":24},"覆下栽培","おおいしたさいばい","shade cultivation",{"word":51,"reading":52,"meaning":53,"level":33},"産地","さんち","producing region",{"word":55,"reading":56,"meaning":57,"level":24},"急須","きゅうす","small Japanese teapot",{"word":59,"reading":60,"meaning":61,"level":33},"湯呑み","ゆのみ","tea cup",{"word":63,"reading":64,"meaning":65,"level":33},"輸出","ゆしゅつ","export","culture-green-tea-types-quiz","\n::para\n[日本人]{にほんじん:Japanese people:N5}にとってお[茶]{ちゃ:tea:N4}は、[毎日]{まいにち:every day:N5}の[食卓]{しょくたく:dining table:N1}や[来客]{らいきゃく:visitors:N3}の[際]{さい:occasion:N3}に[欠かせない]{かかせない:indispensable:N3}[飲み物]{のみもの:beverage:N4}です。「お[茶]{ちゃ:tea:N4}」と[一言]{ひとこと:single word:N4}で[言って]{いって:to say:N4}も、[実]{じつ:actually:N3}は[製法]{せいほう:production method:N1}や[栽培]{さいばい:cultivation:N1}[方法]{ほうほう:method:N3}の[違い]{ちがい:difference:N3}によって[多彩]{たさい:varied:N1}な[種類]{しゅるい:types:N3}があり、[味]{あじ:taste:N4}・[香り]{かおり:aroma:N2}・[淹れ方]{いれかた:brewing method:N1}も[大きく]{おおきく:greatly:N5}[異なります]{ことなります:to differ:N1}。この[記事]{きじ:article:N3}では[代表的]{だいひょうてき:representative:N3}な[緑茶]{りょくちゃ:green tea:N2}の[種類]{しゅるい:types:N3}と、その[正しい]{ただしい:correct:N4}[淹れ方]{いれかた:brewing method:N1}を[紹介]{しょうかい:introduction:N2}します。\n\n#en\nFor Japanese people, tea is an indispensable drink at the daily dining table and whenever guests come to visit. Although we say \"tea\" in a single word, in fact there are many varieties depending on production and cultivation methods, and the taste, aroma, and proper brewing method differ significantly. This article introduces the major types of Japanese green tea and how to brew them correctly.\n::\n\n::heading\n[緑茶]{りょくちゃ:green tea:N2}の[基本]{きほん:basics:N1} — [発酵]{はっこう:fermentation:N1}しないお[茶]{ちゃ:tea:N4}\n\n#en\nGreen Tea Basics — Tea That Is Not Fermented\n::\n\n::para\n[紅茶]{こうちゃ:black tea:N2}や[ウーロン茶]{ウーロンちゃ:oolong tea:N4}と[違い]{ちがい:difference:N3}、[緑茶]{りょくちゃ:green tea:N2}は[摘んだ]{つんだ:picked:N1}[茶葉]{ちゃば:tea leaves:N3}を[すぐに]{すぐに:immediately}[蒸して]{むして:to steam:N2}[酸化]{さんか:oxidation:N1}を[止めます]{とめます:to stop:N4}。これが[緑]{みどり:green:N2}の[色]{いろ:color:N4}と[爽やか]{さわやか:refreshing:N1}な[風味]{ふうみ:flavor:N4}を[保つ]{たもつ:to preserve:N1}[秘訣]{ひけつ:secret:N1}です。[同じ]{おなじ:same:N4}[茶樹]{ちゃじゅ:tea plant:N1}（[学名]{がくめい:scientific name:N5}カメリア・シネンシス）から[作られて]{つくられて:to be made:N4}いても、[加工]{かこう:processing:N3}[方法]{ほうほう:method:N3}で[まったく]{まったく:completely}[別]{べつ:separate:N4}の[飲み物]{のみもの:beverage:N4}になるのです。\n\n#en\nUnlike black tea or oolong, green tea is steamed immediately after picking to halt oxidation. This is the secret to preserving its green color and refreshing flavor. Even though all teas come from the same plant (Camellia sinensis), the processing method turns them into completely different beverages.\n::\n\n::heading\n[煎茶]{せんちゃ:sencha:N1} — [日本茶]{にほんちゃ:Japanese tea:N4}の[王道]{おうどう:standard, royal road:N3}\n\n#en\nSencha — The Standard of Japanese Tea\n::\n\n::para\n[煎茶]{せんちゃ:sencha:N1}は[日本]{にほん:Japan:N5}で[消費]{しょうひ:consumption:N3}される[緑茶]{りょくちゃ:green tea:N2}の[七割]{ななわり:70%:N3}[以上]{いじょう:or more:N4}を[占める]{しめる:to occupy:N2}、[最も]{もっとも:most:N3}[一般的]{いっぱんてき:common:N2}なお[茶]{ちゃ:tea:N4}です。[太陽]{たいよう:sun:N3}を[十分]{じゅうぶん:plenty:N5}に[浴びて]{あびて:to bathe in:N2}[育った]{そだった:grown:N3}[茶葉]{ちゃば:tea leaves:N3}を[蒸し]{むし:to steam:N2}、[揉んで]{もんで:to roll, knead:N1}[乾燥]{かんそう:to dry:N2}させます。[渋み]{しぶみ:astringency:N1}と[甘み]{あまみ:sweetness:N2}、[爽やか]{さわやか:refreshing:N1}な[香り]{かおり:aroma:N2}の[バランス]{バランス:balance}が[特徴]{とくちょう:characteristic:N1}で、[家庭]{かてい:home:N3}でも[職場]{しょくば:workplace:N3}でも[広く]{ひろく:widely:N4}[親しまれて]{したしまれて:to be enjoyed:N4}います。\n\n#en\nSencha accounts for over 70% of green tea consumed in Japan and is by far the most common type. Tea leaves grown under full sun are steamed, rolled, and dried. Its hallmark is a balance of astringency, sweetness, and a refreshing aroma — enjoyed widely in homes and workplaces alike.\n::\n\n::callout\n[煎茶]{せんちゃ:sencha:N1}を[美味しく]{おいしく:deliciously:N3}[淹れる]{いれる:to brew:N1}[コツ]{コツ:knack}は[湯]{ゆ:hot water:N2}の[温度]{おんど:temperature:N2}です。[沸騰]{ふっとう:boiling:N1}した[湯]{ゆ:hot water:N2}を[一度]{いちど:once:N4}[湯呑み]{ゆのみ:teacup:N1}に[移して]{うつして:to transfer:N2}[七十度]{ななじゅうど:70 degrees:N4}から[八十度]{はちじゅうど:80 degrees:N4}まで[冷ます]{さます:to cool:N3}と、[渋み]{しぶみ:astringency:N1}を[抑え]{おさえ:to suppress:N1}て[旨み]{うまみ:umami:N1}を[引き出せます]{ひきだせます:to draw out:N3}。[熱湯]{ねっとう:boiling water:N2}を[直接]{ちょくせつ:directly:N2}[注ぐ]{そそぐ:to pour:N4}と[渋み]{しぶみ:astringency:N1}が[強く]{つよく:strongly:N4}[出て]{でて:to come out:N5}しまうので[注意]{ちゅうい:caution:N4}が[必要]{ひつよう:necessary:N3}です。\n\n#en\nThe trick to brewing sencha well is the water temperature. Pour boiling water once into a teacup to cool it down to 70-80°C — this suppresses bitterness and draws out the umami. Pouring boiling water directly produces strong astringency, so caution is needed.\n::\n\n::heading\n[玉露]{ぎょくろ:gyokuro:N1} — [覆下栽培]{おおいしたさいばい:shade cultivation:N1}が[生む]{うむ:to produce:N5}[最高級]{さいこうきゅう:highest grade:N1}[茶]{ちゃ:tea:N4}\n\n#en\nGyokuro — The Highest-Grade Tea Born of Shade Cultivation\n::\n\n::para\n[玉露]{ぎょくろ:gyokuro:N1}は[日本茶]{にほんちゃ:Japanese tea:N4}の[中]{なか:among:N5}でも[最高級]{さいこうきゅう:highest grade:N1}とされる[贅沢]{ぜいたく:luxurious:N1}なお[茶]{ちゃ:tea:N4}です。[新芽]{しんめ:new buds:N1}が[出る]{でる:to come out:N5}[時期]{じき:period:N3}に[茶畑]{ちゃばたけ:tea field:N1}を[葦簀]{よしず:reed screens:N1}や[黒い]{くろい:black:N4}[寒冷紗]{かんれいしゃ:shade cloth:N1}で[二十日]{はつか:20 days:N5}[ほど]{ほど:approximately}[覆い]{おおい:to cover:N1}、[日光]{にっこう:sunlight:N3}を[遮ります]{さえぎります:to block:N1}。これを[覆下栽培]{おおいしたさいばい:shade cultivation:N1}と[呼びます]{よびます:to call:N3}。[光合成]{こうごうせい:photosynthesis:N3}が[抑えられる]{おさえられる:to be suppressed:N1}ことで、[渋み]{しぶみ:astringency:N1}の[元]{もと:source:N4}となる[カテキン]{カテキン:catechins}が[減り]{へり:to decrease:N2}、[旨み]{うまみ:umami:N1}の[元]{もと:source:N4}となる[アミノ酸]{アミノさん:amino acids:N1}（[特に]{とくに:especially:N4}テアニン）が[豊富]{ほうふ:abundant:N2}に[蓄えられます]{たくわえられます:to be accumulated:N1}。\n\n#en\nGyokuro is considered the highest-grade Japanese tea — a luxurious cup. When the new buds appear, the tea fields are covered with reed screens or black shade cloth for about 20 days to block sunlight. This is called \"shade cultivation\" (oishita-saibai). By suppressing photosynthesis, catechins (the source of astringency) decrease, while amino acids (especially theanine, the source of umami) accumulate in abundance.\n::\n\n::callout\n[玉露]{ぎょくろ:gyokuro:N1}は[低い]{ひくい:low:N2}[温度]{おんど:temperature:N2}で[ゆっくり]{ゆっくり:slowly}[淹れる]{いれる:to brew:N1}のが[鉄則]{てっそく:iron rule:N2}です。[湯]{ゆ:hot water:N2}を[何度]{なんど:several times:N4}も[器]{うつわ:vessel:N1}に[移して]{うつして:to transfer:N2}[五十度]{ごじゅうど:50 degrees:N4}[前後]{ぜんご:approximately:N5}まで[冷まし]{さまし:to cool:N3}、[二分]{にふん:two minutes:N5}ほど[じっくり]{じっくり:thoroughly}と[抽出]{ちゅうしゅつ:extraction:N1}します。すると[出汁]{だし:dashi (broth):N1}のような[濃厚]{のうこう:rich:N2}な[旨み]{うまみ:umami:N1}が[口]{くち:mouth:N4}に[広がります]{ひろがります:to spread:N4}。[一煎目]{いっせんめ:first brew:N1}は[ほんの]{ほんの:mere}[一口]{ひとくち:one sip:N4}[程度]{ていど:about:N3}しか[出ません]{でません:does not come out:N5}。\n\n#en\nWith gyokuro, the iron rule is to brew slowly at a low temperature. Cool the water by transferring it through several vessels down to about 50°C, then let it steep thoroughly for about two minutes. The result is a rich, dashi-like umami that spreads through the mouth. The first brew yields only a mouthful or so per person.\n::\n\n::heading\n[抹茶]{まっちゃ:matcha:N1} — [碾茶]{てんちゃ:tencha:N1}を[石臼]{いしうす:stone mill:N1}で[挽いた]{ひいた:milled:N1}[粉末]{ふんまつ:powder:N2}[茶]{ちゃ:tea:N4}\n\n#en\nMatcha — Powdered Tea Milled from Tencha with a Stone Mill\n::\n\n::para\n[抹茶]{まっちゃ:matcha:N1}は[茶葉]{ちゃば:tea leaves:N3}そのものを[粉]{こな:powder:N2}にして[飲む]{のむ:to drink:N4}[唯一]{ゆいいつ:unique, sole:N1}の[緑茶]{りょくちゃ:green tea:N2}です。[原料]{げんりょう:raw material:N3}は[玉露]{ぎょくろ:gyokuro:N1}と[同様]{どうよう:same as:N3}に[覆下栽培]{おおいしたさいばい:shade cultivation:N1}した[茶葉]{ちゃば:tea leaves:N3}ですが、[揉まずに]{もまずに:without rolling:N1}[蒸して]{むして:to steam:N2}[乾燥]{かんそう:to dry:N2}させた「[碾茶]{てんちゃ:tencha:N1}」を[使います]{つかいます:to use:N4}。この[碾茶]{てんちゃ:tencha:N1}を[石臼]{いしうす:stone mill:N1}で[ゆっくり]{ゆっくり:slowly}と[挽き]{ひき:to grind:N1}、[鮮やか]{あざやか:vivid:N1}な[緑色]{みどりいろ:green color:N2}の[微粉末]{びふんまつ:fine powder:N1}にしたものが[抹茶]{まっちゃ:matcha:N1}です。[一時間]{いちじかん:one hour:N5}でわずか[四十グラム]{よんじゅうグラム:40 grams:N5}しか[挽けない]{ひけない:cannot grind:N1}ため[高価]{こうか:expensive:N1}になります。\n\n#en\nMatcha is the only green tea drunk by consuming the leaf itself in powdered form. Like gyokuro, the raw material is shade-grown leaves, but they are steamed and dried without being rolled — this product is called \"tencha.\" The tencha is then slowly milled in a stone mill into a vivid green fine powder: matcha. Because only about 40 grams can be milled per hour, it is expensive.\n::\n\n::para\n[抹茶]{まっちゃ:matcha:N1}は[茶道]{さどう:tea ceremony:N4}で[使われる]{つかわれる:to be used:N4}ほか、[近年]{きんねん:recent years:N4}は[海外]{かいがい:overseas:N4}での[ブーム]{ブーム:boom}が[著しく]{いちじるしく:remarkably:N2}、「マッチャ・ラテ」「[抹茶]{まっちゃ:matcha:N1}アイス」「[抹茶]{まっちゃ:matcha:N1}スイーツ」が[世界中]{せかいじゅう:all over the world:N4}の[カフェ]{カフェ:café}で[定番]{ていばん:standard:N3}メニューとなっています。[需要]{じゅよう:demand:N1}の[急増]{きゅうぞう:rapid increase:N3}により、[日本]{にほん:Japan:N5}からの[抹茶]{まっちゃ:matcha:N1}[輸出]{ゆしゅつ:export:N2}は[年々]{ねんねん:year after year:N5}[拡大]{かくだい:to expand:N1}し、[国内]{こくない:domestic:N3}の[一部]{いちぶ:some:N3}[産地]{さんち:producing regions:N3}では[供給]{きょうきゅう:supply:N3}が[追いつかない]{おいつかない:cannot keep up:N3}[状況]{じょうきょう:situation:N2}も[生まれて]{うまれて:to arise:N5}います。\n\n#en\nMatcha is used in the tea ceremony, but in recent years its overseas boom has been remarkable: matcha lattes, matcha ice cream, and matcha sweets have become standard menu items in cafés worldwide. With the surge in demand, matcha exports from Japan have expanded year by year, and in some producing regions supply can no longer keep up.\n::\n\n::heading\n[番茶]{ばんちゃ:bancha:N3}・ほうじ茶・[玄米茶]{げんまいちゃ:genmaicha:N1} — [日常]{にちじょう:everyday:N3}の[親しみ]{したしみ:familiarity:N4}[深い]{ふかい:deep:N3}お[茶]{ちゃ:tea:N4}たち\n\n#en\nBancha, Hōjicha, and Genmaicha — Familiar Everyday Teas\n::\n\n::para\n[番茶]{ばんちゃ:bancha:N3}は[煎茶]{せんちゃ:sencha:N1}よりも[硬く]{かたく:hard:N2}[育った]{そだった:grown:N3}[葉]{は:leaves:N3}や[茎]{くき:stems:N1}を[使う]{つかう:to use:N4}[低価格]{ていかかく:low-price:N1}のお[茶]{ちゃ:tea:N4}で、[渋み]{しぶみ:astringency:N1}は[強い]{つよい:strong:N4}ものの[カフェイン]{カフェイン:caffeine}が[少なく]{すくなく:few:N4}、[子供]{こども:children:N3}や[高齢者]{こうれいしゃ:elderly:N2}にも[安心]{あんしん:peace of mind:N4}して[飲ませられます]{のませられます:can be given to drink:N4}。[熱湯]{ねっとう:boiling water:N2}（[九十五度]{きゅうじゅうごど:95 degrees:N4}[前後]{ぜんご:approximately:N5}）で[さっと]{さっと:quickly}[淹れる]{いれる:to brew:N1}のが[基本]{きほん:basic:N1}です。\n\n#en\nBancha uses harder, more mature leaves and stems than sencha. It is a low-price tea — strong in astringency but low in caffeine, so it can be safely served to children and the elderly. The basic method is to brew it quickly with boiling water (around 95°C).\n::\n\n::para\n[ほうじ茶]{ほうじちゃ:hōjicha:N4}は[番茶]{ばんちゃ:bancha:N3}や[煎茶]{せんちゃ:sencha:N1}を[強火]{つよび:high heat:N4}で[焙煎]{ばいせん:to roast:N1}したもので、[香ばしい]{こうばしい:fragrant, roasty:N2}[香り]{かおり:aroma:N2}と[茶色]{ちゃいろ:brown color:N4}の[水色]{すいしょく:liquor color:N4}が[特徴]{とくちょう:characteristic:N1}です。[焙煎]{ばいせん:roasting:N1}の[過程]{かてい:process:N3}で[カフェイン]{カフェイン:caffeine}が[飛ぶ]{とぶ:to fly off:N3}ため、[夜]{よる:night:N4}や[食事中]{しょくじちゅう:during meals:N4}に[最適]{さいてき:most suitable:N3}と[されて]{されて:to be regarded}います。[京都]{きょうと:Kyoto:N3}の[料亭]{りょうてい:traditional restaurant:N1}では[食後]{しょくご:after meal:N5}に[ほうじ茶]{ほうじちゃ:hōjicha:N4}を[出す]{だす:to serve:N5}のが[定番]{ていばん:standard:N3}です。\n\n#en\nHōjicha is bancha or sencha roasted over high heat, distinguished by a fragrant roasty aroma and a brown-colored liquor. Caffeine is largely driven off in the roasting process, making it ideal for evenings or during meals. At Kyoto's traditional ryōtei restaurants, serving hōjicha after a meal is the standard.\n::\n\n::para\n[玄米茶]{げんまいちゃ:genmaicha:N1}は[煎茶]{せんちゃ:sencha:N1}や[番茶]{ばんちゃ:bancha:N3}に[炒った]{いった:roasted:N1}[玄米]{げんまい:brown rice:N1}を[混ぜた]{まぜた:mixed:N2}お[茶]{ちゃ:tea:N4}です。[米]{こめ:rice:N3}の[香ばしい]{こうばしい:roasty:N2}[香り]{かおり:aroma:N2}と[緑茶]{りょくちゃ:green tea:N2}の[爽やか]{さわやか:refreshing:N1}さが[融合]{ゆうごう:fusion:N1}し、[腹持ち]{はらもち:filling effect:N3}も[良い]{よい:good:N3}ため[戦後]{せんご:postwar:N3}の[食糧難]{しょくりょうなん:food shortage:N1}の[時代]{じだい:era:N4}に[広く]{ひろく:widely:N4}[親しまれました]{したしまれました:was enjoyed:N4}。[現在]{げんざい:now:N3}でも[手頃]{てごろ:affordable:N2}な[家庭]{かてい:home:N3}の[味]{あじ:taste:N4}として[根強い]{ねづよい:firmly rooted:N2}[人気]{にんき:popularity:N5}があります。\n\n#en\nGenmaicha is sencha or bancha mixed with roasted brown rice. The roasty aroma of the rice fuses with the freshness of the green tea, and because it is also filling, it was widely enjoyed during the postwar food-shortage era. Even today it remains firmly popular as an affordable, homely flavor.\n::\n\n::heading\n[産地]{さんち:producing regions:N3} — [静岡]{しずおか:Shizuoka:N3}・[鹿児島]{かごしま:Kagoshima:N1}・[三重]{みえ:Mie:N4}・[宇治]{うじ:Uji:N2}\n\n#en\nProducing Regions — Shizuoka, Kagoshima, Mie, and Uji\n::\n\n::para\n[日本]{にほん:Japan:N5}の[茶]{ちゃ:tea:N4}[生産量]{せいさんりょう:production volume:N2}の[約]{やく:approximately:N3}[四割]{よんわり:40%:N3}を[占める]{しめる:to occupy:N2}のが[静岡県]{しずおかけん:Shizuoka prefecture:N2}です。[富士山]{ふじさん:Mt. Fuji:N1}の[麓]{ふもと:foot:N1}や[牧之原]{まきのはら:Makinohara:N1}[台地]{だいち:plateau:N4}には[広大]{こうだい:vast:N4}な[茶畑]{ちゃばたけ:tea fields:N1}が[広がり]{ひろがり:to spread:N4}、[新幹線]{しんかんせん:bullet train:N1}の[車窓]{しゃそう:train window:N3}からも[緑]{みどり:green:N2}の[絨毯]{じゅうたん:carpet:N1}のような[風景]{ふうけい:scenery:N3}が[見られます]{みられます:can be seen:N5}。[次いで]{ついで:next:N3}[鹿児島県]{かごしまけん:Kagoshima prefecture:N1}が[約]{やく:approximately:N3}[三割]{さんわり:30%:N3}を[生産]{せいさん:production:N3}し、[温暖]{おんだん:warm:N1}な[気候]{きこう:climate:N3}を[活かして]{いかして:to leverage:N3}[早摘み]{はやづみ:early picking:N1}の[新茶]{しんちゃ:new tea:N4}を[全国]{ぜんこく:nationwide:N3}に[出荷]{しゅっか:shipping:N2}しています。\n\n#en\nShizuoka prefecture accounts for about 40% of Japan's tea production. Vast tea fields stretch across the foot of Mt. Fuji and the Makinohara plateau, and you can see this carpet of green even from the bullet train window. Kagoshima prefecture comes next at about 30%, leveraging its warm climate to ship early-picked new tea throughout the country.\n::\n\n::para\n[三重県]{みえけん:Mie prefecture:N2}は[伊勢]{いせ:Ise:N1}を[中心]{ちゅうしん:center:N4}に[煎茶]{せんちゃ:sencha:N1}と[かぶせ茶]{かぶせちゃ:kabusecha:N4}（[簡易]{かんい:simple:N2}な[覆下栽培]{おおいしたさいばい:shade cultivation:N1}）の[産地]{さんち:producing region:N3}として[知られ]{しられ:to be known:N4}、[第三位]{だいさんい:third place:N1}の[生産量]{せいさんりょう:production volume:N2}を[誇ります]{ほこります:to boast:N1}。そして[京都府]{きょうとふ:Kyoto prefecture:N2}の[宇治]{うじ:Uji:N2}は[生産量]{せいさんりょう:production volume:N2}こそ[少ない]{すくない:small:N4}ものの、[玉露]{ぎょくろ:gyokuro:N1}と[抹茶]{まっちゃ:matcha:N1}の[最高級]{さいこうきゅう:highest grade:N1}[産地]{さんち:producing region:N3}として[圧倒的]{あっとうてき:overwhelming:N2}な[ブランド]{ブランド:brand}[力]{りょく:power:N4}を[持って]{もって:to have:N4}います。「[宇治抹茶]{うじまっちゃ:Uji matcha:N1}」の[名]{な:name:N5}は[国内外]{こくないがい:domestic and overseas:N3}で[品質]{ひんしつ:quality:N4}の[象徴]{しょうちょう:symbol:N1}となっています。\n\n#en\nMie prefecture, centered on Ise, is known as a producer of sencha and kabusecha (a simpler form of shade cultivation) and boasts the third-largest production volume. And although Kyoto prefecture's Uji has a small production volume, it commands an overwhelming brand presence as the highest-grade producer of gyokuro and matcha. The name \"Uji matcha\" has become a symbol of quality both at home and abroad.\n::\n\n::heading\n[茶器]{ちゃき:teaware:N1} — [急須]{きゅうす:teapot:N1}と[湯呑み]{ゆのみ:teacup:N1}の[役割]{やくわり:role:N3}\n\n#en\nTeaware — The Roles of the Kyūsu and Yunomi\n::\n\n::para\n[日本茶]{にほんちゃ:Japanese tea:N4}を[淹れる]{いれる:to brew:N1}[基本]{きほん:basic:N1}の[道具]{どうぐ:tool:N3}が[急須]{きゅうす:small teapot:N1}です。[側面]{そくめん:side:N3}に[取っ手]{とって:handle:N3}が[付いた]{ついた:attached:N3}[小さな]{ちいさな:small:N5}[陶器]{とうき:ceramic:N1}の[ポット]{ポット:pot}で、[内側]{うちがわ:inside:N3}には[茶葉]{ちゃば:tea leaves:N3}を[漉す]{こす:to strain:N1}ための[網]{あみ:mesh:N1}が[組み込まれて]{くみこまれて:to be built in:N3}います。[三重県]{みえけん:Mie prefecture:N2}の[四日市]{よっかいち:Yokkaichi:N3}で[作られる]{つくられる:to be made:N4}「[萬古焼]{ばんこやき:Banko ware:N1}」の[紫泥]{しでい:purple clay:N1}[急須]{きゅうす:teapot:N1}は[特に]{とくに:especially:N4}[有名]{ゆうめい:famous:N4}で、[使い込む]{つかいこむ:to use over time:N3}ほどお[茶]{ちゃ:tea:N4}の[味]{あじ:taste:N4}が[まろやか]{まろやか:mellow}になると[されて]{されて:to be said}います。\n\n#en\nThe basic tool for brewing Japanese tea is the kyūsu — a small ceramic pot with a handle on the side, with a built-in mesh strainer to filter the leaves. The shidei (purple-clay) kyūsu of Banko ware, made in Yokkaichi in Mie prefecture, is especially famous; the more you use it, the mellower the tea is said to become.\n::\n\n::para\n[湯呑み]{ゆのみ:teacup:N1}は[煎茶]{せんちゃ:sencha:N1}や[番茶]{ばんちゃ:bancha:N3}を[飲む]{のむ:to drink:N4}ための[筒形]{つつがた:cylindrical:N2}の[器]{うつわ:vessel:N1}で、[家庭]{かてい:home:N3}用は[大ぶり]{おおぶり:larger:N5}、[来客]{らいきゃく:guest:N3}用は[小ぶり]{こぶり:smaller:N5}と[使い分ける]{つかいわける:to use selectively:N4}のが[一般的]{いっぱんてき:common:N2}です。[一方]{いっぽう:on the other hand:N4}、[玉露]{ぎょくろ:gyokuro:N1}には[わずか]{わずか:tiny}[四十ミリリットル]{よんじゅうミリリットル:40 milliliters:N5}ほどの[極小]{きょくしょう:extremely small:N2}の[湯呑み]{ゆのみ:teacup:N1}を[使い]{つかい:to use:N4}、[凝縮]{ぎょうしゅく:concentrated:N1}された[旨み]{うまみ:umami:N1}を[少しずつ]{すこしずつ:little by little:N4}[味わいます]{あじわいます:to savor:N4}。\n\n#en\nThe yunomi is a cylindrical vessel for drinking sencha or bancha. It is common to use larger ones at home and smaller ones for guests. Gyokuro, on the other hand, is served in tiny cups of just about 40 milliliters, so the concentrated umami can be savored little by little.\n::\n\n::heading\n[海外]{かいがい:overseas:N4}での[ブーム]{ブーム:boom}と[飲料]{いんりょう:beverage:N4}[市場]{しじょう:market:N3}の[変化]{へんか:change:N3}\n\n#en\nThe Overseas Boom and the Changing Beverage Market\n::\n\n::para\n[日本]{にほん:Japan:N5}の[緑茶]{りょくちゃ:green tea:N2}[輸出]{ゆしゅつ:export:N2}は[二〇一〇年代]{にせんじゅうねんだい:2010s:N4}[後半]{こうはん:second half:N5}から[急速]{きゅうそく:rapid:N3}に[拡大]{かくだい:expansion:N1}し、[特に]{とくに:especially:N4}[抹茶]{まっちゃ:matcha:N1}が[アメリカ]{アメリカ:America}や[ヨーロッパ]{ヨーロッパ:Europe}、[東南]{とうなん:Southeast:N5}アジアで[健康]{けんこう:health:N1}[志向]{しこう:orientation:N1}の[消費者]{しょうひしゃ:consumers:N3}に[支持]{しじ:support:N3}されています。[抗酸化]{こうさんか:antioxidant:N1}[作用]{さよう:action:N4}や[テアニン]{テアニン:theanine}の[リラックス]{リラックス:relaxation}[効果]{こうか:effect:N2}が[科学的]{かがくてき:scientific:N3}に[注目]{ちゅうもく:attention:N4}され、「[スーパーフード]{スーパーフード:superfood}」として[扱われる]{あつかわれる:to be treated:N1}ことも[増えました]{ふえました:has increased:N3}。\n\n#en\nJapanese green tea exports have expanded rapidly since the late 2010s, with matcha in particular winning support from health-conscious consumers in America, Europe, and Southeast Asia. Its antioxidant action and the relaxing effects of theanine have drawn scientific attention, and matcha is increasingly treated as a \"superfood.\"\n::\n\n::callout\n[国内]{こくない:domestic:N3}の[飲料]{いんりょう:beverage:N4}[市場]{しじょう:market:N3}でも[興味深い]{きょうみぶかい:interesting:N1}[変化]{へんか:change:N3}が[起きて]{おきて:to occur:N4}います。[長年]{ながねん:many years:N5}[トップ]{トップ:top}を[守って]{まもって:to maintain:N3}きた[缶]{かん:can:N2}コーヒーを、ペットボトル[入り]{いり:contained in:N5}の[緑茶]{りょくちゃ:green tea:N2}[飲料]{いんりょう:beverage:N4}が[抜き去り]{ぬきさり:to overtake and pull ahead:N3}、[今]{いま:now:N5}や[お茶]{おちゃ:tea:N4}[飲料]{いんりょう:beverage:N4}が[最大]{さいだい:largest:N3}の[市場]{しじょう:market:N3}[規模]{きぼ:scale:N1}を[誇ります]{ほこります:to boast:N1}。「[お〜いお茶]{おーいおちゃ:Oi Ocha (brand name):N4}」「[綾鷹]{あやたか:Ayataka (brand name):N1}」「[伊右衛門]{いえもん:Iyemon (brand name):N1}」などの[ブランド]{ブランド:brands}が[しのぎ]{しのぎ:fierce competition}を[削って]{けずって:to wage:N1}います。\n\n#en\nAn interesting change is also happening in Japan's domestic beverage market. Bottled green tea has overtaken canned coffee, which long held the top spot, and tea beverages now boast the largest market size. Brands like \"Oi Ocha,\" \"Ayataka,\" and \"Iyemon\" wage fierce competition.\n::\n\n::heading\nおわりに\n\n#en\nConclusion\n::\n\n::para\n[一杯]{いっぱい:one cup:N3}のお[茶]{ちゃ:tea:N4}にも、[栽培]{さいばい:cultivation:N1}・[製法]{せいほう:production method:N1}・[産地]{さんち:producing region:N3}・[淹れ方]{いれかた:brewing method:N1}という[幾重]{いくえ:multiple layers:N3}もの[工夫]{くふう:ingenuity:N3}と[歴史]{れきし:history:N2}が[重なって]{かさなって:to be layered:N4}います。[煎茶]{せんちゃ:sencha:N1}の[爽やか]{さわやか:refreshing:N1}さも、[玉露]{ぎょくろ:gyokuro:N1}の[濃厚]{のうこう:rich:N2}な[旨み]{うまみ:umami:N1}も、[抹茶]{まっちゃ:matcha:N1}の[鮮やか]{あざやか:vivid:N1}な[緑]{みどり:green:N2}も、ほうじ茶の[香ばしさ]{こうばしさ:roasty fragrance:N2}も、[それぞれ]{それぞれ:each}に[シーン]{シーン:scene}と[気分]{きぶん:mood:N5}があります。[正しい]{ただしい:correct:N4}[温度]{おんど:temperature:N2}と[時間]{じかん:time:N5}で[淹れる]{いれる:to brew:N1}だけで、[同じ]{おなじ:same:N4}[茶葉]{ちゃば:tea leaves:N3}が[驚く]{おどろく:to be surprised:N1}ほど[違った]{ちがった:different:N3}[表情]{ひょうじょう:expression:N3}を[見せて]{みせて:to show:N5}くれるはずです。[次]{つぎ:next:N3}にお[茶]{ちゃ:tea:N4}を[淹れる]{いれる:to brew:N1}[時]{とき:time:N5}は、ぜひ[湯]{ゆ:hot water:N2}の[温度]{おんど:temperature:N2}に[気]{き:attention:N5}を[配って]{くばって:to pay:N3}みてください。\n\n#en\nEven a single cup of tea contains layers of ingenuity and history — cultivation, production method, region, and brewing technique. The freshness of sencha, the rich umami of gyokuro, the vivid green of matcha, the roasty fragrance of hōjicha — each has its own scene and mood. Simply by brewing at the correct temperature and time, the same leaves will show you a strikingly different face. The next time you brew tea, please pay attention to the water temperature.\n::\n",{"id":66,"title":69,"titleEn":70,"topicPath":10,"questions":71},"日本茶の種類と淹れ方 — 理解度クイズ","Japanese Green Tea — Comprehension Quiz",[72,97,118,139,160,181,202],{"id":73,"question":74,"options":77,"correctLabel":79,"explanation":94},"q1",{"en":75,"jp":76},"Which correctly describes the cultivation method for gyokuro?","玉露の栽培方法として正しいものはどれですか。",[78,82,86,90],{"label":79,"jp":80,"en":81},"ア","新芽の時期に茶畑を約20日間覆って日光を遮る覆下栽培で育てる","Shade cultivation (oishita-saibai), covering the tea field to block sunlight for about 20 days when new buds emerge",{"label":83,"jp":84,"en":85},"イ","高地で完全に自然のまま日光を浴びせて育てる","Grown at high altitude under fully natural sunlight",{"label":87,"jp":88,"en":89},"ウ","ビニールハウスの中で温度と湿度を一定に保って育てる","Grown in a greenhouse with constant temperature and humidity",{"label":91,"jp":92,"en":93},"エ","摘み取り後に強火で焙煎してから乾燥させる","After picking, roasted over high heat and then dried",{"en":95,"jp":96},"Gyokuro is grown by covering the tea field for about 20 days with reed screens or black shade cloth when the new buds appear — a method called oishita-saibai (shade cultivation). By suppressing photosynthesis, the catechins responsible for astringency decrease while amino acids (especially theanine) accumulate, producing the tea's distinctive rich umami.","玉露は新芽が出る時期に茶畑を葦簀や黒い寒冷紗で約20日間覆い、日光を遮る「覆下栽培（おおいしたさいばい）」で育てます。光合成が抑えられることで渋み成分のカテキンが減り、旨み成分のアミノ酸（特にテアニン）が豊富に蓄えられ、独特の濃厚な旨みが生まれます。",{"id":98,"question":99,"options":102,"correctLabel":79,"explanation":115},"q2",{"en":100,"jp":101},"Which correctly describes tencha, the leaf used to make matcha?","抹茶の原料となる茶葉「碾茶」の特徴として正しいものはどれですか。",[103,106,109,112],{"label":79,"jp":104,"en":105},"覆下栽培した茶葉を揉まずに蒸して乾燥させ、石臼で挽いて粉末にする","Shade-grown leaves that are steamed and dried without rolling, then milled to powder in a stone mill",{"label":83,"jp":107,"en":108},"露地栽培した茶葉を強火で焙煎してから粉末にする","Open-field leaves roasted over high heat and then powdered",{"label":87,"jp":110,"en":111},"番茶用の硬い葉と茎を混ぜて粉末にしたもの","A blend of coarse leaves and stems for bancha, ground into powder",{"label":91,"jp":113,"en":114},"玄米と緑茶を混ぜて粉末にしたもの","A blend of brown rice and green tea ground into powder",{"en":116,"jp":117},"The raw material for matcha is called tencha — shade-grown leaves that are steamed and dried without being rolled. This tencha is then slowly milled in a stone mill into a vivid green fine powder — matcha. Because only about 40 grams can be milled per hour, matcha is expensive.","抹茶の原料は「碾茶（てんちゃ）」と呼ばれ、玉露と同様に覆下栽培した茶葉を揉まずに蒸して乾燥させたものです。これを石臼でゆっくり挽いて鮮やかな緑色の微粉末にしたものが抹茶になります。石臼では一時間にわずか40グラムほどしか挽けないため高価です。",{"id":119,"question":120,"options":123,"correctLabel":83,"explanation":136},"q3",{"en":121,"jp":122},"Which prefecture accounts for the largest share of Japan's tea production?","日本の茶生産量で最も大きなシェアを占める都道府県はどこですか。",[124,127,130,133],{"label":79,"jp":125,"en":126},"鹿児島県（約30%）","Kagoshima Prefecture (about 30%)",{"label":83,"jp":128,"en":129},"静岡県（約40%）","Shizuoka Prefecture (about 40%)",{"label":87,"jp":131,"en":132},"京都府（約20%）","Kyoto Prefecture (about 20%)",{"label":91,"jp":134,"en":135},"三重県（約25%）","Mie Prefecture (about 25%)",{"en":137,"jp":138},"Shizuoka prefecture accounts for about 40% of Japan's tea production — the largest share. Vast tea fields stretch across the foot of Mt. Fuji and the Makinohara plateau. Kagoshima is second at about 30%, Mie is third, and Kyoto — though small in volume — is known for the premium Uji brand.","静岡県は日本の茶生産量の約40%を占める最大の産地です。富士山の麓や牧之原台地に広大な茶畑が広がり、新幹線の車窓からも緑の絨毯のような風景が見られます。第二位の鹿児島県が約30%、第三位が三重県、京都府は生産量こそ少ないものの宇治の最高級ブランドで知られます。",{"id":140,"question":141,"options":144,"correctLabel":79,"explanation":157},"q4",{"en":142,"jp":143},"Which is closest to the ideal water temperature for brewing gyokuro?","玉露を淹れる際の最適な湯温として最も近いものはどれですか。",[145,148,151,154],{"label":79,"jp":146,"en":147},"約50°C","About 50°C",{"label":83,"jp":149,"en":150},"約70-80°C","About 70–80°C",{"label":87,"jp":152,"en":153},"約95°C（熱湯）","About 95°C (boiling water)",{"label":91,"jp":155,"en":156},"約30°C（ぬるま湯）","About 30°C (lukewarm water)",{"en":158,"jp":159},"The iron rule for gyokuro is to brew slowly (about 2 minutes) at around 50°C. The low temperature suppresses extraction of astringent catechins and draws out only the rich amino-acid umami. Sencha calls for 70-80°C, while bancha and hōjicha use boiling water (~95°C) — each tea has its own optimal temperature.","玉露は約50°Cという低温でゆっくり（約2分）抽出するのが鉄則です。低温で淹れることで渋み成分のカテキンの抽出を抑え、アミノ酸由来の濃厚な旨みだけを引き出します。煎茶は70-80°C、番茶やほうじ茶は熱湯（約95°C）が基本で、お茶の種類ごとに最適温度が大きく異なります。",{"id":161,"question":162,"options":165,"correctLabel":79,"explanation":178},"q5",{"en":163,"jp":164},"Which correctly describes how hōjicha is made?","ほうじ茶の製法として正しいものはどれですか。",[166,169,172,175],{"label":79,"jp":167,"en":168},"番茶や煎茶を強火で焙煎して香ばしい香りを引き出す","Bancha or sencha is roasted over high heat to bring out a fragrant roasty aroma",{"label":83,"jp":170,"en":171},"茶葉を覆下栽培して石臼で挽く","Shade-grown leaves are milled in a stone mill",{"label":87,"jp":173,"en":174},"煎茶に炒った玄米を混ぜる","Sencha is mixed with roasted brown rice",{"label":91,"jp":176,"en":177},"茶葉を発酵させて茶色に変化させる","The leaves are fermented until they turn brown",{"en":179,"jp":180},"Hōjicha is bancha or sencha roasted (baisen) over high heat, distinguished by a fragrant roasty aroma and brown-colored liquor. Caffeine is largely driven off in roasting, making it ideal for evenings or with meals. Mixing in roasted brown rice produces genmaicha; fermenting the leaves produces black or oolong tea.","ほうじ茶は番茶や煎茶を強火で焙煎（ばいせん）したお茶で、香ばしい香りと茶色の水色が特徴です。焙煎の過程でカフェインが飛ぶため、夜や食事中に最適とされます。京都の料亭では食後にほうじ茶を出すのが定番です。なお、玄米を混ぜたものは玄米茶、発酵させたものは紅茶やウーロン茶になります。",{"id":182,"question":183,"options":186,"correctLabel":87,"explanation":199},"q6",{"en":184,"jp":185},"Which type of green tea is most consumed in Japan?","日本の緑茶のうち、最も多く消費されている種類はどれですか。",[187,190,193,196],{"label":79,"jp":188,"en":189},"玉露（最高級茶）","Gyokuro (the top-grade tea)",{"label":83,"jp":191,"en":192},"抹茶（茶道用）","Matcha (used in tea ceremony)",{"label":87,"jp":194,"en":195},"煎茶（消費量の70%以上）","Sencha (over 70% of consumption)",{"label":91,"jp":197,"en":198},"ほうじ茶（食後の定番）","Hōjicha (a post-meal staple)",{"en":200,"jp":201},"Sencha accounts for over 70% of green tea consumed in Japan, drunk widely at home and at work. Made from sun-grown leaves that are steamed, rolled, and dried, it balances astringency, sweetness, and a refreshing aroma. Gyokuro and matcha are premium; hōjicha and genmaicha occupy more specialty roles.","煎茶は日本で消費される緑茶の七割以上を占める最も一般的なお茶で、家庭でも職場でも広く飲まれています。太陽を十分に浴びて育った茶葉を蒸し、揉んで乾燥させたもので、渋み・甘み・爽やかな香りのバランスが特徴です。玉露や抹茶は高級品、ほうじ茶や玄米茶は嗜好品的な位置付けです。",{"id":203,"question":204,"options":207,"correctLabel":79,"explanation":220},"q7",{"en":205,"jp":206},"Which is correct about Japan's recent tea-beverage market?","近年の日本のお茶飲料市場について正しい記述はどれですか。",[208,211,214,217],{"label":79,"jp":209,"en":210},"ペットボトル入りの緑茶飲料が缶コーヒーを抜いて最大の市場規模となっている","Bottled green tea has overtaken canned coffee to become the largest market segment",{"label":83,"jp":212,"en":213},"缶コーヒーが依然として圧倒的なシェアを保っている","Canned coffee still holds an overwhelming share",{"label":87,"jp":215,"en":216},"海外輸出が低迷し、国内消費だけが伸びている","Overseas exports are slumping while only domestic consumption is growing",{"label":91,"jp":218,"en":219},"抹茶ブームは日本国内のみで、海外ではほとんど知られていない","The matcha boom is purely domestic and barely known abroad",{"en":221,"jp":222},"Bottled green tea has overtaken canned coffee — long the top seller — and tea beverages now boast the largest market size. Brands like Oi Ocha, Ayataka, and Iyemon compete fiercely. Overseas, the matcha-latte and matcha-sweets boom continues to grow, with exports rising year over year and some producing regions struggling to keep up with demand.","長年トップを守ってきた缶コーヒーを、ペットボトル入りの緑茶飲料が抜き去り、今やお茶飲料が最大の市場規模を誇ります。「お〜いお茶」「綾鷹」「伊右衛門」などのブランドが激しく競争しています。また海外でも抹茶ラテや抹茶スイーツのブームが拡大し、抹茶輸出は年々増加、一部産地では供給が追いつかない状況も生まれています。"]