Page 324 - (DK Eyewitness) Travel Guide: Japan

322  TR A VELERS ’ NEEDS

What to Drink in Japan

Green tea and sake are the traditional drinks of Japan.
Both have ancient histories, and the appreciation of each
has been elevated to connoisseur ship. The tea ceremony
(see p173) is the ultimate expression of tea appreciation, a
social ritual imbued with Buddhist ideals. Sake (rice wine)
has long associations with Shinto – the fox god Inari
presides over sake (see p30) – and some Shinto festivals
still involve the drink as a central theme. Other Japan ese Picking green tea in May, when leaves are
drinks include shochu spirit and “health” drinks. at their most tender

Types of Tea
Green tea leaves are divided into three main grades –
gyokuro, which are the most tender, protected leaves that
come out in May; sencha, which are tender leaves picked in
May or June; and bancha, which are large leaves left until
August. Leaves are sterilized with steam and then dried.
Bancha is often roasted or mixed with other ingredients
such as brown rice to form robust teas. Other teas are Basic green tea Mugicha is a tea
available; of foreign ones the Japanese especially enjoy is sold loose or in brewed from
imported fine English teas. tea bags. roasted barley.

Hojicha is Genmaicha is Sencha is a pop­ Gyokuro is a Powdered mat cha
roasted bancha, brown rice (gen mai) ular medium­ to delicate, high is used in the tea
a coarse tea. and bancha. high­grade tea. grade of tea. ceremony.

Chawan, a wide-
Soft Drinks brimmed cup without Kyusu (teapot)
handles
With names that conjure up disturb­
ing images for English­speaking
foreigners, Calpis and Pocari Sweat
are among the most popular Japanese
brands of canned soft drinks. Some
are marketed as quick energy and
vitamin boosters. Vending machines
(see p309) stock them alongside
canned green tea and coffee, and a
wide range of fruit juices in cartons.

Wagashi
(traditional
candy)
Tea leaves, usually loose, are placed in a teapot. Bancha
is brewed with boiling water, but sencha and gyokuro
should be brewed with boiled water that has been
allowed to cool slightly first. The brewing tea should
then stand for about a minute.

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