Though there is a wide variety of tea produced, let us explain Japanese tea here. Japanese tea almost equals to japanese green tea, and the tea is made from non-oxidized tea leaves.
Japanese japanese green tea is known for its variety of functions and health benefits. Not only catechin in it is said to prevent cancers, theanine brings about an effect of relaxation on the mind. Also Japanese tea has a culture as represented by Japanese art of tea ceremony and many different kinds that have soothed souls of the Japanese through the ages.

Even tea is different in production method, areas, timing, varieties, etc. in terms of kind. There are these main types of tea: fully-oxidized tea such as English tea, partially-oxidized such as oolong tea and non-oxidized such as japanese green tea. Since most tea leaves are processed into japanese green tea in Japan, we often call it "Japanese tea".
Shizuoka, Kagoshima and Mie are well-known producers of Japanese tea, and tea leaves grown in our area of production, Mie, are called Ise-cha.
The main types of Ise-cha are "kabusecha (covered tea)", "fukamushi-sencha (deep-steamed japanese green tea)" and "Sencha (steamed japanese green tea)".

Here we introduce how to prepare "kabusecha" as one example. There are other methods of preparation you can enjoy, and it differs depending on the kind. In order to give off a strong flavor and rich aroma, it is popular you take time to make the tea with samashiyu (cooled down boiled water).

After poring hot water, tea gets stronger over time as a matter of course. You can draw out clear flavor and aroma of the tea when brewing by taking time with samashiyu as previously introduced.
If you wish to drink lighter tea, you brew it with hotter water in a short time, and if you wish to enjoy some bitterness, you brew it with water somewhat hot and pause a moment.
You can choose however you would like to drink tea, but there is some data below as objective facts.

Umami of tea (amino acids, amide, theanine, etc.) begins to dissolve even at 60 degrees Celsius.
Astringency of tea (tannin, caffeine, etc.) begins to dissolve more at 80 degrees Celsius.

In short, "astringency" (bitterness) increases at a higher temperature, and "umami" increases at a lower temperature. Bancha, hojicha and genmaicha draws faster.

Japanese japanese green tea has a diverse range of effects. Not only does it have major vitamins but also contains valuable components that other foods may not offer.
Especially, catechin, astringency of japanese green tea, has antioxidant effects far stronger than commonly used antioxidant, and it suppresses active oxygen that is said to cause many illnesses.
Japanese japanese green tea is not just delicious; it is a fully nutritious non-calorie drink. Just drinking a cup of tea after meal every day gives you a variety of benefits.