ocha

Ocha (お茶, 茶) is the Japanese word for tea. In common usage it refers to tea as a beverage, especially green tea, which is widely consumed in Japan. The term can denote tea in general rather than a specific variety.

Common varieties include sencha, gyokuro, matcha, hojicha, and bancha. Sencha is the daily staple; gyokuro and matcha are premium, produced from shade-grown leaves; hojicha is roasted, giving a warm, nutty flavor; bancha is typically a later-harvest leaf.

Tea has a long cultural history in Japan. The traditional tea ceremony, called sado or chado, emphasizes aesthetics, ritual, and mindful preparation of matcha. Tea is also enjoyed at meals, in social settings, and in temples and schools.

Brewing practices vary by type. General guidelines suggest lower-temperature water for green teas (roughly 60–80°C) and short steeping times. Matcha is whisked with hot water, while hojicha and other greens are infused similarly but with different flavor profiles.

Japan’s tea is grown mainly in Shizuoka, Kagoshima, and the Kyoto region around Uji, famed for matcha and gyokuro. Ocha production has influenced global tea markets, contributing to the worldwide popularity of green tea and related beverages.