What do you prefer and why? Chinese green teas or Japanese green teas.

My favorite green tea is a Chinese one, though I have no idea what it’s called (when I bought it, I was told that it is called “Autumn Tea”). However, my second favorite is Japanese genmaicha. So maybe it’s a tie. =]

A good sencha always makes everyone happy i’ll think. The gyokuro too because when you got some pure leaves without other flavors they’re the most tasty. The Chinese tea is good to be mixed with other flavors because of the buttery taste. But, I would say that the Chinese tea is a great everyday tea, and the Japan one is for special occasion.

Yeah, I’m with the minority. Japanese teas are generally too grassy for me since the Japanese steaming process doesn’t impart any flavor the way the Chinese pan frying does. I’ll take a long jing (dragonwell) over a sencha most of the time, although I did have a nice genmaicha at a Japanese restraurant tonight, but most of that flavor is coming from the roasted rice, isn’t it? Hojichas aren’t bad, but they’re more akin to Chinese teas than a typical Japanese tea anyway.

Okay, I spent all day running around tea fields – my brain is fried. In the effort to make my post more clear – I’m just going to rewrite it!

I have always loved Japanese green teas – honestly I was a staunch Japanese-tea-only kind of gal until I started travelling China and Taiwan.

I have to say though – to bring in something from another category – I have been so surprised by fresh, bright, lovely lighter oolongs – such as Baozhong Oolong and Dongding Oolong.

Japanese tea is always a wonderful way to go – but if you like greens, Chinese tea deserves some love, and definitely try a light Taiwanese Oolong!

Its a toss up for me…if I’m in the mood for something fresh I reach for the Japanes greens as I love the fresh vegetal flavor they produce…if I’m looking for somthing more buttery, toasty, or smokey, I’ll reach for my Chinese greens.