Bancha tea

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  Sencha

  Sencha (煎茶) is a Japanese green tea, specifically one made without grinding the tea leaves. Unground tea was brought from China after matcha (抹茶, powdered green tea). Some varieties expand when steeped to resemble leaf vegetable greens in smell, appearance, and taste. Sencha literally means ...
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  Tamaryokucha

  Tamaryokucha (玉緑茶) is a fine Japanese green tea that has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. It can be processed in one of two ways to destroy the enzymes: pan fried, or steamed. Many believe that steaming preserves...
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  Gyokuro

  Gyokuro (玉露) is a fine and expensive type of green tea from Japan. It differs from a green tea known as sencha (煎茶), because it is grown under the shade rather than the full sun. The name translates as "jade dew" and refers to the pale green colour of the infusion. While most sencha is from the...
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  Maccha

  Matcha (抹茶, pronounced [matːɕa]) is a variety of finely-powdered green tea. Matcha Uji means "froth of liquid jade" and the cultural activity called the Japanese tea ceremony centers around the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour...

• Shincha tea

  Shincha (新茶), literally "new tea", represents the first month's harvest of Sencha, a Japanese green tea. Over three quarters of all tea produced in Japanese tea gardens is Sencha, a tea selected for its pleasant sharpness and fresh qualities complementing a leaf of high uniformity and rich emerald...

• Mecha tea

  The name of Mecha (芽茶) tea derives from the early leaf buds needed to make this special green tea. Mecha is harvested in spring and made as rolled leaf teas that are graded somewhere between Gyokuro and Sencha in quality. Mecha are made from a collection of leaf buds and tips of the early crops....

• Kamairicha tea

  Kamairicha (窯煎り茶/窯煎茶) is a Japanese tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter taste of most Japanese tea. After a short withering, they are fired in hot iron pans of up to 300°C with repeated agitation to prevent charring. The...

• Kukicha

  Kukicha (茎茶), or twig tea, also known as bōcha (棒茶), is a Japanese blend of green tea made of stems, stalks, and twigs. Kukicha has a mildly nutty, and slightly creamy sweet flavor. It is made of four sorts of stems, stalks and twigs of Camellia sinensis. For best results, kukicha is steeped in...

• Hojicha

  Hōjicha (ほうじ茶) is set apart from other Japanese green teas because it is roasted in a porcelain pot over charcoal. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity...

• Kabusecha tea

  Kabusecha (被せ茶) is a Sencha tea cultivated in un-shaded gardens exposed to direct sunlight, which, unlike other varieties, requires shading the tea plants a few weeks prior to harvest. Special nets (kabuse) are hung over the plants to obtain a natural shade without completely letting out sunlight....