Sencha

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  Shincha tea

  Shincha (新茶), literally "new tea", represents the first month's harvest of Sencha, a Japanese green tea. Basically, it is the same as ichibancha (一番茶), "the first-picked tea," and is characterized by its fresh aroma and sweetness. Use of the term "ichibancha" rather than "shincha" generally infers...
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  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....
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  Tamaryokucha

  The tamaryokucha (Japanese: 玉緑茶, coiled tea) is a fine Japanese green tea, also commonly known as guricha (ぐり茶, curly tea). It 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...
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  Maccha

  Matcha (抹茶, pronounced [mat.tɕa]), also maccha, refers to finely milled or fine powder green tea. The cultural activity called the Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as...
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  Hojicha

  Hōjicha (Houjicha) (ほうじ茶) is a Japanese green tea that is distinguished from others because it is roasted in a porcelain pot over charcoal; Japanese tea is usually steamed. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown. The process was first...

• Kamairicha tea

  Kamairicha (釜炒り茶) 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 made of stems, stalks, and twigs. It is available as a green tea or in more oxidized processing. Kukicha has a unique flavor and aroma among teas, due to its being composed of parts of the tea plant that are excluded from most...

• Gyokuro

  Gyokuro (Japanese: 玉露, "jewel dew") is a fine and expensive type of shaded green tea from Japan. It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun. Gyokuro also differs from another shaded tea called kabusecha (lit., "covered...

• Bancha tea

  Bancha (番茶) is a Japanese green tea. It is harvested from the second flush of sencha between summer and autumn. (The first flush is harvested for shincha.) Bancha is harvested from the same tree as sencha grade, but it is plucked later than sencha is, giving it a lower market grade. It is...

• Kabusecha tea

  Kabusecha (冠茶), literally "covered tea," is a type of Japanese Sencha. Its name describes the fact that, about a week before the tea leaf buds are picked in the spring, the plantation is covered with a screen to cut out the direct sunlight. This shading produces a milder tea than standard sencha....