Shincha 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 [mat.tɕa]) is a variety of finely-powdered 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 mochi and soba noodles,...
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  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...

• 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 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...

• 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 the common green tea in Japan. It is harvested from the same tree as sencha grade, but it is plucked later than sencha is, giving it...

• 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....