Sencha- this tea is the most popular tea in Japan. It comes from the first and second harvests. The higher the grade, the more delicious the tea .
Fukamushicha - Also known as "deep-steamed Sencha." The leaves are steamed for a longer period of time than for regular Sencha. This results in a milder taste with reduced astringency.
Gyokuro - The tea plants are purposely shaded for three weeks prior to harvesting, which reduces the astringency and enhances the flavor. It is processed in the same fashion as Sencha.
Bancha - A tea with moderate astringency and flavor, harvested and processed between summer and autumn in the same manner as Sencha.
Genmaicha - A tea made from Sencha and Bancha combined with toasted brown rice (Genmai). It has a distinctive savory aroma and flavor.
|Two different kinds of Hojicha|