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The most popular types of Japanese green tea:
- Sencha:
Sencha is the most common type of Japanese green tea and is made from steamed tea leaves. It has a grassy, vegetal flavor and is often served as an everyday tea.
- Gyokuro:
Gyokuro is a high-quality Japanese green tea made from tea leaves that are shaded for several weeks before harvesting. The shading process gives the tea leaves a milder, sweeter flavor and a higher caffeine content. Especially, Yame Gyokuro is the no.1 quality in Japan.
- Matcha:
Matcha is a finely ground powder of high-quality Japanese green tea, typically made from shade-grown tea leaves known as "tencha" that are covered for several weeks prior to harvest. It has a rich, creamy flavor and is commonly used in the Japanese tea ceremony, known as "chado" or "sado." Not only is matcha delicious, but it is also known for its ability to provide all the nutritional benefits of green tea since the entire leaf is consumed.
- Genmaicha:
Genmaicha is a type of Japanese green tea that is mixed with roasted brown rice in equal parts. The tea leaves are heated over high heat, while the rice is steamed and then roasted until it turns a fox-brown color or pops like popcorn.
- Hojicha:
Houjicha is roasted Japanese green tea gives it a toasty, caramelized flavor. It has a lower caffeine content than other green teas and is often served in the evening.
- Shincha: This is a type of Japanese green tea that is made from the first harvest of the season. It has a delicate, fresh flavor and is highly prized for its quality.
- Shiraore ( Kukicha ) : This is a Japanese green tea made from the stems, stalks, and twigs of the tea plant that are collected during the production process of other green teas such as Sencha and Gyokuro.
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