Non-Fermented Tea (Green Tea) / Steamed

Sencha / Fukamushi-cha

• The most common type of Japanese tea, accounting for about 85% of distribution. Higher grades have better flavor and aroma. Fukamushi-cha refers to tea with a longer steaming time to reduce astringency, resulting in a milder taste.

Bancha

• Made with the same method as sencha. It primarily uses larger, tougher leaves picked in summer or autumn.

Hojicha

• Bancha or sencha roasted over high heat to produce a fragrant aroma. It is often enjoyed after meals.

Genmaicha

• Bancha or sencha mixed with roasted rice, creating a rich flavor with the toasted aroma of brown rice.

Gyokuro / Kabusecha

• High-grade tea grown under shade to increase umami and reduce bitterness. Covered with reed screens or other materials to avoid direct sunlight.

Matcha (Tencha)

• Like gyokuro, grown under shade. After steaming, the stems are removed, and the leaves are dried (tencha), then ground into powder using a stone mill. Mainly used in tea ceremonies.

Steamed Tamaryokucha (Guricha)

• Has a round shape due to different final manufacturing processes compared to sencha. Known for its refreshing taste. Also called “guricha.”

Non-Fermented Tea (Green Tea) / Pan-Fired

Pan-Fired Tamaryokucha

• Finished by pan-frying tea leaves in an iron pot, resulting in a round shape. It has a distinctive roasted aroma. Mainly produced in the Kyushu region.

Semi-Fermented Tea

Oolong Tea and Others

• Semi-fermented tea positioned between black tea and green tea, known for its high aroma. Taiwan, Fujian Province, and Jiangxi Province are the main production areas.

Fully-Fermented Tea

Black Tea

• Fully fermented tea leaves. Known for its strong orange-red color and high aroma.