Sencha (煎茶, decocted tea)
1st and 2nd flushes of green tea made from leaves grown in sunlight.
This is the most common green tea in Japan.

Fukamushicha (深蒸し茶, long-steamed green tea)
Steamed two times longer than usual Sencha, giving it a deeper color and fuller flavor

Gyokuro (玉露, Jade Dew)
is grown under the shade rather than the full sun for approximately 20 days

Kabusecha (冠茶, covered tea)
Leafs grown in the shade prior to harvest not for as long as Gyokuro

Tamaryokucha (玉緑茶, lit. ball green tea)
Sungrown, picked, and placed in a revolving drum and dried with hot air.

Bancha (番茶, coarse tea)
Lower grade of Sencha harvested as a 3rd- or 4tg-flush tea between summer and autumn.

Kamairicha (窯煎茶, pan-fired tea)
Pan-fired green tea that does not undergo the usual steam treatments of Japanese tea

Other By-products of Sencha or Gyokuro

Kukicha (くき茶, stalk tea)
A tea made from stems, stalks, and twigs. It has a mildly nutty, and slightly creamy sweet flavor.

Mecha (芽茶, buds and tips tea)
Green tea derived from a collection of leaf buds and tips of the early crops

Konacha (粉茶, (coarse) powdered tea)
The dust and smallest parts after processing Gyokuro or Sencha

Tencha (ja) (碾茶, milling tea)
Like gyokuro, it is cultivated in shade, it has a sweet aroma

Matcha (抹茶, powdered tea)
A fine ground tea powder made from Tencha. Check out our healthy enzo organic matcha at https://yo.urenzo.com/product-category/matcha/

Genmaicha (玄米茶, brown rice tea)
Bancha (sometimes Sencha) and roasted genmai (brown rice) blend.

Hōjicha (ほうじ茶, roasted tea)
A green tea roasted over charcoal (usually Bancha).

Aracha (荒茶, raw green tea)
Half-finished products used for Sencha and Gyokuro production. It contains all parts of the plant.

Shincha (新茶, a new tea)
First flush tea. The name is used for either Sencha or Gyokuro.

Funmatsucha (粉末茶, instant powdered tea)
Milled green tea, used just like instant coffee. Aka “tokeru ocha,” or “tea that melts.”


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