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
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.”