Japanese Tea Type

Japanese tea is produced from green tea leaves that is steamed or roasted and dried but not fermented. The quality varies according to processing and which part of the plant is picked.

Tea Type
QualityTea ColorPackage
Characteristic
GYOKURO
HighestGreenLoose Leaf
Fine and expensive type that differs from SENCHA
TAMARYOKUCHA
HigherGreenLoose Leaf
Shorter and softer than SENCHA leaves, also called GURICHA
FUKAMUSHI-SENCHA
HigherGreenLoose Leaf
Steamed two or three times as long as standard SENCHA
SENCHA
StandardGreenLoose Leaf
The most frequently consumed in Japan
SHIRAORE
EconomyLight GreenLoose Stem
Made from SENCHA stem not leaf, a kind of KUKICHA
BANCHA
EconomyGreenLoose Leaf
Lower grade of SENCHA, for daily use
KAMAIRI-BANCHA
EconomyGreenLoose Leaf
Roasted BANCHA not steamed, like Chinese tea
HOJICHA
StandardBrownLoose Leaf
Roasted BANCHA leaves over charcoal, low in tannins
GENMAICHA
EconomyGreenLoose Leaf
Mixed BANCHA with roasted brown rice, mild with a distinctive popcorn flavour
KAMAIRI-GENMAICHA
EconomyGreenLoose Leaf
Mixed KAMAIRI-BANCHA with roasted brown rice, mild with a distinctive popcorn flavour
GENMAI-HOJICHA
StandardBrownLoose Leaf
Mixed HOJICHA with roasted brown rice, mild with a distinctive popcorn flavour
GENMAI-TAMARYOKUCHA
StandardGreenLoose Leaf
Mixed TAMARYOKUCHA with roasted brown rice, mild with a distinctive popcorn flavour
MATCHA
HighestThick GreenPowdered Leaf
Used in the tea ceremony, made from a special variety of tea called TENCHA
FUNMATSUCHA
StandardThick GreenPowdered Leaf
Milled BANCHA, can make without a teapot, also used in making sweets
KONACHA
EconomyDeep GreenDust Leaf
Dust parts after processing leaves, usually served at sushi restaurants
Shopping cart0
Continue shopping
0