Gyokuro means "precious dew“ in Japanese. This tea is characterized by deep, bright green color of the cup, sweet flavor and taste, very low astringency and a rich, round aftertaste.
Karigane or Kukicha is a Japanese name for tea with highest content of stems. After the production of Aracha, the leaves are sorted into loose leaves (Sencha) and stems (Kukicha).
Kōcha or Wakōcha means "black tea“ or, specifically, "Japanese black tea“. The most tea plant varieties in Japan are used to produce green tea, so black tea is considered rare and uncommon.
Konacha means "flour tea“ in Japanese. Konacha is made from broken tea leaves and small dust-like leaf particles that are left after the tea processing.