The Different Types of Tea

Aracha means "crude tea“ in Japanese. It is fully processed green tea, but the leaves are not sorted.

Funmatsu-cha means "powdered tea“ in Japanese. It is made from pulverized Sencha or Hōjicha (roasted green tea).

Genmaicha is a Japanese tea specialty made from green tea leaves and roasted rice. Usually this type of tea is made from Bancha leaves

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.

Hōjicha is roasted green tea. It is usually produced from Bancha leaves from the late Summer picking, thicker and bigger than Sencha.

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.

Matcha is a brilliant green, sweet and aromatic green tea powder, used for tea ceremony, as well as for different drinks and sweets.

Sencha is the most common and widely known type of Japanese green tea. Sencha is steamed green tea made from the finest young leaves.