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Kinds of Japanese green tea

Teas may be classified into three categories, namely non-fermented tea, semi-fermented tea, and fully-fermented tea.

Semi-fermentation tea includes Oolong tea, Hoshu tea, Ao-cha (Blue tea), Siro-cha (White tea). These teas are produced in four steps :fermentation.parching in an oven to stop fermentation,rubbing and drying.

Fully-fermented tea is synonimous as the western black tea, which is produced by fermentation, rubbing and drying.

Non-fermented tea is called green tea.,which includes thre Japanese style steamed tea and the Chinese style parched tea. All of Tamaryoku-cha, Uresino tea Aoyanagi tea in Japan and Ryokudan-cha in China belong to the latter.

Uresino tea is parched in a large inclined oven,
It has a yellow-green colour and the leaves are in a circular shape.

Aoyanagi tea is parched in a smaller horizontal oven.
The color is blue and the leaves look stretched.

Sencha, Gyokuro,Matcha(powdered tea) ,Kabuse-cha, Tamaryokucha, and Bancha belong to the steamed teas in Japanese style.
The production of Sencha is by far larger than any other forms of Japanese tea.

It is produced by steaming young tea leaves, then rubbing and drying. Its sweet and astringent tastes are well harmonized and preasant to throat.

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Gyokoro is almost prenoun for high quality tea and has a mild taste..
It is produced from young tea leaves that are covered to block sunlights for 20 days bedore plucking. The process after plucking is same as for Sencha.
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Matcha with a light green color is used in Japanese tea ceremony and often mixed in Japanese cakes. It is produced from the buds under a cover to block sunlights , just like Gyokuro. The very young leaves are steamed, dried with no rubbing, and ground by a hand mill.

Tencha tea is material of Macha tea.
Macha tea's color is green. Macha tea is used Japanese tea ceremony and material of Japanese cake.

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Kabuse tea, where "kabuse " mean " to cover," is produced young tea leaves that are covered before plucking. Its production process is same as for Sencha.Kabuse teas are used as additives to control quality of Gyokuro or Sencha.

Tamaryoku-cha is produced by the samne production process as Sencha except shaping process
The leaves are rolled in the shape lika a ball.

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Bancha is produced by the same producedure a Sencha using the leaves plucked in late summer or autumn, or even young leaves that are too hard for Sen-cha.

Bancha is less coloful but has a refereshing and light taste.

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Some other teas, such as Genmai-cha, Houji-cha. Kuki-cha, Kona-cha , and Funmatsu-cha are produced by additional process from one of the teas mentioned earlier.

For example, Houji-cha that has a brown color is produced by roasting Sencha or Bancha.

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Kuki-cha uses stalks(kuki) that are removed from other teas.
It has a fresh aroma and light taste.
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Genmai-cha is produced by mixing roasted unhulled rice with Sencha or Bancha. Its taste is fragrant and refreshiung. @
Kona-cha , served in Sushi reataurants, has both deep taste and color. It is a powder tea collected as a byproduct of other teas, Funmatu-cha tea, a new kind of powdere tea ,easily melts in ice water. @

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