|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.