Sencha tea is the most popular tea in Japan. It is popular because of its' mild flavor. Sencha is picked from trees grown in the shade. The flavor of the tea varies by where it is grown and when it is picked. Sencha is always picked somewhere between April and mid-May. Once it is picked, it is then steamed for 15 - 20 seconds to keep it from fermenting.
Matcha is a powdered form of green tea. Like Sencha, Matcha is produced from shrubs grown in shade. The powder is produced by first steaming the picked leaves. Once the leaves are steamed, they are then dried and the veins are removed from the leaves. The leaves are then ground into a powder with a stone mill. Matcha is light green in color.
Bancha is a late harvest leaf used to make other teas besides green tea. Bancha is harvested in late summer and early fall. It is the lowest grade of tea and smells similar to straw. To get the most out of Bancha it is advised to brew it at 175 degrees Fahrenheit. Brewing time is between 30 seconds and three minutes.
Genmaicha is the cheapest form of tea. It is mixed with roasted brown rice in an effort to get the tea leaves to go further. Genmaicha is also known as popcorn tea because often the rice will pop during processing. This particular tea has a light yellow color. The flavor is mild with a hint of rice scent. Steeping time for this tea is between three and five minutes.
Haujicha teas are produced by first baking the leaves. The baking process produces a reddish color in the leaves. This green tea has no caffeine and it is a summer crop. Haujicha has nutty flavor and aroma. This tea was invented by a tea merchant in 1920 when he had an aging crop that he did not want to waste.
Koicha tea is the most expensive on the market. The leaves are picked when they are still buds. Koicha leaves come from trees that are mature and at least thirty years old. This tea is thick with a sweet taste.