Japanese green teas

Green tea is so ubiquitous in Japan that it is more commonly known as "tea" (ocha, ocha) and even "Japanese tea" (nihoncha)， although it was invented in China during the Song Dynasty, and brought to Japan by Myōan Eisai, a Japanese Buddhist priest who also introduced the Rinzai school of Zen Buddhism. Types of tea are commonly graded depending on the quality and the parts of the plant used as well as how they are processed. There are large variations in both price and quality within these broad categories, and there are many specialty green teas that fall outside this spectrum. The best Japanese green tea is said to be that from the Yame region of Fukuoka Prefecture and the Uji region of Kyoto. Shizuoka Prefecture crops 40% of raw tea leaf. Gyokuro (Jade Dew). Selected from a grade of green tea known as Ten-cha, Gyokuro's name refers to the pale green color of the infusion.

The leaves are grown in the shade before harvest, which alters their flavor. Matcha (rubbed tea). A high-quality powdered green tea used primarily in the tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan. Sencha (broiled tea). A common green tea in Japan made from leaves that are exposed directly to sunlight. Genmaicha (Brown-Rice tea). Maicha and roasted genmai (brown rice) blend. Kabusecha (covered tea). Kabusecha is sencha tea, the leaves of which have grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha. Bancha (common tea). Sencha harvested as a second-flush tea between summer and autumn. The leaves are larger than Sencha and the flavor is less full. Hōjicha (pan fried tea). A roasted green tea. Kukicha (stalk tea). A tea made from stalks produced by harvesting one bud and three leaves. Tamaryokucha. A tea that has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. Okinawan Tea.