As well as the difference between tea plants, there are varieties of green tea as final products. They come from different growing regions and processing methods.
Gyokuro is a type of green tea that is cultivated in the shade for certain period (eg, 20 days in Uji/Kyoto area), which brings out a rich and mellow flavor. Tea leaves for Gyokuro are processed through steaming, drying, rubbing, and sorting. Gyokuro is regarded as the finest green tea and it has a sweeter and less bitter taste than Sencha. Gyokuro is enjoyed best when brewed taking time by using a lower temperature compared to other kinds of green tea, and is typically served for entertaining guests or on special occasions in Japan. (See Gyokuro products in our shop). Get to know how to brew Gyokuro in Tips for Brewing Green Tea.
Sencha is typically enjoyed daily and is the most popular tea in Japan. This type is cultivated under full-sunlight. The first flush tea of the year (Shincha) is regarded as the best. Sencha is characterized with its mild astringency and refreshing aroma. Although the general processing procedure of Sencha is the same as Gyokuro, there is a variety in the length of steaming, drying and the blending process, which offers the different tastes and quality. (See Sencha products in our shop). Get to know how to brew Sencha in Tips for Brewing Green Tea.
Also known as the "popcorn tea." This is actually a sencha tea that is pan fired and then blended with toasted hulled rice. During the toasting of the hulled rice, it is not unusual for the rice to "pop," leading to the name of "popcorn tea." The brisk vegetal sweetness of Sencha harmonizes wonderfully with the starchy flavor of toasted rice. These leaves produces a nut-like slightly grassy tasting everyday favorite. (See Genmaicha products in our shop). Get to know how to brew Genmaicha in Tips for Brewing Green Tea.