CLASSIFICATION
| EXPLANATION |
| Jo Sencha (上煎茶) | Superior Sencha. |
| Toku Jo Sencha (特上煎茶) | Premium Sencha. |
| Hachi-Ju-Hachi-Ya Sencha (八十八夜煎茶) | Sencha harvested on the 88th day after Spring begins.
|
Kabuse Sencha (かぶせ煎茶）
| Shaded Sencha.
|
| Asamushi Sencha (浅蒸し煎茶) | Lightly steamed (about 30 seconds) Sencha.
|
| Chumushi Sencha (中蒸し煎茶) | Medium steamed (about 60 seconds) Sencha.
|
Fukamushi Sencha (深蒸し煎茶)
| Deeply steamed (about 90 seconds) Sencha. |
| Shincha (新茶) | Sencha of first harvest in Spring of the year. |
Ichibancha (一番茶)
| Sencha of the first harvest in early Spring. |
Nibancha (二番茶)
| Sencha of the second harvest in early summer.
|
| Sanbancha (三番茶) | Sencha of the third harvest in late summer. |
| Shutoubancha (秋冬番茶) or Bancha (番茶) | Sencha of the fourth harvest in Autumn. |
| Aracha (荒茶) | Crude tea for making into Sencha. |
| Gyokuro (玉露) | Highest grade shaded Sencha. Shaded for twenty days before harvest in Spring, resulting in a tea with a characteristically high content of amino acids, the elements responsible for the natural sweetness of the tea.
|
| Kukicha (茎茶) | Steamed Japanese green tea made from the stems of green tea leaves. Rich in amino acids.
|
Houjicha (焙じ茶)
| Green tea leaves and stems of Bancha roasted at high temperature with a distinctive roasted nutty aroma. |
Genmaicha (玄米茶)
| Sencha or Bancha blended with roasted rice and puff rice.
|
Konacha (粉茶)
| Small and broken leaves from Sencha processing, used mainly in tea bags. Mild taste, lasting vivid green color. Commonly used in Sushi bars in America. |
| Funmatsu Ryokucha (粉末緑茶) | Fine milled green tea powder. |
| Matcha (抹茶) | Stone milled powdered green tea made from tender young shaded green tea leaves dried in a special furnace called 'Tencha Ro'. High in L-Theanine. |
| Tencha (碾茶) | The crude tea specially processed for making into Matcha.
|
| Mecha (芽茶） | A collection of leaf buds and tips of early spring crops separated from Gyokuro and high-grade Sencha during processing.
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