Sencha (煎茶) is produced from the first and second flushes of the stem, shoot, and part of the opened leaves from the green tea plant and then steam-pressed. The tea plant for sencha is grown under full sunlight which gives the tea leaves a greenish-golden color with natural tasting notes. 

Made from roasted brown rice with green tea. It produces a nutty aroma with the reduced bitterness of green tea.

Matcha is a fine powdered green tea that is used during the tea ceremony. Matcha combines an elegant aroma and sweetness.

Hojicha (ほうじ茶) is a type of green tea that has been roasted over charcoal at a very high temperature. It carries a subtle sweetness and nutty flavor. 

Gyokuro (玉露) translates to “Jade Dew” in reference to the color of the tea leaves. It is darker in color and when brewed, it has slightly sweet umami-tasting notes. Gyokuro is considered by many to be one of the highest grades of green tea in Japan. 

Koucha (红茶) also known as Wakoucha contrary to green tea is an oxidized, fully fermented tea. The tea leaves are left to wilt for almost a full day and then rolled afterward for several hours. Wakoucha is called “red” in Japan and not black because of the beautiful orange hue it presents.