Japanese green teas have multiple tea types.
Characteristics by Tea Types
Popular re-processed green teas are as follows.
Main by-products produced at the finishing process.
Here are some characteristics by tea types.
Gyokuro
High quality luxury tea
Needle shaped
Deep green leaf color
Deep aroma from shading
Slightly blue & no saturation water
Rich umami, sweet and slightly bitter taste
Matcha
Popular for drink and cooking
Fine powder
Bright dark green leaf color
Green laver aroma from shading
Thick green water color
Rich umami and sweet
Sencha(Standard)
Popular standard tea
Needle shaped
Bright dark green or dark green leaf
Fresh young bud aroma
Bright yellow green water color
Good balance of umami, sweet, astringency, and bitteness
Sencha(Deep-Steamed)
Less grassy than Standard
More powdery than Standard
Bright yellowish green leaf color
Deep aroma and no grassy
Yellowish thick water color
Rich umami, no grassy, and pleasant aftertaste
Tamaryokucha(Steamed)
Similar to Sencha
Slightly curved
Bright dark green or dark green leaf
Fresh young bud aroma
Thick water color
Fresh tea leaf taste with umami and astringency
Tamaryokucha(Roasted)
Refreshing pan parched flavor
Curly shaped
Slightly whitish dark green leaf
Pan parched aroma
Clear and slightly red water color
More refreshing, umami, and less bitterness, grassy taste