1. Sencha
This is the most commonly enjoyed variety of Japanese green tea in Japan. In general, sencha is green tinged with yellow and has a well-balanced green tinged with yellow and has a well-balanced combination of aroma, umami(flavour of the highest quality) and bitterness, providing you with a feeling of luxury that increases with the grade of green tea.


2. Gyokuro(refined green tea)Gyokuro
The finest grade of Japanese green tea, Gyokuro is sweet with a unique and mildly astringent aroma and mellow umami. The tea leaves are cultivated using a special method that involves shading the young leaves from direct sunlight for around 20 days after they first start to appear.

3. Matcha
A fine powdered green tea commonly used in sadou(the tea ceremony). Matcha has an elegant aroma and concentrated sweetness that make it a sheer pleasure to drink. Because the powder is dissolved in hot water, all of the tea’s beneficial nutrients can be taken in.


4. Bancha(whole leaf green tea)
A Japanese green tea made from mature leaves, the umami of Bancha is more delicate than that of sencha and has a moderately astringent, fresh flavour. This tea is a common preference among the Japanese people as an everyday green tea.


5. Houjicha(roasted whole leaf green tea)
A fragrant and refreshing Japanese green tea made by roasting sencha or bancha over a high flame, Houjicha is a warm brown color. As it has a somewhat mild flavour, it is popular with children and the elderly.