茶

緑茶 (ryokucha)

玉露、抹茶、煎茶、番茶、茎茶、粉茶、ほうじ茶、玄米茶

抹茶 (Matcha): powdered tea - A fine ground tea made from Tencha (碾茶). It has a very similar cultivation process as Gyokuro. It is expensive and is used primarily in the Japanese tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan.

煎茶 (Sencha): decocted tea - The first and second flush of green tea made from leaves that are exposed directly to sunlight. This is the most common green tea in Japan. The name describes the method for preparing the beverage.

深蒸し茶(Fukamushicha): long-steamed green tea - Sencha, which, in the processing of the leaves, has been steamed two times longer than usual Sencha, giving it a deeper color and producing a fuller flavor in the beverage.

玉露 (Gyokuro): Jade Dew - Gyokuro is a fine and expensive type that differs from Sencha (煎茶) in that it is grown under the shade rather than the full sun for approximately 20 days. The name refers to the pale green color of the infusion. The shading causes the amino acids (Theanine) and caffeine in the tea leaves to increase, while catechins (the source of bitterness in tea, along with caffeine) decreases, giving rise to a sweet taste. The tea also has a distinct aroma.

冠茶 (Kabusecha): covered tea - Kabusecha is made from the leaves grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha. It is sometimes marketed as Gyokuro.

玉緑茶 (Tamaryokucha): lit. ball green tea - Tamaryokucha has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. It is also called Guricha.

番茶 (Bancha): coarse tea - Lower grade of Sencha harvested as a third- or fourth-flush tea between summer and autumn. Aki-Bancha (autumn Bancha) is not made from entire leaves, but from the trimmed unnecessary twigs of the tea plant.

窯煎茶 (Kamairicha): pan-fired tea - Kamairicha is a pan-fired green tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter taste of most Japanese tea.

玄米茶 (Genmaicha): brown rice tea - Bancha (sometimes Sencha) and roasted genmai (brown rice) blend. It is often mixed with a small amount of Matcha to make the color better.

ほうじ茶 (Hōjicha): roasted tea - A green tea roasted over charcoal (usually Bancha).

出物のお茶 (By-product of Sencha or Gyokuro)

茎茶 (Kukicha): stalk tea - A tea made from stems, stalks, and twigs. Kukicha has a mildly nutty, and slightly creamy sweet flavor.

芽茶 (Mecha): buds and tips tea - Mecha is green tea derived from a collection of leaf buds and tips of the early crops. Mecha is harvested in spring and made as rolled leaf teas that are graded somewhere between Gyokuro and Sencha in quality.

粉茶 (Konacha): (coarse) powdered tea - Konacha is the dust and smallest parts after processing Gyokuro or Sencha. It is cheaper than Sencha and usually served at Sushi restaurants. It is also marketed as Gyokuroko (玉露粉) or Gyokurokocha.

http://www.trends.com.cn/diet/food/softdrink/2009-05/191519.shtml

http://www.nihoncha-inst.com/basic/basic2.html