The same tea leaves are used to make types of Japanese tea.
Photo : Shizuoka Prefectural Tourism Association
Sencha is one of the most popular and commonly consumed Japanese green tea. Sencha is made through the process of steaming tea leaves. A longer steaming creates tea with deeper color and milder taste, this tea is called Fukamushi Sencha.
Bancha is green tea made from relatively larger and thicker tea leaves which are harvested during a Summer and Autumn. Bancha is very nutritious and is made by using the same process used to make Sencha.
Gyokuro is considered to be one highest grades of Japanese green tea. Gyokuro is made from tea leaves in which are grown in shaped farms. The tea leaves are covered with reeds to help cut off the direct sunlight, which allows the bitterness in the tea leaves to decrease and for the rich Umami flavor to increase.
Hojicha, Roasted Japanese Green tea. Hojicha is made by roasting Bancha or Sencha at a very high temperature. Hojicha is most commonly consumed after meals in Japan.
Matcha, Powered Green Tea. Matcha is made by grounding the tea leaves into a very fine powder by using a stone mill. Matcha leaves are also grown in shaded farms and go through the same process as Gyokuro, but require for the leaf veins to be removed and for the leaf to be completely dry. This process produces Tencha. Tencha is then ground into powder by using the stone mill.
Genmaicha is made by adding roasted rice which has been roasted at a high temperature to either Bancha or Sencha.
紅茶 Black tea
Black tea is made by fully fermenting the tea leaves. This tea has a Reddish-brown color and is rich in aroma. Japanese black tea tastes slightly different from most of the black tea consumed around the world.
Source : JA shimizu