| A | B |
|---|
| The "new tea" or first picking of the season. | Shincha |
| Made by roasting Sencha or other types of green tea, which gives it a roasted aroma | Hojicha |
| Soaked and steamed brown rice is roasted and popped, and is mixed with green tea | Genmaicha |
| This is mainly used as the ingredient for Matcha | Tencha |
| Tencha that is stoneground immediately before shipping | Matcha |
| One week prior to picking, tea bushes are protected from direct sunlight | Kabusecha |
| Protected from sunlight for approximately 20 days prior to picking | Gyokuro |
| Green tea that has been steamed approximately twice as long as regular Sencha | Fukamushi Sencha |
| The most frequently drunk and well-known variety of green tea. | Sencha |
| Stems normally discarded in the production of sencha, gyokuro, and matcha | Kukicha |
| The powdered tea served at sushi restaurants, where it is called "agari." | Konacha |
| Specially prepared for steeping in cold water | Mizudashi-sencha |
| Tea made from roasted buckwheat | Sobacha |
| A type of tea made with seaweed | Konbucha |
| Tea made with the roots of the burdock plant | Gobocha |
| An tea made with ginseng root. Popular in Korea | Ninjincha |
