The best kinds of Japanese tea
The top 3 according to 0 votes from people: Sencha · Gyokuro · Matcha. (Updated May 31, 2026.)
The main teas drunk in Japan, based on explanations from the long-established tea merchant Yamanen-en and the Japan Culture research blog: from sencha and gyokuro to matcha and hojicha.
Automatically translated (original in 日本語). See the original
Top 12
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1
Sencha
Japan's most-drunk green tea, steamed and rolled leaves with a fresh astringency.
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2
Gyokuro
The finest tea, shaded before harvest, rich in umami and sweet.
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3
Matcha
Shade-grown tencha ground in stone mills, essential to the tea ceremony.
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4
Kabusecha
Between gyokuro and sencha, shaded briefly to draw out umami.
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5
Hojicha
Leaves roasted over high heat, toasty and low in caffeine.
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6
Genmaicha
Bancha or sencha blended with toasted brown rice.
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7
Bancha
Everyday tea made from later-harvested leaves.
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8
Fukamushicha
Deep-steamed sencha, darker green and mellower.
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9
Kukicha
Refreshing 'stick tea' made from the stems.
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10
Konacha
Tea dust from sencha production, the 'agari' of sushi bars.
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11
Kamairicha
Pan-fired, unsteamed green tea from Kyushu.
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12
Tencha
Unrolled dried leaves used to make matcha.
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