Japanese tea includes a variety of types, each with its unique flavor and characteristics. Sencha is the most common, known for its refreshing taste. Shincha, or "new tea," is the first harvest of the season, prized for its fresh and delicate flavor. Houjicha is roasted green tea, offering a warm and toasty aroma. Genmaicha is a blend of green tea and roasted brown rice, providing a nutty flavor. Gyokuro is a premium tea with a rich, umami taste due to its shaded growth. Wakoucha is a Japanese black tea with a mild and sweet flavor. Kukicha, made from stems and twigs, has a mild and soothing taste. Awabancha is a fermented tea with a unique tangy flavor, and Matcha is a finely ground powder used in tea ceremonies, renowned for its vibrant green color and rich, earthy taste. Each of these teas represents a different aspect of Japan's rich tea culture.
