Gyokuro (Refined green tea)

Tea having a lot of Umami ingredients which the sprout are covered to block out sunlight.

Sencha (Ordinary green tea)

Tea soaking up sunlight and balanced with Umami, astringency and bitterness.

Mecha (Jin)

Tea which the tip of sprouts curls like a sesame seed during the production process.

Kukicha (Karigane)

Tea using mainly stems which contain tea nutrition.

Powdered tea

Tea which the leaves became power in the refining process.

Genmaicha (brown rice tea)

Fragrant tea mixed rice roasted in Sencha and big leaves.

Matcha-iri (including Matcha)

Tea with fragrant Matcha in Sencha, Kukicha, Genmaicha.

Hojicha

Fragrant tea with big leaves, Kukicha and Sencha roasted until they become a brown.

Fukamushi

Tea that the leaves are steamed longer than Sencha and made it easier to extract the tea ingredients.

Yanagisei

Willow-shaped tea with big and slightly hard leaves.

Matcha

Stone-ground powdered tea which are steamed Tencha leaves grown in the same way as Gyorkuro without rubbing.