Types of green tea

Gyokuro is a type of green tea that is cultivated in the shade for certain period (eg, 20 days in Uji/Kyoto area), which brings out a rich and mellow flavor. Tea leaves for Gyokuro are processed through steaming, drying, rubbing, and sorting. Gyokuro is regarded as the finest green tea and it has a sweeter and less bitter taste than Sencha. Gyokuro is enjoyed best when brewed taking time by using a lower temperature compared to other kinds of green tea, and is typically served for entertaining guests or on special occasions in Japan

Sencha is typically enjoyed daily and is the most popular tea in Japan. This type is cultivated under full-sunlight. The first flush tea of the year (Sincha) is regarded as the best. Sencha is characterized with its mild astringency and refreshing aroma. Although the general processing procedure of Sencha is the same as Gyokuro, there is a variety in the length of steaming, drying and the blending process, which offers the different tastes and quality.

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