Types of Green Teas

Green tea is one of the most popular beverages in the world, renowned for its health benefits and unique taste. In this guide, we will explore different types of green tea and their characteristics to help you find the perfect one for you.

Japanese Sencha Green Tea

Sencha is the most popular green tea in Japan, accounting for about 80% of Japanese green tea production. This tea has a sweet, grassy flavor with undertones of pine and summer fruit. Most sencha is steamed briefly during processing, resulting in a yellow color and a vibrant flavor. Varieties of sencha that are steamed longer tend to have a dark color, with bold earthy flavors. To make sencha from loose leaves, steep them at 170-175 degrees Fahrenheit (76.5-79.5 degrees Celsius) for one minute. For a mellower flavor, brew it at 165 degrees Fahrenheit (73-74 degrees Celsius) for one and a half minutes.

Matcha Green Tea

Matcha is a strong, full-bodied green tea made from specially prepared, finely powdered tea leaves. Most leaves used for making matcha powder are shade-grown, and the powder is labor-intensive to make, so matcha often commands a premium price. Because you ingest this green tea powder along with the liquid, matcha is unparalleled in its nutritional value. It has an astringent, vegetal initial taste that matures into a smooth, lingering sweetness. To prepare matcha, add a teaspoon of the powder to three to five ounces of 175 degrees Fahrenheit (79.5 degree Celsius) water in a wide-brimmed bowl and whisk it until it’s well-blended with a foamy upper layer.

Jasmine Green Tea

Jasmine green tea is a type of flavored green tea that originated in China during the Qing Dynasty. Green tea leaves are infused with the scent of jasmine flowers during oxidation. The soft, smooth scent and flavor of jasmine green tea is light and grassy, with a lingering floral note. Steep jasmine tea for two to four minutes at 175 degrees Fahrenheit (79.5 degrees Celsius).

Genmaicha Green Tea

Genmaicha is a unique Japanese green tea that combines tea leaves with popped rice kernels for a toasty, nutty flavor. Steep Genmaicha for two minutes in water that’s 175-185 degrees Fahrenheit (79.5 to 85 degrees Celsius).

Gunpowder Green Tea

Gunpowder green tea is a form of Chinese tea where each leaf is rolled into a small pellet. This tea has a slightly smoky flavor and may have pleasing oaky notes as well. The ideal water temperature for gunpowder green tea is 158-176 degrees Fahrenheit (70-80 degrees Celsius).

Longjing (Dragon Well) Green Tea

Longjing or Dragon Well tea is the most famous, highest-quality hand-produced green tea from China. It has a mellow, sweet, nutty flavor that contrasts pleasantly with its vegetal undertones and full body. You may notice hints of chestnut and sweet pea as you sip Longjing. Steep this special tea in water that’s around 160 degrees Fahrenheit (71 degrees Celsius).


Shincha is a refreshing and stimulating green tea with a strong aroma of leaves. It is less bitter and astringent than other green teas and has a full-bodied flavor and sweetness due to its high content of amino acids.


Bancha is a less fragrant and more bitter green tea that is best consumed after a substantial meal. It is known for its high levels of fluoride, which makes it an effective remedy to treat tooth decay and bad breath. Bancha leaves have a rough texture and include some part of the upper stem.


Gyokuro is a top-grade green tea with a sweet and mild flavor. It has high levels of amino acids, chlorophyll, and caffeine. Caffeine stimulates the nervous system, while chlorophyll helps in tissue growth.


Kukicha is made from the stems and stalks of green tea leaves that are leftover from the production of other green teas. It has a fresh taste and mild fragrance that is sure to make you feel refreshed. Kukicha is also known as twig tea and is yellow or brown in color.


Tencha is a green tea that is rich in vitamins, minerals, and nutrients. It is great for increasing energy and boosting metabolism. Tencha is also rich in natural caffeine that helps in awakening and rejuvenating the body.


Konacha is made from tea buds, small bits of leaves, and tea dust left over from the mechanical processing of other varieties of green tea. It is reasonably priced and has moderate health benefits.


Funmatsucha is a bitter green tea that is popular for its affordable price. It has high levels of antioxidants and is great for curing headaches and common colds.


Fukamushicha has withered texture and gives a dark color brew. It has a sweet and moderate taste with a rich fragrance. Fukamushicha has calming effects on the stomach and can be consumed in larger amounts.

Chun Mee

A High-Quality Green Tea with a Slightly Acidic Taste Chun Mee, also known as “precious eyebrows,” is a popular green tea in China. It is slightly more acidic and astringent than other Chinese green teas. Although it is now grown in many tea-producing provinces, it was originally produced mainly in the Jiangxi region. Kusmi Tea offers several blends with Chun Mee tea, including organic jasmine green tea, almond green tea, ginger and lemon green tea, Troika green tea, and imperial green tea.

Mao Feng

A Sweet and Vegetal Chinese Green Tea Mao Feng is a Chinese tea from the province of Jiangsu. It has a sweet flavor and a vegetal taste, and is considered one of the best teas in China due to its quality. Mao Feng is mainly made of buds, which gives it a unique taste. It is suitable for those who want to explore the world of green tea.


A Darker Green, Full-Bodied Green Tea Kabusecha is a type of green tea grown with a reed screen or cloth placed over the bushes for about a week before picking, blocking out most sunlight. This causes new leaf shoots to grow without sunlight, giving the tea a darker green color, full-bodied flavor, and lower astringency than Sencha. Gyokuro is another type of green tea grown using a similar method, but is covered for a longer period before picking.


A Roasted Green Tea with a Savory Aroma Hojicha is made by roasting Sencha or other types of green tea, which gives it a distinctive roasted aroma. The roasting process also sublimates caffeine, making it less bitter and easier to drink for children and elderly people. Hojicha has a clear, light taste and is enjoyed for its savory aroma.

Ichibancha, Nibancha, Sanbancha

Different Harvests of Green Tea Ichibancha is the first picking of new leaf shoots of the year and is sometimes called Shincha or “in-season” tea. After Ichibancha, the tea is called Nibancha and Sanbancha based on the order in which it is picked. Ichibancha is used more extensively than the later harvested Nibancha and Sanbancha. In some tea-growing regions, there is also a tea called Shutobancha, which is picked in early fall and does not include Sanbancha.

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