Green tea is categorized in many forms. Aroma and taste are based on the cultivation and processing of green tea.

Below are the different types of green tea to give you more information:

Hoji-cha – Too large leaves are roasted using a high temperature. When roasting, Hoji0cha has a very clear small that is recognizable even from afar. Leaves are dark brown, after brewing the liquid looks like black beer on tap. The preparation of Hoji-cha is crucial to maintain the aroma even after brewing. A large earthenware pot is used with large numbers of tea leaves in it.

Konacha – Also known as powdered tea, Konacha is considered the most delicious and delicious green tea. With its reasonable price, everyone can enjoy their amazing taste and lure aroma. Agari is another term given to Konacha, which is drunk with Sushi and is very popular in the Kanto District.

For preparation, use wipes or paper tea bags or a tea strainer to make Konacha. To fully enjoy Konacha, boiling water must be poured into the pot very quickly.

Gyokuro – Gyokuro’s leaves are picked or grown from shaded trees. As soon as the shooting of leaves starts, you see an entire field covered with reed shadow. Because straws cover the field, growers could control photosynthesis to a level that maximizes the vitamins to the desired quality. These are done to add up the nutritional aspects of the tea. With a high amino acid content, Gyokuro has a richer taste; Less tannin makes it taste more refined and a little milder.

Sencha – Sencha takes its name from the way it is drunk and is first steamed. It is then rubbed by hand and then dried. Sencha is considered the most popular green tea that covers around 80 percent of tea production in all of Japan. The tree, in which leaves are extracted, is not covered to collect an increased level of caffeine, amino acids, vitamins, and tannin. The leaves of Sencha are nicely thin and have a glowing shade of green. Rubbing is the secret of Sencha’s true taste. When pouring, Sencha has a striking yellow color with an aroma that is refreshing and light with a slight taste of bitterness and sweetness that go together in harmony.

Maccha – This came from Gyokuro shaded leaves. Although, the hand-rubbing process is not included in the preparation. Leaves are only dried and steamed. The deep green and frothy thick appearance would make you think of how bitter the taste would be, but that would not be because Maccha has subtle bitterness and soft sweetness. Maccha taste is deepened due to the preparation that is ground on a stone, resulting in a powder form that contains all the vitamins and nutrition that the body needs.

Yanagi – Also known as river willow, Yanagi is a product of fallen rubbing products that came flat and turned into countless folds. Because of their appearance that looks like a willow that leaves after rubbing, Yanagi has taken its name. it has a less long-lasting and lighter taste compared to Sencha. And also compared to Sencha, Yanagi leaves are naturally longer.

These different types of green tea are preferably drunk which is based on the nutritional value that drinkers can benefit from or sometimes just because of the aroma and taste.