About Japanese tea

Discover the heritage and craft behind every leaf.

Matcha Stone-ground powder
Sencha Balanced & Classic
Gyokuro Rich Umami
Hojicha Toasted & Nutty
Genmaicha Roasted Rice Blend
Wakocha Japanese Black Tea

Japan produces a vast array of teas beyond these six. Learn about even more varieties like Kukicha and Bancha in our dictionary below.

The Deep Dive

Select a tea to explore what defines its character.

Matcha Japanese Tea

Matcha (抹茶)

The pinnacle of Japanese tea. Tencha leaves are shaded for 20+ days to maximize umami, then milled into a silk-like powder.

  • Flavor: Intense Umami, Creamy
  • Method: Shaded & Ground
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Sencha Japanese Tea

Sencha (煎茶)

The soul of Japanese daily life. Grown in sunlight, these leaves are steamed and rolled into needles to create a refreshing, golden-green liquor.

  • Flavor: Refreshing, Grassy, Balanced
  • Method: Sun-grown & Rolled
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Gyokuro Japanese Tea

Gyokuro (玉露)

Known as "the King of Japanese Tea," this is Japan's most luxurious tea. It is shaded for 20 days like Matcha but processed into needles like Sencha.

  • Flavor: Sweet, Intense Umami
  • Method: Long-term Shading
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Hojicha Japanese Tea

Hojicha (焙じ茶)

Roasted over high heat, Hojicha trades the grassiness of green tea for a warm, nutty aroma. It is low in caffeine and very soothing.

  • Flavor: Toasty, Caramel, Nutty
  • Method: High-heat Roasting
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Genmaicha Japanese Tea

Genmaicha (玄米茶)

A comforting blend of green tea and toasted brown rice. Often called "popcorn tea," it offers a unique savory sweetness.

  • Flavor: Savory, Nutty, Cereal-like
  • Method: Blending with Toasted Rice
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Wakocha Japanese Black Tea

Wakocha (和紅茶)

Unlike more bitter overseas varieties, Japanese black tea is naturally sweet and smooth with floral notes.

  • Flavor: Honey-like, Smooth, Floral
  • Method: Full Oxidation
Shop Wakocha

d:matcha's Tea Dictionary

From Uji's history to brewing guides, explore the world of Japanese Tea.

The Basics

History & Culture

Drinking Japanese Tea

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