"Before the harvest season, tea leaves are picked from "Ohishita tea fields" where tea fields are covered with covering materials such as yoshizu, komo, and cheesecloth using shelves, etc. for about 2 to 3 weeks. The tea leaves are steamed and dried in a tencha furnace without rolling. This is tencha that has been processed by the producer and has not been finished. "
"Before the harvest season, tea leaves are picked from "Ohishita tea fields" where tea fields are covered with covering materials such as yoshizu, komo, and cheesecloth for about 2 to 3 weeks using shelves, etc., and then steamed and dried in a tencha furnace without rolling. " <This is tencha that has been finished and processed before it is crushed, and is also called "shitateba.">
"Tencha (tea leaves grown under Ohishita cultivation that are dried without rolling in a tencha furnace, etc.) is made into a fine powder using a tea mill, etc." <In addition to traditional tea mills, with the advancement of machinery, powder made with grinders such as ball mills is also called matcha>
"From the time when the first buds of the first tea leaves begin to sprout, the tea leaves are harvested from tea fields ("Ohishita-en") that are covered with covering materials such as straw, cheesecloth, etc. on bamboo lattice shelves for about 20 days to block out almost all sunlight, and the tea leaves are processed in the same way as Sencha." <This is Gyokuro that has been processed by the producer and has not yet been finished.>
"From the time when the first buds of the first tea leaves begin to sprout, the tea leaves are harvested from tea fields ("Ohishita-en") that are covered with covering materials such as straw, cheesecloth, etc. on bamboo lattice shelves for about 20 days to block out almost all sunlight, and the tea leaves are processed in the same way as Sencha." <This is a tea made by finishing the rough Gyokuro tea.>
"Tea leaves picked from tea fields covered with straw, cheesecloth, or other covering materials for about seven days before picking are processed in the same way as Sencha." <This is Kabusecha that has been processed by the producer and has not been finished. The characters "Kasumischa" are also used.>
"Tea leaves picked from tea fields that are covered with straw, cheesecloth, or other covering materials for about seven days before picking are processed in the same way as Sencha tea." (This is tea made by finishing the rough tea leaves picked from covered tea.)
"Produced by steaming, rolling and drying tea leaves" <This is sencha that has been produced by the producer but has not been finished. Nowadays, sencha production has diversified, and sencha made with a long steaming period is called deep-steamed sencha. There is also sencha that is produced by covering for a shorter period (about 7 days) before picking than kabusecha.>
"Tea leaves are steamed, rolled, and dried" (This is tea made by finishing rough Sencha tea.)
"It refers to tea that contains a lot of tea stems and leaf stalks that have been sorted out using a wooden stem separator during the crude tea finishing process." (There are other names for kukicha, including ore, shiraore, bou, hone, and karigane*, which are also commonly used.) *Some stores use karigane to refer to gyokuro kukicha.
"Tea made from tea leaves that have grown and hardened due to new shoots, old leaves, stems, etc., and tea leaves picked between the tea seasons (first, second, third, etc.)" (also known as Aoyanagi, this is a tea often used as an ingredient for Hojicha tea.)
"This refers to powdered tea that has been sifted during the finishing process. It includes coarse powder and cut leaves." <The grain size and shape of the powder vary depending on the type of powdered tea, and it is also sorted by grain size at the finishing process.>
"A tea made by adding roasted rice to Sencha or Bancha." (The raw material for Genmaicha is not brown rice, but roasted rice. It also refers to the inexpensive quality teas such as Bancha and Demono, which are mentioned in the above " ".)
"Made by roasting Sencha or Bancha over a strong fire." (The Bancha mentioned in the above " " refers to low-priced quality tea, mainly for sale. There is also a type of hojicha called Karigane Hojicha, which is made by roasting kukicha.)
<This is a type of bancha tea that has been rooted in the region for a long time, and is mainly produced in Kyoto. In the past, old tencha or gyokuro leaves* were used after hand-picking, but nowadays, it is made using raw materials that are left over from the pruning work done in spring and autumn when cultivating sencha tea. The tea is steamed, dried in the sun, and roasted over high heat. Recently, there are fewer places that dry the tea in the sun.>
* Old leaves are the hard leaves that grew in the previous summer and survived the winter.
"Tea powdered using a grinder, etc." <Powdered tea is called powdered tea, but powdered tencha is called matcha, so powdered tea is any tea other than tencha.>
"Water-soluble solid components are extracted from green tea, concentrated, dried, and made into powder or granules."
Oolong tea is a semi-fermented tea made by roasting the leaves to stop the fermentation, and is mainly produced in China and Taiwan.
Black tea (koucha) is made from picked tea leaves that have been fully fermented (fermented tea).It is reddish orange in color and has a fragrant flavor.