Complete Guide of the 41 Best Japanese Teas and 6 major Tea Types

Want to become more knowledgeable about the best Japanese teas? You’re in the right place!

In this article, we’re going to cover all types of teas in Japan and help you search for the best Japanese tea.

These are teas we’ve discovered during our travels around Japan, as we meet with tea farmers and search for the best green teas for nioteas.com. No AI involved there, only passionate teaheads!

Whether you’re looking for the best tea to buy in Japan or just good Japanese tea to drink at home, let’s jump into our ranking of the 41 Best Types of Japanese Teas.

 

Brief overview about how we selected the best Japanese teas

All true teas come from the Camellia sinensis plant and fall into these six fundamental categories, based on oxidation level and processing style.

Each of these has distinct subtypes in Japanese tea culture: most notably green tea, but a few rare examples of others exist too (white tea, black tea, oolong tea and dark tea/post-fermented tea).

In this article, we’ll be segmenting these categories into sub-categories based on specific processing characteristics like: shading (shaded vs unshaded), leaf selection (buds, mature leaves, stems), steaming time, grinding, roasting, blending and harvesting time.

Now, ranking these teas based on taste is very subjective.

What we’ll do instead is list all the best Japanese green teas with their flavor profiles so you can create your own ranking based on what you like.

 

 I. Green Tea (Unoxidized)

The dominant category in Japan, accounting for over 99% of tea production. Leaves are steamed or pan-fired to prevent oxidation.

A. By Shading

1. Youngest Sprouts – Shaded

Shaded Sencha (7–10 days shaded)

While matcha tea may be one of the best-known types of Japanese teas around the world, sencha is the most popular tea in Japan, making up to 54% of all the tea consumed in the country.

Sencha is of course a broad category, and you can find many different flavor profiles within it. The name means “infused tea” and refers to a tea that has been steamed after harvest and then rolled and dried to lock in the flavor until it is prepared in water. It’s not the most famous Japanese tea like matcha, but it is the most commonly enjoyed in Japan.

Gyokuro (20+ days shaded, high umami, highest caffeine)

Gyokuro is considered by many tea connoisseurs to be the best Japanese tea because it so perfectly captures the flavor profile that premium Japanese teas are known for. This combination of sweet and savory flavors is perfected during the long shading process and the levels of chlorophyll, theanine and caffeine are raised.

Gyokuro is typically prepared with a smaller amount of cooler water, more leaves and a longer brewing time to concentrate the flavor even further. Because it’s considered the best Japanese tea, Gyokuro is also the most expensive leaf tea in Japan. Not only is it sought after by serious tea connoisseurs, but it is also very challenging to make.

You may encounter this tea at the best Japanese tea houses in Japan.

Kabusecha / Kabuse Sencha (10–20 days shaded)

Kabuse sencha is a premium Japanese tea somewhere in between a normal sencha and a gyokuro. To be considered a Gyokuro, it has to be shaded for 21 days or more, and to be considered a kabuse sencha it needs to be shaded for 10 days or more. This means that anything shaded between 10–20 days would likely be called a kabuse sencha or kabusecha.

Kabuse sencha gets its name from the netting used to cut the tea plant off from sunlight called “kabuse.” Straw mats were used historically, but now modern netting is common. Along with gyokuro, this is considered one of the best Japanese teas.

Tencha (used for matcha; shaded, de-veined, dried flat)

Tencha is rarely consumed in its leaf form, but it is the leaf material used to produce one of the best Japanese teas—matcha.

It refers to the leaves that are ground up to make matcha tea. These leaves are shaded for ~3 weeks and have their stems and veins removed to be considered tencha. They are sized specifically to move smoothly through the ishi-usu (granite mill).

2. Ground – De-veined Young Sprouts

Matcha (ground tencha, whisked, smooth)

Matcha tea is without a doubt the most famous Japanese tea around the world, largely thanks to its role in the tea ceremony. This powdered tea is made from tea plants shaded for ~3 weeks to boost sweet and savory flavors. The top leaves are selected, stems removed (to make tencha) and then stone-ground into a fine powder.

Unlike leaf teas prepared in a teapot, matcha requires a few premium Japanese tea utensils such as the chasen (matcha whisk), the chawan (matcha bowl) and the chashaku spoon. If you’re interested in health benefits, this is arguably the best Japanese tea you can drink.

3. Ground

Funmatsucha (less refined, can be made from any green tea leaves)

Funmatsucha is a generic word for powdered green tea. Unlike matcha, which is made from tencha leaves, funmatsucha can be made out of any green tea leaves. This means the flavor is more bitter, the color is duller and the health benefits are lower. The price of funmatsucha is significantly lower, so it is often used as an alternative.

This should not be confused with latte matcha, which is still made from tencha leaves. Our premium latte matcha powder is made using the same steps, except the leaves are from later harvests, giving them a bolder flavor that pairs well with milk and sugar.

Hojicha Powder (made from roasted tea leaves)

Hojicha powder is a powdered green tea made from roasted leaves. The flavor is completely different from matcha, with roasted notes of coffee and dark chocolate. Hojicha powder is also much more affordable and lower in caffeine—perfect for lattes and desserts.

 

4. Stem Inclusion (From Shaded Teas)

Karigane (gyokuro or kabuse stems + leaves)

Karigane is similar to kukicha, but it refers to a stem tea made from shaded tea plants, like those used to make gyokuro, matcha and kabusecha. Because the tea includes some shaded leaves, karigane is sweeter and slightly higher in caffeine than its unshaded counterpart.

Karigane works beautifully as a cold brew. While gyokuro may be a bit powerful for people new to tea, karigane has a milder profile while still containing plenty of sweetness. As a cold brew, it combines cool cucumber and sweet cantaloupe notes—one of the best Japanese teas to drink in summertime.

Kuki Matcha (rare, from shaded stem powder)

Kuki matcha is a rare and unconventional type of matcha made by grinding the stems (kuki) of shaded tea plants, such as those used for gyokuro or kabusecha. It has a lighter, more mineral-forward flavor with grassy and woody notes. Since stems naturally contain less caffeine than leaves, kuki matcha tends to be milder—great for a low-caffeine alternative to traditional matcha.

B. Unshaded Green Teas (Full Sun)

1. Young Sprouts – Unshaded

Sencha (main category) specific steaming categorisation

Asamushi Sencha (light steamed, ~20–40 sec)

One way to break down Japanese tea is by steaming time. While most Japanese teas are steamed for ~40–80 seconds, asamushi is short-steamed for ~20–40 seconds. This keeps the leaves more intact and produces a lighter flavor.

The best teas like gyokuro are often kept long and intact, but gyokuro itself is shaded and not categorized by steaming in the same way.

 

Chumushi Sencha (medium steamed, ~40–80 sec)

These are the most popular teas in Japan. Chumushi sencha lies between asamushi and fukamushi and is steamed for the standard ~40–80 seconds, balancing mild and verdant flavors.

 

 

 

 

Fukamushi Sencha (deep steamed, ~80–200 sec)

Fukamushi sencha sits on the deep-steamed end of the spectrum (~80–200 seconds). The extra steaming breaks down the leaf so more particles flow into the cup, creating a darker green liquor and a richer steamed-vegetable profile. It also makes a great cold brew with fruitier notes.

2. Mature Leaves – Unshaded

Bancha (later harvest, earthy, low caffeine)

After sencha, bancha is the next most popular tea in Japan. Bancha refers to tea made from more mature leaves. These leaves produce earthier, woodier flavors, offer more minerals and less caffeine.

Bancha is commonly consumed after meals because it’s low in caffeine and traditionally believed to aid digestion.

3. Buds

Mecha (collected buds from early spring)

Mecha refers to a tea made from the buds of the tea plant, harvested in early spring. In terms of grading, it sits somewhere between gyokuro and sencha. Brewed well, it’s strong, robust and delivers a quick caffeine hit.

4. Curled Leaves

Tamaryokucha (pan-rolled into curls)

Tamaryokucha is known for its curled, comma-shaped leaves—visually distinct from needle-shaped senchas. Often pan-fired (especially in Kyushu), it has a slightly nutty, mellow profile with soft notes of stone fruit or almonds. Sometimes called “guricha,” it’s a great bridge between Japanese and Chinese green tea styles.

Shiraore (Tamaryokucha with added stems)

Shiraore is a variation of Tamaryokucha that includes stems (kuki), adding light, woody sweetness and lowering caffeine. Regions like Kagoshima and Kumamoto produce lovely examples—refreshing, low in caffeine and easy to enjoy daily.

5. Pan-Fired Instead of Steamed

Kamairicha (nutty, from Kyushu region)

Kamairicha sits somewhere between a hojicha and a sencha. It’s pan-fired like many Chinese green teas, giving warmer almond/cashew notes while retaining some green freshness. It’s a Kyushu specialty (especially Miyazaki).

C. Byproduct / Fragment Teas

1. Stem Teas

Kukicha (twigs and stems from Sencha or Bancha)

Kukicha is made from stems and leaves. The stems lend a milder flavor—hay, summer grass, light minerals—and lower the caffeine.

Developed to make the most of harvests, kukicha (twig tea) has become a beloved style in its own right.

 

 

 

Kuki Hojicha (roasted stems only)

Kuki hojicha is roasted stems. Stems roast differently than leaves, yielding darker flavors of black coffee and dark chocolate with very low caffeine—great as a coffee substitute.

 

 

 

 

2. Fragment / Powder

Konacha (dust/particles, often used in restaurants)

Konacha is a low-grade green tea made from small particles. Common in restaurants as a brisk palate cleanser. Higher-grade Japanese teas typically use larger, unbroken leaves.

 

 

 

 

D. Roasted Green Teas

Hojicha (roasted Sencha or Bancha)

Hojicha refers to roasted green tea usually made from older leaves and stems. Once a way to use parts of the harvest that might be discarded, it’s now popular for warm notes of coffee, caramel and chocolate—despite being a green tea (it’s heated to stop oxidation).

 

 

 

Hojicha powder (roasted Sencha or Bancha ground into a powder)

Hojicha powder is a versatile, finely ground form you can whisk into water or milk for lattes, smoothies and desserts. Low in caffeine, smooth and toasty.

Kuki Hojicha (roasted stems)

Kuki hojicha (roasted stems) offers a lighter body with nutty sweetness and very low caffeine—comforting and evening-friendly.

 

Kyobancha (Kyoto-style smoky roasted leaves)

Kyobancha is a Kyoto specialty: large bancha leaves roasted heavily in a pan, sometimes yielding smoky notes. A rustic, old-school flavor if you’re craving something traditional.

 

 

E. Blended Green Teas

Genmaicha (green tea + toasted rice)

Genmaicha blends green tea with roasted rice for warm, cereal-like sweetness. Very low in caffeine and great in the evening. Once a way to stretch tea supplies; now beloved nationwide.

 

 

 

 

Hoji Genmaicha (hojicha + toasted rice)

Hoji genmaicha combines hojicha with roasted rice, yielding a soothing, low-caffeine cup. Farmers often serve it as a calming finisher to tastings.

Iri Genmaicha (green tea loose leaf + rice + matcha)

Iri genmaicha adds matcha to the rice + leaf combo for a brighter green liquor, extra umami and a mild caffeine lift.

Matcha-iri sencha

Sencha leaves blended with matcha powder—brews like sencha, pours with a pleasant cloudiness from the matcha. The Shizuku Sencha is superb for cold brew; the matcha adds strength and fruity sweetness.

F. Harvest Timing

Shincha / Ichibancha – First flush, most nutrients (Sencha, Gyokuro, Kabusecha)

Shincha is the first spring harvest (ichibancha). Stored nutrients from winter make these teas especially flavorful. Modern storage narrows the gap with later releases, but shincha remains sought after.

Nibancha – Second flush (less nutrients, more astringent)

Nibancha refers to the second harvest. Flavor and nutrients are typically lower than ichibancha due to limited time for the plant to recover.

Sanbancha – Third flush (rare, low quality)

Sanbancha is a third harvest, generally used for lower-quality teas (teabags, bottled). Flatter flavor with less complexity.

Akibancha / Yonbancha – Fall harvest (lowest quality, regional)

Some farms take a fall harvest (akibancha / yonbancha). It’s uncommon and typically low quality.

G. Unrefined Green Tea

Aracha – Raw, unfinished leaf prior to final sorting/firing

Aracha is semi-finished tea used by producers for later refining. Enzymes have been deactivated, so it stores well until final processing.

 

II. White Tea (Minimally Processed, Unoxidized)

White tea is extremely rare in Japan, making up about 0.1% of the country’s total tea production.

Because it is so rare, producers still use Chinese naming conventions that vary primarily by picking standard.

Chinese white teas naming convention

Bao Hao Yin Zhen (silver needle)

Buds-only, early spring white tea: silky body, delicate sweetness, light floral, melon and cucumber notes.

Bai Mu Dan

One bud + 1–2 young leaves: more body than Silver Needle; peony, pear, hay and honey aromas.

Gong Mei

Later-harvest, leafier: deeper color; riper flavors like dried apricot, jujube, honey and mild spice.

Shou Mei

Mature, late-season leaves: richest and most oxidized of common white teas—baked apple, dates, nuts and gentle wood.

Hakuyoucha – White leaf tea made from:

Although Japan isn’t known for white tea, Hakuyoucha (“white leaf tea”) is a rare exception. It isn’t white tea in the strict Chinese sense but is notable for its pale appearance and delicate flavor.

Pale cultivars (e.g., Hoshinomidori, Kiraka)

Some Hakuyoucha is made from naturally pale cultivars like Hoshinomidori, Kiraka or Kogane Midori. Expect soft yellow-green liquor, gentle florals and very low bitterness/caffeine.

Extremely shaded leaves (99.99% light blocked)

Another approach is extreme shading to reduce chlorophyll for very pale leaves. The result is mild, silky and sweet—sharing the theanine-rich character of shaded teas like gyokuro but even more delicate.

 

III. Oolong Tea (Semi-Oxidized)

Japanese Oolong – Floral, creamy, lightly oxidized

While almost all Japanese teas are green, a small number of oolongs exist with perfume-like florals and a creamy finish. Miyazaki Sabou in Southern Japan produces a lovely example.

 

 

 

 

Bihakkocha – Micro-oxidized tea with greener characteristics

Bihakkocha is micro-oxidized—great if you enjoy greener Taiwanese oolongs like Pouchong or Jin Xuan. Rare, but rewarding when you find it.

 

 

 

IV. Black Tea (Fully Oxidized)

Wakocha – Japanese black tea

From Benifuuki (Assamica) → bold

Benifuuki-based wakocha (assamica lineage) is bold, malty and slightly astringent—great for breakfast-style black tea lovers.

From Yabukita, Koushun (Sinensis) → fruity, floral

Sinensis cultivars like Yabukita or Koushun yield lighter, sweeter black teas with floral/fruity notes and a smooth finish.

 

V. Dark / Fermented Tea (Post-Fermented)

Nadeshiko – Koji-fermented tea (citrus, strawberry, chocolate notes)

Nadeshiko uses Koji fermentation (like soy sauce, sake and miso). Flavor leans toward ripe pu-erh but with citrusy, strawberry and chocolate notes.

Goishicha – Compressed, fermented with lactic acid bacteria

Goishicha (Kochi prefecture) undergoes two-step fermentation including lactic acid bacteria. Compressed pieces resemble “Go” stones—sour, tangy and truly unique.

 

VI. Regional Japanese Teas

Defined by unique processing styles or geographical origin.

Ujicha – Historical teas from Uji (matcha, sencha origin)

Uji (near Kyoto) is a historic heart of Japanese tea and home to many renowned producers and brands. Visiting Uji for matcha is a classic tea pilgrimage.

 

 

 

 

 – High-end shaded teas (Gyokuro, Kabuse) from Yame, Fukuoka

Yame is famed for shaded teas like gyokuro and kabuse sencha—small in volume, big in quality.

 

 

 

 

 

Kamairicha – Regional Kyushu pan-fired tea

As noted above, Kamairicha’s pan-firing is closely tied to Kyushu and gives it a distinctive regional identity.

 

 

 

 

Kyobancha – Roasted fall leaves from Kyoto

Kyobancha remains a Kyoto specialty with its heavily roasted, smoky profile.

 

VII. Seasonal & Rare Blends

Sakuracha – Cherry blossom petals + tea (decorative, seasonal)

Sakuracha is a springtime specialty—tea leaves mixed with cherry blossom petals for a festive, seasonal cup (more visual than flavorful).

 

The Best Japanese Tea Video Guide

We made a video covering everything about Japanese tea. We added four extra teas in this article as the video was released a couple of years ago. For more videos like this, check out our YouTube channel.

 

Where can I try all these Japanese teas?

So what is the best Japanese tea? That’s for you to decide!

If you would like to try many of the best Japanese teas, we put together a few different tea samplers that let you explore different types, regions, farmers and cultivars.

Some samplers also include premium Japanese tea utensils like a kyusu teapot, chasen whisk, chawan bowl and chashaku spoon.

 

Where to find the best Japanese tea brands

If you’re looking for the best Japanese tea brands, you might be asking the wrong question. Teas aren’t made by brands; they’re made by farmers. We consider the best “brands” to be the small family farms we work with, and we’re happy to share their teas with you.

After traveling around in search of the best tea in Japan, we found a handful of producers we trust. You can find the farmer who produced each tea by clicking on the product and scrolling down the page.

Where to buy the best Japanese tea

While you can buy different types of Japanese tea in many grocery stores, these tend to be lower-quality, mass-produced teas. Larger brands tell you very little about where and by whom the tea was produced. If you want important information before you buy, you need to know the farm behind the tea.

We source directly from farmers and meet with them in person to tour the fields and facilities and drink tea together. On our website, you can learn not only how each tea is made but also who made it—full transparency so you can buy confidently.

What kind of tea is most popular in Japan?

#1 Sencha

Sencha is the most popular type of tea in Japan, but it’s also the broadest category. It refers to tea steamed after harvest, then rolled and dried. Prepared by infusing the leaves in warm water and pouring through a kyusu’s built-in filter, it offers sweet green notes of steamed vegetables with a light citrusy astringency in the finish.

 

 

 

#2 Matcha

Matcha is also very popular in Japan, though you’ll rarely see high-grade ceremonial matcha outside tea houses or the tea ceremony. Because it’s a powder, it’s widely used in desserts, pastries and, of course, matcha lattes. For lattes, a lower-grade “latte matcha” is used—bolder flavor to shine through milk and sugar.

Ceremonial matcha is designed to be consumed plain. It’s made with long shading, careful leaf selection, stem removal and granite milling—naturally sweet and good enough to enjoy without milk or sugar.