There are many different types of Japanese green tea, they are all has different flavor and aroma depend on the tea leaf used, and processing method. This article summarize the comparison of flavor and aroma of different green teas.
Sencha is the most common Japanese green tea, it has a balance combination of aroma, umami and astringency.
Fukamushicha has same processing method as Sencha, except the steaming process is 2-3 times longer. The longer steaming process suppress the astringency of Sencha.
Bancha is made from tea leaves during the late season, it has lower umami as well as astringency.
Kukicha is produce from stems and stalks discarded during processing of Sencha or Gyokuro.
Mecha is produced during the last stage of Sencha processing, tea leaf is sifted with coarse net. Mecha dropped from the net. Mecha has limited production.
Konacha is leftover tea leaves and fine buds from Sencha processing.
Sencha Powder/Green Tea Powder
Sencha powder is made by grounding Sencha into fine powder. Sencha is high in Catechins, therefore its powder has very high astringency.
Houjicha is roasted tea leaf over high temperature. Roasting process remove the astringency and leave it with high aroma. Houjicha is low in caffeine.
Genmaicha is mixture of roasted rice with sencha. Genmaicha has very nice rice fragrance and refreshing tea leaf taste.
Gyokuro is the finest tea in Japan. It's grown in shaded farm, which made it has high umami and low astrigency.
Matcha is produced with tea leaf grown in shaded-farm, just like Gyokuro.
Read more about Types of Japanese green tea