Sencha is the most popular green tea in Japan, and most popular Japanese green tea outside Japan. Sencha has refreshing flavour and aroma that make it so popular.
Actually there are many different grade and type of Sencha categorized by its processing method and tea leaf used.
1. Jo Sencha
'Jo' means 'up' in English, Jo Sencha in Japanese means upper grade of Sencha, it's high quality Sencha.
2. Toku Jo Sencha
'Toku' means 'special'. Toku Jo Sencha means Extra fine quality Sencha.
Shincha is new tea, meaning Sencha produced from first-picked tea leaf of the year. It's also known as ichibancha. Shincha has less astrigency and higher umami sweetness, therefore it's better in term of flavor and aroma. Shincha only available for limited time every year, and limited production.
Kocha is opposite of shincha, it's sencha from previous year.
5. Hachijuhachiya Sencha
Hachijuhachiya means 88th night. Counting from the first day of Spring in traditional Japanese calendar, 88th days from Spring is 88th night, around early May. At this time, the tea leaves start blooming. Japanese believe that drink tea produced from tea leaves pluck on 88th night, and it will protect you from getting sick for whole year.
Kabusecha is covered-grown tea, similar to Gyokuro, but the intensity and the period of shade is lower as compared to Gyokuro. Kabusecha has lower astringency and higher umami sweetness.
Asamushicha is lightly steamed Sencha, the steaming process is shorter. Asamushicha has higher astringency, but better shaped tea leaf.
Chumushicha is like normal Sencha, steamed at optimal period.
Fukamushicha is deep-steamed Sencha, it's being steamed for 2-3 times longer to suppress the astringency, but the tea leaf will be easily broken during rolling process.