Green tea is generally considered a non-fermented tea as opposed to black teas which are fermented and semi-fermented teas. Green tea comes in the following varieties.
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Sencha:
Most significant Japanese green tea and the most widely used tea in Japan. The tea is deep steamed.
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Bancha:
Made from firm, large tea leaves that are picked in summer and fall.
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Hojicha:
Made by roasting Bancha tea leaves over a strong heat to give it a roasted flavor.
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Genmaicha:
Made from a mixture of roasted brown rice and bancha or sencha tea leaves.
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Gyokuro / Kabusecha:
The most costly of green teas. It is produced by covering the tea plants with reed screens to prevent direct sunlight. Kabusecha is produced in the same way, but with shorter covering periods.
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Maccha:
The tea is used in Sado; the traditional Japanese tea ceremony. It is
produced in the same manner as gyokuro. The leaves are then steamed, de-veined, and ground into a fine powder.
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