Japanese tea

Japanese tea primarily refers to green teas like sencha, matcha, and gyokuro, which are made from the Camellia sinensis plant. The cultivation and processing methods—such as steaming rather than pan-firing—give Japanese teas their distinctive vibrant green color, fresh flavor, and umami richness. Matcha, powdered and whisked into a frothy beverage, is central to traditional tea ceremonies and offers a concentrated taste experience. Japanese teas are valued for their subtle sweetness, vegetal notes, and health benefits, with each type reflecting specific regional techniques and cultural significance.