Types and Differences of Japanese Tea | Complete Beginner's Guide

Japanese tea is much more diverse than you might imagine. While many people are familiar with sencha, matcha, or hojicha, Japan actually produces a wide range of teas, including black tea and oolong tea — all from the same tea plant.

At FAR EAST TEA COMPANY, we are passionate about sharing the rich traditions and subtle flavors of Japanese tea. In this complete guide, we will explore the different types of Japanese tea, explain how they are classified based on oxidation (often called fermentation), and help you discover new ways to enjoy authentic Japanese flavors.

Whether you are a tea enthusiast or just starting your tea journey, this guide will deepen your understanding and appreciation of Japanese tea culture.

What is Japanese Tea?

Japanese tea refers to any tea produced within Japan, encompassing a much broader range than most people expect. While green teas like sencha, matcha, and hojicha are the most well-known, Japan also produces black tea and oolong tea — all crafted from the same tea plant, Camellia sinensis.

The differences between these teas arise not from different plants, but from variations in cultivation techniques and processing methods after harvest. By understanding these differences, you can deepen your appreciation for the incredible diversity and craftsmanship within Japanese tea culture.

What Determines the Types of Japanese Tea?

The primary factor that differentiates the types of Japanese tea is the degree of oxidation the tea leaves undergo after harvest. Although the term "fermentation" is often used in the tea industry, it usually refers to the natural oxidation of the leaves, not microbial fermentation.

Oxidation begins almost immediately after the leaves are plucked, affecting their color, flavor, and aroma. By controlling the extent of oxidation, farmers and producers can create a wide variety of teas:

• Little to no oxidation → Green tea (e.g., Sencha, Matcha)
• Partial oxidation → Semi-fermented tea (e.g., Oolong tea)
• Full oxidation → Black tea

Although different tea plant cultivars can influence flavor profiles, the primary difference between tea types lies in the processing methods rather than the variety of the tea plant itself. This versatility allows a single tea garden to produce multiple styles of tea, depending on how the leaves are handled after harvest.

Green Tea Types: From Sencha to Matcha

Green tea, known for its fresh flavor and vibrant color, is the foundation of Japanese tea culture. Although all Japanese green teas are minimally oxidized, their flavors, aromas, and appearances can vary widely depending on cultivation and processing methods. Let's explore the most iconic types of Japanese green tea.

Sencha

Sencha is the most popular and widely produced tea in Japan. Characterized by a clear green color and a balanced flavor of umami, sweetness, astringency, and slight bitterness, it represents the essence of everyday Japanese tea. Sencha leaves are steamed shortly after harvest to halt oxidation and preserve their vibrant flavor and nutrients.

Fukamushi (Deep-Steamed) Sencha

Fukamushi Sencha is steamed two to three times longer than regular sencha. The extended steaming results in softer, more fragmented leaves, producing a deep green color and a rich, full-bodied taste. Approximately 70% of sencha in Japan today is made using the deep-steaming method.

Gyokuro

Gyokuro is Japan’s finest and most luxurious green tea. About 20 days before harvest, the tea bushes are shaded to block sunlight, enhancing the leaves’ theanine content and reducing bitterness. This technique creates a tea rich in umami and sweetness, with a smooth, oceanic aroma known as "covered aroma."

Kabusecha

Kabusecha is shaded for a shorter period (approximately 7–10 days) compared to Gyokuro. It combines the refreshing qualities of sencha with the mild sweetness of Gyokuro. Depending on brewing temperature, it can deliver a rich umami flavor or a bright, balanced taste.

Matcha

Matcha, now globally popular, is made by grinding shaded tea leaves (called tencha) into a fine powder using a traditional stone mill. Like Gyokuro, matcha is produced under covered cultivation, concentrating sweetness and umami. Unique to matcha, you consume the entire tea leaf, maximizing the intake of nutrients and antioxidants.

Kukicha (Stem Tea)

Kukicha, also called "stem tea," is made primarily from the stems and stalks of the tea plant. Rich in theanine, kukicha offers a sweet, mild flavor with a refreshing aroma. High-quality kukicha, made from Gyokuro or Sencha stems, is sometimes called "karigane" or "shiraore" depending on the region.

Kamairicha

Unlike steamed teas, Kamairicha is pan-fired in an iron pan to halt oxidation, similar to Chinese green teas. This roasting process imparts a lightly toasted, nutty aroma and results in curled leaves rather than the straight needles typical of sencha. Kamairicha is traditionally produced in Kyushu, especially around Ureshino City.

Bancha

Bancha is made from mature tea leaves harvested later in the season, often during the summer or autumn. These leaves contain more catechins and fewer amino acids, resulting in a brisk, slightly astringent flavor. Bancha is valued for its light, refreshing taste and affordability.

Hōjicha

Hōjicha is created by roasting bancha or kukicha at high temperatures. The roasting transforms catechins and caffeine, producing a reddish-brown tea with a toasty, mellow aroma and virtually no bitterness. Its gentle flavor makes it especially popular with children and those sensitive to caffeine.

Genmaicha

Genmaicha is a blend of green tea (usually bancha or sencha) and roasted brown rice. The result is a tea with a nutty, slightly sweet flavor and a pleasant roasted aroma. Originally developed as an affordable tea, genmaicha has become beloved for its comforting taste and accessibility.

Japanese Black Tea

Unlike green tea, which undergoes little to no oxidation, black tea is fully oxidized, giving it a darker color and a bold, rich aroma. Although black tea is often associated with regions like India, China, and Sri Lanka, Japan also produces its own distinctive style of black tea, known as Wakoucha (literally "Japanese black tea").

Wakoucha (Japanese Black Tea)

Japanese black tea, or Wakoucha, is made by fully oxidizing tea leaves harvested in Japan. While the production volume is small compared to major black tea-producing countries, Japanese black tea offers a uniquely smooth, lightly sweet, and delicate flavor profile, making it highly appreciated by tea enthusiasts worldwide.

Today, Japanese black tea is crafted with careful attention to detail, often using cultivars originally intended for green tea. This results in a softer astringency and a gentle, nuanced aroma, different from the robust character of Indian or Sri Lankan black teas.

Semi-Fermented Teas: Oolong and Beyond

Semi-fermented teas, often referred to as "oolong teas," occupy a fascinating middle ground between green tea and black tea. The degree of oxidation ranges from about 20% to 80%, depending on the style, resulting in a wide diversity of flavors and aromas. These teas are prized for their complex profiles, offering floral, fruity, or roasted notes depending on the production method.

While semi-fermented teas are primarily produced in China and Taiwan, small-batch oolong teas are also crafted in Japan, showcasing the country’s growing expertise beyond green tea production.

Oolong Tea

Oolong tea is a semi-oxidized tea that strikes a balance between the freshness of green tea and the depth of black tea. Depending on the level of oxidation and roasting, oolong teas can range from light and floral to bold and toasty.

In Japan, oolong tea production remains limited but innovative, often using cultivars typically grown for sencha. Japanese oolong teas tend to be lighter and more floral compared to their Chinese counterparts, making them uniquely refreshing and aromatic.

Fermented Teas: Pu’er and Regional Varieties

Unlike green, semi-fermented, and black teas — which are categorized based on oxidation — fermented teas undergo true microbial fermentation. This natural aging process, driven by yeast, molds, and bacteria, creates distinctive earthy flavors and deep, complex aromas over time.

Fermented teas are relatively rare in Japan, but traditional varieties exist, preserving ancient tea-making techniques unique to specific regions.

Pu’er Tea

Pu’er tea, originating from Yunnan Province in China, is the world’s most famous fermented tea. It undergoes microbial fermentation either naturally over time (raw Pu’er) or through accelerated fermentation processes (ripe Pu’er), resulting in rich, mellow flavors and a distinctive earthy character.

Japanese Fermented Teas

Japan also produces several unique fermented teas, deeply tied to local traditions:

• Goishicha (Kochi Prefecture): A rare tea fermented first aerobically, then anaerobically, producing firm, dark cubes of tea with a tangy, sour flavor.
• Awa Bancha (Tokushima Prefecture): A post-fermented tea made by fermenting tea leaves under lactic acid bacteria, giving it a mild, slightly fruity taste.

Although these Japanese fermented teas are produced in small quantities, they offer a fascinating glimpse into Japan’s diverse and historic tea culture.

Discover the World of Japanese Tea

As you’ve seen, Japanese tea is far more diverse than many people realize. From delicate sencha to robust fermented teas, each variety offers a unique glimpse into Japan’s rich cultural heritage and tea-making traditions.

Understanding the different types of Japanese tea not only deepens your appreciation, but also helps you brew and enjoy each tea at its best. A high-quality tea brewed incorrectly can lose much of its charm — but with a little knowledge, you can unlock the full potential of every cup.

Whether you prefer the umami richness of Gyokuro, the roasted aroma of hōjicha, or the earthy depth of Goishicha, there is a tea waiting to perfectly match your taste and your mood. Explore, experiment, and enjoy the journey through the incredible world of Japanese tea.