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Details

[Japanese Tea Type] TAMARYOKUCHA
{1} TA3 produced by Shinohara-seicha cultivated in Saito, Miyazaki, Japan
{2} TA10 produced by Yamashita-seicha cultivated in Kunitomi, Miyazaki, Japan
{3} TA15 produced by Yamakawa-seicha cultivated in Miyazaki, Miyazaki, Japan
{4} TA16 produced by Funagayamaen cultivated in Miyazaki, Miyazaki, Japan

[Japanese Tea Type] FUKAMUSHI-SENCHA
{1} SE15/SE33/SE34 produced by Iwamotoen cultivated in Kanoya, Kagoshima, Japan
{2} SE26 produced by Ichihara-Seicha-Kojyo cultivated in Saito, Miyazaki, Japan
{3} SE31 produced by Yamaguchi-seicha cultivated in Nichinan, Miyazaki, Japan

[Japanese Tea Type] Organic SENCHA
{1} SE6/SE22/SE23 produced by Sageishi-chaen cultivated in Miyazaki, Miyazaki, Japan
{2} SE17 produced by Kirishima-seicha cultivated in Kirishima, Kagoshima, Japan

[Japanese Tea Type] SENCHA
{1} SE3 produced by Mitsui-seichaen cultivated in Saito, Miyazaki, Japan
{2} SE11/SE25 produced by Ichiseen cultivated in Miyazaki, Miyazaki, Japan

[Japanese Tea Type] KAMAIRI-GENMAICHA
{1} GE8 produced by Isshinen cultivated in Hinokage, Miyazaki, Japan

[Package] Loose Leaf
[Best Before] Mar,2025
[Contents Weight] 12 Samples of 10g(0.35oz) Each

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Japanese Tea Type

Japanese tea is produced from green tea leaves that is steamed or roasted and dried but not fermented. The quality varies according to processing and which part of the plant is picked.

• | Tea Type | Quality | Tea Color | Package | Characteristic |
• | GYOKURO | Highest | Green | Loose Leaf | Fine and expensive type that differs from SENCHA |
• | TAMARYOKUCHA | Higher | Green | Loose Leaf | Shorter and softer than SENCHA leaves, also called GURICHA |
• | FUKAMUSHI-SENCHA | Higher | Green | Loose Leaf | Steamed two or three times as long as standard SENCHA |
• | SENCHA | Standard | Green | Loose Leaf | The most frequently consumed in Japan |
• | SHIRAORE | Economy | Light Green | Loose Stem | made from SENCHA stem not leaf, a kind of KUKICHA |
• | BANCHA | Economy | Green | Loose Leaf | Lower grade of SENCHA, for daily use |
• | KAMAIRI-BANCHA | Economy | Green | Loose Leaf | Roasted BANCHA not steamed, like Chinese tea |
• | HOJICHA | Standard | Brown | Loose Leaf | Roasted BANCHA leaves over charcoal, low in tannins |
• | GENMAICHA | Economy | Green | Loose Leaf | Mixed BANCHA with roasted brown rice, mild with a distinctive popcorn flavour |
• | KAMAIRI-GENMAICHA | Economy | Green | Loose Leaf | Mixed KAMAIRI-BANCHA with roasted brown rice, mild with a distinctive popcorn flavour |
• | GENMAI-HOJICHA | Standard | Brown | Loose Leaf | Mixed HOJICHA with roasted brown rice, mild with a distinctive popcorn flavour |
• | GENMAI-TAMARYOKUCHA | Standard | Green | Loose Leaf | Mixed TAMARYOKUCHA with roasted brown rice, mild with a distinctive popcorn flavour |
• | MATCHA | Highest | Thick Green | Powdered Leaf | Used in the tea ceremony, made from a special variety of tea called TENCHA |
• | FUNMATSUCHA | Standard | Thick Green | Powdered Leaf | Milled BANCHA, can make without a teapot, also used in making sweets |
• | KONACHA | Economy | Deep Green | Dust Leaf | Dust parts after processing leaves, usually served at sushi restaurants |

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Harvest Ranks of Japanese Tea in 2023

1. Kagoshima: 126,500t
2. Shizuoka: 122,000t
3. Mie: 25,600t
4. Miyazaki: 14,100t
5. Kyoto: 12,800t
6. Fukuoka: 9,080t
7. Kumamoto: 6,280t
8. Saitama: 3,520t

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International Shipping and Customs

Import duties, taxes and other charges are not included in our price and shipping. These are a buyer's responsibility.

Wishes

Our wishes are to make my transaction a pleasant experience for you. Should you have any questions, please feel free to ask.

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