Obubu

　Sencha harvested as a third or fourth flush tea between summer and autumn. Aki-Bancha (autumn Bancha) is not made from entire leaves, but from the trimmed unnecessary twigs of the tea plant.

　Bancha (sometimes Sencha) and roasted genmai (brown rice) blend. It is often mixed with a small amount of Matcha to make the color better.

　A green tea roasted over charcoal.

　Kabusecha is sencha tea, the leaves of which have grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha.

　A tea made from stalks produced by harvesting one bud and three leaves.

　A fine ground tea (碾茶 Ten-cha). It has a very similar cultivation process as Gyokuro. It is used primarily in the tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan.

　The first and second flush of green tea, which is the most common green tea in Japan made from leaves that are exposed directly t sunlight. The first flush is also called shincha (新茶: a new tea) and specially long steamed leaves mushicha (蒸し茶)