Every true tea in the world comes from the same plant, Camellia sinensis. What sets Japanese tea apart is a single choice made moments after picking.

Rather than applying dry heat, producers steam the fresh leaves to halt oxidation. That decision is what gives Japanese green tea its vivid colour and distinctly clean, vegetal character.

From that shared starting point, the differences between Japanese varieties come down to three things: whether the plant is grown in sunlight or under shade, when the leaves are harvested, and how they're processed afterwards.

Japan produces over 20 distinct types, but six form the foundation. Each has its own flavour profile, growing method, and natural place in the day.

Whether you're just beginning to explore Japanese tea or deepening a ritual you already love, Elevare's range of certified organic Japanese teas from Clearspring is a simple place to start.

In this guide, we break down the six key varieties and explore why choosing organic tea matters.

What Are the Different Types of Japanese Tea?

1. Sencha

Sencha is the most common tea in Japan, and accounts for around 60% of total production.

It's grown in full sunlight, steamed after picking, then rolled and dried into needle-shaped leaves. This tends to be the tea most Japanese households drink daily, and the one most people outside Japan tend to encounter first.

Sencha has a refreshing, slightly astringent flavour with a clean vegetal quality. Regional differences in climate, soil, and processing create real variety within the category.

The taste can range from crisp and floral in mountainous areas to rounder and more savoury where leaves are briefly shaded or more heavily steamed.

Elevare stocks Clearspring Organic Japanese Sencha Green Tea, a certified organic sencha and a good place to start.

2. Matcha

Matcha is typically made from shade-grown tencha leaves that are stone-ground into a fine powder, and is central to the Japanese tea ceremony.

Because you consume the whole leaf rather than steeping and discarding it, matcha may contain higher concentrations of antioxidants, caffeine, and amino acids than other green teas.

Matcha has a strong umami flavour and creamy body. It can be prepared as a light, frothy usucha, combined with plant-based milks in a matcha latte, or used in baking.

That versatility has helped drive demand across the Middle East, and Qatar currently leads the region's growth in the matcha latte market, fuelled by a thriving cafe culture.

If you are looking to try a high-quality matcha blend with sencha, then Clearspring’s Organic Japanese Matcha Sencha Green Tea is a choice you can rely on.

3. Hojicha

Hojicha breaks from the pattern of grassy-tasting green tea. It is still made from green tea, but it is roasted at high temperatures until the leaves turn reddish-brown.

The roasting produces nutty, caramel-like flavours, and because hojicha is often made from mature leaves, its caffeine content tends to be naturally lower. This makes it well suited to evenings, mealtimes, or for anyone who may be sensitive to stimulants.

The degree of roast also shapes the flavour. A lighter roast keeps some vegetal character, while darker roasts lean into smoky, toasted territory.

Elevare stocks Clearspring Organic Japanese Hojicha Roasted Green Tea for you to try.

4. Genmaicha

A blend of green tea and roasted brown rice, genmaicha is sometimes called "popcorn tea" for its distinctive nutty, toasted aroma.

The rice lightens the body and adds a gentle savoury sweetness that works at any time of day. Some versions include a dusting of matcha for added colour and depth.

Of the teas on this list, genmaicha may be the most approachable for anyone new to Japanese tea. It's low in caffeine, easy to drink, and hard to get wrong.

You can find Clearspring Organic Japanese Genmaicha Green Tea with Roasted Rice on Elevare, a certified organic version of this type of tea.

5. Gyokuro

One of the highest grades of Japanese loose-leaf tea, gyokuro is typically shaded for around three weeks before harvest. This produces a deep green colour and a sweet, almost brothy taste.

The extended shading may also increase chlorophyll and amino acid levels, giving gyokuro its intense umami and natural sweetness.

It is thought to account for less than 1% of Japan's tea production. Gyokuro is best brewed with cooler water and a generous amount of leaf to draw out sweetness without bitterness.

Elevare carries Clearspring Organic Japanese Gyokuro Green Tea for those ready to try a premium Japanese tea.

6. Kukicha

Sometimes called twig tea, kukicha is made from the stems, stalks, and twigs sorted out during the production of sencha or gyokuro.

Because caffeine and catechins tend to concentrate in the leaf rather than the stem, kukicha tends to be naturally mild, sweet, and very low in caffeine.

It rarely becomes bitter regardless of how you brew it, making it a good choice for children, for later in the day, or for anyone who finds other green teas too sharp.

Elevare stocks Clearspring Organic Japanese Kukicha Roasted Twig Tea for an organic version of this type of tea.

Japanese Tea Varieties at a Glance

Why Organic Japanese Tea Matters

Tea leaves are not washed before processing, so anything sprayed on the plant may end up directly in your cup. That's worth considering for something many people drink every day.

Choosing organic means the tea has been grown without synthetic chemicals, which may help preserve the nutrients within the leaf. It also supports healthier soil and more sustainable farming practices.

The Japanese teas on Elevare are all certified organic, carefully chosen for quality and provenance, with no toxins or unnecessary additives.

Frequently Asked Questions

What is the most popular tea in Japan?

Sencha is the most popular tea in Japan, accounting for around 60% of total production. You will find sencha tea in homes, offices, and restaurants across the country.

What tea do Japanese people drink in the evening?

Hojicha and kukicha are often enjoyed in the evening, because their caffeine content is naturally very low. Hojicha's warm, roasted character makes it particularly soothing after dinner, while kukicha may suit those who prefer something lighter.

Is Japanese green tea good for you?

Japanese green teas are rich in antioxidants, particularly catechins, alongside amino acids like L-theanine. Shade-grown varieties such as matcha and gyokuro may have especially high concentrations of L-theanine, which is associated with calm, sustained focus.

Choosing organic helps ensure those benefits come without unwanted chemical residues.

How should you brew Japanese green tea?

Most varieties tend to taste best when brewed with water at approximately 80°C. Boiling water can scorch the leaves and draw out bitterness.

In particular, gyokuro benefits from even cooler water and more leaf. Brewing times are typically short, around one to three minutes, to preserve flavour and avoid bitterness.

Conclusion

Japanese tea offers a wide range of flavours from a single plant, from the bright freshness of sencha to the concentrated richness of matcha, the toasty warmth of hojicha, the nutty comfort of genmaicha, the deep umami of gyokuro, and the gentle simplicity of kukicha.

The best Japanese tea is the one that fits your routine, tastes good to you, and is made with ingredients you can trust. Exploring different varieties and matching them to the rhythms of your day is one of the small pleasures worth making time for.

Elevare's organic tea range brings together six of Japan's most loved tea styles, each selected for purity, quality, and provenance and delivered straight to your door in Qatar.

References

Banerjee, S., & Chatterjee, J. (2014). Efficient extraction strategies of tea (Camellia sinensis) biomolecules. Journal of Food Science and Technology, 52(6), 3158–3168. https://doi.org/10.1007/s13197-014-1487-3

Cognitive Market Research. (2026, January 15). Matcha latte powder market analysis 2026. https://www.cognitivemarketresearch.com/matcha-latte-powder-market-report

Giesbrecht, T., Rycroft, J. A., Rowson, M. J., & De Bruin, E. A. (2010). The combination of L-theanine and caffeine improves cognitive performance and increases subjective alertness. Nutritional Neuroscience, 13(6), 283–290. https://doi.org/10.1179/147683010X12611460764840

Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., & Janda, K. (2021). Health benefits and chemical composition of matcha green tea: A review. Molecules, 26(1), 85. https://doi.org/10.3390/molecules26010085

Kowalska, J., Marzec, A., Domian, E., Galus, S., Ciurzyńska, A., Brzezińska, R., & Kowalska, H. (2021). Influence of tea brewing parameters on the antioxidant potential of infusions and extracts depending on the degree of processing of the leaves of Camellia sinensis. Molecules, 26(16), 4773. https://doi.org/10.3390/molecules26164773

Jakubczyk, K., Kochman, J., Kwiatkowska, A., Kałduńska, J., Dec, K., Kawczuga, D., & Janda, K. (2020). Antioxidant properties and nutritional composition of matcha green tea. Foods, 9(4), 483. https://doi.org/10.3390/foods9040483

Nippon.com. (2025). Survey finds Japan’s favorite teas. https://www.nippon.com/en/japan-data/h02333/

Wikipedia contributors. (2026). Tea culture in Japan. In Wikipedia, The Free Encyclopedia. https://en.wikipedia.org/w/index.php?title=Tea_culture_in_Japan&oldid=1339883771