Types of Japanese Green Tea

[umijoshi]

Hello,
I'm trying to get a grasp on Japanese tea, I made this chart with the information that I know so far, could one of you who know better look it over and correct any mistakes I've made? I've potentially missed entire types, or am totally wrong... In that event - I'd happily learn from you

The files dimensions are a bit too big for this forum, but here is the url:
http://i.imgur.com/8ggeJMK.png

[miig]

wow that looks nice!
Someone's really serious about that

[thirst]

Nice chart!

Isn’t most Japanese tea machine-processed instead of hand-rolled, though?

[rdl]

from: https://shop.ippodo-tea.co.jp/kyoto/sho ... cid=bancha
The word bancha has 2 meanings: daily casual tea, and local tea. In the Kyoto area, when people use the word "bancha", more often than not they are referring to iribancha.
Iribancha has long been a favorite tea among Kyotoites. After the first tea picking of the year, leaves, stems and small twigs from the lower portions of the tea plant are collected, steamed, dried (but not rolled), and roasted at high heat. The result is an unmistakably unique smoky flavor and aroma, somewhat similar to the smell of a campfire or bonfire.

Ippodo calls their kyobancha = iribancha, and not houjicha (which they call houjicha) as others in kyoto region do. you can include iribancha as you feel best, just pointing out one more kind of bancha.
thanks for your hard work.

[Senchamatcha]

I love it! I tried to make a chart like this... I ran away screaming before I got very far into my project though...

[debunix]

Lovely chart, bookmarking for future reference. Handy!

[umijoshi]

Nice chart!

Isn’t most Japanese tea machine-processed instead of hand-rolled, though?

Turns out it is! Updated accordingly.

Ippodo calls their kyobancha = iribancha, and not houjicha (which they call houjicha) as others in kyoto region do. you can include iribancha as you feel best, just pointing out one more kind of bancha.
thanks for your hard work.

I've added the name Iribancha to the Kyobancha section.

After some deliberation I've decided against adding scented green teas to the list. Mostly because I don't want to cut and paste for another 1/2 hour but also it's simple to say they are made by adding petals or oils to the Bancha, or in some cases Sencha leaves.

The updated version can be found here, and I will replace the link in the original post as well. Sorry if you've bookmarked it as it's soon to be missing!

http://i.imgur.com/lkOc2Jo.png

[rdl]

[quote="umijoshi"

Ippodo calls their kyobancha = iribancha, and not houjicha (which they call houjicha) as others in kyoto region do. you can include iribancha as you feel best, just pointing out one more kind of bancha.
thanks for your hard work.

I've added the name Iribancha to the Kyobancha section.

to simplify what i was trying to say is that there are two kinds of houjicha. one tastes roasted, the other roasted and smoked. with completely different tastes i was suggesting noting the difference.

[mbanu]

Great chart! It looks like you've basically got it. One group that is missing, though, are the banchas that go through a secondary fermentation with lactic acid producing organisms, such as awabancha and goishicha. They are made only in small quantities, though.

[kikula]

Terrific chart, helpful! How about someone assembles something like that for oolong? Though that'd be a big chart!
(Reminds me of the time that I decided to develop a world history timeline as I studied - I ended up purchasing a huge spool of 3' wide brown paper and wrapping it across all 4 walls. New stuff kept popping up...).

[umijoshi]

Great chart! It looks like you've basically got it. One group that is missing, though, are the banchas that go through a secondary fermentation with lactic acid producing organisms, such as awabancha and goishicha. They are made only in small quantities, though.

oooo I've never heard of those, I'll look them up and revise this when I have a moment.

Edit: Are they still considered to be 'green tea' although they have gone through a fermentation phase? Added anyway~

Revised version in OP and here:
http://i.imgur.com/8ggeJMK.png

I'll do one for Oolong too, I've not even really read anything about it yet though.

Edit: The rough draft is up in the Oolong section~

[MEversbergII]

SO a good number (half or more...) of these I've never heard of. Goisincha? Gotta try some of that. Was also unaware of the Awabancha and Mimaska bancha line as well. Must find...

M.