Tea is classified into six categories: green tea, white tea, yellow tea, blue tea (oolong tea), black tea, and dark tea. This site introduces the various teas that CHAMART has sampled.

High quality steamed green tea powder
Unfermented tea
Producition area: Uji (Kyoto), Nishio (Aichi), other various places in Japan
Flavor: rich matcha aroma (a kind of salt aroma of the sea), mild, better
Production method
Matcha is made by grinding tencha (碾茶) with a stone mill to make it into a fine powder. Tea fields of tencha are covered with straw mats or man-made black mats to block sunlight for around 2 to 3 weeks prior to the tea leaves plucking. When the sunlight is blocked, catechins (bitterness components) are suppressed and amino acids (umami components) increase.

Tencha tea garden in Uji, Kyoto (October 2018)

Tea garden of Kosanji-temple at Toganoosan Kosanji-Temple (October 2018)

How to drink matcha:

Sweets using Matcha

Matcha tea – Definition and characteristics
International Organization for Standardization (ISO) issued a document of definition and characteristics for Matcha was issued on April 11, 2023.

Reference: 
松下智 (平成3年) 日本名茶紀行 (初版) 雄山閣出版
高野實、谷本陽蔵、富田勲、中川致之、岩浅潔、寺元益英、山田新市 執筆 (社)日本茶業中央会監修 (2005) 緑茶の事典 改定3版 柴田書店
大森正司、阿南豊正、伊勢村護、加藤みゆき、滝口明子、中村羊一郎編(2017) 茶の事典 初版第日本茶業学会茶の科学用語事典(第3版)編集委員会(2021) 茶の科学用語事典(第3版) 日本茶業学会 大日三協
工藤佳治主編者(2007) 中国茶事典(初版) 勉誠出版
農協研究機構 (研究成果)抹茶の定義に関する技術報告書がISOより発行
https://www.naro.go.jp/publicity_report/press/laboratory/nifts/152224.html#yogo1
ISO/TR 21380:2022 Matcha tea — Definition and characteristics
The International Organization for Standardization (ISO)
https://www.iso.org/standard/80777.html

抹茶ワッフル作成・撮影場：サムズカフェ
抹茶スムージー作成・撮影場所： cafe TOM http://www.cafe-tom.com

*The site does not describe all “Teas of Japan” or all “Teas of the World”. Additionally, each article expresses the writer’s personal experience and feelings.