Japanese green tea made simple
Matcha, sencha, hōjicha or genmaicha? Sounds like a lot — but it’s simpler than it looks. In a few minutes you’ll get the overview: what sets the types apart, how they taste, and which one suits you.
First things first: what is Japanese green tea?
In short
Green tea comes from the same plant as black tea (Camellia sinensis) but isn’t oxidised. That’s why it stays green, fresh and vegetal in taste — from grassy-clear to warm and nutty, depending on the type.
Why do they taste so different?
Cultivation, shading, harvest time, processing, preparation — every step changes the character. A finely ground matcha comes across completely differently from a roasted hōjicha. That’s exactly what makes it interesting.
The types — and which one suits you
Open up whatever interests you. Every type has its moment.
Matcha
The classic — the one most people already know. Finely ground green tea; you drink the whole leaf as a powder: intensely green, creamy, umami. Perfect for your morning ritual, a matcha latte, or when you fancy the full matcha experience.
Good for: morning ritual, matcha latte, deep work, iced matcha.
Matcha × Sencha — our morning blend
Sencha is the classic loose-leaf green tea: fresh, clear, green. In our Matcha × Sencha Signature Blend it meets matcha — the lightness of sencha plus the depth of matcha. Honestly our favourite tea for a clear, awake start to the day — hot or as a cold brew.
Good for: morning tea, a clear start to the day, warm infusion, cold brew.
Hōjicha
Roasted green tea — warm, nutty, caramel-like, barely astringent. Honestly: not for you if you’re after the grassy green-tea kick. But the cosiest tea for the afternoon and evening, and naturally lower in caffeine.
Good for: evening, hōjicha latte, quiet moments.
Genmaicha
Green tea with roasted rice — mild, nutty, a little like popcorn. The most approachable in the range: start here if green tea has felt too astringent for you so far.
Good for: getting started, the afternoon, with food, cold brew.
Still not sure? The quickest way is to take a look at all the teas.
Powder or leaf?
Powder tea
Whisked in directly or frothed — handy for lattes, iced drinks and the shaker. You drink the whole leaf.
Loose-leaf tea
Brewed and then strained — ideal for classic tea moments, multiple infusions and cold brew.
Three rules for good green tea
Not boiling hot
60–85 °C is enough. Water that’s too hot quickly makes green tea bitter.
Better to steep briefly
30–60 seconds is often enough. A second infusion is usually possible.
Store cool & dark
Green tea doesn’t like light or air. Kept well sealed, it stays fresh longer.
Which Japanese green tea is right for you?
- For a clear, green start to the day: Matcha × Sencha or Organic Matcha.
- For creamy lattes: Organic Matcha, Hōjicha Powder or Genmaicha Powder.
- For a mild, nutty taste: Matcha Genmaicha or Genmaicha Powder.
- For roasted, warm aromas: Hōjicha Leaf or Hōjicha Powder.
- For cold brew and iced tea: Matcha × Sencha, Matcha Genmaicha or Hōjicha Leaf.
Ready? Find your tea — and if it’s not to your taste, you have 30 days to find out.
Find your tea