Japanese green tea made simple

RYOKU Guide

Japanese green tea made simple

Matcha, sencha, hōjicha or genmaicha? Japanese green tea is wonderfully varied — from fresh and grassy to warm, nutty and roasted. Here’s an easy introduction, and how to find the tea that suits you.

What is Japanese green tea?

Green tea is made from the tea plant Camellia sinensis. Unlike black tea, it isn’t fully oxidised. That’s what preserves the green colour, the fresh aroma and the characteristic character.

In short

Japanese green tea often tastes fresher, greener and more umami-rich than many other teas. Depending on the variety, it can come across as grassy, mild, sweetish, nutty or roasted.

Why does it taste so different?

What’s decisive is cultivation, shading, harvest time, processing and preparation. A finely ground matcha comes across completely differently from a roasted hōjicha or a genmaicha with roasted rice.

What makes Japanese green tea special?

1. Steamed, not pan-fired

Many Japanese green teas are treated with steam after harvest. This helps preserve the fresh green colour and the clear, vegetal taste.

2. Umami, not just bitterness

Good Japanese green teas can have a pleasant depth: fresh, soft, slightly sweet and umami. Water that’s too hot or steeping that’s too long, by contrast, makes them bitter more quickly.

3. Versatile in everyday life

Japanese green tea isn’t just for the tea ceremony. It also works as a latte, cold brew, iced tea, dessert ingredient or a calm companion through the day.

The main types of tea, simply explained

Every variety has its own character. Here’s the simple overview:

Matcha

Matcha is finely ground green tea. So you drink the whole tea leaf in powder form. It’s intensely green, creamy, umami-rich and ideal for matcha latte, iced matcha or the classic preparation with a bamboo whisk.

Good for: focus, morning routine, latte, iced drinks, desserts.

View Organic Matcha
Sencha

Sencha is the classic Japanese loose-leaf green tea. It tastes fresh, clear, green and, depending on quality, slightly sweet or finely tart. In blends, sencha provides freshness and structure.

Good for: warm infusion, cold brew, clear energy, everyday tea.

View Matcha × Sencha
Hōjicha

Hōjicha is roasted green tea. The roasting makes the flavour warmer, milder and nuttier. Instead of grassy freshness, roasted aromas, caramel notes and a calm depth come to the fore.

Good for: afternoon, evening, hōjicha latte, mild tea moments.

View Hōjicha Leaf View Hōjicha Powder
Genmaicha

Genmaicha combines green tea with roasted rice. The result is mild, nutty and slightly reminiscent of popcorn. That makes genmaicha especially approachable — even for people who usually find green tea too tart.

Good for: beginners, with food, latte, nutty aromas, cold brew.

View Matcha Genmaicha View Genmaicha Powder
Blends with matcha

Blends like Matcha × Sencha or Matcha Genmaicha combine the freshness of loose-leaf tea with the intense colour and depth of matcha. They’re especially versatile and work both hot and cold.

Good for: cold brew, iced tea, everyday, a fresh start to the day.

View Matcha × Sencha

Which taste suits you?

Fresh & green

For anyone looking for a clear, lively green tea.

Recommendation: Matcha × Sencha or Organic Matcha

Mild & nutty

For beginners or anyone who likes green tea soft and rounded.

Recommendation: Matcha Genmaicha or Genmaicha Powder

Roasted & warm

For tea moments that can be calm, soft and almost coffee-like.

Recommendation: Hōjicha Leaf or Hōjicha Powder

Creamy & intense

For lattes, shaker drinks and modern tea routines.

Recommendation: Organic Matcha, Hōjicha Powder or Genmaicha Powder

Powder tea or loose-leaf tea?

Powder tea

Powder tea is whisked directly with water or milk. It’s especially practical for matcha latte, hōjicha latte, iced drinks and the shaker.

Loose-leaf tea

Loose-leaf tea is brewed and then strained. It’s ideal for classic tea moments, multiple infusions and cold brew.

Three simple rules for good green tea

1. Don’t brew with boiling water

Many Japanese green teas taste better at around 60–85 °C. Water that’s too hot makes them bitter more quickly.

2. Better to steep briefly

Sencha and matcha blends in particular often need only short steeping times. A second infusion is usually possible.

3. Store fresh and well sealed

Green tea reacts sensitively to light, air and warmth. Kept dry, cool and well sealed, it stays aromatic longer.

You’ll find step-by-step instructions for every RYOKU tea in the preparation guide.

Green tea knowledge you can taste

Preparation tips, recipes and news from Japan — about twice a month, no spam.

Which Japanese green tea is right for you?

How to prepare your tea properly: To the preparation guide

Discover all teas