Japan is well known for its green tea production. There are several regions that produce tea, Uji, Kagoshima and Shizuoka being the main ones. There are also a variety of tea production methods, which give the teas their names.
Matcha means “fine powder tea” and is unusual in the fact that the leaves are ground into powder and when brewed the whole lot is consumed. Matcha Tea is used in the traditional Japanese tea ceremony, you may have heard the it known as Matcha Green Tea Powder.
Bancha is a lower grade of tea that is made from the leaves discarded from Sencha production. Although not as refined as Sencha, Bancha is still very popular due to its strong flavour.
Japanese green tea has long been used as an herbal remedy and is said to help aid weight loss and lower the risk of heart disease, read about the Health Benefits of Green Tea. All Japanese green teas have very different flavours depending on the region the leaves were grown and the way in which they were processed. Although not as well known for their black tea and white teas, the Japanese do produce these in fewer quantities.