Sencha, gyokuro, matcha, hojicha, genmaicha... what do they all mean and what do they taste like? I often receive questions about various Japanese tea families, how they are made and what's their difference. Enough at least to justify putting up a quick reference guide as a form of general answer.
The nameshincha(from Japaneseshin- "new" andcha- "tea") does not refer to a specific tea or even a given style of tea. Rather, it designates teas made from the year's first harvests. Theshinchaappellation itself isn't regulated and its exact meaning often varies from one producer to another.