Ureshino has become somewhat of a hotspot for tea tourism in recent years. That is, in part, due to the region holding the title of “birthplace of Japanese tea”, and also because it is home to a special green tea production that’s been winning awards left and right over the last decades.
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.