Semi-fermentation tea includes Oolong tea, Hoshu tea, Ao-cha (Blue tea), Siro-cha (White tea). These teas are produced in four steps :fermentation.parching in an oven to stop fermentation,rubbing and drying.

Fully-fermented tea is synonimous as the western black tea, which is produced by fermentation, rubbing and drying.

Non-fermented tea is called green tea.,which includes thre Japanese style steamed tea and the Chinese style parched tea. All of Tamaryoku-cha, Uresino tea Aoyanagi tea in Japan and Ryokudan-cha in China belong to the latter.

Uresino tea is parched in a large inclined oven,
It has a yellow-green colour and the leaves are in a circular shape.

Aoyanagi tea is parched in a smaller horizontal oven.
The color is blue and the leaves look stretched.

Sencha, Gyokuro,Matcha(powdered tea) ,Kabuse-cha, Tamaryokucha, and Bancha belong to the steamed teas in Japanese style.
The production of Sencha is by far larger than any other forms of Japanese tea.

It is produced by steaming young tea leaves, then rubbing and drying. Its sweet and astringent tastes are well harmonized and preasant to throat.

Tencha tea is material of Macha tea.
Macha tea's color is green. Macha tea is used Japanese tea ceremony and material of Japanese cake.

Tamaryoku-cha is produced by the samne production process as Sencha except shaping process
The leaves are rolled in the shape lika a ball.

Bancha is less coloful but has a refereshing and light taste.

For example, Houji-cha that has a brown color is produced by roasting Sencha or Bancha.