The five types of Japanese-origin green tea –– sencha, hojicha, genmai, gyokuro and shincha  –– are distinguished by harvesting technique and finishing method. Remembered for their unique color, flavor and caffeine content, green tea is un-oxidized so it stays bright. It’s a symbol of freshness with a taste to match.

Shade-grown sencha leaves are ground whole into an immaculately soft powder. No steeping here –– matcha is whisked with water until a billow of foam forms on top. It’s the most honored cup of the tea ceremony and fortifies you with antioxidant health benefits too. Bright in color, fresh in taste. Make everything from the traditional frothy brew to smoothies, baked goods and more.

This is the tea most classically found in teacups in the west, but it is grown and enjoyed all over the world. India and China, where it is known as “red tea,” cultivate the most. It’s commonly harvested while young, and its leaves are fully roasted or pan fried for a rich, fully oxidized result. It’s a full-bodied brew that implores the palate with intense flavors like chocolate, smoke, and amber honey.

Often called “blue tea” and typically made from older semi-oxidized leaves, no matter what you call it, oolong’s multi-dimensional taste is unmatched. It comes in the widest range of flavors and aromas since its oxidation levels differ from one estate or region to the next. With each steeping, find a unique personality on the palate for a superb, show-stopping cup.

Did you know herbal tea isn’t actually tea at all? No caffeine here –– these are the soothing, fresh varieties that include everything from the classic peppermint and chamomile to the rich red liqueur of the hibiscus flower and more. While blends use black teas that are combined from a variety harvests for a consistent taste in popular cups like Earl Grey and English Breakfast –– at ITO EN, even green tea is used as a base for a blend.