‘Sparrow’s tongue’ green from wild/seed‑grown bushes.

Light, floral Taiwanese green from Pinglin.

Island green with creamy sweetness.

Cool‑mountain Vietnamese green, brisk and sweet.

Fukuoka sencha noted for balance and depth.

Light‑steamed sencha with crystalline clarity.

Volcanic‑soil sencha with deep umami.

Historic Nara green with gentle sweetness.

Southern Kyushu sencha with vivid sweetness.

Yunnan large‑leaf cultivar made as green.