We send very different kind of teas, but they are all Japanese teas. So for instance we only sent black tea once [1] so far because wakocha is pretty rare, thou

We send very different kind of teas, but they are all Japanese teas. So for instance we only sent black tea once [1] so far because wakocha is pretty rare, though it is gaining in popularity among tea producers. I recently found a very good one produced in Tanegashima, we may send it soon. Otherwise most teas will fall in either the roasted family (hojicha), or in the non-roasted family (sencha, gyokuro, etc.), with sometimes teas that are really infusions, not actual teas (like Zaracha). But taking just non-roasted green teas, there is a lot of variations. Depending on the way green tea is prepared, it will taste very different. Difference can come from the steaming (asamushi -> futsumushi -> fukamushi, from light and quick to deep and long), from the shading, or lack of shading (sencha -> kabusecha -> gyokuro from no shading to a lot of shading). Then there are teas prepared with different part of the tea plant: my favorite tea is actually called karigane, and is made of twigs instead of tea-leaves. The teas are definitely all quite different, there are many to try. [1] https://tomotcha.com/en/blog/2018-012-wakocha-toyama/ https://tomotcha.com/en/blog/2018-012-wakocha-toyama/