This art work is "green tea" in Shizuoka prefecture. Wear this traditional uniform when picking tea. Shizuoka Prefecture is the number one producer of tea in Japan, and 60% of Japanese tea is made in Shizuoka.Almost all teas made in Japan are "green tea", and this "green tea" is unfermented tea. By the way, "oolong tea" is a semi-fermented tea. "Black tea" is fermented tea. These can be made from the same tea leaves.There are many types of Japanese tea such as Sencha, Hojicha, Genmaicha, Matcha, and Gyokuro."Sencha" (middle-grade green tea) is the most drunk tea in Japan. The tea that has a good balance of taste and is made from the sprout of the year is called "Shincha" (new tea), and it has a lush aroma. It will be on sale from April to June, so if you buy it, you should drink it while it is fresh."Bancha" (coarse tea) is generally made from sprouts that grow after sprouts, has a refreshing taste, and is low in caffeine."Hojicha" (roasted green tea) is a roasted tea with a fragrant aroma."Genmaicha" (brown rice tea) is also a tea with a fragrant aroma and is made by mixing roasted rice."Matcha" (powdered green tea) is powdered tea leaves. Often used in the tea ceremony, a tool called chasen is used to make creamy foam and drink. If you don't have any tools at home, you can use a shaker instead. Matcha is generally eaten with sweets. In recent years, it is often used in sweets themselves, and matcha latte and matcha ice cream are popular."Gyokuro" (refined green tea) is a high-class tea that is made from tea leaves that avoid direct sunlight, has umami, and is not bitter.My recommendation is a combination of sencha and Japanese sweets. Japanese sweets go well with yokan, monaka, rice crackers, dorayaki, sakura mochi, kashiwa mochi, and warabi mochi. It's also great to drink with Japanese food.