These are teas which Japan exports and comprise about 75% of Japan's total production.

common, although sencha tea is anything but common

Over three quarters of all tea produced in Japanese tea gardens is Sencha (煎茶), a tea selected for its fresh qualities complementing a leaf of high uniformity and rich color. Historically prepared by roasting, today Sencha is steam treated before further processing with hot-air drying and finally pan-frying. Needle leaf Sencha is processed in Shizuoka Prefecture and in the Yame region of Fukuoka.