Hey guys, I've been drinking Chinese tea for a while now, but wonder
from time to time how Japanese tea is different. As far as I am aware
Japanese tea is mostly green (with small amount of oolong or okinawan
tea) and it is usually steamed (or in combination with other
processing methods). More of it is factories produced and there is
probably less varieties.

What is your experience of these two tea types?

Julian
http://www.amazing-green-tea.com