What are the varieties of Japanese tea?

Tea, highly prized in the land of the rising sun!: What are the varieties of Japanese tea?

In Europe, we know green tea for its many detox benefits especially and Earl Gray black tea from our British friends, which gives us some boost thanks to its potency. We can also have Chinese white tea. Most of the time, we drink tea in a bag or in bulk and let it brew in our teacup before drinking it.
Despite what you may think, the variety of tea does not depend on the tea tree it comes from.
In Japan, there are almost only green teas, of which there are different varieties. The differences appear primarily in harvesting and post-harvest processing. Most of the time, the tea leaves are steamed for 1 minute to stop their oxidation after harvest.
Sencha: it  is the most widespread green tea and is available almost only to the Japanese.
The bancha:  comes from less tender leaves than those used to make sencha. It is a lower quality tea, cheaper than sencha and the second most consumed.
Hoji-cha:  is a very inexpensive green tea that is roasted at 200 ° before quickly cooling. It has a very intense flavor.
The gyokuro:  luxury tea in Japan. To ensure quality tea, the tea plants are covered 20 days before harvest. Chlorophyll and aromas are concentrated in the most tender leaves. It is a slightly bitter tea because it is less rich in catechins.
Matcha Green Tea: This  is the tea used for the tea ceremony. It comes from gyokuro tea. The leaves are reduced to a fine green powder.
The genmaïcha:  mixture of tea and puffed rice.
The tamaryokucha:  a fruity-flavored tea.
There are some other varieties of tea that are consumed in Japan; the differences come mainly from their manufacturing process.