Ryokucha is a Japanese term for green tea, dried without fermentation. When powdered, it becomes matcha.
The best grade of ryokucha is gyokuro. The next best is sencha, and everyday is bancha. When toasted, it becomes hōjicha.

Categories: Green tea
Characteristic of: Japanese cuisine
Subcategories: Gyokurojp-ro
References:
A Dictionary of Japanese Food; Hosking, Richard, 1995
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