Why Japanese green tea tastes/look different than other types of green tea like Lipton and Twinings green tea?

I've been trying all many types of japanese green tea (Sencha, Konach, Matcha, etc) and they look way greener and taste very differently than the other one like Lipton green tea, it looked darker and taste bitter, although they're all from the same plant Camellia Senisis?

Why Japanese green tea tastes/look different than other types of green tea like Lipton and Twinings green tea?
I THINK that a lot of the taste come from how the tea leaves are prepared. I have read that unfurled tea leaves are sweeter. Also, are you steeping the tea for the same amount of time? Green tea generally becomes much greener and more bitter when the longer it is left to steep. I usually only steep about 3 minutes.
Reply:Processing has a lot to do with it. some Japanese teas are roasted over smoke. It also has to do with how soon the leaves are picked.
Reply:You've been trying different types of Japanese green tea and comparing them with Western brands of green tea that is probably the same type. (Personally, I can't stand Western green teas and no tea from Lipton at all because I think it's poorly made and this affects the taste.)





differences as listed in Wikipedia:


玉露 Gyokuro (Jade Dew)


The highest grade Japanese green tea cultivated in special way. Gyokuro's name refers to the pale green color of the infusion. The leaves are grown in the shade before harvest, which alters their flavor. Gyokuro has a high caffeine content (Generally 0.16% in infusion[2]), but the significant L-Theanine content of Gyokuro slows down and counteracts the caffeine assimilation, and also the amount ingested is very small (Generally 10ml - 60ml).





抹茶 Matcha (rubbed tea)


A fine ground Ten-cha (碾茶: has very similar cultivation process as Gyokuro) used primarily in the tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan.





煎茶 Sencha (broiled tea)


The first and second flush of green tea, which is the most common green tea in Japan made from leaves that are exposed directly to sunlight. The first flush is also called Shin-cha (新茶: a new tea)





玄米茶 Genmaicha (Brown-Rice tea)


Bancha (sometimes Sencha) and roasted genmai (brown rice) blend. It is often mixed with a small amount of Matcha to make the colour better.





冠茶 Kabusecha (covered tea)


kabusecha is sencha tea, the leaves of which have grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha.





番茶 Bancha (common tea)


Sencha harvested as a third or fourth flush tea between summer and autumn. Aki-Bancha (autumn Bancha) is not made from entire leaves, but from the trimmed unnecessary twigs of the tea plant.





焙じ茶 Hōjicha (pan fried tea)


A strong roasted green tea.





茎茶 Kukicha (stalk tea)


A tea made from stalks produced by harvesting one bud and three leaves.





玉緑茶 Tamaryokucha


A tea that has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries.

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