Does the fact I, off-hand, have four different brands of matcha say something about me???

Types of Tea
Breeding tea trees requires warmth, so comparitively warm regions are most suitable. Thus South East Asia, ie India, Ceylon, and China, account for most of the tea leaf production of the world.
Tea leaf types are divided by appearance into “green tea”, “white tea”, “yellow tea”, “blue tea”, “red tea”, and “black tea”.
At first, matcha, as for green teas like sencha, immediatly after ebing picked, is steamed and roasted. by means of this methods from the applying of heat, the fermentation is stopped and the green color is preserved,
Matcha, as a green tea like sencha, is an unfermented tea. The fermentation is stopped and it’s green colour preserved through the application of heat by steaming and roasting it immediately after being picked. As the fermentation of the tea leaves advances, their colour changes. When they are completely fermented, they turn a dark red colour and gain a complex aroma. The black tea (lit. red tea) that we drink everyday is fermented tea.
Also, oolong tea, which is a half fermented tea if about 30 to 60 percent oxidized fermentation, is a type of “blue tea”. Thus tea leaves taken from the same tea tree is divided into different types based on how it is processed through the application of tea and degree of fermentation.
Matcha is divided into koicha and ususcha. Koicha and usucha are processed in the same way and there isn’t any difference in the quality of the tea tree from which the leaves come. Koicha mostly is manufactured from the new buds of older trees.
After the rough tea (aracha), which has been steamed and dryed, is cut, a tool called a “winnower (toumi)” is used for the refining process to sort the leaves by windblowing. After sorting, the completely dried tea leaves are sorted again by colour, with only the best quality leaves selected.
The leaves for koicha are put in a paper bag and stored in the chatsubo. Tea leaves one step down in quality from koicha leaves are packed around the paperbag as a buffer, so they are called “packing tea (tsumecha)”. This tsumecha becomes usucha.
Tea trees has their own personality. Since each tea tree will differ in scent, taste, and leaf colour, the lord of a tea plantation will blend the tea leaves by taste, thus always preserving the established taste of the tea.