There are many different ways to talk about Japanese teas. Here are a few terms and descriptions to get started.
Fukamushi - "heavy steaming" of the tea leaves resulting in a bolder, creamy, richer taste. Steaming the freshly harvested young leaves nearly twice as long as in other green teas, before being rolled dry reduces any raw, grassy taste or astringency in the finished tea with only a mild aftertaste.
Asamushi - "light steaming" of the tea leaves (only 20 to 60 seconds). Asamushi tea leaves shows large needle like leaf particles and light yellowy green appearance. Asamushi tea is aromatic, maintains the sweetness aroma and taste. Example: Kirameki Sencha.