Have some tea?

Sure, but what kind? Only the fresh vegetable section takes up more space than the tea aisles in Japanese supermarkets. This is a new phenomenon.

Until recently, "tea" meant Japanese green tea, with its many variations. Then black (fermented) tea--English, Indian, Sri Lankan tastes--joined the market. Chinese tea (partially fermented)--for instance the dieter's friends oolong and pu'er--have also earned their own shelves. The newest newcomers are Okinawa teas--sanpin, goya, hibiscus, ukon, and guava lead the pack.

Sanpin is basically for refreshment and is similar to Chinese jasmine tea.
Goya is made from bitter melon and is said to be good for digestion and for warding off diabetes and excess cholesterol. It is always--without exception--drunk unsweetened.
Hibiscus uses dried flowers and is known for its bright color, sour taste, and vitamin C and E--its gifts to beautiful skin.
Ukon comes from a root similar to the curry spice turmeric, has a pronounced yellow color, tastes almost unbearably bitter unless heavily diluted, and is claimed to be liver friendly for people who enjoy awamori and other alcoholic drinks.
Guava, made by drying fresh spring leaves from guava trees, is said to be a stomach soother and another good source of vitamin C.

Like most Japanese teas, the leaves or flowers are dried--sometimes roasted--but never fermented.