Japanese tea: aromatic green teas
Japan produces almost exclusively green teas. Unlike Chinese green teas, Japanese teas have the particularity of being steamed. Japanese tea is steamed and the tea leaf does not undergo any fermentation, it is simply dried. This age-old method gives Japanese tea unique aromas. The leaves of Camelia Sinensis are harvested 4 times a year, but the best Japanese teas come from the harvest that takes place between the end of March and mid-May. They are divided into 9 main types: Ryokucha, Sencha, Gyokuro, Matcha, Bancha, Houjicha, Genmaicha, Kugicha, Konbucha. They are characterized by a slightly bitter taste and a complex aromatic palette dominated by vegetal notes. You will also find some green teas flavored with jasmine, ginger or with delicate cherry blossoms.
High quality Japanese tea
Our selection of Japanese teas will allow you to appreciate the delicate flavor of these high quality green teas. Sencha for example is a very mild Japanese green tea. It is the result of a long and rigorous manufacturing process that gives it a very fine taste. It is characterized by its needle-like shape due to the successive drying of the leaves. Kneading the leaves before drying allows us to obtain a tea that brews quickly while having a very low bitterness. Our Japanese genmaicha tea is a subtle blend of sencha tea and puffed rice grains that give the tea a delicate roasted hazelnut flavor. This Japanese tea has a particularly low theine content which allows it to be consumed at any time of the day.