Discover the authentic flavours of our Japanese green teas
Japan's most celebrated and prestigious teas are all here in our collection, perfect for dedicated green tea lovers. Whether classic or organic, each one speaks for itself through its quality and authenticity.
Among our highlights: the Matcha Cérémonial Hisui, a true culinary gem with a luminous jade colour and deeply calming presence. For a natural energy lift, explore our Japan Sencha Mizuki and Japan Premium Sencha Konomi, both offering soft yet powerful vegetal notes. Torn between Matcha and Sencha? Our Sencha Matcha brings together the best of both worlds, blending the benefits of these two iconic Japanese green teas for body and mind.
Our Hojicha Bio is an ideal companion throughout the day and into the evening. Roasted at high temperature, this low-caffeine tea pairs beautifully at mealtimes with sushi, cheese or your favourite desserts. Alternate it with our Cherry Blossom green tea, enriched with rose petals and spirulina, for a warming cup with a floral, delicately roasted character, thanks to the brown rice grains woven into this exclusive and wonderfully addictive blend.
The Japanese tea ceremony: a centuries-old art
The Japanese tea ceremony, or chanoyu, is far more than a preparation ritual. It is a codified art form shaped in the 16th century by Sen no Rikyū, the legendary tea master who established its four guiding principles: harmony, respect, purity and tranquillity.
This tradition takes place in a dedicated room, centred around a bowl (chawan) of matcha prepared with meticulous precision. Every gesture carries meaning: warming the bowl, measuring the powdered tea, adding hot water, whisking in a zigzag motion. The ceremony can last several hours and often includes a light meal (kaiseki) before the tea is served.
Today, you don't need to follow the full ceremony to enjoy matcha at its best. But honouring its core principles, stillness, mindful gestures, careful whisking, can turn a simple pause into something quietly meditative.
The benefits of Japanese green tea
Japanese green tea is renowned for its exceptional concentration of antioxidants, particularly catechins (EGCG). According to the EFSA, green tea catechins contribute to protecting cells against oxidative stress.
Drinking Japanese green tea also provides L-theanine, an amino acid responsible for that sense of gentle energy and calm focus. This molecule, found in particularly high levels in Gyokuro and Matcha (both shade-grown), tempers the stimulating effect of caffeine to offer alertness without the jitters.
For general guidance on tea consumption and daily caffeine intake, refer to the recommendations of the ANSES.
Brewing Japanese tea: temperatures and steeping times
Every style of Japanese tea has its own brewing method. The golden rule: NEVER use boiling water (100°C) with a Japanese green tea. Water that is too hot destroys the catechins and brings out bitterness.
For Sencha: 70-75°C, 1 to 2 minutes, 2 g of leaves per 200 ml.
For Gyokuro: 50-60°C, 1 minute, 3 g per 60 ml (very little water).
For Bancha and Genmaicha: 80-85°C, 2 to 3 minutes.
For Hojicha: 90°C, 30 seconds to 1 minute (the roasting holds up well to heat).
For Matcha: 70-80°C, 60 to 80 ml of water per 2 g of powder, whisked with a chasen until frothy.
Most Japanese tea leaves can be steeped 2 to 3 times in succession, provided you shorten the steeping time with each brew.
Frequently asked questions
What are the main types of Japanese tea?
The principal types of Japanese tea are: Sencha (the everyday classic), Gyokuro (a fine shade-grown tea), Matcha (ceremonial powder), Bancha (smooth and low in caffeine), Genmaicha (with puffed rice), Hojicha (roasted), Kukicha (made from stems) and Shincha (the first harvest of the year). Each has its own terroir and production method.
Where does Japanese tea come from?
Tea arrived in Japan from China in the 9th century, brought by Buddhist monks. The tea ceremony was codified in the 16th century by Sen no Rikyū. Today, the main tea-growing regions are Uji (near Kyoto, the historic heartland), Shizuoka (the largest producer by volume), Kagoshima (in the south), Miyazaki and Fukuoka.
What happens during a tea ceremony?
The tea ceremony (chanoyu) includes: preparing the space (garden, tea pavilion), welcoming guests, a light kaiseki meal, then the preparation and tasting of matcha. Every gesture is codified: how the bowl is held, rotated, sipped from and returned. It is a discipline in its own right, one that takes years to master.
What are the benefits of Japanese green tea?
Rich in catechins (particularly EGCG), it contributes to cellular protection and antioxidant intake. The L-theanine it contains promotes calm and concentration. Moderate consumption (2-4 cups per day) fits naturally into a balanced diet. Avoid drinking it after 4-5 pm if you are sensitive to caffeine.
Which Japanese teas are considered exceptional?
Premium Japanese teas, or grand cru selections, include high-grade Gyokuro, first-harvest Shincha (haru-ichiban) and ceremonial Matchas stone-ground in the traditional way. Our selection includes the high-end Matcha Shizuku and several limited-edition grand cru sencha.
Browse our 14 Japanese teas above and find the style that suits you best.
