Precious infusions from Japan: a blend of originality and elegance

Connoisseurs of green tea know only too well that the Japanese produce the finest teas and that their pursuit of excellence often goes hand in hand with their originality.

Our range of precious teas from Japan includes little-known products that we are able to source thanks to one of our Japanese partners and long-time friends.

He is passionate about traditional Japanese culture and is a veritable bloodhound when it comes to sniffing out exceptional teas and rare plants whose flavours capture a little of Japan’s soul such as the leaves of Sakura Wild Cherry and Buddha Amacha…

We believe this selection of teas from small-scale productions represents the very essence of Japanese refinement. Their method of manufacture has been designed to ensure the optimal preservation of all the subtle flavours.

Here is a brief roundup of these teas and plants which taste as good as they look.

A range of exceptional teas

Gyokuro karigane : a “luxury kukicha”

Let’s start with our Gyokuro Karigane which differs from classic Gyokuro because of the twigs and stems mixed in with the leaves that make it look like a kukicha.

The term Karigane (雁金 – wild goose) is used to distinguish this tea from the classic kukichas which are essentially cheap and cheerful everyday teas in Japan. Its name alludes to a folk tale in which a goose crosses the Sea of ​​Japan on a twig from a tea tree.

This « luxury kukicha » is made in exactly the same way as a gyokuro with a 20-day shading period before picking. The stems and twigs mixed in with the leaves are therefore also affected by this particular manufacturing process. The result is superb: the velvety brew has flavours of yellow fruit with vegetal and marine notes which develop in the mouth in a particularly elegant way.

Sencha Yamacha Rock Garden: between the rocks and the river

Let’s continue with another exceptional green tea: Sencha Yamacha Rock Garden.

This magnificent mountain sencha from Shizuoka province is harvested in very small quantities in spring at a rate of around 300 kg per year.

Grown on a hillside, in a magnificent terraced garden, the tea buds are meticulously harvested by expert hands. The tea trees benefit from exceptional growing conditions: the stone walls of the terraces regulate the heat of the soil while the river flowing below brings humidity and coolness. This same river and its waterfall drive the machines that enable the tea to be produced in exactly the same way as it always has been for almost 70 years. It is therefore truly a product of its terroir, and you can immediately taste the quality when you drink it. It has a scent of fresh herbal and milky fragrances, underlined by delicate aromas of cereal and lightly roasted peanuts.

Once in the mouth, the umami-flavored brew gently coats the tastebuds, with succulent flavours of toasted rice, milk chocolate and peanuts. A sencha that’s as delicious as it’s precious!

Rosé cha, in the style of sake

 Finally, we should also mention another of our precious teas from Japan – the dark tea Rosé cha 撫子 (which won the silver medal in 2018 at the International “Teas of the World” AVPA* Competition) which is a little bit of an curiosity as well as being a tea aimed at true gourmets who will be delighted to learn that its savoir-faire is borrowed from the art of sake fermentation.

The method involves fermenting green tea with a strain of Aspergillus oryzae also known as kuro-koji-kin 黄麹菌 (black aspergillus) specially developed and patented for our Rosé cha.

This yeast is the same as the one traditionally used for the fermentation of sake, miso or soy sauce.

Some exceptional flavours are produced as a result of fermenting this green tea. The infusion is incredibly tasty with irresistible flavours of toffee and praline peanuts accompanied by subtle floral notes of rose. It’s a tea that makes an impression from the very first sip.

Infusions of rare and delightful plants

Sakura, the delicacy of cherry blossom

How would you like to infuse the splendour and magic of Sakura in a cup? Cherry blossom, a symbol of the samurai and of their often fleeting existence, has a very special place in the hearts of the Japanese.

It symbolises perfect beauty, both noble and fragile … And every year in spring, during the “Hanami” festival, the Japanese remember that each moment is precious by appreciating the beauty of the cherry blossoms which colour the landscape with exquisite delicacy in shades of pink.

This delicacy can be found in our Sakura – Wild cherry infusion which is made from wild cherry leaves.

The airy, springtime scents of the infusion give the impression of being next to a cherry blossom tree and the indescribable emotion that inspires.

On the palate, the sweet, fruity notes of  cherry are exceptionally long-lasting.

An infusion to savour gently to truly appreciate every moment

Green shiso, from the plate to the cup

Let’s continue with the Green shiso (Perilla frutescens) from the mint family, a central element of Japanese gastronomy. Its leaves are considered an essential ingredient, recognised for their delicacy. They are used in preparing the ubiquitous preserved plums (umeboshis) and are a delicious accompaniment to sushi, various salads, tempura (battered and deep fried dishes) and ramen (soups).

Once infused, these highly aromatic leaves produce a sweet brew with complex herbaceous and pleasantly sweet notes. A charming, caffeine-free infusion that can be enjoyed hot or iced, at any time of day.

Buddha Amacha, a variety of hydrangea

Finally for lovers of sweet infusions, with naturally sweet flavours, our Buddha Amacha 甘茶 (literally “sweet tea”) is a little gem for you to try … Made from the leaves of a special variety of hydrangea (Hydrangea macrophylla var. thunbergii) this prestigious infusion is traditionally drunk during religious ceremonies in homage to Buddha.

The dense and silky brew takes you by surprise with its particularly intense sweet and liquorice notes.

This rare and delicious infusion will inspire you both spiritually and and with its taste…

How to infuse these little gems from the land of the rising sun

To fully appreciate all the delicacy of the scents and flavours of these precious infusions from Japan, we strongly recommend the use of a small teapot in order to concentrate the aromas as much as possible.

Our gyokuro tea sets made by the potter Sawa Houzan in enamelled stoneware are particularly suitable for this.

They have no memory effect and will therefore allow you to switch from one infusion to another while preserving the subtleties of each one.

They consist of a cooling pot (Yuzamashi), a teapot (Hohin) and small tasting cups.

The cooling pot allows you to achieve the ideal temperature for the infusion by pouring in boiling water which is then poured back into the teapot at the right temperature. The teapot has fine grooves to catch the tea leaves and act as a filter.

A true example of fine craftsmanship, these beautiful and ingenious tea sets are a testament to the high degree of expertise of the great Japanese ceramists and are ideal for showcasing all these rare infusions from the land of the rising sun.

*Agence pour la Valorisation des Produits Agricoles (the Agency for the promotion of agricultural products)