Organic Japanese tea: green tea, matcha, sencha, gyokuro, and grand cru

Japanese tea

Tea first appeared in Japan in the 8th century, but it was not until the 12th century that it became firmly established in Japanese culture, when Buddhist monks adopted this beverage—which had come from China via the monk Eisai—into their daily lives. Eisai, who had gone to study in China, brought back powdered tea and tea seeds upon his return, which he planted in his homeland so he could continue to enjoy this beverage that he particularly loved.

The country is best known for its green teas, which come in well-defined varieties (Matcha, Sencha, Gyokuro, Kabusecha, Kukicha, Tamaryokucha, Kamairicha, Genmaicha, Bancha, etc.).

Produced with the utmost care, Japanese teas are particularly prized around the world for their smoothness, their herbal and fruity flavors, and their refreshing quality.

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Ambiance matcha 1
Matcha
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Roasted green tea powder - Hojicha powder
Japanese roasted green tea powder - Doypack 50 g

Hojicha powder

€15.64
Organic green tea Shincha from Japan 2024 - Shincha Uji
Japanese green tea - Shincha 2026 - 50 g

Sencha Uji

€32.61
€32.61
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Organic green tea Silver Matcha 抹茶
Japanese green tea powder - 抹茶 - 20 g

Silver Matcha

€30.24
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Matcha Tea: A True Taste Experience

Matcha is a premium green tea made from a shade-grown tea called Tencha. Only the tender part of the leaf is used, which is then ground into a powder using a stone mill.

Thanks to the shading of the tea plants before harvest, matcha is distinguished by its intense green color and high amino acid content, which give it a mellow flavor and a rich “umami” intensity.

Traditionally prepared during the tea ceremony, the creamy infusion of this green tea is a true concentrate of benefits for the body and mind.

The tea ceremony, or “chanoyu”

Chanoyu (茶の湯), literally “hot water for tea,” refers to the traditional Japanese art of preparing and sharing tea according to a codified ritual.

In a minimalist setting where the choice of objects and their placement are carefully considered, this art form places great emphasis on contemplation.

Participants are invited to admire their surroundings and immerse themselves in the experience. They become aware of the beauty of the moment while appreciating its fleeting nature and focusing on the taste of the tea.

Cast-Iron Teapots

Originally, Japanese cast-iron teapots were simple, unglazed cast-iron kettles called “tetsubin” (鉄瓶), literally “iron kettle.” These were developed for the Japanese tea ceremony in the 16th century.

Today, Japanese cast-iron teapots are enameled and come in a variety of colors. They are still handcrafted by pouring molten cast iron into clay molds. The clay molds are first engraved with their designs on the inside before the molten cast iron is poured in.

These distinctive teapots have become as much tea-making utensils as they are decorative objects.

Japanese green tea: a must-try

Green tea has been part of Japanese culture for centuries.

Among the most popular varieties are:

  • Sencha, a delicate and fresh green tea that is uniquely steam-fixed and rolled into fine needles.
  • Shincha refers to tea from the first harvest of the year, typically a sencha harvested in the spring. It is highly prized by connoisseurs for its exceptional freshness and vibrant spring flavors.
  • Gyokuro comes from a spring harvest of tea plants grown in the shade. This green tea, known as “precious dew,” is Japan’s most refined variety. Carefully sorted and selected, its emerald-green leaves—rolled into fine needles—yield an infusion with sweet flavors rich in umami. They produce an infusion with very sweet and savory flavors.

Japanese tea is tea that is grown and processed in Japan. The country is particularly renowned for its green teas, which are produced using specific methods involving steaming, rolling, and sometimes shading the tea plants. Sencha, matcha, gyokuro, hojicha, genmaicha, and kukicha are among Japan’s leading tea specialties.

Sencha is perfect for those looking for a fresh, grassy green tea for everyday enjoyment. Gyokuro offers a smoother, more intense flavor with distinctive umami notes. Genmaicha captivates with its notes of toasted rice, while hojicha, a roasted tea, offers a rounder, warmer flavor profile. Matcha is ideal for those looking to discover Japanese powdered green tea.

Sencha is typically grown in full sun and then steam-fixed. Gyokuro comes from tea plants that are shaded before harvest, giving it a sweeter, richer, and more umami-rich infusion. However, both of these Japanese teas are brewed with water that is cooler than that used for black teas in order to preserve their delicacy.

The water temperature and steeping time depend on the type of tea you choose. For sencha, water at around 70 to 80 °C and a short steeping time are generally recommended. More delicate teas, such as gyokuro, require gentler steeping. The best guide is still the specific instructions for each tea.

Matcha is a powdered Japanese green tea made from tencha leaves, which are grown in the shade before harvest. Unlike loose-leaf tea, it is prepared by whisking the powder into hot water; the leaves are therefore consumed as part of the beverage.

Choosing organic Japanese tea means opting for leaves grown according to the principles of organic farming, without pesticides or synthetic chemical fertilizers. This approach is particularly important for matcha, since the entire leaf is consumed after being ground into a powder.

By being grown in living soil using traditional methods, organic sencha, gyokuro, matcha, hojicha, and genmaicha more directly reveal the subtleties of their terroir and the craftsmanship behind them.

Organic matcha is made from tencha leaves grown in accordance with organic farming standards. Since matcha is consumed entirely in powder form, the origin and cultivation methods of the leaves are particularly important. A good organic matcha can be recognized by its intense green color, fine texture, and mild, plant-based notes, with a lovely, lingering aftertaste.

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