Japan
Tea first appeared in Japan in the 8th century, but is thought to have been an integral part of Japanese culture since the 12th century, when Buddhist monks adopted this beverage from China as part of their daily routine. On his return, Essai went to China to study and brought back tea powder and tea plant seeds, which he planted in his homeland so that he could continue to drink the beverage he was so fond of.
The country is best known for its green teas, which come in a variety of well-defined styles (Matcha, Sencha, Gyokuro, Kabusecha, Kukicha, Tamaryokucha, Kamairicha, Genmaicha, Bancha, etc.).
The fruit of extremely meticulous manufacturing, Japanese teas are particularly appreciated throughout the world for their sweetness, their vegetal and fruity flavours and their great freshness.
Gyokuro
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Hojicha powder
Sencha Fukamushi
Sencha Top Quality
Gyokuro Premium
Genmaicha
Hojicha
Sencha Premium
Kuki Hojicha
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Houjicha Kabusé
Kabusé n°1
Kabusé n°2
Kabusé Bancha
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Kabusé Genmaicha Matcha
Kabusé Kukicha
Kabusé Soshun
Kabusé Tenbu Fuka
Kabusé Tenko
Sencha
Ice Tea Easy (Kabusé Hot or Cold)
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Kabusé Konacha
Sencha
Rosé Cha
Sencha
Gyokuro Karigane
Tamaryokucha
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Shincha Kagoshima
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Shincha Shizuoka
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Shincha Uji
Matcha tea, a true taste experience
Matcha is a precious green tea made from an umber tea called Tencha. Only the tender part of the leaf is kept and ground to a powder using a stone grinder.
Because the leaves have been protected from the sun, this tea powder is distinguished by its beautiful, intense green color and its high amino acid content, which gives it very mild, flavorful aromas.
Traditionally prepared as part of the tea ceremony, the smooth liquor of this green tea is a real concentrate of benefits for body and mind.
The tea ceremony, or "chanoyu
Meaning "hot water for tea", chanoyu is the art of preparing tea in a codified ceremony.
In an uncluttered setting, where the choice of objects and their placement are carefully considered, this art form gives pride of place to contemplation.
Participants are invited to admire and absorb everything around them. They become aware of the beauty of the moment, grasping its ephemeral nature and concentrating on the taste of the tea.
Cast-iron teapots
Originally, Japanese cast-iron teapots were simple unglazed cast-iron kettles called "tetsubin - 鉄瓶" meaning "steel cauldron". These were developed for the Japanese tea ceremony in the 16th century.
Today, Japanese cast-iron teapots are enameled and come in a range of colors. They are still handcrafted by pouring molten cast iron into clay molds. The molds themselves have been engraved with their motifs on the inside. These particular teapots have become both tea utensils and decorative objects.
Japanese green tea, a must-have
Green tea has been part of Japanese culture for centuries.
Among the most popular varieties are :
- Sencha, a delicate, fresh green tea that is steamed and rolled into fine needles.
- Shincha is traditionally made from the first sencha harvest of the year. It is highly appreciated by connoisseurs for its great freshness and lively spring flavors.
- Gyokuro comes from a spring harvest of shaded tea bushes. This green tea, known as "precious dew", is Japan's most refined. Carefully sorted and selected, its emerald-green leaves are as fine as pine needles. They offer an infusion with very mild, savory flavors.