Japan

A flat-leaf Japanese green tea from the region of Shizuoka. Contains very little caffeine. Gives a sweet liquor with very little astrincency. A perfect introduction to Japanese tea.

Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.

Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.

Here is a "Precious Dew"  from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.

The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade.

This multi award-winning Gyokuro is very representative of shade teas from the Uji region.

Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.

A well balanced blend of leaves and stems roasted to its characteristic ochre colour.

From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas. 

Enjoyable Japanese green tea made with a mixture of twigs and leaves of Sencha.