Japan

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.

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

Usually produced from fall harvests before the cold season, its humble origins stretch back in to Japanese history. Always popular in the winter for its warm, comforting aromas and its low level of caffeine, it suits any tea time perfectly.

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

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 in Japan offers us this green tea in the Gyokuro style produced following the covered method of cultivation giving it its characteristic taste from shade.

The Okabe farmers cooperative in Japan offers us this green tea in the Gyokuro style 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.

An exciting pairing of tea and herbal infusion, this well-known Japanese tea (roasted green tea) blends its flavours with those of a beneficial coniferous. A collaborative project, with interesting social and environmental aspects, that our producer and a local forestry company in Japan have developed.

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