With its own growing, production and processing techniques, Japan offers distinct and unique aromatic profiles. The main varieties produced are Sencha, Matcha, Gyokuro and Tamaryokucha.
Green teas from Japan
In addition, Japanese green teas differ from green teas from other origins because of one important aspect, the fixing process. This step, which is designed to prevent the natural leaf oxidation, is performed through steaming (unlike Chinese method which uses dry heat). Different cultivars, with different cultural practices and processing methods will give a wide range of Japanese tea types. Every year as summer comes, we celebrate the Grand Crus arrival. These first flush teas, usually only available on very limited quantity, offer iodine and marine aromas, with pleasant nuances, from fruity and buttery to vanilla and more… It is a perfect time to discover these refreshing teas which give for Japanese tea lovers an unparalleled flavor.
Nowadays, Japan produces almost exclusively green teas. Matcha tea, originally associated with the tea ceremony, is popular today with many consumers and consumed in hot or iced drinks; prepared in a traditional way or in "latte". Also used in cooking and pastries-making by many chefs. Matcha is a grinded green tea, produced from Tencha: a shaded tea which was steamed, then dried. Veins and stem s are removed in order to avoid excessive bitterness.
Smoked japanese teas
Matsumoto san Family has been producing tea in the Shizuoka region for several generations. Samurai, their ancestor, traded his sword for farming tools and started tea production. Today his descendant chooses to create a unique tea. That’s how he created the first Japanese smoked teas, exclusively produced from Japanese wood, in confidential quantity.