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.

Shincha, also known as "new tea", holds as 1st flush tea a significant place in Japanese tea culture. It refers to the very first harvest of young tea leaves in the spring season.  Harvests take place from early April till the end of May and begin south of Kyushu, move north until reaching the high mountains of Shizuoka.

This highly anticipated and celebrated teas offer a unique and distinct flavor profile, making them rare and sought-after delicacies among tea connoisseurs. Shincha's leaves are shaped in needles and evoke this year with our selection, a journey through fresh vegetal notes finely flowery for some and more marine and sweeter for others.

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.

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.