Japanese tea is different from other teas in the world. Although most Japanese teas are green, they are not very similar to their Chinese counterparts. While China's green tea tradition is based on clean, light, roasted characters, in Japan we find fuller, umami teas, often with marine, algal flavours. The explanation is mainly found in the processing methods, where Japanese craftsmanship revolves a lot around extensive rolling of the leaves and steaming instead of roasting. Rolling opens up the cells and brings out the fullness, steaming brings out completely different flavours than roasting, the ones we often describe as algal. In addition, Japanese growers are experimenting with unique methods of shading, reducing the amount of sunlight in the pre-harvest period, which greatly affects the nutritional content and flavour profile of the leaves. Given the impact of craftsmanship on Japanese teas, the role of the producer is particularly important. With their fullness and umami richness, Japanese teas are an excellent match for food. Of course, they are made for Japanese cuisine, but also exceptionally good with seafood. You also get a very nice and unique flavour break with algae teas for sweets. Well worth trying is a whipped matcha instead of coffee for dessert or coffee. All our Japanese teas are grown without pesticides and artificial fertilisers and are certified organic.
Japanese tea, which includes a range of unique and traditional varieties, is known for its high quality and distinctive flavour profiles. The dominant tea variety is green tea, which is distinguished from other teas by its special processing that preserves the leaves in their fresh state. In Japan, tea is not only a beverage but also part of the culture and a symbol of harmony and aesthetics.
Flavour profiles and types of Japanese tea
Among the most popular Japanese teas are matcha, sencha and gyokuro. Matcha, a finely powdered tea, has an intense and sweet flavour with a green aroma unique to Japan. Sencha, on the other hand, offers a grassy and slightly umami flavour, making it a favourite among tea lovers. Gyokuro is another high-quality variety that is harvested under shade, giving it a sweeter taste and deeper colour.
These varieties of Japanese tea are rich in antioxidants and have a variety of health benefits. Research has shown that green tea, including Japanese tea, can support weight loss, boost metabolism and promote heart health. The antioxidants, especially the catechins, have powerful properties that can fight free radicals and contribute to a healthy life.
Caffeine and its effects
Japanese tea contains caffeine, which contributes to its stimulating effect. The caffeine in green tea is lower than that found in black tea, but enough to provide a mild energy boost. The caffeine content of Japanese tea is also balanced by the amino acid theanine, which can help create a sense of calm and focus. This combination makes Japanese tea an excellent choice for those seeking a mild stimulant without the jittery effects of stronger drinks like coffee.
Sustainability and ecological practices
With growing awareness of environmental issues, demand for organic tea has increased. Many Japanese farmers practice sustainable practices aimed at protecting biodiversity and preserving soil health. By choosing organic Japanese tea, consumers can enjoy a high-quality beverage while making a conscious choice for the planet. Japanese tea is more than just a beverage; it is an art form and part of a rich tradition. With its unique flavours and health benefits, Japanese tea offers a pleasurable and invigorating experience for anyone interested in the fascinating world of tea.
