Green tea (Japan)

Buddhist monks brought tea from China to Japan in the 8th century. The most important growing area is Shizuoka, picturesquely situated at the foot of Mount Fuji. Japan produces almost exclusively green tea, although the majority of the production is not exported.

The most popular tea in Japan is SENCHA (steamed tea). It is light green, delicately yellow in the cup and tastes fragrantly fresh, slightly sweet to intensely grassy.

BANCHA (large leaf tea) is the classic “everyday tea” in Japan. It contains significantly less theine than Sencha teas.

In contrast to Chinese teas, most Japanese teas are deenzymated using steam. Complex rolling processes and constant treatment with dry heat during processing give the tea its corresponding character. The smaller the leaf, the higher the quality of the tea. In Japan, many small parts are considered a guarantee of careful processing of the leaf.

The following applies to preparation: the higher the quality of the tea, the cooler the water used to pour over it. The temperature should not exceed 80 degrees and a brewing time of 1-3 minutes is ideal, depending on the type. Be sure to try the variety of flavor nuances of the different infusions. You can brew high-quality Sencha up to 4 times.