Authentic Japanese green tea’s Taste
Rigorously selected green tea growers and growing regions
Like wine, authentic japanese green tea is an agricultural product with taste that is strongly affected by growing region, climatic conditions, and growing techniques. Hand artisanal production methods are best for bringing out a traditional taste and high quality. We have carefully selected only tea leaves produced by small-scale growers whose farms nestle in mountain valleys where tea grows best.
First-cut green tea is not blended
First-cut tea’s high quality emanates from its long growing times and growing season. A blend’s advantages are that it balances out the tastes of mass-produced teas, and adjusts those tastes, while providing a steady supply. But blending is less necessary for high quality tea leaves. Their genuine flavor can be best enjoyed with one tea taken straight.
(※ This rule excludes some types of Sencha (green tea), Matcha (powdered green tea), and Bancha (coarse tea))
Rare, uniquely individual botanical varieties of green tea
In 1953, the superb “Yabukita” botanical tea variety came into existence after many years of careful breeding and cultivation for excellence. This variety grew in popularity until it accounted for 75% of Japan’s tea production. Many other unique and excellent varieties have been created, but many farmers have refrained from growing them due to issues of quality and harvest volume. However, in recent years, small scale farmers have been able to produce a stable supply. We are now able to introduce high quality tea varieties.
