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Gyokuro (Shizuoka, Japan)

Is made from older tea trees which are shaded to reduce the effect of photosynthesis. This is a tea with a mild flavor and is considered the finest grade of japanese tea.

Matcha (Uji, Japan)

Matcha is the stone-ground green tea powder made of the best quality, shadow-grown tea. The tea leaves are covered with straw mats four weeks prior to harvesting. This induces the plant to produce more chlorophyll and amino acids. The more amino acids the leaves contain, the sweeter the tea. The leaves are picked by hand, only once per year. The tea leaves are then steamed and dried, after which the stems and veins are removed. The result of this is called tencha. Finally, this tencha is stone-ground into matcha. Nowadays this is done by electrical stone-grinders, in a clean-room. Matcha is used for the tea ceremony, but can also be used to prepare a traditional cup of green tea at home or at a restaurant. It is also a wonderful ingredient for ice-cream, cakes and confectionery.

Hojicha  (Shizuoka, Japan)

Hojicha is a brown-coloured, roasted green tea with a mild smoky taste. The leaves of bancha or coarse leaves harvested late in the season are used for making this tea. It is low in caffeine and tannin. Hojicha is mild for the stomach and is suitable for children. It is often served after a meal in Japan. Japanese people love the aroma of hojicha.

Genmaicha  (Shizuoka, Japan)

Topquality genmaicha, made from sencha, green tea, with popped rice. Also the rice is of top quality and is known for its sweet taste. The popped rice gives the tea a nutty flavour. The sencha is first flush, which gives the tea a very rich aroma. The producer has won the prize for best tea of Japan many times.

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