Japanese Tea

Japanese Green Tea and it's health benefits have become well known in the last 10 years. Japanese tea is low in theine but incredibly rich in Vitamin C. Excellent both during and after meals as they aid digestion.
Japanese teas are all cultivated in a similar way, what makes them slightly different from each other is the amount and duration of shading that occurs before plucking.
Sencha tea is the best known Japanese green tea type.
Kabusecha tea is when the tea bush is semi-shaded for a couple of weeks before plucking 

Gyokuro Precious Dew teas are considered to be the highest quality resulting from tea leaves grown in heavy shade. The Gyokuro tea tends to only come out on high days and feast days; treat yourself and make today a special day.

The amount of shade dictates the 'balance' of the tea; the more shade the greater amount of umami and the less bitterness.

Japanese tea production uses steam to stop fermentation and this is what makes for the distinctive colour and astringency.

Japanese Tea is always made with hot not boiling water and given a short steep time.

Japan is famous for its Japanese Tea Ceremony, which uses high quality, powdered leaves to make a thick drink called Matcha, the ceremony can last up to four hours.

Due to constant growth in the domestic market, Japan is one of the few tea-producing countries which has to import tea.

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