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Japanese Tea

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Yame Sencha
Japanese Tea

Yame Sencha

$ 20.21
Japanese Tea

Yame Sencha

$ 20.21

Japanese tea tradition is a very interesting and original phenomenon. It is different from the Chinese one, but both traditions have the same roots. They appeared in the VII century on the wave of the Buddhism spreading. The Japanese tea ritual genesis is associated with such names as Eisai, the Rinzai school patriarch, the author of a book "Drink Tea and Nourish Life"; Murata Mokiti (Shuko), the patriarch of the Japanese Tea Way, Chado, who filled Japanese tea tradition with wabi spirit; Takeno Dseo, Sen Rikyu, Furuta Oribe, and other great masters of the Middle Ages. Japanese tea tradition was developed and flourished as a completely unique cultural phenomenon due to them as well as the many famous and unknown artists of classical Japanese tea ceremony. You can read about the history of the Japanese tea tradition in the article "Japanese tea tradition".


At first tea was exported to the Japanese islands from China, but since the XII century the tea has been grown and produced in Japan, according to the technology that was spread in China during the Song Dynasty. The tea was steamed, then rubbed into a paste and baked into briquettes. The tea was brewed in a special way. First it was ground into fine powder, matcha, then mixed with hot boiled water, whipped to a froth. The resulting suspension is the tea drink. This way of tea serving survives till today in the classic Japanese tea ceremony. You can buy Japanese green tea matcha in our shop. This is a tea from the oldest tea regions, such as Shizuoka Prefecture at the foot of Fuji Mountain and Uji plantations in the southern part of Kyoto Prefecture.


The loose tea, sencha, has started to be produced and brewed in the XVII century. Today it is the most popular Japanese tea that takes 80% in total tea production in Japan. You can buy Japanese sencha tea in our shop that was grown on plantations of Shizuoka, Kagoshima, Mie, Nara, Kyoto, Saga, Fukuoka, Miyazaki and Aichi. Shortly before the picking the tea bushes are shaded to reduce tannin content. Finally tea has a mild, sweet flavor without any bitterness. The plucked buds and leaves are steamed, then rolled and dried. The most high-grade handmade Japanese tea of sencha type is called gyokuro.

In addition to these classic varieties you can buy in our shop Japanese tea hojicha, which appeared in the early twentieth century, under the influence of mainland technology. The plucked buds and leaves are steamed and rolled and then dried without fermentation, roasted  in a porcelain trays over charcoal.

Japanese tea genmaicha is sencha of late harvest, mixed with roasted brown rice grains of two types, sticky mochigome and crumbly uruchigome. The rice breaks during roasting and takes the form of beads.

Japanese tea bancha is made as well as sencha, but the leaves are with stems. This is the usual budget tea with a simple, strong taste.

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