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
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
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.