TEA & INFUSION

Tea culture in Japan has a rich and ancient history dating back over 1,000 years. It was originally Buddhist monks who studied in China and brought back knowledge of tea cultivation. The first tea seeds were planted in Buddhist temples and monasteries. In its early days in Japan, tea was mainly used for religious purposes. It was consumed by Buddhist monks to promote meditation and mental clarity. The tea ceremony, known as "chanoyu" or "sadō", also began to develop in Buddhist temples. Over time, tea became increasingly popular among Japanese aristocrats and the warrior class (samurai). Tea drinking extended beyond religious circles to become a common practice in Japanese society. The tea ceremony, as we know it today, was developed in Japan during the medieval period, notably by tea masters such as Sen no Rikyū. This ceremony emphasized the preparation, tasting and appreciation of tea within a ritual and aesthetic framework. Japan then became famous for its production of high-quality green tea. The development of the method of packaging loose leaf tea in metal tins in the 19th century preserved the freshness of the tea and contributed to its continued popularity. The preparation of green tea has become a deeply rooted tradition, leading to the cultivation of different types of tea:

Matcha: this finely ground powdered green tea is produced from specially shade-grown tea leaves. In Japan, it is used in the tea ceremony and appreciated for its rich, umami and very slightly bitter flavor. Matcha is also used in pastries and tea-based drinks. It should be stored in a cool place so as not to lose its aromas.

Sencha: this is the green tea most commonly consumed in Japan. It is made from young tea leaves that are steamed, rolled and dried. Its flavors are refreshing, herbal and slightly sweet. It is often drunk hot, but can also be served cold.

Gyokuro: this high-quality green tea is shade-grown before harvesting to develop a mild, umami flavor. It has a higher caffeine content than other green teas and is appreciated for its sweetness and subtle aroma. Gyokuro is generally drunk hot.

Hojicha: this toasted green tea has a sweet, roasted, caramel-like flavor. It is made from green tea leaves roasted at high temperatures. Hojicha has a lower caffeine content than other green teas and is often enjoyed as a relaxing evening tea.

Genmaicha: this is a blend of green tea and roasted rice grains. It has a unique, slightly toasted flavor. It is appreciated for its pleasant aroma and low caffeine content. It is often drunk with meals or as an everyday tea.

Kukicha: also known as "twig tea", it is made from tea stems and branches. It has a mild, slightly sweet taste. Kukicha has a lower caffeine content than other green teas, and is appreciated for its digestibility and health benefits.

Bancha: Bancha is harvested later in the season, usually after the Sencha harvest. This means that the tea leaves are larger and more mature at harvest time. It is considered an everyday tea, as it is inexpensive and abundantly available.

The main difference between green and black tea lies in their production process, which influences their color, flavor, caffeine content and health benefits. Here's an overview of the distinctions between the two:

Oxidation:

Green tea: Green tea is only slightly oxidized. After harvesting, green tea leaves are usually heated quickly to stop oxidation, which maintains their natural green color.
Black tea: Undergoes complete oxidation. The tea leaves are exposed to air for a specific period of time, turning them from green to black. It is this oxidation process that gives it its dark color and characteristic fragrance.

Flavor and Aroma:

Green Tea: It generally has a lighter, fresher, herbal flavor. It can have vegetal, floral or fresh herbal notes, and its flavor can vary according to variety and provenance.
Black Tea: It has a more robust, complex flavor. It is often described as having malty, woody, caramel or dried fruit notes. It generally has a fuller-bodied flavor than green tea.

Caffeine content:

Green tea: It has a lower caffeine content than black tea due to its production process. However, the amount of caffeine may vary according to variety and brewing time.
Black tea: Generally contains more caffeine than green tea. However, it contains less caffeine than coffee.

Health benefits:

Green tea: Green tea is often associated with numerous health benefits due to its high antioxidant content, particularly catechins. It may contribute to heart health, weight management and the prevention of certain diseases.
Black Tea: Also contains health-promoting antioxidants, but at slightly lower levels than green tea. It may also have health benefits, notably for cardiovascular health.

Preparation:

Green tea: It is generally brewed at lower temperatures (70-85°C) and for shorter durations. Beware of bitterness, often the result of over-infusion.
Black tea: Generally infused at higher temperatures (90-95°C) and for longer durations. It is more tolerant of longer infusion times.

The choice between green and black tea depends primarily on personal preferences for flavour, aroma and caffeine, as well as the health benefits sought. Both types of tea have their own charms and can be enjoyed as part of a healthy lifestyle.

To store green tea optimally, it's important to take into account certain factors that can alter its freshness and aroma. Here are some tips on how to store green tea properly:

Avoid heat: green tea is sensitive to heat, which can accelerate its oxidation process and alter its flavours. We recommend storing green tea in a cool place, away from direct sunlight and any source of heat.

Protect from humidity: humidity can cause green tea to deteriorate, promoting the growth of moulds or altering its flavours. It's best to store green tea in an airtight container.

Avoid strong odors: green tea tends to easily absorb odors from the environment, so it's best to keep it away from products such as spices, cleaning products or perfumed products.

Store away from open air: exposure can oxidize green tea and alter its flavors.

By following these storage tips, you'll be able to maintain the freshness, aroma and benefits of green tea for longer. If it's a grand cru, however, you should bear in mind that it will be more fragile and will not keep as long.

Apart from tea, Japan also offers a variety of other infusions and drinks made from herbs, plants and natural or organic ingredients. Here are just a few of the popular Japanese infusions, also known as "tisanes" or "herbals":

Yomogi Tea: This infusion is made from Japanese mugwort, also known as yomogi. It is appreciated for its soothing properties and herbaceous taste.

Shiso Tea: Shiso is an aromatic herb used in Japanese cuisine. Shiso tea is a lightly mentholated infusion that can be enjoyed hot or cold.

Sobacha: Sobacha is an infusion of roasted buckwheat seeds. It has a nutty flavor and is often served as a hot or cold beverage.

Lemongrass (Yuzu Kobu): Lemongrass infusion is flavored with lemongrass leaves, creating a light, refreshing drink.

Kuro Mugi Tea: This infusion is prepared from Japanese barley. It has a robust flavor and is sometimes served with a little honey.

Umeboshi Tea: Umeboshi is a salty, acidic Japanese plum. Umeboshi infusion is renowned for its alkaline properties and unique taste.

Camomile Tea: Chamomile is well known for its soothing properties. It is commonly consumed to promote relaxation and sleep.

Burdock Root Infusion (Gobo Tea): Burdock root is used to prepare an infusion that can have detoxifying and skin-benefiting properties.

Sage Infusion (Sage Tea): Sage infusion is appreciated for its herbaceous taste and potential health benefits.

These infusions and herbal teas are often consumed for their medicinal properties, unique aromas and ability to bring comfort.

The main difference between tea and infusions lies in the basic ingredients used to prepare them.

Tea: Tea comes from the leaves of the Camellia sinensis plant. There are several varieties of tea, including green, black, white, oolong and others. The differences between these varieties stem from the level of fermentation and processing of the leaves. Teas are generally associated with caffeine and contain specific compounds such as catechins (in green tea) and theaflavins (in black tea).

Infusions : Infusions, on the other hand, are prepared from a variety of ingredients other than Camellia sinensis tea leaves. Infusions can be made from herbs, spices, flowers, fruits, roots, seeds and other plants. They are often called "tisanes" or "herbals" and are naturally caffeine-free, although some may have stimulating properties depending on their ingredients.

In short, the fundamental difference lies first and foremost in the source of the ingredients. Tea comes from the Camellia sinensis tea plant, while infusions are made from other plants and ingredients. Both can offer a variety of flavors, aromas, labels and health benefits, but their basic composition sets them apart.

The Japanese have been great tea lovers for centuries. They drink a wide variety of teas, but green tea is by far the most popular and iconic in Japan. Here are the types of tea most commonly consumed in Japan:

Sencha: Sencha is the most widely consumed green tea in Japan. It is made from fresh, unfermented green tea leaves, giving it a fresh, herbal flavor.

Matcha: Matcha is a ground green tea powder used in the Japanese tea ceremony. It has a rich, intense flavor and is also used in many Japanese desserts.

Gyokuro: Gyokuro is considered one of the highest quality teas. It is shaded before harvesting to develop its complex flavors and sweetness.

Genmaicha: Genmaicha is a green tea blended with puffed rice grains. It has a slightly roasted flavor and is often flavored with matcha.

Hojicha: Hojicha is a roasted green tea with a sweet, roasted taste. It is appreciated for its nutty aroma and low caffeine content.

Bancha: Bancha is an ordinary Japanese green tea, usually made from older tea leaves. It has a more robust flavor and less caffeine than sencha.

Kukicha: Kukicha is made from the stems and stalks of green tea, giving it a mild, slightly creamy flavor.

In addition to these teas, the Japanese also consume other types of tea, including black, white and oolong. However, green tea remains the undisputed favorite due to its many varieties and health-giving properties. It is often served hot or cold, depending on the season and personal preference.

The "best" Japanese tea depends largely on personal taste preferences and what you're looking for in a cup of tea. Each type of Japanese tea has its own distinct characteristics, and what is considered the best can vary from person to person. Prices may also vary. However, here are a few of the most popular Japanese teas, each with its own qualities:

Gyokuro: Gyokuro is often considered one of the best Japanese teas because of its superior quality. It is shaded before harvesting, giving it a sweet, umami flavor and marine notes.

Matcha: Matcha is highly prized for its rich flavor and versatility. It is used in the Japanese tea ceremony and in many culinary preparations.

First-harvest sencha: First-harvest sencha is known for its fresh, herbal and slightly sweet taste. It is widely consumed in Japan.

Hojicha: Hojicha, with its roasted hazelnut flavor, is a popular choice for those who prefer roasted green teas.

Genmaicha: Genmaicha combines green tea with puffed rice grains, offering a lightly toasted flavor and unique character.

Kukicha: Kukicha, made from tea stems, has a smooth, creamy flavor that makes it accessible and enjoyable for many people.

The best Japanese tea will depend first and foremost on your taste preferences. If you like umami and marine flavours, gyokuro may be your choice. If you prefer a fresher, herbal taste, first-harvest sencha may be ideal. Matcha is versatile and can be used in many ways. Explore different varieties to discover the one that best suits your palate, as with wine or sake! Take advantage of free delivery from 50€ to taste them all!

Preparing Japanese-style tea, particularly green tea, follows specific steps that bring out the drink's delicate flavors.

Heat the water: It must be heated to the right temperature for the type of tea you're brewing. For example, for sencha, heat to around 70°C. For gyokuro, it should be cooler, at around 50-60°C. The water in Japan is very pure, low in calcium and minerals, which makes for a magnificent infusion. Try to reproduce this same context, taking care to choose one with low mineral content and little dry residue.

Prepare the tea leaves: Measure the appropriate quantity of tea leaves into the teapot. The quantity may vary according to the size of your teapot and your personal preference. In general, we recommend around 1g of tea per 10cl, but a teaspoon of tea leaves per cup is a good starting point.

Rinse the tea leaves (optional): For some Japanese teas, such as sencha, it's common to quickly rinse the tea leaves with hot water to remove impurities and open the leaves. Immerse the leaves and drain immediately.

Infusion: Leave the tea leaves to infuse for the recommended time, which varies according to the type of tea. In general, this can range from 1 to 3 minutes for sencha, but follow the specific instructions for the tea you are brewing.

Serve the tea: Once brewing is complete, pour the tea, with or without a teapot, into cups, yunomi or bowls. Be sure to pour evenly, so that each portion has a balanced taste.

Enjoy: Enjoy your tea Japanese-style. You can also accompany your tea with small Japanese snacks such as wagashi (Japanese pastries) for an authentic experience.

For matcha, the preparation is a little different. You mix the matcha powder with hot water using a bamboo whisk (chasen) until it is well dissolved, creating a frothy beverage.

Preparing tea the Japanese way takes practice to master the subtleties, but once you've got the basics down, you can personalize your tasting experience by adjusting the temperature, infusion time and quantity of tea leaves to suit your preferences.

Cooking with tea, also known as "tea cooking", is a creative culinary practice that can add unique flavors and subtle aromas to your dishes. Here are a few ideas on how to cook with tea:

Tea Infusion: One of the simplest methods is to infuse tea in a liquid to flavor your recipes. You can infuse tea in hot water or in other liquids such as milk, stock or oil. For example, green tea can be infused in hot water to cook rice or pasta, adding a subtle herbaceous flavor.

Marinades: Teas can be used to create flavored marinades for meat, fish or vegetables. Mix strong tea with other ingredients such as soy sauce, sake, honey, garlic and ginger to create a tasty marinade.

Sauce: Tea can be incorporated into sauces to give your dishes a special touch and a hint of umami. For example, matcha can be used to make a butter sauce or salad dressing.

Pastries and desserts: Tea can be incorporated into desserts such as cookies, cakes, ice creams and creams. Matcha is particularly popular in Japanese pastries, whether used in powder form to perfect the presentation or directly in the preparation.

Seasoning: Ground tea such as matcha or hojicha tea can be used as a dry seasoning to sprinkle over dishes such as salads, soups or grilled fish.

Smoked Tea: Tea leaves can be used to smoke food, adding a delicate smoky tea flavor to meat, fish or vegetables.

Drinks: As well as cooking, you can prepare hot or cold drinks using tea. Flavored iced teas are particularly refreshing. You can also make cocktails with sake or other Japanese spirits.

Tea ice cubes: Make ice cubes using tea to add flavor to your drinks without diluting their taste.

Tea soup: Use tea as a base to prepare light, fragrant soups. Miso can also be incorporated for an umami note.

Steaming: Use tea leaves, such as jasmine tea, to wrap food to be steamed. The tea leaves will release their aroma during cooking.

When cooking with tea, be sure to choose a tea whose flavor blends well with the ingredients you're using. Be creative and experiment with different varieties of tea to discover new flavors in your dishes. Tea can add a unique dimension to your recipes and take your cooking to a whole new level. In terms of value for money, you can opt for everyday teas, but of good quality nonetheless!

The tea ceremony, known as "chanoyu" in Japanese or "chado" (the way of tea), is an ancient and highly ritualized Japanese tradition that celebrates the preparation and tasting of matcha tea. Here's a general description of how a tea ceremony takes place in Japan:

Preparation and Setting the scene: The tea ceremony takes place in a special room called a "chashitsu". Before the guests arrive, the host carefully prepares the space, making sure that everything is clean and tidy. Tea utensils, bowls, tatami mats and art objects are arranged appropriately.

Guests and Greetings: Guests are invited to enter the tea room and bow to a special alcove where an art object is displayed. They greet each other and express their appreciation for the beauty of the object.

Fire ceremony: Before the tea is prepared, the host often performs a fire ceremony called "kaiseki" to heat the water and show respect for the guests.

Matcha preparation: The host prepares the matcha using a special set of utensils, including a bamboo tea mill (chashaku), a bamboo whisk (chasen) and a ceramic tea bowl (chawan). The matcha is carefully measured, then mixed with hot water using the whisk to create a creamy froth.

Tea service: The host then serves the matcha to guests one by one, using precise, graceful gestures. Guests receive the tea bowl with both hands, expressing their gratitude. They drink the matcha in a few sips, turn the bowl to avoid drinking at the seam, then wipe the rim of the bowl before returning it to the host.

Second Service: A second round of matcha may be served, followed by discussions of art, culture and philosophy.

Closing the Ceremony: The host carefully cleans the utensils and dismantles the space. Guests express their gratitude to the host for the ceremony.

The tea ceremony is characterized by simplicity, beauty and meticulous attention to detail. It promotes values such as modesty, grace, simplicity and gratitude. It also offers an experience through the appreciation of objets d'art and the simplicity of the ceremony itself.

Japan is famous for its high-quality tea production, and there are several tea-growing regions throughout the country. Here are some of the most important regions and their characteristics:

Shizuoka: Located in the Chubu region, Shizuoka is Japan's largest tea-producing region. It is renowned for its quality green teas, notably Sencha and Gyokuro. Favourable climatic and geographical conditions make it an ideal region for agriculture and tea.

Kyoto: Kyoto is one of Japan's most emblematic tea-producing regions. It is known for its high-quality green tea, including Uji-cha, a tea grown in the town of Uji. Matcha, a green tea powder used in the tea ceremony, also comes from Kyoto.

Kagoshima : Located at the southern tip of the island of Kyushu, Kagoshima is a booming tea-producing region. It is renowned for its organic teas, notably Satsuma-cha, as well as for its production of black teas.

Mie: Mie prefecture, located in the Kansai region, produces a variety of high-quality green teas, notably Ise-cha. The region is also famous for its ceremonial tea.

Hiroshima : Hiroshima Prefecture is renowned for its high quality green tea, notably Miyajima-cha, grown on the island of Miyajima.

Kumamoto: Located on the island of Kyushu, Kumamoto is a mountainous region ideal for tea growing. It produces a variety of teas, including Tamaryokucha, which is characterized by its loop-shaped leaves.

Miyazaki: Miyazaki Prefecture, also in Kyushu, is known for its green teas such as Nichigetsu-cha and Aoshima-cha. The region's mild temperatures and fertile soils are ideal for growing tea.

Nara: Nara, another prefecture in the Kansai region, produces quality teas, including Nara-cha. The prefecture is also famous for its tea-growing history.

These tea-producing regions of Japan are famous for their unique tea varieties, gardens and agriculture, labels, methods and contributions. Tea lovers can explore the different flavors and aromas offered by each region.