Collection: Teas & infusions

Japan has several regions famous for their tea production, each offering ideal climatic and soil conditions for different varieties of tea:

• Shizuoka: This region produces around 40% of Japan's tea. It is known for its high-quality green tea, particularly sencha.
• Uji (near Kyoto): Renowned for its matcha and gyokuro, Uji is one of the oldest tea-producing regions in the world.
• Kagoshima: Located in the far south, Kagoshima is Japan's second-largest tea-producing region, offering a wide variety of green teas.
• Yame (Fukuoka): Yame is particularly famous for its gyokuro, a high-quality shaded green tea.

Matcha: Matcha is a green tea powder made from tencha tea leaves that are shaded before harvesting. The leaves are then ground to a fine powder. When ready to drink, matcha is whisked into hot water, creating a thick, frothy beverage. It is rich in antioxidants and caffeine.

Sencha: Sencha is the most widely consumed green tea in Japan. The leaves are steamed, rolled and dried, then infused in hot water. Sencha has a lighter, grassier taste than matcha, and is generally milder in terms of caffeine content.

The tea ceremony, or "chanoyu", occupies a central place in Japanese culture, symbolizing harmony, respect, purity and tranquility. It is strongly influenced by Zen Buddhism. More than a simple tea-drinking ritual, the ceremony is an artistic act that emphasizes simplicity and connection to the present moment. Every gesture is codified and aimed at achieving a form of spiritual perfection.

Japanese teas, particularly green tea, are renowned for their many health benefits:

• Antioxidants: Rich in catechins, notably epigallocatechin gallate (EGCG), which is known for its anti-carcinogenic properties.
• Cardiovascular health: Green tea can help reduce cholesterol and improve heart health.
• Weight loss: Certain compounds in green tea can increase metabolism and help burn fat.
• Immune system: Green teas contain vitamins and minerals that boost the immune system.
• Relaxation: L-theanine, an amino acid found in green tea, helps reduce stress and promote relaxation without causing drowsiness.

Cherry blossom (sakura) infusions are rich in antioxidants, particularly flavonoids, which help fight free radicals in the body. These antioxidants can help slow aging, protect the skin from environmental damage and improve overall health. Although less potent than green teas in terms of antioxidants, cherry blossom infusions are also appreciated for their soothing properties.

The infusion temperature varies according to the type of tea:

• Sencha: 70-80°C
• Matcha: 70-80°C (water should not be too hot to avoid bitterness)
• Gyokuro: 50-60°C (to preserve its delicate aromas)
• Genmaicha: 80-90°C
• Hojicha: 90°C

Japanese teas go well with a variety of foods, creating harmonious taste experiences:

• Sencha: Grilled fish, sushi, tempura, light desserts such as mochi.
• Matcha: Sweet pastries such as wagashi (traditional Japanese confectionery), dark chocolate.
• Genmaicha: Savoury dishes such as grilled rice or savoury snacks.
• Gyokuro: Sashimi, seafood, mild cheeses.

If you prefer a fresh, herbaceous taste: opt for sencha.

If you like sweeter, umami flavours: Gyokuro is an excellent choice.

If you want a drink with a rich, creamy texture: choose matcha.

For a sweeter, toasted taste: Try hojicha or genmaicha.

To preserve the freshness and aroma of teas and infusions, it is important to store them correctly:

• Store in airtight containers: to prevent oxidation and odor absorption.
• Protect from light and humidity: Teas should be stored in a cool (but not refrigerated!), dry, dark place.
• Consume quickly: Green tea in particular is sensitive to oxidation, so it's best consumed within 6 months of opening.