Collection: Japanese infusions

The most popular Japanese infusions are varied and offer unique flavours, often caffeine-free, suitable for different times of the day:

Mugicha: An infusion of roasted barley, appreciated for its sweet, roasted taste. It is often drunk cold in summer for its refreshing properties.

Sobacha: An infusion made from roasted buckwheat seeds, known for its nutty notes and digestive benefits.

Kombucha: An infusion of kelp (kombu seaweed), lightly salted, often served as a comfort drink and different from kombucha as a fermented tea!

Yomogi-cha: An infusion of Japanese mugwort, renowned for its detoxifying properties and herbaceous taste.

Kukicha: Although made from tea stems, it is sometimes considered an infusion for its low caffeine content.

Mugicha, or roasted barley infusion, has a unique taste with roasted, nutty notes. Completely caffeine-free, it is suitable for everyone and can be enjoyed at any time of day. Very popular in Japan, it is often served cold in summer for its refreshing and moisturizing properties. As well as being delicious, Mugicha is appreciated for its digestive benefits and antioxidants, making this infusion both healthy and comforting.

Sobacha (そば茶) is an infusion of roasted buckwheat seeds, much appreciated in Japan for its nutty, lightly toasted taste and health benefits.

Contrary to what its name might suggest, sobacha is not a tea in the strict sense of the word, as it contains no theine. It is made from hulled buckwheat seeds, which are lightly roasted before being infused in hot water.

It is often consumed hot or cold, depending on the season, and can be drunk throughout the day, even in the evening, thanks to its caffeine-free nature.

The sobacha offers notes:

• Roasted and toasted, similar to light coffee or genmaicha (green tea with puffed rice).
• Subtly sweet, with a taste reminiscent of hazelnuts or almonds.
• Round and soft, without bitterness.

Sobacha is appreciated for its many health benefits:

• Rich in antioxidants: Contains rutin, a flavonoid that promotes blood circulation.
• Good for digestion: Its high fiber content helps regulate transit.
• Caffeine-free: Can be consumed at any time of day.
• Low-calorie: Ideal for a light, comforting drink.

Mugicha: Infuse 2 to 4 hours in cold water or 3 to 5 minutes in boiling water for a hot version.

Sobacha : Infuse for 5 to 7 minutes in hot water to release its nutty aroma.

Kombucha : Infuse for 2 to 3 minutes in hot water, not exceeding 80°C to preserve its subtle flavours.

Yomogi-cha : Infuse for 3 to 5 minutes in hot water to obtain a balanced herbaceous taste.

Kukicha : Infuse for 1 to 2 minutes in hot water at around 70-80°C to avoid bitterness.

No, Japanese infusions don't necessarily require any special equipment, which makes them easy to prepare. However, certain tools can enhance the experience and guarantee optimal infusion:

• A teapot (kyusu): Traditionally used for Japanese teas, it is also suitable for infusions such as Mugicha or Sobacha, especially for filtering the ingredients.
• An infuser or fine strainer: Ideal for retaining barley seeds, leaves or pieces after infusion.
• A carafe or bottle: Handy for preparing cold infusions, such as Mugicha, directly from water in the fridge.
• Quality water: We recommend using filtered or soft water to preserve the delicate flavours of the infusions.

Japanese infusions offer many health benefits thanks to their natural ingredients and unique properties. Here are some key benefits:

• Improved digestion: infusions such as Mugicha and Sobacha help promote good digestion, reducing bloating and soothing the stomach.
• Antioxidant properties: Many Japanese herbal teas, such as Mugicha or Sobacha, are rich in antioxidants, which help neutralize free radicals and protect the body's cells against premature aging.
• Hydration: These infusions, especially when consumed cold, are excellent sources of hydration throughout the day, without the caffeine present in traditional teas.
• Relaxation: Yomogi-cha or Kukicha infusions have soothing properties that can reduce stress and promote relaxation, thanks to their low caffeine content and calming effect.
• Detoxifying properties: Certain herbal teas, such as Yomogi-cha, with its mugwort base, have detoxifying effects, helping to purify the body of toxins and stimulate metabolism.
• Immune support: Seaweed-based infusions such as Kombucha boost the immune system thanks to the minerals and vitamins they contain, including calcium, magnesium and iodine.

Some Japanese infusions are closely linked to the seasons and ceremonies, reflecting the harmony of nature in Japanese culture. Here are just a few examples:

• Mugicha :
  Traditionally consumed during the summer, particularly for its ability to cool and hydrate the body on hot days. Mugicha is often served at summer festivals in Japan, such as Obon.
• Sakura-cha :
  This infusion is associated with spring, particularly during hanami, the cherry blossom festival. It is made from dried cherry blossoms, symbolizing the ephemeral beauty of nature.
• Hōjicha :
  Although not strictly an infusion, Hōjicha is popular in the cooler months, particularly autumn and winter, for its comforting taste and soothing properties.
• Kombucha :
  Often served during traditional Japanese ceremonies such as purification rites and New Year celebrations, Kombucha is appreciated for its purifying virtues and its connection with the sea.
• Yomogi-cha:
  Associated with the tanabata festival (the festival of the stars) and sometimes used in purification ceremonies, this infusion is also linked to spring, often being prepared during this season for its purifying properties.
• Sobacha:
  Although consumed all year round, sobacha is particularly popular in autumn, a season that coincides with the buckwheat harvest. It is also used in certain health and wellness ceremonies.