Collection: Teas & infusions

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

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

Matcha : Matcha is a green tea powder made from Teckha tea leaves which are shaded before harvest. The leaves are then crushed into a thin powder. During consumption, matcha is whipped in hot water, creating a thick and frothy drink. It is rich in antioxidants and caffeine.

Sencha : The sencha is the most consumed green tea in Japan. The leaves are steamed, rolled and dried, then infused in hot water. The sencha has a lighter and herbaceous taste compared to matcha, and is generally softer 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. Beyond a simple ritual of tea consumption, the ceremony is an artistic act that emphasizes simplicity and connection at the present moment. Each gesture is codified and aims to reach a form of spiritual perfection.

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

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

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

The infusion temperature varies depending on 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 are fine with various foods, creating harmonious taste experiences:

• Sencha : Grilled fish, sushi, tempura, light desserts like Mochi.
• Matcha : Sweet pastries like wagashi (traditional Japanese confectionery), dark chocolate.
• Genmaicha : Salted dishes like grilled rice or savory snacks.
• Gyokuro : Sashimi, seafood, soft cheeses.

If you prefer a fresh and herbaceous taste : Opt for sencha.

If you like softer and umami flavors : Gyokuro is an excellent choice.

If you want a drink with a rich and creamy texture : Choose Matcha.

For a grilled and softer taste : Try Hojicha or Genmaicha.

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

• Keep in hermetic containers : To avoid oxidation and absorption of odors.
• Out of light and humidity : Teas should be stored in a cool place (but not in the fridge!), Dry and dark.
• Consume : Green tea, in particular, is sensitive to oxidation, so it is preferable to consume it within 6 months of its opening.