Our Sencha and Matcha are grown on organic microfarms surrounded by forest and sea. We harvest from Uji, Kyoto, the birthplace of Japanese tea, and Kagoshima, the most southern part of the island.
Sencha grows in direct sunlight, gaining vitamins and enjoying the sea breeze. The Tencha tea leaves, which will soon become Matcha, are carefully shaded by Oishitaen, special covering.
By blocking sunlight, catechin (the astringent ingredient) is suppressed and L-theanine (the umami ingredient) is absorbed, enhancing the umami flavor profile.
Shading the tea plants from direct sunlight also gives the tea a sweet taste.
The better the tea, the more fertilizer is used, and the flavor changes.
The color also becomes more juicy (bright and dark green) due to the blocking of sunlight.
Facts about Japanese Green Tea
Green tea history started from China (Yunnan province) and nowadays lots of countries are also growing and processing it: Jap...
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Tea seeds came to Japan from China and for eight centuries became just a meditation drink for monks. They drank Matcha, a powdered green tea whose recipe and traditions are still popul...
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