Japanese teas are processed differently from Chinese teas. Where Chinese green teas are typically pan-fired, Japanese green teas are steamed shortly after picking, which preserves a brighter green colour and a distinct vegetal, umami-forward flavour. The teas in this collection all come from established producers in Japan.
If you're new to Japanese tea, Wa no Sencha ($22) is a good starting point. Sencha is the most commonly drunk tea in Japan — it's refreshing, lightly grassy, and straightforward to brew. From there, HIJIRI-NO-SATO Matcha ($38) gives you a stone-ground ceremonial grade matcha that works for both whisking and everyday drinking. It comes from Uji in Kyoto, one of the oldest matcha-producing regions in Japan.
For those already familiar with matcha, MATCHA SEIFU ($58) is a step up in complexity and depth, also from the Uji region. And Gyokuro ($67) is Japan's most prized shade-grown tea. The tea plants are covered for several weeks before harvest, which concentrates the amino acids and produces a rich, almost brothy sweetness that's quite different from other green teas.
Pop into our Tea Bar at Salamanca Art Centre to try these before you buy — tasting is the best way to find which Japanese tea suits you.
