It's All About Tea — shincha

Mid-May in Japan. Right about now is when tea farmers are busy packing and shipping out the very first green tea harvest of the year. Many wait an entire year to try this first flush tea — shincha. How could they not? The lack of any bitter notes, the undeniable umami, and all the nutrients that the tea bushes have been storing up all winter long. Shincha is well worth the wait! (Read more)

Japan doesn't leave much time to relax. As soon as the breathtaking cherry blossom season is over, comes the start of a new time of year — Shincha season.

For many Japanese tea lovers out there, May is basically a holy month!

Tea connoisseurs flock to the markets to secure for themselves some of the year’s limited supply of first flush (Read more)

Most people who are into tea and especially those who are into Japanese culture (or at least those who have been to a Japanese restaurant) will most likely know of the most popular types of green teas consumed in Japan: sencha, genmaicha, gyokuro, and matcha.

These are but only the most commonly consumed teas which you might find in most places you visit, both in Japan and abroad. Whether you are planning a trip to Japan or just wish to learn more about the teas produced in Japan, there are indeed many more tea types to discover! (Read more) 

The main type of tea that is produced and consumed in Japan is green tea. When drinking any one of our Japanese green teas, be ready to get transported into the mountains of Japan. Experience the passion of the farmers, tending to their crops with great care to ensure the most extraordinary umami. (Read more)