Japan

Sencha is by far the most popularin Japan and accounts for the majority of production. The tea is picked in the spring and steamed lightly before being rolled. This produces a light olive-green infusion that is mild and yet still contains the classic green tea flavours that will delight beginners and enthusiasts alike.

The delicious smell of this tea alone makes us dream of far-away lands. The taste is pretty special too, using Sencha tea as a base the tea is then flavoured with aromatic Japanese Sakura cherries and rose petals. Truly special. 

This speciality tea is made from Bancha tea to which about 50 percent roasted rice grains have been added. ‘Genmaicha’ means natural rice. Traditionally this tea is drank in the afternoon or evening due to its low caffeine content. The mildness of the Bancha tea is complemented perfectly by by the slightly sweet, nutty notes of the rice. 

Although brown in appearance, this is still classed as a green tea due to the lack of a fermentation process. The deep reddish-brown colour is due to the tea leaves being pan-roasted at a high temperature. This makes the tea milder and the roasting process dominates the flavour. The roasting process also reduces the caffeine content making it perfect for evening drinking. In Japan, this tea is traditionally drunk after meals.

A unique tea in which the Sencha leaves are crushed to a pulp and, after the addition of rice flour is pressed into its traditional form; an unmistakable, regular, pine needle-like appearance. The flavours are intense and bittersweet and the infusion is citrus coloured and slightly opaque.