Japanese Teas at Tea-Direct

Japan was one of the earliest countries to cultivate tea when, in the 8th century, Buddhist scholars discovered tea while studying in China and, impressed with the medicinal qualities of green tea, brought it home to Japan. The earliest mention of tea in Japanese literature dates back to AD 815, when it was recorded as being served to Emperor Saga, but it remained a rare and valuable drink, available only to the imperial court for many centuries. Not until the 17th century did Japan begin to export tea, with the Dutch East India Company exporting tea leaves to Europe and later to the United States.

Climate and Harvests
Most Japanese tea is grown on small farms that share a communal factory. 

Climate differs depending on region, but in general it is warm and moist, due to tea growing regions being located next to the sea or by rivers. The close proximity to the ocean and the use of distinct steaming methods means that certain Japanese teas can be easily recognised by their fresh, greasy and vegetal flavours.

There are two types of growing methods used for Japanese teas: in sunlight or under canopy, with some bushes being shaded just a few weeks before harvesting.

Three or four harvests take place each year in Japan, with the sought-after first flush taking place in April, while June and September are the usual months for standard cuttings. The earlier the season the tea has been harvested, the higher the quality. Tea pickers look for the top two leaves and the shoot of the plant, but for later harvests they may turn to slightly lower leaves for producing different types of tea.

How do Japanese Teas Taste?
There are a variety of green teas gown in Japan, including popular varieties such as sencha, and bancha. Japanese teas tend to be grassy, oceanic and vegetal in flavour, due to the misty and moist climate, but can also be quite sweet to taste and full of complex flavours.

The Uji Method
Invented in the 18th century in the mountains near Uji, and used to produce sencha and bancha teas, the Uji method involved steam-drying and hand-rubbing tea leaves, replacing traditional pan-roasting techniques. This new method created the very fresh and fragrant taste so distinct to Japanese teas. Later it became possible to replicate this method using machinery, and sencha and bancha teas remain Japan’s most popular tea varieties to this day.

Sencha Genmai Cha Tea – From £12.99
This classic Japanese green tea is blended with toasted popped rice to create a lovely warm and nutty taste and delightful savoury notes. Sencha Genmai is smooth and mild, but full of delicious flavours, and is perfect for those looking for a less astringent green tea.

Also known as "popcorn tea" due to the popping sound the roasted rice makes when brewed, Sencha Genmai tea was first produced by monks in 15th century Japan, who would mix roasted rice with leftover tea leaves to make their tea supplies last longer. The tea became popular among the Japanese people, soon becoming a staple in daily life.

Sencha Japanese Cherry Tea - From £10.99
This delicious blend of sencha green tea, rose blossoms and cherry flavouring offers up distinct flavours of deep cherry for a tea that is slightly sweet, fruity and very refreshing, and that can be enjoyed all through the day.

Sencha is the most common type of Japanese tea, invented in the 18th century by a tea farmer, Nagatani Soen, who devised a way of drying tea leaves using steam, resulting in leaves that are notably fresh and fragrant.

Sencha Fukujyu Tea - From £14.99
Made from leaves that are plucked in spring and steamed lightly before rolling, this fine green tea produces a lovely deep olive green colour and reveals smooth, slightly sweet flavours. Subtle, mild and refreshing, Japanese Fukuiya Green Tea can be enjoyed all through the day.