Unfermented Tea

Discover the unique taste & health benefits of Hojicha tea—low in caffeine, rich in antioxidants, and perfect for...

Gyokuro is shaded for 20 days or more before harvest — a labor-intensive process that suppresses catechins and draws ...

Open a bag of most Japanese green teas and you get something grassy, oceanic, or lightly vegetal — the clean green ch...

Most Japanese green tea cultivars make a choice: sweetness or resilience. The ones that grow well in cool mountainous...

Tea cultivation in Japan has long been associated with the Pacific coast — Shizuoka's slopes, Kagoshima's warm fields...

Note: The information provided here is for educational purposes and is not a substitute for professional medical adv...

The first Shincha of the year reaches Japanese markets in late March, picked in Kagoshima while tea farms in Shizuoka...

The cup is pale and luminous — a green so clear it almost looks like spring water until the light catches it. Then th...

Kamairicha is Japan's primary pan-fired green tea, made by tossing fresh leaves in a hot iron pan instead of steaming...

Pick up a handful of Tencha and you are holding something that looks nothing like what ends up in your bowl. The leav...

The cup is small. The temperature is low — around 50 to 60°C, cool enough to hold comfortably. The leaves sit longer ...

Fresh-cut grass, a faint marine edge, a clean sweetness underneath. Sencha tea is the everyday Japanese green tea mad...