EARLY TEAS FROM JAPAN 2021

Early green tea with a beautiful aromatic freshness, not very bitter, with a slight natural sweetness. Bright green, this powerful-tasting tea, much appreciated in Japan, is one of Kagoshima's most famous teas, for its high level of quality. The terroir is located at the foot of the majestic Kaïmon-dake volcano.

This Kama-iri cha tea from Mr. Kôrogi, the most awarded tea master in Japan, is the fruit of four years of work and research to achieve the desired result. Upon tasting, a flowery scent blossoms quickly in the mouth and, at the same time, one feels a refreshing sensation, soft and without any bitterness.

 

Sencha green tea from Yakushima Island, a UNESCO World Heritage Site. Herbal aromas of great freshness and clear smoothness on the palate. This tea has an ample liquor with significant sweetness and pronounced freshness. Its bright green color is very characteristic of early teas.

Kama-iri early green tea, prepared by Mr. Kôrogi, one of the best tea masters in Japan, awarded 14 times by the Ministry of Agriculture in Japan. Kama-iri cha was imported from China to Kyûshû Island, Japan, in the first half of the 15th century. The process involves roasting tea leaves in an iron cauldron, producing a unique scent. This process only represents 3% of green tea production in Japan.

Japanese first in essence, in the most traditional style, from the garden of Uji (Kyoto). This sencha exudes a concentrated fragrance and expresses a voluptuous sweetness in the mouth, attributes that only the Shincha of Uji, ancestral gardens of Kyoto, are able to offer. It comes from a tea garden in Wazuka, in Kyoto prefecture.

Awarded 16 times by the Ministry of Agriculture, he is one of the best tea masters in Japan. This renowned craftsman protects the art of "Kama-iri" (literally "roasted in a cauldron"), a tea roasting process that releases an intense and unique fragrance and gives rise to teas unlike any other.