Pack 50g
Tin 50g Edition
8035

BONAPARTE N°40

Black tea + Green tea | Japan

Pack 50g
Tin 50g Edition

TASTING NOTE

Bonaparte No. 40: The Imperial Alliance Between Japan and India

Bonaparte No. 40 is a special edition created exclusively for France by the experts and sommeliers of Lupicia. Conceived as a sensory bridge between East and West, this blend is a true connoisseur's delight. It combines one of Japan's rarest green teas with the springtime nobility of the Himalayan foothills.

A highly precise blend (70% Green / 30% Black)

This masterful balance rests on two exceptional pillars:

  • Miyazaki Kama-iri tea (70%): This rare green tea from southern Japan is distinguished by its ancestral production method. Unlike most Japanese teas, which are steamed, the leaves are heated in a wok. This process gives it warmer, less briny, vegetal notes than a classic Sencha. Interestingly, it was the very first tea exported from Japan to Europe.
  • Spring Darjeeling (30%): The true "Champagne of teas," this first flush black tea is particularly prized in France. It lends the blend its elegant structure and legendary finesse.

The secret of Miyazaki Kama-iri cha:

Bonaparte No. 40 derives its rarity from Kama-iri cha, a confidential specialty of the Miyazaki province in southern Japan. Unlike 99% of Japanese teas, which are steamed, this tea is heated in a wok using an age-old method.

  • A cauldron aroma ("Kamaka"): This high-temperature heating in a cast-iron cauldron transforms the raw vegetal notes into rounder, sweeter, and slightly roasted aromas, reminiscent of fresh hazelnut.
  • Historical heritage: The first Japanese tea to travel to Europe, it embodies the original link between East and West.
  • The perfect match: Its warming character balances the natural astringency of classic green tea, blending seamlessly with the fruity muscatel notes of spring Darjeeling.

Aromatic profile

Bonaparte No. 40 contains no added flavorings. Its complexity comes solely from the quality of the selected leaves:

  • Top notes: A delicate floral bouquet reminiscent of acacia honey.
  • Heart notes: The characteristic fruitiness of Darjeeling with hints of muscatel grape.
  • Finish: A beautiful length on the palate, carried by the toasty, vegetal sweetness of Kama-iri cha.

Why choose Bonaparte Tea No. 40?

  • Lupicia Exclusive: A unique recipe created exclusively for the Parisian boutique.
  • 100% Natural Tea: No artificial flavorings, just the pure expression of two prestigious terroirs.
  • Botanical Rarity: A rare opportunity to taste Kama-iri cha, a confidential specialty from the Miyazaki province.

Preparation tips

To respect the delicate nature of this spring and wok-roasted green tea blend:

  • Water Temperature: 85°C - 95°C. A moderate temperature to avoid burning the acacia notes and preserve the sweetness of the Kama-iri cha. Spring or filtered water is recommended.
  • Brewing Time: 1 to 1'30 minutes. This time allows for perfect harmony between the vibrancy of the green tea and the body of the Darjeeling.
  • Dosage: Use approximately 2g to 2,5g of tea (one heaped teaspoon) per 150ml of water.
  • Re-infusions: The exceptional quality of these leaves allows for 1 to 2 successive re-infusions, revealing different nuances with each infusion.
  • Iced tea: This tea is wonderful when cold-brewed, where its muscat notes become particularly crisp and refreshing.

Specifications

  • Ingredients: Green tea, black tea
  • Type of tea and origin: Blend of green tea (Japan) type Kama-iri cha and Darjeeling black tea (India)
  • Can be re-infused: 1 - 2 times
  • Number of infusions for 50g: about 20
  • Réference : 8035

Discover our japanese green teas

Ref. 8035

BONAPARTE N°40

Black tea + Green tea | Japan

classé dans : Green teas

TASTING NOTE

Bonaparte No. 40: The Imperial Alliance Between Japan and India

Bonaparte No. 40 is a special edition created exclusively for France by the experts and sommeliers of Lupicia. Conceived as a sensory bridge between East and West, this blend is a true connoisseur's delight. It combines one of Japan's rarest green teas with the springtime nobility of the Himalayan foothills.

A highly precise blend (70% Green / 30% Black)

This masterful balance rests on two exceptional pillars:

  • Miyazaki Kama-iri tea (70%): This rare green tea from southern Japan is distinguished by its ancestral production method. Unlike most Japanese teas, which are steamed, the leaves are heated in a wok. This process gives it warmer, less briny, vegetal notes than a classic Sencha. Interestingly, it was the very first tea exported from Japan to Europe.
  • Spring Darjeeling (30%): The true "Champagne of teas," this first flush black tea is particularly prized in France. It lends the blend its elegant structure and legendary finesse.

The secret of Miyazaki Kama-iri cha:

Bonaparte No. 40 derives its rarity from Kama-iri cha, a confidential specialty of the Miyazaki province in southern Japan. Unlike 99% of Japanese teas, which are steamed, this tea is heated in a wok using an age-old method.

  • A cauldron aroma ("Kamaka"): This high-temperature heating in a cast-iron cauldron transforms the raw vegetal notes into rounder, sweeter, and slightly roasted aromas, reminiscent of fresh hazelnut.
  • Historical heritage: The first Japanese tea to travel to Europe, it embodies the original link between East and West.
  • The perfect match: Its warming character balances the natural astringency of classic green tea, blending seamlessly with the fruity muscatel notes of spring Darjeeling.

Aromatic profile

Bonaparte No. 40 contains no added flavorings. Its complexity comes solely from the quality of the selected leaves:

  • Top notes: A delicate floral bouquet reminiscent of acacia honey.
  • Heart notes: The characteristic fruitiness of Darjeeling with hints of muscatel grape.
  • Finish: A beautiful length on the palate, carried by the toasty, vegetal sweetness of Kama-iri cha.

Why choose Bonaparte Tea No. 40?

  • Lupicia Exclusive: A unique recipe created exclusively for the Parisian boutique.
  • 100% Natural Tea: No artificial flavorings, just the pure expression of two prestigious terroirs.
  • Botanical Rarity: A rare opportunity to taste Kama-iri cha, a confidential specialty from the Miyazaki province.

Preparation tips

To respect the delicate nature of this spring and wok-roasted green tea blend:

  • Water Temperature: 85°C - 95°C. A moderate temperature to avoid burning the acacia notes and preserve the sweetness of the Kama-iri cha. Spring or filtered water is recommended.
  • Brewing Time: 1 to 1'30 minutes. This time allows for perfect harmony between the vibrancy of the green tea and the body of the Darjeeling.
  • Dosage: Use approximately 2g to 2,5g of tea (one heaped teaspoon) per 150ml of water.
  • Re-infusions: The exceptional quality of these leaves allows for 1 to 2 successive re-infusions, revealing different nuances with each infusion.
  • Iced tea: This tea is wonderful when cold-brewed, where its muscat notes become particularly crisp and refreshing.

Specifications

  • Ingredients: Green tea, black tea
  • Type of tea and origin: Blend of green tea (Japan) type Kama-iri cha and Darjeeling black tea (India)
  • Can be re-infused: 1 - 2 times
  • Number of infusions for 50g: about 20
  • Réference : 8035

Discover our japanese green teas

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  • Miyazaki Kama-iri tea

    Kama-iri tea is a rare gem in the world of Japanese tea. While 99% of Japanese tea production (such as Sencha or Matcha) uses steaming to stop the oxidation of the leaves, Kama-iri tea perpetuates an ancestral method originating in China.

    Miyazaki Province: A Terroir of Character

    Located on the island of Kyushu in southern Japan, Miyazaki benefits from a humid subtropical climate, fertile volcanic soils, and abundant sunshine. This wild and mountainous region is the historical birthplace of Kama-iri tea. The pure air of the area gives the leaves a unique aromatic vibrancy and natural sweetness.

    The Secret of Wok (Kama) Production

    Unlike the "Shime" (steaming) method, the fresh leaves are tossed into large cast-iron cauldrons (Kama) heated to approximately 300°C.

    • The "Scent" of Heating: This wok heating process neutralizes enzymes while developing a characteristic aroma called Kamaka (cauldron aroma).
    • Warm Notes: This process reduces the bright herbaceous and marine notes of classic green tea to reveal rounder, slightly roasted, and very smooth aromas, reminiscent of fresh hazelnut.
    • A Natural Shape: The leaves are not shaped into needles (like Sencha) but retain a naturally curled shape, a hallmark of this artisanal processing.

  • Why was this tea chosen for Bonaparte No. 40?

    Lupicia's experts made no mistake:

    • Complementarity with Darjeeling: The warm, vegetal notes of Kama-iri cha blend perfectly with the floral (acacia) and fruity (muscat) character of spring Darjeeling.
    • A Historical Note: As the first Japanese tea exported to Europe, it symbolizes the starting point of the encounter between Japan and the French palate, perfectly embodying the spirit of our Parisian boutique.


    By choosing Bonaparte No. 40, you gain access to a confidential specialty, often reserved for connoisseurs in Japan. The combination of this "wok-roasted" green tea with the nobility of Darjeeling creates a masterful balance, free from any artifice. It is a tea of ​​texture, lingering flavor, and terroir.

    > Order Bonaparte No. 40 Japanese Green Tea
    > Discover all our green teas from Japan

Japan boasts a unique tea culture, centered on the pursuit of absolute freshness and perfect balance. At LUPICIA, we perpetuate this tradition by selecting our teas directly from the most prestigious gardens.

CHOOSING THE RIGHT JAPANESE GREEN TEA. Why choose LUPICIA Japanese green teas?

Choosing LUPICIA means benefiting from the expertise of a world-renowned Japanese tea house. Our mission is to make the excellence of Japan's gardens accessible while guaranteeing impeccable food safety and freshness.

Guaranteed freshness

Unlike traditional distribution channels where tea passes through numerous intermediaries, LUPICIA prioritizes direct sourcing from producers. Our buyers visit Japanese plantations during each harvest to select the finest batches of Sencha, Gyokuro, and Matcha. The leaves are quickly packaged under a protective atmosphere (nitrogen) to halt aging and preserve that fleeting "fresh leaf" aroma.

Rigorous Quality Control

Every tea offered in our shop receives special attention. Our commitment to quality is based on strict testing:

  • Food Safety: Systematic testing for pesticide residues according to the most demanding standards.
  • Purity: Use of cutting-edge technologies (magnets, optical sorters) to guarantee the complete absence of foreign matter.
  • Expert Tasting: Each batch is tasted by our Tea Masters to validate its aromatic profile before being offered for sale.

A Unique Tasting Experience

Whether you are a connoisseur of premium single-origin teas or original blends, LUPICIA offers a wide range of green teas. Our collection includes rare teas from small local producers and unique flavored creations, crafted with natural ingredients to enhance the green tea base without ever overpowering it.

Green Tea Production: The Art of Japanese Steaming

Unlike teas produced in China or India, Japanese green tea is unoxidized. To preserve its emerald color and properties, the oxidation of the leaves is stopped immediately after harvesting by a steam drying process.

This crucial step, which lasts between 20 and 80 seconds, destroys the enzymes responsible for oxidation. It is this "moist" heat treatment that develops the marine, vegetal, and buttery notes characteristic of the "Umami" profile. The leaves are then rolled to break down the cells and release the essential oils, before being dried and sorted by hand. Our commitment to quality guarantees that each batch undergoes six additional quality control steps to eliminate any foreign matter before being packaged in a protective atmosphere.


Gardens and Terroirs: A Geography of Taste

Each cup tells the story of a terroir. The quality of a tea depends on the harvest calendar (from mid-April to September):

  • The first harvest (Shincha): In April-May, this yields the most refined teas, rich in nutrients and less astringent.
  • Geographical influences: From the persistent mist of Shizuoka (Japan's leading producer) to the fertile volcanic soils of Kagoshima, each climate defines the character of our teas. The diversity of climates and the altitude of the gardens directly influence the concentration of amino acids and the sweetness of the brew.


Natural Benefits: Energy, Antioxidants, and Serenity

Consumed for millennia to promote meditation, Japanese green tea is a cornerstone of health in Japan, a country with record longevity. Its exceptional richness in catechins (EGCG), powerful polyphenols, helps fight free radicals and cellular aging.

  • Alert Relaxation: Thanks to L-theanine, green tea promotes deep relaxation without drowsiness, contrasting with the abrupt stimulating effect of coffee.
  • A Wellness Ally: Studies highlight its role in regulating fats and strengthening the immune system.

HOW TO PREPARE YOUR GREEN TEA PROPERLY? ​​The quest for the perfect infusion

Preparing Japanese tea is an art of precision. The water temperature is the key factor: water that is too hot (95°C+) will burn the leaves and release an unpleasant bitterness.

  • The golden rule: Aim for a temperature between 60°C and 80°C. A helpful tip is to pour hot water into your empty cups to preheat them; by the time you transfer the water to the teapot, it will have cooled to the ideal temperature (around 75-80°C).
  • The Kyusu, the essential accessory: This traditional earthenware (clay) teapot has a fine filter that allows the leaves to unfurl freely. The porous clay (like that of Tokoname) interacts with the minerals in the water, enhancing the flavors with each infusion. Unlike a tea ball that compresses the leaves, the Kyusu leaves the necessary space for the aromas to fully develop.


WHAT ARE THE DIFFERENT TYPES OF JAPANESE GREEN TEAS? Glossary of Varieties: Find your ideal tea

To navigate our collection, here are the main families of LUPICIA green teas:

  • Sencha: The most popular tea. Balanced, it offers notes of freshly cut grass and a lively freshness. Ideal for the morning.
  • Gyokuro: The exceptional "shade-grown tea." Covered before harvesting to boost chlorophyll and umami, it is velvety and complex.
  • Genmaicha: A rich blend of green tea and roasted brown rice. Its nutty notes are very appealing to beginners.
  • Hojicha: Green tea roasted at a high temperature. Almost caffeine-free, it offers woody aromas and can even be enjoyed in the evening.
  • Matcha: Finely ground powder, used in the tea ceremony or for its concentrated benefits in cooking.

HOW TO PROPERLY STORE YOUR JAPANESE GREEN TEAS? Storage tips: Preserve freshness

Green tea is a "living" product, very sensitive to air, light, and odors. To preserve its delicate aromas:

  • Keep the tea in its original, tightly sealed bag or use an airtight tea caddie.
  • Store it in a cool, dry place.
  • For premium teas like Gyokuro or Matcha, you can store them in the refrigerator (making sure the container is perfectly airtight to prevent odor transfer).