Flavors and Green Tea Uji

Japanese green tea comes from a plant whose scientific name is Camelia Sinensis. Our green tea, of the highest quality, comes from the Uji area, one of the most famous areas for the production and processing of Japanese green tea leaves. Uji is located in Kyoto Prefecture. Various types of Japanese tea are grown in this region, including organic ones: Sencha green tea leaves, Gyokuro, the finest Japanese tea, with many properties, of a bright green color. Matcha powdered green tea and Hojicha powdered tea are also produced, the former also being used for the Tea Ceremony. Japanese tea is rich in beneficial properties for our health such as antioxidants, multiple vitamins and theine, which helps the brain to work better. The peculiarity of Japanese green tea Uji is the method of cultivation and processing, which follows the ancient Uji method. The first tea cultivation of Ujicha is believed to have been created by a Buddhist monk named Myoe. In the Edo Period (1738) Nagatari Soen, coming from the Uji area, codified the process to create Ujicha tea. The Uji method consists in steaming the fresh leaves, starting to work them with your hands, while they are dried. Japanese green tea, unlike English tea or other teas, has a short infusion time, ranging from 30 seconds to 1, maximum 2 minutes for the first infusion, with a water temperature that varies depending on the type some tea. A second infusion can be made with the same Japanese green tea leaves, this time longer with warmer water. It is recommended to drink at least 3 cups of this drink a day. We can choose whether to prepare hot or cold green tea. The taste of Japanese tea varies depending on the type, for example Sencha tea has a more delicate and fresh flavor, while Matcha tea powder has a more intense taste. We offer you a wide selection of green tea, coming from Uji cultivations of the Kyoto Prefecture: from green tea in filter, to loose leaf tea, up to very fine tea in Matcha and Hojicha powder.