
With Sakura Season in full bloom and the start of the harvesting season beginning in Japan, we thought it was a great time to explore the wonderful world of Japanese Tea. Hachiju Hachiya, translating to “88 nights,” marks the eighty-eighth day following Risshun, which symbolizes the onset of spring in the traditional Japanese calendar. Typically, on the modern calendar, it occurs around May 2nd. However, in leap years like 2024, it’s observed on May 1st. This date is important for farmers across Japan, frost is usually no longer an issue so rice farmers sew seeds. Whereas, tea producers start to pick the very finest of their ‘first flush teas’.
Teas picked in the couple of weeks following the 88th night, or Hachiju-hachiya, hold a special significance in Japanese tea culture. These teas are often referred to as “first flush” or “shincha,” which translates to “new tea.” The period immediately following Hachiju-hachiya is when tea plants experience rapid growth after the dormancy of winter, resulting in tender, flavourful leaves bursting with vitality.
Shincha teas are highly prized for their vibrant flavour, delicate aroma, and vibrant green colour. They offer a unique taste profile that captures the essence of the spring season. Since these teas are harvested early in the growing season, they tend to have a higher concentration of amino acids, particularly L-theanine, which contributes to their characteristic sweetness and umami flavour.
In addition to their exceptional taste, shincha teas are valued for their freshness and limited availability. Because they are harvested early in the season, shincha teas are in high demand among tea enthusiasts who seek the finest quality and most authentic Japanese tea experience.
The process of harvesting and producing shincha teas requires meticulous care and attention to detail. Tea farmers carefully select the youngest, most tender leaves from the tea bushes, ensuring that only the highest quality leaves are used. These leaves are then processed using traditional methods such as steaming, rolling, and drying, which help to preserve their freshness and flavour.
Japanese Teas…
Japanese teas are unique for several reasons, rooted in the country’s rich tea culture, traditional production methods, and unique terroir. Here are some factors that contribute to the uniqueness of Japanese teas:
Terroir: The geographical and climatic conditions of Japan, including factors such as soil composition, altitude, and weather patterns, play a significant role in shaping the flavour profile of Japanese teas. Regions like Shizuoka, Uji, and Kagoshima are renowned for their tea production, each offering teas with distinct characteristics influenced by their terroir.
Cultivar Diversity: Japan boasts a wide range of tea cultivars, each with its own unique flavour, aroma, and appearance. Varieties such as Yabukita, Okumidori, and Saemidori are commonly used in the production of Japanese green teas, contributing to the diversity and complexity of flavours in Japanese teas.
Production Methods: Japanese teas are processed using specific methods that set them apart from teas produced in other countries. For example, most Japanese green teas undergo a steaming process to prevent oxidation, preserving their vibrant green colour and fresh flavour. Additionally, Japanese tea producers often use traditional techniques such as shading the tea plants to enhance flavour and aroma, as seen in the production of Gyokuro and Matcha.
Cultural Significance: Tea holds a special place in Japanese culture, with centuries-old traditions and rituals surrounding its cultivation, preparation, and consumption. From the elegant tea ceremonies of Chanoyu to the casual gatherings of Hanami (flower viewing) where tea is enjoyed beneath cherry blossoms, tea is deeply ingrained in the social fabric of Japan.
Focus on Quality: Japanese tea producers place a strong emphasis on quality and craftsmanship, employing meticulous care and attention to detail at every stage of production. From the careful selection of tea leaves to the precise timing of harvesting and processing, Japanese teas are crafted with dedication and expertise to ensure the highest standards of flavour and aroma.
Asamushi Sencha….
Asamushi Sencha is our incredible new tea sourced directly from Japan. Asamushi Sencha known in Japanese as “Asamushi-cha”, are very lightly steamed green teas. These are steamed for a shorter period of time than typical sencha.
Kuki Cha….
Kuki Cha Sencha, also referred to as “twig tea” (kukicha) is produced using the stems, stalks and twigs used from Sencha production. Unlike green teas that mainly use the leaves kuki cha incorporates parts of the plant that are typically discarded during production.
To create kuki cha sencha the twigs and stems are harvested alongside the leaves. Processed similarly to other green teas. After harvesting the tea is steamed to prevent oxidation rolled and then dried. The resulting tea boasts a flavour profile often described as mildly sweet nutty, with subtle hints of grassiness. Kuki Cha in general is highly regarded for its lower caffeine content compared to other green teas. It has become a choice for individuals who are sensitive to caffeine or prefer to moderate their consumption. Its smooth and refreshing taste makes it enjoyable both when served hot or cold. Apart from its flavour and low caffeine content kuki cha is believed to provide health benefits associated with green tea such as antioxidants and potential support, for overall well being.
Houji Cha…
Is a rarity of the world of Japanese Greens Tea; Japan teas will generally be steamed in processing however Houji Cha undergoes roasting and the final blend includes not only the leaves but twigs and stems too. The resulting tea is an exceptional red-hue cup with a deep nutty, toasted finished with hints of caramel.
On brewing you’ll be delighted with the distinct aroma resulting from the roasting process. It exudes a warm, nutty fragrance that is often likened to toasted grains or roasted chestnuts. Truly one to try for green tea fans looking for an adventurous new blend.