One of the most important requirements for making good tea is ensuring that
the water is at the right temperature.
Boiling-temperature water should never be used – use hot water only.
Steeping will take a little longer, but the “umami” (taste) is well worth it.
High-temperature steeping ruins the taste of high quality teas
by creating tannins, a component of bitter astringent tastes.

If you would like to enjoy the real taste of tea, we recommend checking
our link to “Key Pints of Making Excellent Tea>>” from different varieties of tea leaves.

The Japanese tea ceremony or the “Way of Tea” is an age-old Japanese custom. Focus on aesthetics and attention to detail creates a beautiful small scale harmony that is spiritual in nature.

Tea colors every facet of Japanese life. It is customary to serve tea to guests as a sign of respect. So, besides contributing to good health, Japanese tea contributes to social harmony.

　Shizuoka city, located at the foot of Mt. Fuji, has the best climate for growing Japanese tea. Over 70% of Japanese tea is from Shizuoka. Since 1859, the year Yokohama harbor opened for foreign trade, export of Japanese tea has been steadily increasing. Increased demand has resulted in excellent quality control and consistency. Various new blends of tea are constantly being tested to satisfy different tastes throughout the world.

　Tea originated in China, and was introduced to Japan in the 12th century by the Zen master Eisai Buddha. Monks had been aware of the benefits and pleasures of green tea for centuries.

　Tea has no calories, but still contains hundreds of nutrients, including theanine, catechins, flavonoids, and vitamins.
　Because of modern lifestyles, people desperately need these healthful ingredients.
　Why not drink a delicious beverage that fights drowsiness and fatigue, increases metabolism, burns cholesterol,
and protects you from cancer. And all this with no calories!

　There are basically two ways of producing tea, depending on whether the leaves are roasted, and then fermented, or just steamed.Oolong tea is made from partly fermented leaves. Black tea is made from completely fermented and dried red leaves.However, to make green tea, fresh tea leaves are steamed immediately after being harvested in order to prevent the leaves from losing their color and their nutritional value. This is the most natural way of making tea. The result is a delicious tea and a natural medicine.

　Many types of teas are available depending on what part of the tea leaf is used and what conditions existed when they were harvested. There is a tea for every occasion.
　Gyokuro, one of the most expensive and sophisticated tea, is intended for special guests and special occasions.
　Bancha is an everyday tea that families enjoy daily after meals.
　We hope you are interested in learning about many other teas for different moods and social events.