Home > Green > Pure Green Tea > Pure Japanese Green Tea

Pure Japanese Green Tea

There are many different ways to talk about Japanese teas. Here are a few terms and descriptions to get started.

Fukamushi - "heavy steaming" of the tea leaves resulting in a bolder, creamy, richer taste. Steaming the freshly harvested young leaves nearly twice as long as in other green teas, before being rolled dry reduces any raw, grassy taste or astringency in the finished tea with only a mild aftertaste.

Asamushi - "light steaming" of the tea leaves (only 20 to 60 seconds). Asamushi tea leaves shows large needle like leaf particles and light yellowy green appearance. Asamushi tea is aromatic, maintains the sweetness aroma and taste. Example: Kirameki Sencha.

Sort 13 Items:
Thumbnail of Gyokuro
Gyokuro (meaning "precious dew") is a shaded green tea and considered one of the finest green teas in Japan. Infusion produces a light green color and a deep, complex flavor. Gyokuro has a unique sweetness since shade allows the tea to retain a high Theanine and chlorophyll content.
$8.25 Gyokuro
Thumbnail of Uji Genmai Matcha
Steamed japanese sencha with roasted rice and matcha. This tea is high in caffeine and goes wonderfully with sushi and sashimi. The rice gives it a toasty taste and the matcha adds a deep sweet green tea flavor.
Thumbnail of Matcha Magnifico
Matcha is powdered green tea, and has been used in the Japanese tea ceremony for centuries and as such is normally associated with the beautifully complex, and rigid procedure.
Thumbnail of Kabuse Cha | Organic

Kirameki Sencha ( ) - now called Kabuse Cha - carries the nuance of shimmering light as it dances on and through cool, refreshing water. The leaves produce tea that is light and refreshing, perfect as a cool drink to quench your thirst on hot summer days.

Grown on a south-facing hillside, the fields have good exposure to the sun and wind. Combining the strong summer sun, more mature leaves and the two-week covering technique used in producing Kabuse Sencha, the characteristic of the tea leaves is that its sweetness is light and refreshing.

Label to be updated shortly.
Thumbnail of Genmai Cha
Blend of tea leaves and roasted rice. The nutty and bright flavor of this tea makes it an American favorite.
$3.75 Genmai Cha
Thumbnail of Bancha
Compared to Sencha, Bancha has a more robust flavor and vivid yellow color. Additionally, leaves harvested in late summer receive more sunlight and thus contain more Catechin, which has a high antioxidant effect. Due to the second harvest quality of the leaves, the resulting tea is considered more of an affordable everyday tea in Japan that is enjoyed by young and old alike.
$3.50 Bancha
Thumbnail of Hojicha
Because Hojicha is roasted it gives this tea a mellow, slightly nutty flavor. The roasting process also produces low-caffeine, making it a wonderful evening tea.
$4.00 Hojicha
Thumbnail of Roasted Kukicha | Organic
Kukicha, or twig tea, is a Japanese blend of green tea made of stems, stalks, and twigs, and has a nutty, slightly creamy flavor.

Uniquely flavorful, kukicha is also one of the preferred teas of the macrobiotic diet. Kukicha can also be added to juice to make a children's drink. Kukicha is a powerful antioxidant and is very low in caffeine, in fact the lowest in caffeine of all traditional teas.

Thumbnail of Sencha | Organic
Organic Premium Sencha brews a bright, vegetal flavor that is slightly savory with a clean mineral finish. Robust enough to serve with food but is also delicious chilled. The second or third infusion yields a smooth, almost buttery mid-note.
Thumbnail of Matcha Izu | Organic
Izu Matcha is a fabulous example of a high quality Japanese Matcha grown in the Izu peninsula, not far from Tokyo. The tea has a pale emerald green color and when consumed on its own, frothed up with a whisk, has an almost jammy-smoothness belied by a somewhat sweetly astringent cup. The best thing to do with your matcha is experiment.
Thumbnail of Green Kukicha | Organic
Green Kukicha is a bright, fresh tea from Japan consisting of the yellow stems and green leaves of the tea plant. The resulting tea has less caffeine than green tea from leaves alone. In the cup, this tea produces a sweet vegetal taste true to Japanese teas with a hint of the ocean flavor.
Thumbnail of Uji Kyoto Matcha
Matcha is powdered green tea, and has been used in the Japanese tea ceremony for centuries and as such is normally associated with the beautifully complex, and rigid procedure.

This is the first level of ceremonial grade matcha and is the overall middle grade matcha we carry.

Thumbnail of Ceremonial Matcha | Organic
Ceremonial Matcha is made from the most tender, hand-picked young leaves of the Saemidori cultivar, possessing a smooth and savory flavor with a sweeter aroma. Ceremonial Matcha is suitable for serving in Japanese tea ceremony, welcoming esteemed guests, or indulging in the finest of green teas during times of relaxation.
Umami or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats, and has been used to describe teas.

The sun-grown method is just as it sounds-the teas are grown under full sun for the entire growing season. Sun grown teas are: bancha, genmaicha, guricha, konacha, and sencha.

For shade-grown teas the tea bushes are shaded for about 20 to 30 days before harvesting. Shade-grown teas are: kabuse-cha (considered a shade grown sencha), gyokuro (meaning jade dew), and tencha (to make into high quality Matcha Magnifico).

The reason behind shading the tea bushes is to increase chlorophyll production in the plants by reducing natural photosynthesis in the leaves. The increased green chlorophyll pigment changes the natural balance of caffeine, sugars and flavanols within the leaf giving the tea processors room to manipulate it, pulling out added sweetness. Also, the lack of photosynthesis increases L-theanine, an amino acid found naturally in tea that adds a unique vegetable quality to the flavor, and helps counteract some of the stimulant effects of caffeine, thus having a relaxing effect on the body. Photosynthesis reduces L-theanine and increases tannins, the compounds responsible for teas astringency.