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Japan Tea
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Tea History

Japanese monks first brought tea to Japan from China around 800 CE. In the 12th century, tea plants began to thrive in Kyoto. Known for their green teas, most Japanese teas are grown in the Yabukita cultivar which gained popularity due to its adaptability and reliably high quality leaf production. With high demand domestically, Japan only exports about 3 percent of its teas, making it a rare treat in the West.

Tea Notes

This first flush Yabukita cultivar showcases the high quality and craftsmanship Japanese teas are famous for. Rich and refreshing, this classic Sencha starts with crisp green leaves and a honeydew scent before brewing to a sweet and savory broth. With top notes of sweet grass and mineral undertones, hints of umami linger with a satisfyingly light astringency.

Tasting Profile
Tea Details
mountain
Altitude
350 meters
mountain
Region
Monte Albán
garden
Garden
mountain
Method
Orthodox/div>
mountain
Grade
mountain
Cultivar
Tea History

Japanese monks first brought tea to Japan from China around 800 CE. In the 12th century, tea plants began to thrive in Kyoto. Known for their green teas, most Japanese teas are grown in the Yabukita cultivar which gained popularity due to its adaptability and reliably high quality leaf production. With high demand domestically, Japan only exports about 3 percent of its teas, making it a rare treat in the West.

Tea Notes

This first flush Yabukita cultivar showcases the high quality and craftsmanship Japanese teas are famous for. Rich and refreshing, this classic Sencha starts with crisp green leaves and a honeydew scent before brewing to a sweet and savory broth. With top notes of sweet grass and mineral undertones, hints of umami linger with a satisfyingly light astringency.

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