Tea and Tradition in Japan

Green tea is a central character in Japanese History. Folk lore evolved and grew to include songs and stories about tea drinking. It is believed tea was introduced to Japan after a Buddhist priest had visited China and whilst there, had enjoyed drinking tea. He was so taken by the beverage he brought the recipe for making tea back with him to Japan.

Japanese Bancha

is an everyday green tea made from the larger, coarser and older leaves that are pruned from the tea plant at the end of the season. Bancha has a mellow but tart flavour that with longer infusions can be intensified to suit your taste and preference.

Japanese Sencha

is a traditional green tea from Japan that is a higher grade than Bancha and whilst still an everyday drink, is often referred to as the' guest tea' - obviously one you would like to share with visitors! The first harvest is known as 'sincha', when only the new leaves are picked. The first stage is to stop the natural oxidization of the leaves so as to preserve the taste, aroma and their resplendent green colour. The plucked green tea leaves are steamed for approximately 30 seconds and then shaken in hot air and dried. During this process, the leaves curl and eventually resemble green needles. Sencha has a real balance of a refreshing aroma, and energising flavor Ideal for any time of day with or after meals.

Japanese Annual Tea Ceremony

Soon the drinking of tea became a social event in Japan and as it became a firm favourite with the Japanese people the idea was put forward for a Japanese Tea Ceremony. So, an annual tea ceremony came to be, which is taken in hand by tea masters and is often called the 'chaji'. Special utensils are used and a room called the 'chashitsu' is where the ceremony is performed. There is great spiritual significance linked to the Tea Ceremony and the principles of Zen Buddhists take a central influential role.