Japanese teas: discover our selection of must-haves
Japanese teas combine tradition, quality and health benefits. Japan, 8ᵉ world producer, offers a wide variety of teas such as sencha, matcha or genmaicha. High in antioxidants, especially matcha, these teas appeal to novices and connoisseurs alike. Discover our selection of the best Japanese teas, a blend of authentic flavors and well-being.
Our selection of the best organic Japanese teas
Organic Japanese teas stand out for their environmentally-friendly cultivation, without chemical fertilizers or pesticides.
Sencha, which accounts for 70% of the country's tea consumption, is one of the must-try teas, with its sweet herbal notes, high catechin content and antioxidant benefits.
Grown in the shade before harvesting, Matcha is a concentrate of nutrients, notably theanine and catechins. Its fine, vibrant powder offers a unique experience, far beyond a simple infusion.
Genmaicha, a blend of green tea and roasted rice, seduces with its nutty aroma and low theine content, perfect for enjoying at any time of day.
Finally, Hojicha, an amber-colored roasted green tea, offers warm caramel and coffee flavors, while being very low in caffeine.
These organic Japanese teas combine authenticity, aromatic richness and health benefits - an ideal selection for discerning tea lovers.
How to choose among the various Japanese teas?
Choosing the right Japanese tea depends on several criteria: caffeine content, taste profile, desired benefits and time of consumption.
Caffeine-rich matcha (70-80 mg) offers a lasting energy boost thanks to L-theanine - ideal in the morning. Sencha (20-30 mg) provides a moderate burst of boost without nervousness, perfect at any time of day. In the evening, opt for milder teas such as genmaicha (10-15 mg) or hojicha, which is very low in caffeine (5-8 mg) and well tolerated by sensitive people.
Taste-wise, matcha seduces with its intense umami, sencha with its vegetal freshness, while hojicha and genmaicha offer toasty, cereal or caramelized notes.
To maximize antioxidants, opt for sencha; for a relaxing effect, shaded teas like matcha are richer in theanine. Finally, the time of day also guides the choice: matcha in the morning, sencha during the day, hojicha or genmaicha in the evening.
Preparation tips for optimal tasting
Water temperature plays a crucial role in Preparing Japanese teas.
Unlike other varieties, Japanese teas generally require less hot water to fully reveal their aromas without developing excessive bitterness.
For each type of tea, we recommend the following temperatures:
- Matcha: 50-70°C for 1-2 minutes
- Sencha: 70-80°C for 1 minute
- Japanese black tea: 85-90°C for 2-3 minutes
- Genmaicha and Hojicha: 90-95°C for 30-60 seconds
Boiling water at 100°C is not recommended for most Japanese teas, as it alters their subtle aromas and increases astringency. If you don't have a temperature-adjustable kettle, let the water stand after boiling, or transfer it from container to container (each transfer lowers the temperature by around 5°C).
Dosage is also crucial: allow around 5 g of tea for 200 ml of water, adjusting according to your taste. More leaves and cooler water will accentuate the umami, while a hotter infusion with less tea will produce a lighter cup.
For the matcha, use a chasen (bamboo whisk) with a "W" motion for a smooth texture. Hojicha latte requires a maximum temperature of 80°C to avoid bitterness.
Finally, to keep your Japanese teas in the best possible condition, store unopened teabags in the fridge, then allow them to return to room temperature before opening. Once opened, store in an airtight container, away from light, humidity and odours.