《The Origins Of Japanese Tea, Asamiya Tea》

The history of Asamiya tea reaches back to the period (794-1185) when the Buddhist monk Saicho, who later became the founder of the  Tendai sect, brought back tea seeds from China at the time of Tang Dynasty.   
Thus, the tea farms found here make up one of the original Japanese tea growing districts with a 1200-year history.

Asamiya Tea’s Character

Asamiya tea is known for its distinct aroma and  profound taste and iscalled ‘Aroma of Asamiya’. As is typical in mountainous areas, the extreme temperature gap between day and night creates a mist  and provides the clean air and pure water which all contribute to this top quality green tea.


The freshy-pisked tea leaves are steamed and then dried as they are rolled. Seancya is green tinged with yellow and has a well-balanced combination of aroma,umami and bitter-ness, providing you eith a feeling of luxury that increas-es eith the grade of green tea.


Houjicha is made by roasting sencha over a high flame.
The roasting process diminishes the tannin and caffeine
content orf the leaves to suppress astringency and bitter-ness and draw out fragrance.Houjicha is a warm brown color and since it has a somewhat mild flavoe,is popular with
children and the elderly.Low caffeine, Houjicha is also
the green tea of choice for infants in Japan.



It is a richly-flavored Japanese grenn tea made by mixing
roasted rice with sencha or bancha.Before being blended
eith the tea,the rice is steeped in water and steamed thenroasted at a high temperature,and the popped rice stands
out white amongst the tea leaves. Genmaicha allows you to
enjoy the special savory fragrance of roasted rice togeter
with the refreshing taste of sencha or bancha. Because of
its low caffeine content, genmaicha is recommended for all
ages, from children to the elderly.