Genmai Sencha｜Flavor Introduction

Brown rice (genmai), roasted to perfection and combined with sencha in perfect proportions, offers a fresh and sweet taste accompanied by the fragrant and earthy aroma of rice.

Variety: Yabukita | Origin: Fukuoka, Japan | Process: Steaming, Roasting

Japan initially inherited the tea culture from the Tang and Song Dynasties of China. Upon returning to Japan after studying in China, the monk Eisai began promoting the Way of Tea and subsequently wrote Japan’s first tea book, “Kissa Yojoki,” which translates to “How to Stay Healthy by Drinking Tea.” Eisai is also known as the founder of the Japanese tea tradition. Seifuku-ji Temple in Fukuoka, founded by Eisai, is Japan’s first Zen temple. Within the temple grounds, one can find a tea tree and a plaque marking the origin of tea in Japan. This reflects the close relationship between Zen Buddhism and tea, which has had a profound impact on the Japanese tea ceremony.

Another key figure in the promotion of the Japanese tea ceremony was Sen no Rikyū. He embodied the spirit of “wa-kei-sei-jaku” (harmony, respect, purity, and tranquility) and “ichi-go ichi-e” (one time, one meeting). “Wa-kei-sei-jaku” emphasizes harmony and equality between individuals, mutual respect between guest and host, and humility towards all things. Drinking tea with a clear mind and pure intentions fosters respect for Zen principles and imparts a sense of serene elegance. “Ichi-go ichi-e” represents the idea that each tea gathering is unique and fleeting, emphasizing the importance of cherishing every encounter as a once-in-a-lifetime experience.

Thus, the Japanese tea ceremony has evolved into a comprehensive art form, with meticulous attention to space, flower arrangement, tea utensils, and procedure. Such careful preparation embodies the spirit of “ichi-go ichi-e,” where every encounter in the tea ceremony is considered unique and irreplaceable, representing a once-in-a-lifetime meeting between individuals.

In Japan, the most widely planted tea variety is “Yabukita,” which accounts for over 70% of tea plantations. This variety was developed by the Shizuoka farmer Hikosaburo Sugiyama during the Meiji era. Yabukita is known for its high cold resistance, fresh and tender aroma, rich flavor, and balanced taste profile.

Japanese tea is categorized into nine main production areas:

Akita Prefecture – Yawatahama Tea

Niigata Prefecture – Murakami Tea

Saitama Prefecture – Sayama Tea

Shizuoka Prefecture – Shizuoka Tea

Kyoto Prefecture – Uji Tea

Mie Prefecture – Ise Tea

Fukuoka Prefecture – Yame Tea

Saga Prefecture – Ureshino Tea

Kagoshima Prefecture – Kagoshima Tea

Each production area produces tea with distinct varieties and characteristics, contributing to the diversity of Japanese tea.