Green Tea

Green Tea

The name “Green Tea” is already well-known around the world as the most popular kind of Japanese tea. Japanese people drink green tea a number of times a day, after meals or during breaks. It might be the reason why many people tend to have some hot water in their electric pots always ready to be used. A maker of electric pots even offers service that tells people when hot water is poured from their pot by sending a radio-wave signal. It’s a way of confirming the safety and well-being of people – like the elderly living alone – when they drink tea regularly at home. This idea of course comes from the fact that many people have a habit of drinking tea on a daily basis.

Green tea is manufactured without fermenting the raw tea leaves, and there are a variety of tea depending on what part of leaves is used and each processing method. Matcha, which is famous overseas too, is a powdered form of green tea leaves that have been steamed and dried. Because there is no processing such as fermentation done, one can enjoy the natural taste of tea leaves. In addition, green tea has been getting attention for the past few years for its nutritious aspects, the most notable of which is a substance called catechin, the base of the bitterness particular to green tea. It accounts for 8 to 15% of its composition, the biggest portion of all. Catechin helps normalize the lipids in blood and prevent the formation of blood clots, arteriosclerosis and heart disease. Also, for its bacteria-killing effect, drinking green tea after meals is recommended as a way to prevent cavities. It’s also said to be good for one’s skin as it contains Vitamin C.

Shizuoka Prefecture is a vast land which is 155km wide from east to west and 118km long from north to south, with a rich environment of both ocean and mountains.

The green tea that is produced in Shizuoka Prefecture is praised as one of the three greatest tea brands in Japan, together with the Uji tea of Kyoto and the Sayama tea of Saitama. Shizuoka is ranked first in Japan in its production volume of tea. Since the Shizuoka tea is hard-steamed, it is shorter and crushed in form and tends to be more powdery, compared to others. But these smaller tea leaves are the base of the unique flavor and richness of Shizuoka tea.

By the way, we often are surprised to find sweetened green tea (with sugar or honey) when we go abroad. We would very much like you to enjoy the delicate taste of the high-quality Shizuoka tea first without adding any flavoring.

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