Our Products GreenTea[Origin]

Origin

Tea leaves are selected in Kakegawa, in the highlands of Shizuoka near Mount Fuji, the prime area for Japanese tea cultivation known for its excellent tea production.

The temperature difference between day and night together with the mountain climate refreshed by the morning dew, combine to create the best conditions for producing Jugetsudo’s delicious teas with their unique tastes, aromas and colors.

Our selection of Japanese green tea

Gyokuro The “grand cru” of Japanese green tea

The noblest, the most refined and the most precious of Japanese teas.
This tea is made up of young leaves picked in the renowned gardens of Okabe. A delicious serenity and melting gentleness are released in the mouth.

How to prepare Gyokuro:
Pour boiling water into moderately sized cups and let it cool to 60° C (140° F).
Put the Gyokuro tea in the teapot. For three cups, two tablespoons are enough (about 10 g or 1/3 oz).
Pour the cooled 60° water into the teapot and let it steep for two minutes.
Serve the tea in the pre-warmed cups over several pourings in such a way that the strength of the tea
will be equal for each cup. Empty all the liquid from the teapot.
For the second infusion, use hotter water and let it steep for thirty-seconds.

Sencha Classic green tea

The most popular of Japanese green teas.
This tea has a light and refreshing taste as well as a pleasant fragrance like young spring leaves.
It contains theanine which gives it an agreeable taste and possesses relaxing qualities. It produces a sensation of freshness and tonicity with vitamin C./p>

How to prepare Sencha:
Pour boiling water into the cups and let it cool down to the appropriate temperature:
Between 70 and 80° C (158 and 176° F) for superior quality sencha.
Put the tea in the teapot. For example, to make three cups, use the equivalent of two level tablespoons (around 6 g or 1/5 oz).
Pour the hot water at the right temperature (70 to 80° C / 158 to 176° F) into the teapot and wait for thirty to sixty-seconds for fukamushi sencha (deep-steamed), or two minutes for ordinary sencha.
Pour the liquid bit by bit into the pre-heated cups in such a way that the strength of the tea will be equal for each cup. Empty all the liquid from the teapot.
For the second infusion, use hotter water and let it steep for a shorter time.

Genmaicha Green tea with grilled rice grains

Amix of Genmai (unpolished rice) grilled with matcha (green tea powder).
The pronounced fragrance of grilled genmai produces a relaxing and refreshing effect.
A very particular flavor of hazel nuts.

How to prepare Genmaicha:
Put the tea into a sufficiently large teapot. For five people use three tablespoons (around 15 g / ½ oz).
Pour the boiling water all at once into the teapot and let it steep for thirty-seconds
Pour the liquid into each cup over several pourings in such a way that the strength of the tea will be
equal for each cup. Empty all the liquid from the teapot.
For the second infusion, let it steep for ten-seconds.

Hojicha Roasted green tea

Roasted at a high temperature, this tea gives off a very pleasant fragrance and produces a gentle sensation in the mouth. Less caffeine than other green teas and gentle on the stomach. Lovely brown color.

How to prepare Hojicha:
Put the tea in a large enough teapot. For three people use three tablespoons tablespoons (around 15g / ½ oz).
Pour the liquid into each cup over several pourings in such a way that the strength of the tea will be equal for each cup. Empty all the liquid from the teapot.
For the second infusion, let it steep for ten-seconds.
With a pinch of salt, Hojicha tastes even better.

Matcha Green tea powder

“Matcha” is green tea powder ground using traditional millstones. It is a very particular tea because the hot water is poured directly into the bowl, and after it is beaten with a tea whisk (chasen), the tea powder makes it become frothy.
“Matcha” has a very bright jade color and its flavor is tonic and condensed. Moreover, it has a gentle and pleasant taste. This tea is very beneficial both for health and beauty because it is very rich in vitamins and fiber.
“Matcha” is used primarily for celebrating the tea ceremony called “cha no yu,” but it is equally adapted to numerous uses in various recipes.

How to prepare Matcha:
“Classic” Style Preheat the matcha bowl by pouring in boiling water. In order to warm the tea whisk, stir it in the water a few times and then dispose of the water.
Put a good spoon and a half of matcha (around 2 g) into the bowl.
Pour 60 ml of slightly cooled boiled water (80°C / 176°F) into the bowl.
Holding the bowl securely, stir briskly with the matcha tea whisk.
Continue to stir for around 15 seconds with a circular hand motion until it becomes frothy and smooth.
Place your left hand under the bowl and your right on the edge of the bowl. Enjoy!

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