【CATALOGS】 Sencha Houjicha Genmai cha with Matcha / Genmaicha Matcha Houjicha powder Genmaicha powder
The Japan three major GREEN TEA production areas that represent Japan
1. Uji (Kyoto pref)
2. Shizuoka pref
3. Sayama (Saitama pref)
★Beauty Benefits of Green Tea★
■Less skin cancer
■Slower the aging of skin
■Better skin tone
■Better recovery from wounds
|GREEN TEA’s MAIN COMPONENTS AND HEALTH BEAUTY BENEFITS|
|Body fat reduction|
|Inhibits high blood pressure|
|Reduces the risk of cancer|
|Decrease blood cholesterol levels|
|Bad breath prevention|
|Tooth decay prevention, antibacterial effect|
[The History of Tea in Japan]
Tea’s Transmission to Japan and Its Entry into Japanese Culture
During the Nara(AD 710 to 794) and Heian(AD794 to 1185) periods, many envoys were sent to Tang-dynasty China. On several occasions, these envoys were accompanied by Japan’s leading Buddhist scholars, including Saicho, Kukai and Eichu who is leader of Japan. These Buddhist monks brought back with them tea seeds from Tang China, which are said to be the origin of tea in Japan.
In the early Heian Period(AD794 to 1185), Emperor Saga is said to have encouraged the drinking and cultivation of tea in Japan. Tea drinking was first referred to in Japanese literature in AD815 in the Nihon Koki (Later Chronicles of Japan), recording that Eichu invited Emperor Saga to Bonshakuji temple, where he was served tea. At this time, tea was extremely valuable and only drunk by imperial court nobles and Buddhist monks.
In AD1191, in the early Kamakura Period (1185-1333), Eisai, founder of the Rinzai sect of Zen Buddhism, brought back a new type of tea seeds to Kyoto from Sung-dynasty China. In 1214, Eisai wrote the first book specifically about tea in Japan, Kissa Yojoki (How to Stay Healthy by Drinking Tea). According to the medieval chronicle Azumakagami, Eisai learned that the Shogun, Minamoto no Sanetomo, was afflicted by alcoholism, and sent his book as a gift to the Shogun.
Therefore, Luxury status Japanese people enjoy Green tea.
The astringent constituent in Japanese tea is a type of polyphenol called catechin. There are various types of catechin, and research showing that they work to lower blood cholesterol and moderate fat absorption has attracted attention. Furthermore, the vitamin C in green tea is protected by the simultaneous consumption of catechin so that it is not destroyed by heat, allowing ample vitamin C uptake. It also contains constituents such as caffeine and theanine, which has relaxing properties. While drinking green tea is nutritious, using the entire leaf in food provides even greater nutritional content.
[Our Premium tea leaf]
Tea tree was originated in the subtropical regions in China. So our tea leaf region, where we often have frost and snow in the winter, is considered as a very cold area for tea cultivation (Especially,Haruno, Kirishima and Sayama is considered as the northern limit of business tea farming in Japan). The leaves grow slowly and become thick in the cold weather. NAGOMICHA, the tea made from the thick leaves has a rich and robust flavor.
NAGOMICHA is harvested only once in the year because the trees need to rest for a while after each harvest. Organic Tea production in Japan accounts for only 2% of all tea production in Japan.