Japan

Tea was first introduced to Japan in the 8th century by Buddhist monks who had spent time studying in China, where tea was already a popular beverage. The monks supposedly used tea as a stimulant to stay awake during long hours of meditation. Tea wasn’t cultivated in Japan for another 300 to 400 years. Green tea is the type of tea almost exclusively produced in this country (although other types are commonly consumed here). All classic Japanese teas are produced using the steam method to prevent oxidation (as opposed to the dry heat method used in China) to help preserve the fresh aroma of the leaves, making Japanese green teas distinct in flavor. Throughout the tea history of Japan various tea masters have left their mark on the preparation of tea, especially The Japanese Chanoyu (The Way of Tea) Ceremony.

Loose leaf tea is sold by the ounce. If you want more than one ounce, simply increase the number.

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