Despite the name, this tea is grown and made in China, using production methods borrowed from Japan. The leaves are steamed rather than pan-fired, which halts oxidation quickly and gives the fresh, vegetal character usually associated with Japanese green tea rather than Chinese. Cherry sits on top as a delicate note, with honey and a touch of lemon rounding out the plain vegetal base.
The Japanese influence starts before the leaves are even picked. Japanese gardens tend to be planted in tight, machine-friendly rows and harvested with specialised equipment, while Chinese gardens are typically larger and picked by hand. One Japanese technique rarely used in China is shading the plants for up to two weeks before harvest, and this tea is one of the exceptions where that crossover happens. Tea & Coffee packs it fresh to order, aiming for consistency from batch to batch.
In the cup it pours a light green liquor with a full, rounded character: bright cherry aroma up front, sweet and delicate vegetal notes underneath. Some drinkers stir in lemon or honey; most leave it plain and let the tea carry itself.
Green tea generally has a long history as a source of antioxidants, and has traditionally been credited with supporting skin and general wellbeing, though that is worth treating as folk wisdom rather than established fact.
Brew with water around 75 to 80°C and steep for two to three minutes. Push much past that and the vegetal notes tip toward bitterness.
