Steamed and rolled in Japan, this green tea is picked in late spring and settles into a deep olive cup, smooth and light-bodied, with a buttery finish. The first sip is mild and touched with sweetness, vegetal notes recall fresh spring greens, and a faint rice-like grain note runs underneath.
Green tea has been part of Japanese life for centuries. Its history traces back to the 9th century, when Buddhist monks brought tea seeds over from China, and Japan went on to develop its own methods of growing and processing the leaf. Tea became central to Japanese culture from there, most visibly in the tea ceremony, or Chanoyu, where the deliberate, unhurried act of brewing is treated as a practice in mindfulness and harmony.
An 8-ounce cup carries roughly 20 to 30 mg of caffeine, enough for a gentle lift without the jitteriness of a stronger brew, which suits people who are sensitive to caffeine. Green tea is often credited with antioxidant properties, and it has long been reached for as part of a health-conscious diet, though that's worth treating as tradition rather than a guarantee.
To brew it, let boiled water cool to 75-80°C, use about a teaspoon of leaf per cup, and steep for one to three minutes depending on how strong you like it. A slice of lemon or a little honey stirred in suits the cup well, and it pairs naturally with light seafood or rice crackers on the side. Once opened, keep the leaf in an airtight container somewhere cool and dark to hold onto its flavour.
