Japanese Sencha
Refined Japanese green tea, fresh, briny, rich in benefits
French house since 2016
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Japanese Tea
Japanese tea is, above all, green tea: Japan is where the art of green tea reaches its highest refinement. From the shade-grown plantations of Uji to the needle-rolled leaves of Sencha, and the fine powder of Matcha used in the tea ceremony, each variety carries centuries of expertise.
At Thés & Traditions, our selection brings together 14 authentic Japanese teas: classic and organic Sencha, premium shade-grown Gyokuro, Matcha powder for ceremony or latte, everyday smooth Bancha, Genmaicha with puffed rice, and roasted Hojicha. Each tea takes you to a different region of Japan.
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Japanese tea: aromatic green teas
Japan produces almost exclusively green teas. Unlike Chinese green teas, Japanese teas are distinguished by a steaming process that sets them apart. The leaves undergo no fermentation and are simply dried after steaming, a centuries-old method that gives Japanese tea its uniquely distinctive aromas. Camellia sinensis leaves are harvested four times a year, but the finest Japanese teas come from the harvest that runs from late March to mid-May. They fall into nine main types: Ryokucha, Sencha, Gyokuro, Matcha, Bancha, Hojicha, Genmaicha, Kukicha, and Kombucha. They are known for their low bitterness and a rich aromatic palette where vegetal notes take center stage. You will also find a selection of green teas flavored with jasmine, ginger, or delicate cherry blossoms.
Premium Japanese tea
Our selection of Japanese teas invites you to savor the refined character of these exceptional green teas. Sencha, for example, is a particularly smooth Japanese green tea, shaped by a long and meticulous production process that gives it remarkable finesse. Its distinctive needle-like form comes from successive drying stages, while the rolling of the leaves before drying results in a tea that brews quickly with very little bitterness. Our Genmaicha is a subtle blend of Sencha and puffed rice grains, lending the cup a gentle, toasted hazelnut warmth. With its naturally low caffeine content, it is a tea you can enjoy at any time of day.
The culture of tea in Japan
In the land of the rising sun, tea is woven into the very fabric of daily life. It was introduced in the 8th century by Japanese monks, who were the first to plant Camellia sinensis on the archipelago. Swiftly embraced in the spirit of China's own tea traditions, it became a natural part of Japanese life, eventually merging so deeply with the country's culture that the two are now inseparable. The tea ceremony is a traditional Japanese art form centered on the preparation of Matcha. From the gestures to the utensils, every detail of Japanese tea preparation is carefully codified. For the Japanese, it is less a ceremony in any sacred sense, and more a ritual of welcome.
Japanese Matcha or roasted Japanese tea
Matcha is celebrated above all for its many benefits. This jade-green tea powder is naturally high in caffeine, giving it an energising effect not unlike coffee. It is also rich in catechins and chlorophyll, which lend it detoxifying and antioxidant properties. Ground into a fine powder, it is traditionally used in the Japanese tea ceremony. It is prepared in a traditional bowl known as a Raku, whisked with a wide bamboo whisk called a Chasen, which creates the characteristic froth as the powder is blended with hot water. Japan's most everyday green tea has its own dedicated selection: our Sencha teas. To keep them at their best, nothing beats a Japanese washi tea caddy, airtight and beautifully decorated.
Discover the authentic flavours of our Japanese green teas
The most celebrated and prestigious teas from Japan are all available in our catalogue, to the delight of every green tea lover. Whether classic or organic, our teas will win you over with their character and authenticity.
Among them, meet our Matcha Cérémonial Hisui: a true culinary gem with a luminous jade colour and deeply calming presence. For a natural energy boost, explore our Japan Sencha Mizuki and Japan Premium Sencha Konomi, both offering vegetal notes that are at once gentle and vibrant. Torn between Matcha and Sencha? Our Sencha Matcha brings the best of both worlds, blending the well-being benefits of these two iconic Japanese green teas into a single, distinctive cup.
Our Hojicha Bio is the perfect companion for daytime and evening drinking. Roasted at high temperature, this low-caffeine tea pairs beautifully with sushi, cheese or your favourite desserts. For something a little different, try our Cherry Blossom green tea, enriched with rose petals and spirulina, for a floral and delicately roasted experience, enhanced by the brown rice grains that make this exclusive blend so quietly addictive.
The Japanese tea ceremony: a centuries-old art
The Japanese tea ceremony, or chanoyu, is far more than a simple preparation. It is a codified art form shaped in the 16th century by Sen no Rikyū, the legendary tea master who established its four guiding principles: harmony, respect, purity and tranquillity.
This tradition unfolds in a dedicated space, centred around a bowl (chawan) of matcha prepared with meticulous care. Every gesture carries meaning: warming the bowl, measuring the powdered tea, adding hot water, whisking in a zigzag motion. The ceremony can last several hours and often includes a light meal (kaiseki) before the tasting.
You don't need to follow the full ceremony to appreciate matcha. But adopting its core principles, calm attention, deliberate gestures, careful whisking, can turn a simple break into something genuinely meditative.
The benefits of Japanese green tea
Japanese green tea is recognised for its exceptional concentration of antioxidants, particularly catechins (EGCG). According to the EFSA, green tea catechins contribute to protecting cells against oxidative stress.
Japanese green tea also provides L-theanine, an amino acid responsible for that sense of calm, focused energy. Particularly present in Gyokuro and Matcha (both shade-grown), this molecule tempers the stimulating effect of caffeine, offering alertness without the edge.
For general guidance on tea consumption and daily caffeine intake, refer to the recommendations of the ANSES.
Brewing Japanese tea: temperatures and steeping times
Each type of Japanese tea has its own brewing method. The golden rule: never use boiling water (100°C) on a Japanese green tea. Water that is too hot damages the catechins and releases bitterness.
For Sencha: 70-75°C, 1 to 2 minutes, 2 g of leaves per 200 ml.
For Gyokuro: 50-60°C, 1 minute, 3 g per 60 ml (very little water).
For Bancha and Genmaicha: 80-85°C, 2 to 3 minutes.
For Hojicha: 90°C, 30 seconds to 1 minute (the roasting process withstands higher heat).
For Matcha: 70-80°C, 60 to 80 ml of water per 2 g of powder, whisked with a chasen until frothy.
Most Japanese tea leaves yield 2 to 3 successive infusions, provided you shorten the steeping time with each round.
Frequently asked questions
What are the main types of Japanese tea?
The principal types of Japanese tea are: Sencha (the everyday staple), Gyokuro (a premium shade-grown tea), Matcha (ceremonial powder), Bancha (mild and low in caffeine), Genmaicha (with puffed rice), Hojicha (roasted), Kukicha (made from stems), and Shincha (the year's first harvest). Each has its own terroir and production method.
Where does Japanese tea come from?
Tea arrived in Japan from China in the 9th century, brought over by Buddhist monks. The tea ceremony was codified in the 16th century by Sen no Rikyū. Today, the main growing regions are Uji (near Kyoto, the historic heartland), Shizuoka (the leading producer by volume), Kagoshima (in the south), Miyazaki and Fukuoka.
What happens during a tea ceremony?
The tea ceremony (chanoyu) involves: preparing the space (garden, tea pavilion), welcoming guests, a light kaiseki meal, then the preparation and tasting of matcha. Every gesture is codified: how the bowl is held, rotated, sipped from, and returned. It is a complete art form that takes years to master.
What are the benefits of Japanese green tea?
Rich in catechins (especially EGCG), it supports cellular protection and antioxidant intake. The L-theanine it contains promotes calm and focus. Moderate consumption (2 to 4 cups per day) fits naturally into a balanced lifestyle. Avoid drinking it after 4-5 pm if you are sensitive to caffeine.
Which Japanese teas are considered exceptional?
The finest Japanese teas, or grand crus, include premium-grade Gyokuro, first-harvest Shincha (haru-ichiban), and ceremonial Matchas stone-ground in the traditional way. Our selection features the high-end Matcha Shizuku and several limited-edition grand cru Sencha.
Explore our 14 Japanese teas above and find your perfect match.
What are the everyday benefits of Japanese tea?
Green tea holds a place of honour in Japan. Exceptionally rich in catechins, a family of flavonoid molecules whose most prominent member, epigallocatechin gallate (EGCG), is a powerful antioxidant, green tea offers a wealth of benefits for those who make it part of their daily lives.
Japanese green tea actively helps protect cells from premature ageing through the antioxidant action of catechins. These same compounds can also help fight viruses, germs and bacteria, supporting a stronger immune system overall.
Bancha, Gyokuro, Sencha and Matcha are among the Japanese green teas with the highest catechin content. Loose-leaf tea of good quality naturally contains significantly more than tea bags, which is why choosing your daily cup wisely makes all the difference if you want to fully benefit from the protective and restorative properties of catechins.
Here is how to brew a catechin-rich Japanese green tea to perfection. A well-prepared infusion preserves the benefits of catechins while keeping bitterness in check. Steeped too long or with water that is too hot, green tea can become overly astringent and bitter, especially for those new to tea tasting. Bring your water to a boil, then let it cool for a few minutes until it reaches the ideal temperature, between 60 and 80°C depending on the tea. Add your leaves to the cooled water and steep for the recommended time, between 1 and 3 minutes for Thés & Traditions Japanese teas. You are now ready to enjoy a green tea as smooth as it is nourishing, whether for a quiet moment at home or a well-deserved break at work.
Japanese tea varieties: a complete guide
Japanese green tea comes in several distinct styles, each with its own aromatic profile and brewing method. Understanding the different varieties helps you find the one that suits you best.
Sencha: Japan's everyday green tea
Sencha accounts for over 75% of tea consumption in Japan. Its bright green leaves are steamed immediately after harvest to stop oxidation, then rolled into fine needles. Our organic Sencha strikes a perfect balance between fresh vegetal notes, gentle umami and a light astringency. Brew at 70–75°C for 1 to 2 minutes to preserve all its delicacy.
Gyokuro: Japan's most refined green tea
Gyokuro is arguably the most refined green tea in the world. What sets it apart: the tea plants are shaded for 3 to 4 weeks before harvest, reducing photosynthesis and dramatically increasing the L-theanine content, the amino acid responsible for umami flavour. The result is a green tea of unmatched smoothness, almost oceanic, with a subtle natural sweetness. Brew at 50–60°C for a short infusion of around 1 minute.
Matcha: the ceremonial powdered tea
Matcha is made by stone-grinding tencha leaves (shade-grown, like those used for Gyokuro) into a fine powder. The powdered tea is then whisked with hot water in a bowl (chawan) using a bamboo whisk (chasen). Ceremonial matcha embodies the Japanese tea ceremony codified by Sen no Rikyū in the 16th century. Our Matcha Aura and Shizuku are our signature references.
Bancha: the gentle everyday tea
Bancha is harvested later in the season than Sencha. Its more mature leaves produce a softer, less astringent tea with naturally lower caffeine levels. This is the tea Japanese families reach for throughout the day, from morning to evening. A wonderful introduction to Japanese tea.
Genmaicha: green tea with roasted rice
Organic Genmaicha is a one-of-a-kind blend: green tea (Bancha or Sencha) mixed with toasted puffed rice grains. The combination creates wonderfully comforting roasted, cereal-like notes. Low in caffeine, it also makes an excellent evening tea.
Hojicha: roasted green tea
Organic Hojicha is a green tea roasted at high temperature. The roasting process turns the leaves brown and develops a toasty, almost caramel-like flavour with no bitterness. Very low in caffeine, it is suitable for the whole family, including in the evening.
Our Japanese tea selection at Thés & Traditions
Fourteen organic and single-origin Japanese teas, chosen for their authenticity. Julien Huot, founder of Thés & Traditions, works directly with growers in the regions of Uji, Shizuoka, Kagoshima and Miyazaki, renowned for producing the finest Japanese green teas.
Our selection includes the single-origin Gyokuro and first-harvest Shincha (haru-ichiban), the classic Sencha and Bancha, the iconic Genmaicha and Hojicha, as well as our full Matcha range (ceremonial Shizuku, organic Matcha Aura, and flavoured matcha lattes).
All our teas are certified organic, sourced directly from producers with no intermediaries, ensuring freshness and full traceability.
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