Collection: Japanese Tea

Umami is the Mainstream of Modern Japanese Tea

The mainstream of modern Japanese tea contains a high amount of umami components. The primary substance responsible for umami is an amino acid called theanine, but umami does not equate to deliciousness. Umami refers to a taste represented by glutamate, like the flavor of dashi stock. To increase the amino acid content in tea leaves, nitrogen fertilizer needs to be applied. In tea gardens where nitrogen fertilizer is used, tea plants grow vigorously, but on the other hand, the amount of polyphenols and minerals, including catechins, decreases. Additionally, tea with high theanine content has a weaker depth of flavor (richness and aftertaste), resulting in a light taste.

HOJO's Japanese Tea Features a Strong Depth of Flavor

We select teas that emphasize richness and aftertaste, choosing teas rich in catechins and minerals rather than theanine. Tea high in minerals is produced through natural farming without fertilizers or with limited fertilizer use. Enjoy the sweet aftertaste that lingers in your throat when drinking our tea.