New Movement in Japanese Green Tea: Single  Origin Tea

Traditionally, Japanese green tea was put on the market after blending different species of tea leaves; the base of the blending was “Yabukita” species. Generally, “Yabukita” as the blending base occupied more than 70% of all the green tea on the market.

Recently, however, Japanese people became aware of the delicacy of “The Single Origin Tea”. We enjoy the unique pure taste of one tea species, as people do when they drink black tea or whiskey. On this trend, Agricultural Research Centers throughout Japan are now developing new tea species which are unique in their taste and flavor.

Here, introducing 7single origin tea developed and registered at Saitama Tea Research Institute and one single origin tea developed and registered at Kyoto Tea Research Institute.

Sayama-kaori by Okutomi-en         Musashi-kaori by Masuoka-en

Okuharuka by Yokota-en             Fuku-midori by Ohnishi-en

Yume-wakaba by Shimizu-en          Hokumei by Hiraoka-en

Toyoka by Nakajima-en              Gokoh by Ohnishi-en