Japanese tea is unusually rich in vitamin C, it perfectly invigorates, improves mood, relieves stress and promotes digestion.
Japanese tea is harvested up to 4 times a year, depending on weather conditions.
The first spring harvest of Japanese tea is considered to be the best, tasty and healthy - this tea is maximally saturated with vitamins, amino acids and minerals.
It is from the first collection that the famous Japanese Sencha tea is produced.
Also known varieties of Japanese tea include Gyokuro, Genmaicha (tea with fried rice) and matcha powdered tea.
The main tea plantations are located in the south of the island of Honshu, as well as on the islands of Shidoku and Kyushu. Most of Japan's tea production comes from Shizuoka Prefecture at the foot of Mount Fuji.
The best varieties of Senchi and exquisite royal Gyokuro are also produced in the Uji region of Kyoto.
Japanese tea remarkably quenches thirst, its regular use reduces the risk of developing cancer, increases the overall tone of the body, and stabilizes blood sugar levels. The polyphenols present in Japanese tea speed up metabolic processes, thanks to which Japanese tea promotes weight loss.
In addition to being a very healthy tea, it is simply very tasty and fragrant, especially if prepared correctly.
Be sure to try the unique Japanese tea!