From our fields to your cup:
The Journey of our tea
In early March, the Japanese tea plantations are overshadowed with large nets – after six weeks, the rich-green leaves are ready for harvest. Did you know that green tea is only cultivated in Japan? In addition to this specialization, Japan has impressive tea ceremonies for over 100 of years. Japan is not only a unique country but its green tea is a special taste experience.
The tea expert Thomas Grömer accompanies us every year for the harvest in Japan – and has already tasted the first Aracha tea of the new season: “This year the temperatures was very cool for a period – therefore the harvest will start 10 years later than usually. Nevertheless, the quality is outstanding, even better than 2016! ” In sum: the harvest is more than perfect to immerse into the world of green tea.
From the tea leaf to “Aracha”
The freshly harvested leaves are transported on the quickest way to small tea manufacturers, where they are being steamed with water steam and subsequently tried at a temperature of 180° C. The leaf stadium is called “Aracha” – raw tea.