Frequently asked questions
Is it possible to receive samples?
We inform you that we do not send samples except those provided free of charge to each order on the online store.
We are pleased to inform you that a tasting of tea will be offered when you visit one of our boutiques "tcha-tcha" in France and Japan.
How to prepare your green tea?
To each type of green tea its method of preparation. "Enjoy" page contains the essential information: dosage, time and brewing temperature. To learn more, visit our "Enjoy" page .
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Our ethical commitment.
Anxious to reduce the impact of its activity on the environment, we has been committed since 2018 to an eco-responsible general approach.
Where can I get soft water?
We do not know the area distribution of soft and hard water on the vast earth.
However, the soft water mineral water that is generally sold includes the following products. But, these are not limited to the following list.
- CRYSTAL GEYSER (USA): 38 mg/L
- DEESIDE (UK): 22 mg/L
- Volvic (France): 60 mg/L
- Bernina (Italy): 22 mg/L
- Sant Aniol (Spain): 292 mg/L
- Olden (Norway): 14 mg/L
- Masafi (UAE): 87 mg/L
- Deep (New Zealand): 13 mg/L
What is green tea different from black tea or Chinese tea?
Each has a different degree of fermentation. Black tea is completely fermented tea, and Chinese tea such as oolong tea is semi-fermented tea. On the other hand, Japanese green tea is a non-fermented tea that is heated immediately after harvest to stop fermentation.
The typical components, catechin and theanine, change into substances such as aroma as the fermentation progresses. In Japanese green tea, extraction of ingredients has been more important than fragrance for a long time. This is because it was once considered a medicine. On the other hand, in Europe, where tea is imported from the East, it has been regarded as a luxury item with a taste different from coffee.
Do all teas contain theanine or catechin?
Both components are included in the tea leaves of the tea tree before harvest. Theanine is suppressed in an environment where sunlight is strong and photosynthesis is active, and the astringency of catechin is increased. Tea leaves from the best producing regions, such as Uva in Ceylon, Darjeeling in India, and Keemun in China, are commonly characterized by fog and high altitude. This is because fog suppresses excessive photosynthesis and produces a lot of theanine, the umami component. In addition, the high altitude and the difference in temperature allow them to grow slowly and store these useful ingredients slowly in leaves. The cultivation limit is 850m in Japan. Mino-Shirakawa, the production area of our ZENJIRO and tcha-tcha series, has the highest altitude in Japan and with fog-producing, and it is known as a miracle terroir.
After harvest, oxidized and fermented, catechin and theanine break down and turn into other substances. Therefore, the catechin content of black tea and Chinese tea is reduced from 1/6 to about 1/10 comparing Japanese green tea.
Why is Japanese green tea unfermented tea?
Historically, this was due to the fact that the distance between producing and consuming areas in China and Japan was 250 times different. In China, tea leaves from Yunnan have been transported 5,000 km to Mongolia. Mongolians bought tea leaves, and China acquired military horses. During the transportation process at this distance, it became fermented tea naturally. Japan was used as fermented tea 1200 years ago, when it was first imported. However, 800 years ago, tea tree cultivation was encouraged nationwide, allowing production and consumption areas to be transported within a short distance. For example, the Uji tea production area is only 20 km from Kyoto, the capital of the time. Therefore, people could enjoy tea before fermentation progresses.
What are the useful ingredients of Japanese green tea for health?
When classify roughly, green tea components have functions to enhance immunity and an active ingredient with strong antioxidant and antiviral effects. When theanine is absorbed from the small intestine, it produces glutathione in the liver, strengthening the body's immune cells and restoring vitamins. Epigallocatechin (EGC), a type of catechin, produces hydrogen peroxide, activates macrophages that prey on viruses, and increases immunity.
On the other hand, epigallocatechin gallate (EGCG), a major component of catechin, is easy to bind to proteins and is about 1/100 the size of the virus. EGCG quickly completely covers the virus spikes and disables the means of infection. This is a useful effect in the upper respiratory tract from the nose to the pharynx. In addition, EGCG itself is very easily oxidized, and even if it deprives other cells of oxygen, it oxidizes itself. This means it is an antioxidant. Therefore, cells damaged by oxidation are reduced, so EGCG is effective in preventing aging.
In the case of hojicha (roasted tea), theanine is hardly contained because it is roasted. Catechin is 80-90% comparing with Sencha.
About 40% of EGCG still remains in used tea husks of both green tea and hojicha. It is not delicious to drink, but can be used as a disinfectant by wiping or spraying.
What components are extracted by temperature?
Theanine and EGC require low temperature extraction, especially EGC must be extracted below 10 degrees Celsius. Theanine is recommended below 70 degree. EGCG can be extracted with boiling water.
Does expired green tea have any adverse effect on the human body?
Best before date is the period during which the supplier recommends customers can taste the most deliciously. Therefore, even if this period expires, the tea leaves are not rotten and can be consumed. However, it is easy to oxidize when opened, so it is recommended to consume it early or store it in a sealed container in a refrigerator. If left oxidized, it will look like fermented tea or Chinese tea. In the case of tea bags that are individually wrapped in aluminum, the oxygen inside is about 3%, so it hardly oxidizes. So, you don't have to worry too much about the best before date.
What is the quality grade of Japanese green tea different?
It is common to classify Japanese green tea into first, second, and third teas according to the order of plucking in the year. There is no grade according to the altitude of the production area or natural conditions. Generally, the higher the altitude of the cultivation area, the better the tea. Uji tea and Kawane tea are such. In addition, the highest quality tea leaves grow in high altitude and fog-producing natural conditions. Mino Shirakawa tea is the just it. However, the production is extremely low, and Mino Shirakawa tea is only produced at 0.004% of the world's green tea production.