Green tea plant

All tea is produced from the same plant – Camellia sinensis. The differences in chemical composition, colour, taste and aroma are created by controlling the degree of oxidation during processing.

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Tea cultivation is a complex task. Japan has produced tea for hundreds of years and has become very good at it. The farmers use their expertise to entice the best out of the land, whether on the plains or in mountainous areas. Discover some of the secrets used to grow Japanese Green Tea and how much care and attention goes into the raw ingredient.

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Fresh leaves are about to be harvested and processed into Bi Luo Chun. The taste of spring is in that first cup of green tea. The lightness of sunshine and the sweetness of nature.

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Botanical Name: Camellia sinensis. Camellia sinensis is the plant which white tea, green tea, oolong and black tea are all harvested from. The difference between those teas lies in how the tea plant is processed. Other Common Names: Mecha, gyokura, bancha, kukicha, Asian tea, senchu, Chinese tea, Japanese tea. Habitat: China, Tibet, India, Assam, Cambodia and Japan. Plant Description: The tea plant is native to Southeast Asia; cultivated in tropical and subtropical altitudes from sea level…