J-PORT selects high quality teas from three tea producing areas in Japan. Each type of tea below is available in different qualities, from high to prize-winning quality, with prices depending on the quality.
All teas are packed in Japan, in packages from 100 gram to 20 kg, according to your needs.

All teas are flown in by air and only stocked in small quantities to offer the freshest tea possible. Store teas in a cool and dry place in an air-tight container.

Matcha
Kumo no shiro
Uji
 
The tea company Shohokuen from Uji has been producing top quality matcha for more than 300 years.
Matcha is the stone-ground green tea powder made of the best quality, shadow-grown tea.

The tea leaves are covered with straw mats four weeks prior to harvesting. This induces the plant to produce more chlorophyll and amino acids. The more amino acids the leaves contain, the sweeter the tea. The leaves are picked by hand, only once per year. The tea leaves are then steamed and dried, after which the stems and veins are removed. The result of this is called tencha. Finally, this tencha is stone-ground into matcha. Nowadays this is done by electrical stone-grinders, in a clean-room.

Matcha is used for the tea ceremony, but can also be used to prepare a traditional cup of green tea at home or at a restaurant. It is also a wonderful ingredient for ice-cream, cakes and confectionery.

Water temperature: 80°C. Sieve matcha before use. Use about 2g (1.5 heaping bamboo scoop) per cup (60ml) for usucha (thin tea), or about 3.5g for koicha (thick tea). Whisk with a bamboo whisk.
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Gyokuro
Matsu no mine
Uji
Gyokuro, meaning "jewel dew", is regarded as Japan's highest quality tea.
Just like the tealeaves used for matcha, the new leaves are shaded by straw mats the last two to three weeks before plucking. This cuts the sunlight for about 80 %, which stimulates the leaves to produce more chlorophyll. It also keeps the level of amino acids that determine the sweet taste of the tea high and of the tannin low by the prevention of chemical reactions caused by direct sunlight. The tea is plucked once per year, mostly by hand. Gyokuro is light-steamed immediately after plucking, after which it is rolled, twisted and dried. The dried leaves have a dark-green colour and a needle-like shape.

Gyokuro is not like an everyday tea, and it is not drunk to quench your thirst. Prepare gyokuro with care. Drink it from a small cup. Let it roll around your mouth to let it reach all the taste buds. It feels a bit "thick" in the mouth, and it feels like it puts a layer over every spot in your mouth. This makes the taste of the tea last for a long time. A good gyokuro has an amazing sweetness, and at the same time it has a vegetable or seaweed-like flavour. It will give a lightly tingling sensation in your mouth and a wonderful aftertaste.

Water temperature: 50°C-60°C. Use 3 g per small cup. Infuse for 3 min. Several infusions possible.
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Sencha
Tokujo
Shizuoka
Superb, first green tea of the year produced by Otsuka, the multiple prize-winning company for best tea of Japan.
The young and tender leaves have a fruity aroma reminding of black currants. Grown in the mountains and picked early in the season, the leaves have not been exposed to a lot of sunlight, which makes this a very delicate and sweet sencha. The fukamushi process (steaming for a longer time at a higher temperature) breaks the cells in the leaves and allows all the aroma and flavour to come out. The leaves become finer and dissolve to some extent in the cup. Thereby you will consume more tea per cup. The high quality of the tea makes it possible to infuse the tea several times.

Water temperature: 70 °C. Use 2-3 g per cup. Infuse for 1 min. Several infusions possible.
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Sencha
Midori no Kaori
Uji
A top quality green tea of the first pluck from Uji.
The leaves are flat, silken, emerald-green needles that give a smooth taste and a subtle perfume tea (hence the name midori no kaori – green aroma). The leaves have been steamed at a low temperature.

Water temperature: 60°C-70°C. Use 2-3 g per cup. Infuse for 1 min. Several infusions possible.
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Sencha
Tamaryokucha
Ureshino
Tamaryokucha is a top quality green tea and a specialty from Ureshino,
a small tea village in the south of Japan on the island Kyushu. Its name, Tamaryokucha, means round, green tea. During the rolling process, some of the tealeaves become little balls. Tama also means gem or jewel, expressing the preciousness of this tea. Tamaryokucha has a very fresh aroma and its flavour has a good balance of bitter and sweet.

Water temperature: 70°C. Use 2g per cup. Infuse for 2 min. Several infusions possible.
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Sencha
Kamairicha
Ureshino
This unique tea is prepared according to an ancient procedure,
introduced to Japan by the Chinese more than 500 years ago. This kind of tea is now only produced in Ureshino. Kamairicha, means pot or kettle-roasted tea. To prevent fermentation right after picking the tea, the tea is not heated by steaming it (temperature not exceeding 100°C) but by constantly stirring it in an iron pot (of which the surface temperature may rise to 300°C). This process is done by tea master Aikawa himself and involves a lot of handwork. This deep-roasting of the tea gives it its specific flavour and strong perfume. Kamairicha could be considered the espresso under the Japanese teas.

Water temperature: 70°C. Use 2g per cup. Infuse for 2 min. Several infusions possible.
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Bancha
Bancha
Shizuoka
Sencha from the second harvest, picked in June.
In Japan, the second harvest is called nibancha, the third sanbancha and the fourth yonbancha. In general all these crops are called bancha. The earlier crops are higher in quality. The more times the leaves of the plant are harvested, the weaker the plant becomes and the less quality the tea will have in the next year. The bancha from tea producer Otsuka is a fukamushicha or deep-steamed tea. During this process, the cells of the leaves break and the leaves fall into smaller pieces. This lets you enjoy more of the flavour of the tea and you will consume more anti-oxidants per cup. Bancha is a refreshing green tea to drink at any time of the day. It is also great to drink during or after a meal.

Water temperature: 80°C-90°C. Use 2-3 g per cup. Infuse for 30 sec-1 min. Second infusion possible.
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Genmaicha
Otsuka
Shizuoka
Genmaicha is a blend of sencha, green tea and toasted brown rice.
The rice, which looks and smells a bit like popcorn, gives the tea a mellow, nutty flavour. The sencha used in J-PORT's genmaicha is of a much higher grade than in the usual genmaicha. The producer Otsuka has won the price for best sencha of Japan several times in their history. Genmaicha has a lower content of caffeine than regular sencha.

Water temperature: 90°C-95°C. Use 3 g per cup. Infuse for 30 sec-1 min. Second infusion possible.
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Matchairi genmaicha
Shohokuen
Uji
A delicious green tea mixed with toasted rice and matcha from Uji, the oldest tea area of Japan.
A tea with the intense green colour and taste of the matcha combined with the round, sweet flavour of the rice. Macha is the stone-ground green tea powder made of the best quality first tea, carefully grown in the shadow. This tea is good for people who would like to drink matcha in an easy way, or for people who prefer to take in less caffeine than with a regular matcha.

Water temperature: 90°C-95°C. Use 2-3 g per cup. Infuse for 30 sec-1 min. Second infusion possible.
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Matchairi sencha
Rikyu
Shizuoka
A superb quality deep-steamed sencha from the multiple prize winning company for best tea of Japan, mixed with matcha.
This tea is excellent for making iced green tea. The tea can also be made with hot water, which gives an invigorating green tea with a pleasant and mild taste and the smell of roasted tea. Rikyu is taken from the name of the famous tea master Sen no Rikyu (1522-1591).

Rikyu is sold in individually packed pyramid teabags or in bulk.

Cold: Put 1 bag in a 400 ml (pet)bottle with water and place it in the refrigerator for 3 to 4 hours. Shake well. Serve ice-cold. For immediate serving use less water and ice cubes.
Hot: Pour hot (80°C-90°C) boiled water on the bag in a large teacup or teapot and serve. Depending on taste, use more or less water.
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Hojicha
Hojicha
Uji/Shizuoka/Ureshino
Aluminum kilo package
Hojicha is a brown-coloured, roasted green tea with a mild smoky taste.
The leaves of bancha or coarse leaves harvested late in the season are used for making this tea. It is low in caffeine and tannin. Hojicha is mild for the stomach and is suitable for children. It is often served after a meal in Japan. Japanese people love the aroma of hojicha.

Water temperature: 90°C-95°C. Use 3 g per cup. Infuse for 30 sec-1 min. Second infusion possible.
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Kyobancha
Kyobancha
Uji
Aluminum 2KG package
Kyobancha is a roasted tea typical for the region around Kyoto, where it is sometimes called iribancha or just bancha.
It is favoured for its special roasted aroma and its mildness. After the young and delicate leaves for sencha and gyokuro have been picked, the larger leaves are harvested for Kyobancha. After steaming these leaves are not rolled, but sun dried. Next, they are fired at a very high temperature, which gives them their brown colour and roasted smell. The light brown liquid of this tea is very mild and suitable for children, and contains almost no caffeine.

The preparation is different from all the other teas: the leaves need to be added to boiling water and boiled for about three minutes.

Water temperature: 100°C. Use 1-2g per cup. Boil for 3 min. Also nice as iced tea: Let cool down and store in fridge.
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Kukicha
Otsuka
Shizuoka
Vacuum aluminum bag
Kukicha, also called bocha, consists of the stalks of the tealeaves that are separated from the leaves during the production process.
Kukicha made of pure gyokuro stalks is called karigane. The liquid of kukicha is much lighter than that of regular sencha or gyokuro. It is a refreshing tea, good to drink in the afternoon to reenergize. The stalks contain a lot of amino acids, which accounts for the sweet flavour.

Water temperature: 70°C-80°C. Use 2g per cup. Infuse for 30 sec-1 min. In general, good for one infusion only.
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