History

Japanese tea did not begin with Matcha, and it did not become permanent the first time it arrived. In 815, the monk E...

In 1899, a Japanese businessman walked into the World Commerce Congress in Philadelphia and requested a meeting with ...

In the early Meiji period, tea production was done entirely by hand, and each artisan could roll and dry only 3 to 5 ...

Before 1738, the Sencha that common people drank was dark, rough, and dull in color — nothing like the bright green, ...

In 1859, Yokohama Port opened to foreign trade. Within a decade, green tea had become one of Japan's largest export c...

The Muromachi period (1336–1573) and the Azuchi-Momoyama period that followed were the centuries in which Japanese te...

At Far East Tea Company, tracing the history of Japanese tea always brings us back to this moment: in 1191, Eisai ret...

The deep-steamed Sencha from Makinohara — with its rich umami, dense green liquor, and the kind of full-bodied sweetn...

Gyokuro — Japan's most prized shade-grown tea, with its characteristic sweetness and deep umami — was not discovered ...

When you brew Japanese Sencha, there is a good chance the leaves come from Yabukita: according to the Ministry of Agr...