It is the art of Japanese tea ceremony that initially promoted Japanese tea culture around the world. As tea has been important since ancient times Japanese use the entire tea leaf to produce different kind of teas with various qualities and aromas.
Every year the first harvest of young leaves is sold as “shincha”, which is known for its light and fresh aroma. There also are teas made of buds or twigs only too. Matcha powder is used for the tea ceremony but it nowadays also is used to add flavor and color to confectionaries.
Japanese green tea is not only known for it's high quality and fine aroma, but it also has a reputation of being very good for health.
Ejima company was founded in 1661. Located at the Tokaido road, which was the passage for all the traffic between the old capital in the West (Kyoto) and the new capital in the East (Edo / Tokyo). This strategic location close to the Tokaido road and next to Odawara castle guaranteed a constant flow of customers for hundreds of years.
The company now is run by the 17th generation of the Ejima family. Ejima works with selected tea farmers from Shizuoka, one of the main production areas of Japanese tea. In many cases the relations with the tea farmers date back since many generations. This allows Ejima to offer a wide range of green teas of excellent quality.
"I am proud to contribute preserving Japanese tea culture and our family tradition."
Konacha - also called bud tea - is a green tea composed of the dust remains from the production of Sencha tea. These small tea parts quickly transfer color and flavor to how water.
Many Sushi restaurants use a mixture of Konacha and Mecha-tea to make the intense dark green tea that goes so well with Sushi.
Ejima's "EJIMAEN" Sencha is a blend of different Sencha teas from Shizuoka. An experienced tea master uses leaves from different locations to compose a tea with a nice balance of sweetness and slight bitterness.
EJIMAEN means Ejima Garden and this tea is the most popular amongst the teas sold by Ejima.
Kukicha is a tea made of the stems, twigs and stalks of green Sencha tea leaves. As these parts are excluded from most other teas it has a very unique flavor. It has a mild, slightly nutty flavor with a nice balance of bitterness and sweetness. Kukicha usually can be used for three or four infusions.
Ejima's Saemidori Sencha is a green tea of superior quality.
Harvested in spring it is a first flush and an experienced tea master blends only the best leaves for this harmonious composition. It has a light, sweet flavor with a little bitterness in the aftertaste.
The Matcha Kasuga no Mukashi green tea powder from Ejima is of exquisite quality and mostly used by masters of the tea ceremony. It is made from Gyokuro tea leaves grown in Uji, a tea region close to Kyoto famous for the high quality of its Gyokuro and Matcha teas.
This Hojicha tea is made of the best sencha tea leaves from Shizuoka, an area famous for its production of green tea. Green tea is roasted over charcoal so that it dries and gets a nice toasty flavor. Hochicha often served in the evening as it is said to be less disturbing to sleep than green tea.
Enjoy the flavor and health benefits of kombu kelp through these original kombu tea!
This beautifully aromatic, slightly salty tea is made with shredded Kombu and contains 5 individually wrapped servings to maintain and optimize freshness.
It is very simple to prepare: Just add hot water to your liking and enjoy. .
Enjoy the flavor of cherry blossoms all year. Edible cherry blossoms are pickled and dried in salt and are used in Japan for tea during celebrations such as weddings. You can also make delicious cherry blossom rice or cherry blossom cookies.
Our sakura cherry blossoms have a strong pink color and consist of whole flowers only. Before packaging we are checking every single flower and removing debris as well as broken cherry blossoms. As a result you are able to use each of the about 35 flowers inside the 30g cherry blossom pack.