Collection: The Citrus Collection

Japan, a citrus paradise 

Japan is home to an impressive array of over 80 citrus fruit varieties, each cherished for their unique flavor, nutritional richness, and cultural significance. These fruits are renowned for their high levels of vitamins, particularly Vitamin C, alongside beneficial nutrients such as organic acids and B vitamins. Through meticulous cultivation practices and careful selection for optimal flavor, aroma, and sweetness, these citrus fruits achieve the highest quality, offering a premium experience that is highly valued in Japanese cuisine and culture.

The secrets behind the diversity

Geographic Variation: Japan's diverse climate, spanning the cold regions of Hokkaido to the subtropical areas of Okinawa, offers ideal conditions for a wide range of citrus fruits. Each variety is uniquely adapted to its regional climate, contributing to the rich diversity of Japanese citrus.

Soil Quality and Terrain: Japan’s varied terrain, including its mountainous regions and coastal plains, provides unique microclimates perfect for different citrus varieties. The fertile volcanic soil found in many parts of Japan enhances the rich flavors of these fruits, imparting a distinct taste that is highly valued.

Cultural Importance and Agricultural Practices: Citrus fruits have played a vital role in Japanese agriculture and cuisine for centuries. Traditional knowledge and meticulous agricultural practices, such as precise temperature and water quality monitoring, ensure the production of high-quality, flavorful citrus. These practices reflect a deep respect for nature and a commitment to excellence.

Japanese Citrus in Our Tea Collection

Yuzu, The Iconic Japanese Citrus: Yuzu is renowned for its complex aroma and tart flavor, combining floral, spicy, and slightly sweet notes. For our Yuzu Sencha we use Yuzu grown in Kochi Prefecture, harvested in winter between November and December. Yuzu's zest and juice are prized for enhancing various dishes and beverages, offering a flavor reminiscent of grapefruit and mandarin orange. Notably, yuzu contains three times more vitamin C than lemons and boasts relaxing essential oils like limonene and pinene.

Mikan, The Sweet and Juicy Favorite: Mikan, also known as Satsuma mandarin, is an easy-to-peel hybrid of mandarin and pomelo. Known for its sweet flavor and juicy texture, Mikan is less acidic than other citrus fruits, making it a favorite for eating raw. Native to Kagoshima Prefecture and widely cultivated in Ehime and Wakayama, Mikan is available from autumn to winter. Its peel adds a bright, citrusy flavor to teas and recipes. Mikan is often used as a remedy for summer fatigue (natsubate) due to its refreshing qualities.

Japan-Grown Lemon, Fragrant and Tangy: Japanese lemons, typically grown in Hiroshima and Kochi, are prized for their bright yellow skin and robust, tangy flavor. These lemons are more fragrant and slightly sweeter than common varieties. Their zest, known for its strong, citrusy aroma with floral notes, and potent juice are essential in many traditional Japanese dishes and condiments like ponzu sauce.

Flavor Harmony with Japanese Green Tea

The Perfect Pairing, Japanese Citrus and Green Tea: Japanese citrus fruits like yuzu and mikan perfectly complement the taste of Japanese green tea. Yuzu green tea combines the tart, aromatic qualities of yuzu with the earthy, refreshing taste of green tea, enhancing the tea's flavor profile and health benefits. The antioxidants in green tea, combined with yuzu's high vitamin C content, are said to potentially support immune health and relieve stress.

Mikan peels, often dried and added to tea blends, impart a sweet, citrusy aroma that complements the grassy notes of green tea, making the beverage especially refreshing in the hot summer months.