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What is Japanese tea?

Japanese tea is a tea produced in Japan, and mainly refers to  green tea, which is also a "non-fermented tea". On the other hand, oolong tea (blue tea), which represents Chinese tea, is "semi-fermented tea", and black tea is "completely fermented tea".

There are various types of green tea depending on the cultivation method and processing method. For example, one of the most luxurious types of Japanese tea, "Gyokuro" and "High-class Matcha," is cultivated by covering the whole tea plantation and keeping it out of the sun. Thanks to this process, the tea will have a mild taste with rich umami and less astringency.

Moreover, Japanese tea is said to be delicious but difficult to brew. The reason is that the temperature and the amount of water needed to prepare each tea as well as the brewing time are completely different depending on the type of the tea is being made.
It may take some time to perfect the process, but when brewing Japanese tea, pay attention to the appropriate amount of water, temperature, and brewing time.


Japanese tea and health

Drinking Japanese tea has many benefits, mostly due to catechin, which is also responsible for the particular astringency of the tea.
Those effects are various, but to name just a few: carcinogenesis-suppressing effect, blood cholesterol-lowering effect, dieting effect, aging-preventing effect, blood pressure increase suppressing effect as well as blood sugar level-suppressing effect, antibacterial effect, cavity prevention effect, bad breath prevention and many more.

Let's drink Japanese tea and be healthy and beautiful.



Matcha is generally known as powdered green tea leaves. There are many varieties of Matcha powder and they differ in taste, form very cheap and poor quality of Matcha to the most expensive ones used in tea ceremonies.

The real Matcha is a very expensive tea.

The tea leaves traditionally used for Matcha are cultivated by covering the tea fields and blocking the sunlight. And the tea leaves processed for Matcha are called "Tencha". By grinding Tencha leaves with a stone mill, it becomes a smooth and fine powder, and it becomes a delicious Matcha with a mild astringency and rich umami. In Japanese History there are many remarks of eminent figures enjoying Matcha tea. It was an indispensable drink for celebrations and entertainment.

What is very sad, the cheap Matcha that is currently on the market is not made from tea leaves that are cultivated with a cover, but with tea that is made by simply powdering the cheap green tea leaves with a machine.

Our purpose at MON TEA is to bring the best quality and taste of Matcha tea to our customers, so the tea leaves used in MON TEA's Matcha are all from the original Tencha, which is a high-class organic Matcha finely ground with a stone mill.



Gyokuro is one of the types of sencha and is known as the finest Japanese tea.

Sencha and gyokuro are from the same tea tree itself. However, there are differences in cultivation methods, and as a result, there are differences in taste. Gyokuro is grown on covered fields, with blocked sunlight from the beginning of sprout at the earliest, or about 3 weeks before tea picking.

Gyokuro, which is cultivated in the shade of sunlight is a tea that has less astringency and allows you to enjoy a deep richness and umami.
Gyokuro is brewed in water at 50-60 degrees Celsius. Be aware that brewing in hot water will ruin it.



Sencha is one of the most commonly drunk Japanese teas that Japanese people drink on daily basis.

Sencha and gyokuro are from the same tea tree itself. However, there are differences in cultivation methods, and as a result, there are differences in taste. Sencha is grown in the sun from the time it sprouts to the time it is picked.

Sencha grown in the sun has a refreshing astringency and a refreshing aroma and has a refreshing taste.

Sencha is a tea with a very delicate taste, and it is quite challenging to brew it deliciously.

And the higher the quality of the tea leaves, the colder water temperature you need to use to prepare it.


焙じ茶 HOJI CHA(茶葉)

Hoji cha is a Japanese tea made by roasting green tea leaves, with a mild flavor and less bitterness. It has less caffeine, which makes it perfect for children. Hojicha brews to a mild brown colour, refreshing taste and umami. It can be drunk in large quantities because it is low in caffeine and amino acids. Hojicha tea, can be distinguished by its two types and flavors, depending on the part of the leaves from which it is made, and so "hojicha" is made from roasted leaves and "kukihojicha" from roasted stems. Hojicha has an intriguing scent that is very calming thanks to the pyrazines and furans it contains.



Genmai cha is a blend of sencha and roasted brown rice. It is a popular Japanese tea with a fragrant and rich taste.



Oolong tea  is a representative of Chinese tea. Semi-fermented tea called blue tea instead of green tea. One of the most popular types of tea in Japan. It is fragrant and slightly astringent and is gaining popularity as a tea best to drink during meals. Our Oolong tea is the best type, perfect for Chinese tea ceremony, a top shelf product unlike any others.


How to brew delicious tea

Gyokuro : 50ml of water (50-60℃)  / Brewing time : 3 minutes

Jo Sencha : 100ml of water (60-70℃)  / Brewing time : 1 minute

Sencha : 150ml of water (70-80℃)  / Brewing time : 1 minute

Genmaicha : 150ml of water (90-100℃) / Brewing time : 30 seconds

Hojicha :  150ml of water (90-100℃) / Brewing time : 30 seconds

Oolong tea : 100ml of water (90-100℃) / Brewing time : 2 minutes

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