Japanese Tea Project

Science, Tradition, Herbalism and Cultivation of Japanese Green Tea

Twinning Italy - Japan

A close collaboration between Laboratorio Atom and Japanese tea growers, carefully selected to provide quality and safety.

We cooperate exclusively with

Maruei Inc.

About tea

The tea plant, botanically called Camellia sinensis Sims. (L.) Kuntze, belongs to the family of Theaceae and widespread especially in the temperate-warm, sub-tropical and tropical regions of the planet. In nature, it is an evergreen tree that reaches a height of 5-10 m, very branched. In cultivations it is kept at a height of 1 m to facilitate harvesting, carried out mainly by hand.
The plant's drug consists of unopened terminal buds and the first leaves, young and soft.
There are many varieties of tea, depending on the geographical origin, the type of leaves, the treatment, etc.

  • Green tea = the leaves are stabilized with a jet of steam, then rolled and lightly roasted. This allows chlorophyll to remain intact.
  • Black tea = the leaves are lightly dried and then rolled. Part of their contents comes out of the cells, the enzymes come into contact with the substrate and there is a fermentation (obtained in a humid environment, lasting a few hours). The black color is given by the oxidation of polyphenols.
  • Oolong tea = partially fermented.

The caffeine content remains more or less the same in all types of preparation. The types of Japanese tea, however, are able to confer additional variability.
Unfermented green tea contains proteins, amino acids (including theanin), carbohydrates, ascorbic acid, vitamins B, purine alkaloids (caffeine and small amounts of theophylline and theobromine), terpenic, aliphatic and aromatic eterosides that contribute to the characteristic aroma .
The phenolic compounds are the great protagonists - as often in the plant kingdom. Although variable, we remember among them the chlorogenic acid, the caffeic acid, the flavonoids, the catechins (including the epigallocatechine gallate) and the proanthocyanidins.

Antioxidant and stimulating properties are recognized in tea. Epidemiological studies, performed on numerous samples, show how the daily consumption of tea can greatly reduce the risk of incurring cancer.
Recall that the physiological indications of tea, according to the uses as a food supplement, are: drainage of body fluids, balance of body weight, normal intestinal function, tonic (physical and mental fatigue), antioxidant.


Why Japanese?

The particular processing techniques and the care in the certification of the product are the main motivations that have pushed us to this project.


Which and how many?

The main Japanese teas that we decided to bring into your homes are:

  • Matcha = a powdered tea, in different gradations (from Extra Premium Ceremonial to that used for culinary purposes). The leaves are steamed, dried and reduced to powder.
  • Gyokuro = luxury tea in which the Sencha tea plant is placed in dim light, covering the plantation, for about 20 days before harvesting. The caffeine content is high (0.16% in water extraction) but the action is attenuated by the high concentration of L-Theanine.
  • Sencha = the leaves are always exposed to sunlight, and then steamed immediately after harvest and dried in their classic shape. From here, further processing processes confer the title of "Sencha" and different fragrances / aromas / properties according to the techniques used. It is the most consumed of Japanese teas and very often, in Europe, we find Sencha tea sold as Japanese but cultivated in China. Our tea is uniquely and strictly grown in Japan.
  • Kabusecha = it is a tea that is covered just like the Gyokuro, but for a shorter time. The cut then is what is done for the Sencha.
  • Fukamushi = a green tea boiled for a long time.
  • Houjicha = a toasted green tea with a nice aroma of nuts.
  • Genmaicha = a mixed green tea with toasted rice.
  • Kukicha = a special green tea made by stems of Gyokuro tea.
  • Konacha = a precious green tea made by little pieces of Gyokuro's leaves. 

What guarantees we offer?

Being able to treat herbs from herbalists, alongside our activity of herbal and cultivation laboratory, is what allows you to enter the tea in our quality path. The tea supply chain is guaranteed thanks to the collaboration established with the Japanese growers of which you can have news on our site. The selected places and the production and quality control laboratories guarantee a safe and natural product. Tea is a Health drink, as well as a medicinal species with many properties, and what it takes must be able to have a certain origin and real analysis. We have all this. We put the face in everything we offer.


Why we are not just a resale?

We intend to distinguish ourselves from the classic product shops, often not attentive to what is offered. We are an herbal laboratory and for us Japanese tea can be summarized in the Japanese Tea Project. We have two elements that allow us to control the green teas that we sell you, its quality and the correct way with which it's worked: the strict cooperation with japanese farmer and the packaging realized by us.