I was thinking back to that tasting.
I had let my French friends taste my favorite green tea.
The verdict had been…
mixed.
I couldn't get it out of my head.
I started searching.
Reading.
Comparing.
I wanted to understand.
And little by little, an answer appeared.
By trying to understand,
I eventually discovered why.
And the reason was…
So it wasn't a question of quality.
But of taste.
I then asked myself an essential question.
A few days later…
I invited them again.
This time, with a different tea.
And then…
something changed.
It wasn't a scented tea.
It was kabusecha.
A rather special green tea.
With sushi,
kabusecha works wonderfully.
The flavors enhance one another.
The umami of the fish stands out,
and the tea cleanses the palate.
One sip,
and the mouth is ready
for the next bite.
In Japan,
in a sushi restaurant,
green tea is almost always served.
Drinking sencha during a meal is very common.
The tea accompanies savory dishes,
balances the flavors, and refreshes the palate.
It is a bit like wine in France: an obvious presence at the table.
I talked a lot.
A little too much, perhaps.
I wanted to explain everything.
But suddenly,
my body reacted.
"I feel strange…"
Is green tea still good
for your health?
What if the problem wasn't the tea…
but the amount?
Chapter 4 —
Matcha: good for your health… or not?
The story of TAMAKI TEA
When I arrived in France, I spoke almost no French.
In moments of doubt, it was Japanese tea that connected me to my home country and brought me comfort.
From this experience, TAMAKI TEA was born: a brand that believes in the quiet power of tea.