Ideal for pairing with food and tripling. Bottled tea brewed at low temperature using only water and tea leaves.
What determines the quality and taste of Japanese tea?"
We are often asked this question by our customers and those who have drunk our tea.
The answer is: the raw material, the tea leaves, and one of the production processes, the extraction.
(There are many other points, but we will try to keep it simple.)
Apoptosis bottled and sparkling teas consist only of water and tea leaves.
Only the finest tea leaves and water from Shizuoka Prefecture are used. The water is spring water from the beautiful and majestic mountains of Shizuoka, represented by Mt. Fuji, and no preservatives, coloring agents, or any other extras are added.
The process of making Japanese tea is as follows,
1) Soil preparation
(2) Picking and steaming
(3) Fire-roasting
(4) Extraction
Our bottled and sparkling teas are particular about this extraction.
Our original "cold-extraction method ®️" brings out the individuality of the tea leaves to the fullest, which is created by the tea farmers through soil preparation and fire-roasting of the tea leaves.
It brings out not only the "umami" of Japanese tea, but also its aroma and complexity, and chefs and sommeliers say that it cannot be reproduced.
"Apoptosis has a stronger and darker umami taste than other bottled teas," says a restaurant.
Here are some real reactions from restaurant professionals who have actually tried Apoptosis tea products.
"The tea is like a shot glass, but in smaller quantities, with a robust umami taste. It might be good to drink it after a dish with a strong flavor or oil, and use it as a bridge between dishes"
(Voice from a meat kappo chef)
"A Japanese black tea with a very strong character. Even though it is a black tea, it has a slightly sour taste and a complex flavor, so its charm is brought out when it is combined with a meal. I was surprised at how well it paired with salami."
(Voice from a producer）
"It overturns the concept of tea. It can be tripled or paired with sake."
（Voice from a Japanese chef）
"The aroma is just wonderful. It surpasses tea brewed in a kyusu (Japanese teapot)."
（Voice from a Japanese chef）
"I was surprised at the fruity aroma from the moment I opened the bottle. You can also smell the blue aroma of the tea leaves and the deep savory flavor"
（Voice from a sommelier)）
The water used is also made to a hardness suitable for tea extraction, which gives it a moderately smooth texture on the tongue, and people have commented that it can be used with food and alcohol.
Tea Product Lineup
A luxurious new non-alcoholic beverage recognized by food and beverage professionals.
Apoptosis offers 8 types of sparkling teas and 4 types of bottled teas, depending on the application and occasion. We are also available for consultations on tea leaves and OEM offerings.
New flavors expand when paired with food
As more and more restaurants are offering pairings that include non-alcoholic drinks, pairings with mocktails enjoyed in wine glasses, and pairings staged with both alcohol and non-alcoholic drinks, seem to be attracting more and more attention.
While providing a special feeling on par with wine and champagne, these pairings are completely free of any physical burden and fulfill the desire of the times to “enjoy mealtime to the very end.
Apoptosis' sparkling and bottled teas are recommended tea products for occasions when you want to enhance your food.
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