hyaku-pa.com


hyaku-pa.com
High-grade organic Japanese green tea
The unique combination of finely ground fresh and crisp tasting dark green matcha and leaves of deep steamed clean and astringent tasting sencha is optimized for no brew preparation and offers a unique taste and sensory experience.


自然
NATURAL
HYAKU-PA NO BREW OCHA is a mix of single origin high-grade organic Japanese green tea powder (matcha) and leaves (sencha) for instant no-brew preparation. Consuming the entire tea leaf lets you appreciate 100% nature, nothing added.
leaves of deep steamed clean and astringent tasting sencha

finely ground fresh and crisp tasting dark green matcha
Stay healthy
Japanese green tea contains valuable catechins, amino acids and polyphenols that may combat oxidative stress, may lower cholesterol and improve blood flow and immunity.
Refresh & Focus
Japanese green tea’s caffeine may boost alertness and concentration, while L-theanine may promote relaxation without drowsiness. This synergy may create a balanced, “zen-like” focus and provide sustained energy, avoiding coffee’s spikes and crashes, making it ideal for staying refreshed and focused.
Exercise & recover
The combination of caffeine and catechins in Japanese green tea can boost the metabolic rate, enhancing energy levels during workouts, and promoting fat burn. The antioxidants may help reduce muscle damage and inflammation, speeding up recovery after intense exercise.
便利
CONVENIENT
HYAKU-PA NO BREW OCHA offers a new and convenient way to prepare and enjoy the highest quality Japanese green tea. Each box of HYAKU-PA NO BREW OCHA contains 4 pods for instant no-brew preparation of 0.5-1.0l each.
1
2
3
Open Pod.
Add to 0.5-1.0l of cold or hot water
Shake or stir.

One drink - many ways to enjoy it
1
Open Pod.
2
Add to 0.5-1.0l of cold or hot water
3
Shake or stir.

One drink - many ways to enjoy it
追跡可能
TRACEABLE
Both ingredients, matcha and sencha are produced on two small certified organic tea gardens in Japan. 100% tea, nothing added. Trace 100% to field and farmer.
The sencha is grown on a farm in the Kirishima region of Kagoshima on Japan’s southernmost island of Kyushu. The region is characterized by its mountainous terrain and volcanic activity, which contribute to the rich, fertile soil ideal for tea cultivation. The area is named after the Kirishima mountain range, which includes several active volcanoes. This unique geography creates a microclimate with frequent fog and significant temperature variations, enhancing the flavor of the tea. Sencha and Kabusecha are the primary types of tea produced in Kirishima. Sencha from this region is particularly renowned for its rich, full-bodied flavor and clear, bright green infusion. Many tea farms in Kirishima practice organic farming, avoiding the use of synthetic pesticides and fertilizers. This not only ensures a purer product but also helps preserve the natural environment. The tea plants benefit from the mineral-rich volcanic soil and the clean, fresh water from the region’s rivers and streams.
The matcha is grown on a farm in the Abe river tea region in Shizuoka prefecture, Japan’s prime tea growing region. This part of Shizuoka Prefecture, benefits from the pristine waters of the Abe River, which provide essential nutrients to the tea plants. Tea cultivation in this region dates back to the Kamakura period (1185-1333), when a Buddhist monk named Shoichi Kokushi brought tea seeds from China and planted them in the Abe River basin. The region’s climate, with its significant temperature variations between day and night, creates an ideal environment for tea cultivation. The clean, fresh water from the river enhances the tea’s flavor, making it rich and aromatic.