Search results for : “sencha” (17)
This Sencha, crafted by one of our favorite producers in Nara, is composed of a diverse mix of leaves and yellowish stems. In infusion, generous aromas of fresh herbs, flower and eggshell emanate from the warm, damp leaves. Its liquor, light and creamy, also features delicious zesty and parsley nuances. This organic tea, rich in minerals, has a deep and persistent finish.
A delicate combination of Sencha and Matcha (powder tea)with grilled rice. A gentle balance of grassy japanese tea and the natural sweetness of rice.
The golden color of its needles is only the first surprise from this Shizuka Sencha. Once infused, you'll find a yellow, velvet-textured liquor, with buttery and vegetable flavours (snow peas, corn). While its delicacy will also take you by surprise, it definitely won't leave any Japanese tea enthusiasts indifferent. A hidden gem!
This sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet. The infusion of its large beautiful leaves produces a full and silky liquor, slightly tangy, evoking sorrel. Rich aromas of white flowers (lilies), citrus zest and almond coexist with its herbaceous character. Well balanced, this tea offers a remarkably long persistence.
Produced in the traditional style by Mr Sugiyama, one of our passionate artisans, this sencha reveals a refreshing and well-balanced liquor. Its lively and vegetal taste blends with a slight bitterness and pleasant floral notes. This vigorous and accessible tea is a good daily companion.
From Kagoshima, this asamushi style sencha brings us all the warmth of Kyushu Island’s southern most prefecture (Japan). Expected aromas of fresh cut grass with sweet peas and seaweed nuances all blend in a surprisingly bold umami, leaving behind a long lasting trail of flavours. Very skillfully processed, this green tea wonderfully combines bitter presence and aromatic finesse.
This small batch of Sencha is a special lot from a section of M. Sakamoto’s garden where Koshun cultivar is grown rather than the traditional Yabukita. The rare beauty of his gardens and the elegance of his teas prove M. Sakamoto a very mindful producer, one who knows how to get the best out of his experimentations.
From the rare Asanoka cultivar, this sencha was produced by M. Shusaku Oishi, in Miyazaki Prefecture on the warm island of Kyushu in Southern Japan.
This high fired Sencha has dark glossy leavesgives a clear light yellow liquor, full and sweet, vegetal and zesty. Roasted and cereal notes develop into a fresh floral finish.
This tea comes from the magnificent Ashikubo valley and has undergone a long drying process. What results is a clear, mild liquor that is slightly fruitier and toastier than other generally more herbaceous senchas. Secondary aromas of corn, mango, hazelnuts and parsley make it an ideal tea for anyone starting to discover Japanese teas.
This shincha (litt “new tea”) combines long steaming intensity (fukamushi) with first shoots delicacy. This lustrous result is both fresh and seaweed-like, with red berries notes clearly striking through its vegetal body. From taster’s memory, raspberries and strawberries aromas have never been expressed so bright and just in Japanese tea.
Our selection of tea bags contains the same teas that we offer loose leaf in our catalogue. The pyramid form liberates the leaves' rich flavours revealing the freshness of the tea. Each pack contains 12 bags.
Our tea packs contain a selection from our bestselling teas. Inside: each tea is vacuum packed to retain freshness and to assure authenticity. Outside: the box is covered with all the information you need on the tea's origin, the producer profile, a taste description plus the tea's levels of antioxidants and caffeine.
Proudly bearing its producer’s name, this early plucking from Shizuoka was made asamushi style (short steaming) with great skills. The tea shows uncommon aromatic complexity, a true testimony of M. Kojima’s ability to manipulate cultivars and transformation techniques.