Green Tea

Green teas are non-oxidized. An intensive drying, known as withering, is performed on fresh leaves causing an increase in tannins and vegetal taste the liquor.

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Kamairicha Organic

From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas. 

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