Japan

A flat-leaf Japanese green tea from the region of Shizuoka. Contains very little caffeine. Gives a sweet liquor with very little astrincency. A perfect introduction to Japanese tea.

This classic combination of Bancha and grilled rice. A gentle balance of grassy japanese tea and the natural sweetness of rice.

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.

A delicate combination of Sencha and Matcha (powder green tea) with grilled rice. A gentle balance of grassy japanese tea and the natural sweetness of rice.

Here is a "Precious Dew"  from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.

The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade.

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.

This multi award-winning Gyokuro is very representative of shade teas from the Uji region.

Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.

A well balanced blend of leaves and stems roasted to its characteristic ochre colour.

Produced by Asami Ito, the only woman producer in Shizuoka, this Kabusecha Surugawase shows an incredible vitamin concentration, like only the richest Japanese teas can offer. Dense bright green liquor promises an intense aromatic experience.

Grown and processed in the region of Uji in Japan, this "shade-tea" is of great finesse. Shade structures which block up to 70% of the light are placed over the tea plants two weeks before harvest in order to soften the leaves and increase the chlorophyll concentration.