Bancha Shizuoka
A flat-leaf Japanese green tea from the region of Shizuoka. Contains very little caffeine. Gives a sweet liquor with very little astrincency.
Genmaicha Organic (Tea Box)
This tea pack contains our Genmaicha Organic, vacuum sealed to retain freshness and to assure authenticity.
Genmaicha with Matcha & Sencha Organic
Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.
Gyokuro Okabe
Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
Gyokuro Shizuoka Organic
The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade.
Gyokuro Shizuoka Organic (Tea Box)
This tea pack contains our Gyokuro Shizuoka Organic, vacuum sealed to retain freshness and to assure authenticity.
The soft green liquor is sweet, full, and imbued with intense hints of green vegetable (spinach) and berries.
On the outside, the certified FSC (environmentally friendly sources) cardboard 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.
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Gyokuro Shuin
This multi award-winning Gyokuro is very representative of shade teas from the Uji region.
Gyokuro Tamahomare
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.
Hojicha Isagawa Organic
A well balanced blend of leaves and stems roasted to its characteristic ochre colour.
Kabusecha Takamado
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.
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.