Japan

This organic bancha from the Kagoshima region in southern Japan meets all the criteria for a great everyday green tea.

Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.

Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.

Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.

Usually produced from fall harvests before the cold season, its humble origins stretch back in to Japanese history. Always popular in the winter for its warm, comforting aromas and its low level of caffeine, it suits any tea time perfectly.

Now offered in individual teabags, our Gyokuro Okabe contains the same Japanese green tea leaves as our loose leaf Gyokuro Okabe.

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.

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.

An exciting pairing of tea and herbal infusion, this well-known Japanese tea (roasted green tea) blends its flavours with those of a beneficial coniferous. A collaborative project, with interesting social and environmental aspects, that our producer and a local forestry company in Japan have developed.