Sample

A wide selection of our teas is available in a sample format. The ideal way to explore and discover your newest favourite!

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Anji Bai Cha

Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves, resembling pine needles.

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.

Dragon Pearls

It takes at least 7 nights to perfume this green tea rich in buds with fresh jasmine flowers.

Earl Grey Marie-Antoinette Organic

This meeting of two time-honoured classics unfolds an intense aromatic bouquet of jasmine and bergamot, delicately enhanced with the sweet fragrance of rose.

Genmaicha Organic

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

Genmaicha with Matcha & Sencha Organic

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

Green Earl Grey

This green tea-based version of the classic bergamot-flavoured Earl Grey offers a more herbaceous liquor and a more pronounced aroma.

Gunpowder Organic

Well-known for its strong taste, Gunpowder green tea has long dominated the Chinese export market.

Omnipresent in Maghreb (most of all in Morocco), it has been used to prepare the famous mint tea for more than two centuries. 

Our Gunpowder comes from organic culture in Hunan province (China). Its bold green taste bears the expected bitterness of the style.

It can be drunk as is for its intense vitality or with fresh mint leaves for a smoother moment.

Gyokuro Okabe

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

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.

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