This organic Sencha green tea comes from Mr. Iguchi Yozoru’s gardens in Kurogi village, near Yame. Taste wise, it presents the typical elegance of Kyushu Island’s (south of Japan) steamed teas.
Discover the highest quality teas, selected directly from the tea gardens.
This finely milled green tea, produced by Mr. Tsutsumi and his team comes from Mie Prefecture.
The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade.
This tea from Zhejiang is produced by the master hand of Mr. He, a dynamic and forward-thinking producer.
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.
A great Chinese Classic whole leaf with a bright tint of jade. A clear green liquor, brisk and tasty with elegant floral and grassy notes well structured with an edge of fresh hazelnut.
This tea comes from the magnificent Ashikubo valley and has undergone a long drying process.
This Sencha, crafted by one of our favorite producers in Nara, is composed of a diverse mix of leaves and yellowish stems.
This Sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet.
This Sencha green tea is a must in our selection, and also one of our best sellers.
Produced by the Morishita brothers at Isagawa tea farming cooperative in Shizuoka, it sets high the Japanese standards for highly drinkable, daily type green teas.
Lively in taste and showcasing the intense herbal aromas expected from this tea family, this tea also boasts distinct fruity notes as its signature style. A warm, nutty finish rounds up its very complete profile.