From Guizhou Province in China, this tea has a beautiful contrast of silver buds and dark green curled leaves.
Discover the highest quality teas, selected directly from the tea gardens.
A great find this spring, a Kabusecha style green tea from the Miyazaki region.
This Sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet.
Made in the traditional style of Shizuoka (Japan), this Sencha is one of our best sellers, year after year.
Previously tended by the late M. Sugiyama, the family gardens are now under the supervision of his wife and son who proudly carry on the passion for the craft.
Brisk and bold, this tea carries in the mouth a strong vegetal taste with a slight bitterness and a pleasant floral finish, it is an excellent daily companion.
Coming straight from a new garden project perched at 1,200 meters above sea level in eastern Guizhou, this tea harvested from 5-year-old seedlings of the Fuding Da Bai cultivar was grown without chemicals, as evidenced by the results of our laboratory tests in Shanghai.
The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade.
From the rare Asanoka cultivar, this sencha was produced by M. Shusaku Oishi, in Miyazaki Prefecture on the warm island of Kyushu in Southern Japan.
This tea from Zhejiang is produced by the master hand of Mr. He, a dynamic and forward-thinking producer.
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.
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.
Description available soon.
This small batch of Sencha is a special lot from a section of M. Sakamoto’s garden where Koshun cultivar is grown rather than the traditional Yabukita.