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.
Rich with the knowledge of 16 generations of tea producers, Mr Marukyu offers us this amazingly accessible and addictive matcha.
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.
This Sencha, crafted by one of our favorite producers in Nara, is composed of a diverse mix of leaves and yellowish stems.
A flat-leaf Japanese green tea from the region of Shizuoka. Contains very little caffeine. Gives a sweet liquor with very little astrincency. A perfect introduction to Japanese tea.
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.
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.
Japan is not well known for its black teas. It took us five years of research (and tastings) to find a decent representative of this unusual tea style with a true sense of identity.
This Sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet.
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.