This organic bancha from the Kagoshima region in southern Japan meets all the criteria for a great everyday green tea.
Discover the highest quality teas, selected directly from the tea gardens.
Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.
The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade.
A well balanced blend of leaves and stems roasted to its characteristic ochre colour.
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.
Enjoyable Japanese green tea made with a mixture of twigs and leaves of Sencha.
Brisk and fresh in taste, this matcha comes from a certified organic garden in Kirishima, Kyushu Island (South of Japan).
This finely milled green tea, produced by Mr. Tsutsumi and his team comes from Mie Prefecture.
This innovation from Japan features a tea from a controlled fermentation with an assorted mix of fine khaki leaves. Its dark red liqueur is rich and full, with powerful aromas of dried fruit, bark and roasted cereal. Hints of spices (vanilla) and sugar embellish the flavours of this surprising (and difficult to classify) tea: Pu er or black tea ?!
This tea comes from the magnificent Ashikubo valley and has undergone a long drying process.