Green tea

This is our version of ceremonial-grade Matcha. Very smooth, with no bitter after taste. Slightly vegetal with a hint of nuttiness. This Matcha is especially high in antioxidants and amino acids. This Matcha is perfect to have straight without needing to add any sugar or cream. 

Origin: Mie, Japan

Notes: Sweet, Buttery, Nutty, Spinach, Seaweed

If your morning routine involves protein shakes, cappuccinos, or other iced blended drinks, then you want to use this particular Matcha. Adding a teaspoon of Matcha to your drinks will give you a lot of positive energy and less feeling guilty about the sugar intake of your sweet drink. Very high in amino acid and L-theanine which can help your mind to focus more and get more tasks done. 

Origin: Kagoshima, Japan

Notes: Umami, Spinach, Seaweed

Starting off as a "poor man" tea, Genmaicha has now become one of the most popular Japanese green tea. 

You can easily make Genmaicha yourself by roasting brown rice in a pan over medium-high heat and mix them with your favorite green tea. It is surprising that no other country has done the same thing with their leftover green tea.

Each year, our tea farmers take their time to mix organic green tea from multiple harvests to blend in with organic popped brown rice. As a result, you get one of the most complex green tea. Toasty and nutty from the rice, sweet and umami from the earlier harvest, body and fulfilling after taste from the later harvest. 

Notes: Savory, Sweet, Nutty, Roasty

Origin: Shizuoka, Kagoshima, Japan

This Sencha is deep-steamed resulting in more consistent flavors. A Shizuoka blend of summer and spring harvests. This Sencha is our favorite everyday green tea to have in the morning. Fresh, vegetal, and well-balanced flavors. 

Brew this tea around 170º Fahrenheit to achieve the best sweetness of the green tea.  

This is our "everyday" quality Dragon Well. For our premium, superior quality Dragon Well. Try this Superior Dragon Well. 

Dragon Well is the world's most famous Chinese Green tea. Therefore, there are thousands of different quality of Dragon Well in the market. This version of Dragon Well is toasted using a machine to give that unique nutty and earthy flavor to a green tea. A great tea to drink in the morning. 

Origin: Zhejiang, China

Notes: Toasted Rice, Vegetal, Nutty, Earthy

Hōjicha is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown. The process was first performed in Kyoto, Japan, in the 1920s and its popularity persists today.

Kabuse cha is shaded for about seven days before its harvesting resulting in an increase of antioxidants, and L-theanine effects. The tea leaves tend to be a little longer and stronger than sencha because of the controlled sunlight before its harvesting. A good balance between sencha and gyokuro. 

Origin: Kagoshima, Japan

Notes: Seaweed, Spinach, Umami

One of Japan's most unique tea! Our Kukicha tea mostly consist only stems, which means less caffeine and higher amino acid. Higher in amino acid also means less grassy. Brewing Kukicha also so much easier than other Japanese green tea. It is less easy to get astringent in comparison to other green tea. The perfect tea to make iced green tea or even a cold brew tea. 

Origin: Shizuoka, Japan

Notes: Citrus, Celery, Seaweed

This limited-time sample pack includes:

10g (1/3 oz) Organic Single-cultivar Sencha 

10g (1/3 oz) Organic Houjicha

10g (1/3 oz) Organic Genmaicha

10g (1/3 oz) Organic Kabusecha

One of the most unique characteristics of this tea is the superb aroma! There is a hint of cherry blossom lying underneath the complex vegetal and umami aroma. This unique aroma comes from its naturally high levels of the aromatic organic compound called “coumarin,” which is also present in high concentrations in Japanese cherry trees.

There are around sixty registered Senchas in Japan, and there are hundreds more of unregistered Sencha. Shizu-7132 has very thick stems in comparison to other Sencha. It has a strong resistance to frost damage and was named shimo shirazu because of it. It means unaffected by frost. This Shizu Sencha is one of the cultivars that kept alive by a dedicated group of farmers. This cultivar has much thicker stems than the typical other Sencha. You can see most leaves are much more intact. 

Origin: Shizuoka, Japan

Style: Light Steamed

Notes: Vegetal, Umami, Cherry Blossom 

One of China's most famous green tea. This green tea is covered with soft white hairs. When brewed, the liquor of the tea has very bright and vibrant green. Each tea leaf is hand-picked and very labor-intensive. 

Harvest: 2020 Spring

Origin: Xinyang City, Henan Province, China

Notes: Refreshing, floral, heavy, slightly smokey, savory, and vegetal sweet after-taste

Umami is the keyword here. If a Japanese Sencha is only judged by its umami, no green tea we had in the past beats this tea. Does that make this tea the best Japanese Sencha we have? We definitely put this tea up there in our top tea tier. Is it for everyone? Probably not. 

One way you know for sure this tea is amazing is the fact that you can use boiling water to steep the tea and still taste amazing. It won't get bitter nor non-drinkable like most Senchas, it actually tastes incredible.

We do realize using a porcelain teapot to make this particular tea has a much better flavor than a clay teapot (Kyusu). The clay teapot we tested in the past seems to hide the umami flavor in the tea instead of highlighting it. This tea is also very unique because of how much it changes depending on how you make it. So do a little experiment with this tea, use lower temperature or boiling water and see how much it changes the flavor. Use porcelain or clay and see if you see the significant difference in its flavor as we did. 

Origin: Miyazaki, Japan

Notes: Umami, vegetal, fresh spring aroma

This is a very rich Matcha with a high level of umami and hints of nuttiness. There is a very tiny bit of astringency bite towards the end, which makes this Matcha the best one to blend with a tiny bit of cream. This Matcha also very creamy, making it a delicious drink that makes you crave for more. 

Origin: Uji, Kyoto, Japan