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

Grade: Royal Ceremonial

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: Yame, Japan

Cultivar: Hybrid of Okumidori and Yabukita

Harvest: 1st and 2nd harvest

Notes: Umami, Spinach, Seaweed

Our new version of Royal Jasmine Pearls is scented six times with only the highest quality spring-picked jasmine flowers. Compared to our standard Royal Jasmine, this one has a softer flavor and aftertaste that's perfect for cold brewing—and it tastes so good you'll want to drink it all day long!

The creation of Jasmine Pearls is both attractive and time-consuming. The delicate leaves are plucked from the spring bloom and wound into pearls before being covered in jasmine flowers at night. As the petals open, the green tea absorbs the lovely floral fragrance of jasmines. This is done up to six times, with fresh flowers replacing the jasmine flower on each cycle.

One of my favorite things about this tea is how it's nearly impossible to make bitter. Even when I'm boiling water and steeping the tea for three times longer than usual, there are no issues with bitterness at all! It's so nice being able to drink a cup without worrying that it'll go from great tasting to gross in just one second.

The jasmine flavor is natural, soft, and lingers delicately on your tongue - instead of overpowering you like some other teas can do. You also get an incredible scent as well; sweet with a fine fragrance that will fill up any room you're sitting in before long (I was actually surprised by how strong the smell could be!). This has become our absolute favorite jasmine tea. 

Cold Brew Instructions:

Use 5g of jasmine tea with 16 oz (480ml) of room temperature water. Put the cup in the fridge for at least twelve hours. Remove tea leaves after. 

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.  

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

Our Organic Houjicha is a delicious Japanese green tea that has been roasted to perfection. This tea has a unique flavor and color that set it apart from other green teas, and its delightful taste is sure to please everyone. Hōjicha has less caffeine than other Japanese green teas because the roasting process reduces the solubility of the tea's caffeine. Hōjicha has a mellow, sweet taste and lacks the grassy flavor found in most other Japanese green teas.

Hōjicha 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.

Tea leaves from Zheng He are usually used for silver needle white tea or black tea. This one, however, has uniquely been made into a nice green tea. As a result, the leaves are much thicker than the normal Clouds & Mist. The flavor is also so much deeper and complex than most of the Chinese green teas available.

Original Name: Gao Shan Yun Wu 

Origins: Zhenghe County, Fujian, China

Harvest: 2021 Spring

Notes: Lychee, Oats, Pear

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. 

Xinyang Maojian has a unique rounded thin shape that looks like a green needle. The color is emerald green with a fresh fragrance and a clean, sweet, and mellow flavor. 

Harvest: 2021 Spring

Origin: Xinyang City, Henan Province, China

Notes: Smoked avocado, sea salt, sweet and refreshing cucumber after-taste

This sencha is easily one of our favorite Japanese green tea. Sae Midori is considered as Japan's newer cultivars, having been developed in 1991 as a special cross between Yabukita cultivars and Asatsuyu cultivars.

The jade color of the tea liquor reminds you of the beautiful gyokuro tea. Gyokuro is special for being shaded from sunlight for three weeks before harvest, this Sae Midori sencha is shaded for about five days before harvest. As a result, the tea is naturally sweeter and more umami than most other senchas. The color is a vibrant green that is unlike any other sencha we've ever seen. 

This deep-steam green tea has a fruity aroma and is very smooth. The leaves are picked in the second week of April in Kagoshima, Japan. The lingering aftertaste of this tea is incredibly sweet and refreshing, with a cucumber/melon aftertaste that makes you crave more. Try having this tea in the morning––you'll feel fresh and energized at the start of your day. If you love green tea that is very easy to drink and not overly grassy, this is the green tea for you. 

If you drink Japanese green tea every day, we highly recommend using Japanese teapot (kyusu) to make your green tea. It will brew your green tea better. It's much easier and, most importantly, much better tasting!

Recommended brewing method: 

3 grams - 165º Fahrenheit - 60 seconds - 300ml water

Certification: JAS Organic

Origin: Hioki, Kagoshima, Japan

Style: Deep Steamed

Notes: Creamy Melon, Cucumber, Almond, and Spinach

Harvest: Spring 2021

Notes:Brussel Sprouts, Florals, 

When thinking about the most famous green tea from China, Dragon Well topped the list. Green tea is largely unoxidized. The oxidation of Chinese green tea is controlled by using the pan-firing method. Perhaps most green tea in the world tries to pan-fire a green tea to copy the style and tradition of Dragon Well.

This pan-firing method keeps the "juice' within the leaf while driving the moisture out of the leaf. The tea master then presses and flattened each leaf by hand. A time-consuming effort that only an experienced tea maker can accomplish. As a result of the pan-firing, Dragon Well is especially nutty, vegetal, and umami. A great tea to drink in the morning. 

This Dragon Well green tea is truly unique. Sourced from the most famous place for a Dragon Well Longjing green tea. This handpicked green tea is very rare and only able to be harvested around 20 kg a year. We are fortunate to be able to carry such a quality green tea. 

Recommended brewing temperature: 205º Fahrenheit or 95º Celcius

Alternate Name: Xihu Longjing

Origin: Xihu, Zhejiang Province, China

Harvest: 2021 Spring

Notes: Sweet, creamy, vegetal, nutty

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

Cultivar: Oku Midori

Harvest: 2021 Spring

Notes: Umami, asparagus, spinach, seaweed, miso, mushrooms, parmesan cheese

This green tea is grown on the same farm as two of our other favorite senchas -- Sae Midori Sencha and Asanoka Sencha.

The leaves are harvested in the earliest day of spring from Asatsuyu cultivar in Kagoshima, Japan. The leaves are soft and tender. Just like our other Kagoshima green tea, they are also shaded for five days before harvesting.

The aroma of this tea recalls fresh green grass in early spring. 

On the first infusion of this tea you can taste the sweet fruity aftertaste, reminiscent of green melon or honeydew. There are barely any bitter or grassy notes in the flavor. The medium texture left in your mouth makes this tea feel satisfying. The aftertaste is relaxing, a sweet and refreshing watermelon.  

If you drink Japanese green tea every day, we highly recommend using Japanese teapot (kyusu) to make your green tea. They will make your green tea so much easier and taste so much better.  

Recommended brewing method:

3 grams - 165º Fahrenheit - 60 seconds - 300ml water

Certification: JAS Organic

Origin: Hioki, Kagoshima, Japan

Style: Deep Steamed

Notes: Honeydew, Watermelon, Spring Greens

Harvest: Spring 2021

This tea is delicate and sweet with a hint of vegetal quality. The aroma is like roasted sunflower seeds. The flavor is light, sweet with a fresh asparagus aftertaste. The mouthfeel of this tea is smooth and silky. 

As far as looks, this Imperial Dragon Well might not look as nice as our Superior Dragon Well but is much better than our Everyday Dragon Well Green Tea. 

With this tea, do not put too much when steeping. With a standard 120ml gaiwan, you really only need about 1 gram of the tea. If you like your tea stronger, you can use 2 grams instead of 1 gram. 

If you often "accidentally" oversteep your tea, then steep using 175º Fahrenheit. Your tea won't get bitter at this temperature. 

If you want a quick, ready-to-drink tea, then you can use 205º Fahrenheit for about 10 to 15 seconds. 

Alternate Name: Long Jing

Origin: 

Hangzhou, 

Zhejiang Province, China

Aroma: Sweet, Savory, Sunflower Seeds

Notes: Light, Sweet, Refreshing Asparagus

Harvest: Spring 2021

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 is 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 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

Grade: Ceremonial

Genmaicha is a very popular Japanese green tea that is blended with roasted rice. The roasted rice flavor gives a very unique earthy and nutty flavor to the Japanese green tea. This one comes in the grounded form. 100% green tea with Japanese roasted rice. You can make your tea just like how you make normal matcha. Use about 2 tsp for a 16-oz hot or iced tea. 

There are so many ways you can use this genmaicha powder. You can add a unique Asian rice dessert flavor to many of your favorite blended drinks recipes. You can also use this powder in many baking recipes. 

Origin: Japan

Ingredient: Matcha, Green Tea, Roasted Rice

This is an uplifting tea with a very calming feeling. There is a subtle umami flavor in this green tea. This tea is pretty forgiving as well, you can use many different ways of brewing and it will still taste amazing. We tried brewing this tea at a 175º, 190º, to even a 205º, and it will still tastes pretty amazing. This Sencha also doesn't get bitter, even when you use a boiling water. Overall is a very nice green tea to have anytime.

Origin: Miyazaki, Japan

Notes: Sweet Pear, Light Umami, Creamy

Tai Ping Hou Kui is considered China's top ten Chinese tea. This tea consists of two flat and straight leaves, hand-stretched and pressed. The founder of this tea is a guy name Kui Cheng(魁成). They were produced in Houkeng and Hougang area in Taiping County. And that's how the name Tai Ping Hou Kui comes about. 

The flavor is mellow, refreshing, and sweet with a burst of orchid fragrance. You can use boiling water and it won't make the tea taste bitter. The fragrance is floral and refreshing. 

Harvest: 2020 Spring

Chinese Name: 太平猴魁

Origin: Huang Shan, Anhui Province, China

This bundle includes three of our most popular Kagoshima senchas below.

Sae Midori Sencha : Creamy Melon, Cucumber, Almond, and Spinach

Asatsuyu Sencha : Honeydew, Watermelon, Spring Greens

Asanoka Sencha : Honey, Lettuce, Basil

This green tea is made from the same farm as two of our other favorite senchas -- Sae Midori Sencha and Asatsuyu Sencha.

The leaves are picked in the second week of April in Kagoshima, Japan. The leaves are soft and tender. They are also shaded for five days before harvest, just like our other Kagoshima green tea. 

The aroma of this tea is like a fresh, succulent steamed cabbage. On the first infusion, there is a hint of sweet honey followed by a nice earthy lettuce-like vegetable flavor. The aftertaste is amazing––it lingers for quite some time and leaves you with a sweet and refreshing basil sensation in your mouth.  

If you drink Japanese green tea every day, we highly recommend using Japanese teapot (kyusu) to make your green tea. It will brew your green tea better. It's much easier and, most importantly, much better tasting!

Recommended brewing temperature: 

3 grams - 185 Fahrenheit -  45 seconds - 300ml water

Certification: JAS Organic

Origin: Hioki, Kagoshima, Japan

Style: Deep Steamed

Notes: Honey, Lettuce, Basil 

Harvest: Spring 2021

Huangshan Maofeng is one of the top ten famous teas in China. This tea has a history of over 1200 years. It has been steeped in culture and tradition for centuries, making it an ideal choice for any tea lover! You can detect a light lily-like floral undertones in this tea, which makes it one-of-a-kind! This tea feels thick and has a fresh, asparagus taste. It is mild and floral with an aftertaste that refreshes the palate like vegetable broth.

If you’re looking for something new and exciting to add to your collection or if you just want to try out something different, then we highly recommend trying Huangshan Maofeng Green Tea today!

Gongfu Brewing Instructions:

No need to rinse. Use 190ºF (88ºC) and steep for 40 seconds on the first infusion, then steep only for 20 seconds on the second infusion, and finally 30 seconds of steeping time at the third infusion.

Chinese Character: 黄山毛峰

Notes: Asparagus, green beans, lily flower aroma

Harvest: Spring 2021