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

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 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

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.

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, 

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 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

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

Cultivar: Yabukita

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 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

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 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

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

Our Oku Midori Sencha is grown in the black volcanic soil of Suzuki san's farm. The tea has a creamy, soft flavor that sets it apart from other senchas. With an elevation of around 200-250 meters, the tea leaves are soft and produce a vibrant green liquor with a delicate floral aroma and subtle seaweed umami. Try this delicious tea today! 

Origin: Shizuoka, Japan

Notes: Sweet spinach, vegetal, and creamy

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