An incredibly rare fruity white tea produced entirely by hand.

The best Japanese black tea we have ever had the pleasure of tasting.

A partially oxidized, pan-fired tea that expresses a fruited and buttery profile. One of the best teas of 2025.

A shaded sencha with a deep green hue and notes of pine and butter.

A rare offering from the Yamaguchi family, this roasted oolong showcases the stylistic potential of the convergence of Taiwanese production techniques and Japanese processing

Our flagship sencha, a deep nuttiness reminiscent of toasted hazelnuts, natural sweetness and a rich body with very low astringency.

A comforting, nutty, and caffeine-free buckwheat tea sourced from Nagano prefecture.

A satisfyingly rich and smoky 100% caffeine-free roasted barley tea. Traditionally consumed cold.

A sencha with an electric green color and expressive grassiness complimented by a high sweetness.

A sencha with a rich green color and electric grassiness topped off with a heady fragrance.

A sencha with a light and silky body, complex floral and saline aromatics, and a soft, pleasing astringency.

A fruity, floral, and endlessly satisfying gyokuro from Shuichiro Sakamoto in Kagoshima.

A stem tea made from organically cultivated gyokuro plants, produced by Shuichiro Sakamoto in Kagoshima.

A house roasted houjicha made from bancha sourced from various small farmers in Shingu.

This exceptional Kamairicha was sourced from the Sakamoto family in Gokase, Miyazaki.

A hyper-concentrated sweet and savory gyokyro from Shinki Yamashita. A high fidelity experience.

A kettl classic—first flush sencha, blended with puffed brown rice, and dusted with matcha.

A perfectly balanced daily-drinking black tea, produced entirely without the use of pesticides by the Amano family in Kumamoto.

Unassuming but deeply inviting, this houjicha is ultra classic and incredibly drinkable.  

A collaborative release with Maruhachi Seichajo, bringing their famous Kaga Boucha Houjicha to Kettl.

An entry level gyokuro from Shinya Yamaguchi that spares no punch.

A floral and complex profile of maple, dandelion and clove blooms in the cup post roast, yielding one of the most aromatic experiences yet.

A traditonal houjicha made from Boucha produced by various small regional farmers throughout Tanegashima.