This kabuse, made from 100% Okumidori cultivated by the Onohara family, is a true rarity.

Among the finest houjicha we have ever offered

Summer harvest leaves packed full of fermented fruit flavors with a round and silky texture.

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

This houjicha is made from first harvest gyokuro leaves and stems, creating an umami rich tea with a piercing sweetness and delicate, gentle roasted aroma.

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

A deep roasted houjicha, reminiscent of pipe tobacco, sourced from from Ryuouen in Kyoto.

Kukicha boasts a beautiful glowing green color, rich fruity aroma, and a sparkling finish.

This houjicha was roasted by hand by the legendary potter Yoshiyaki Shimizu in his studio in Dosenbo.

The pinnacle gyokuro offering from Shinya Yamaguchi in Fukuoka.

A breathtaking example of Silver Needle tea, a style practically unheard of in Japan, produced entirely by hand by Tsuguto Hattori.

A complex, smoky aroma, remarkable clarity, and a refreshing finish.

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

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

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

A classic, late harvest bancha from Uji that is drum roasted until it reaches a deep brown, almost black hue, resulting in an intensely sweet and aromatic brew.