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.

Soufuu is known for its elevated levels of Methyl Anthranilate, which presents a delicate Jasmine and Concord grape aroma.

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.

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.

An exceptional houjicha made from gyokuro leaves and stems, roasted by the legendary Ryuouen tea house in Kyoto.