HAKKOCHA
Fermented teas (hakkōcha 発酵茶) from Japan are a true rarity – even within Japan they are not typically known outside of the small area in which they are cultivated. Hakkōcha has a deep connection to the traditions of their respective regions and are only produced by very few tea farmers. Our double-fermented goishicha from Kōchi prefecture offers a completely novel and unique flavour experience, surprising the palate with its sour, fruity notes and woody fermentation aromas.
Our Recommendations
Genmaicha
High-quality sencha and bancha blended with roasted rice, which, in addition to the sweet roasted notes, gives the teas a warming and particularly wholesome and mild character
Bancha
A variety of green tea traditionally made from the coarser leaves of later harvests. Mild and alkaline with a certain minerality. A good evening tea; low in caffeine
Karigane Kukicha
This green tea is made predominantly from the stems of sencha and gyokuro and is therefore very mild and low in caffeine, with lots of umami/amino acids and a light sweetness
Wuliang
Fine loose leaf pu-erh with a deep, cereal flavour, subtle caramel and earthy cocoa notes