Tamaryokucha
Tea connoisseurs appreciate the rare tamaryokucha for its particularly round, full and mild taste, a character mainly resulting from the special processing of its leaves; while sencha is rolled into needles, tamaryokucha is pressed into a distinctive magatama shape. We source our tamaryokucha from the award-winning farmer Ota Shigeki, who is based in Ureshino, a region renowned for producing this special tea.
Our Recommendations
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
Kamairicha
An oven-fired green tea with a nutty, sweeter aroma. Less bitter and astringent than sencha, no grassiness, rich in tannins and polysaccharides
Gyokuro
Consisting of young leaves from the first harvest (ichibancha), gyokuro is one of the most prestigious green teas from Japan. Fully shaded for up to 3 weeks, rich in amino acids, with a full-bodied, sweet umami