Ureshino
We source the highest Tamaryokucha and Kamairicha qualities from the city of Ureshino from the multi-award-winning tea farmer Shigeki Ota. His teas manage to present themselves incredibly balanced despite their strong character and convince with an extremely natural aroma.
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