Japanese Tea

First grade Bancha, produced during peak season, is a tea with herbaceous aroma, smooth character, and pale jade liquor. This is a tea with a full mouth feel, bright cup, and clean finish.

Long, thin needles of lustrous dark emerald produce a yellow jade liquor exhibiting a wonderful balance of complex sweet and savory notes. A very sweet, buttery mouth feel complements rich umami notes and a fresh vegetal quality that lingers into the finish.

Literally, Gen-mai Cha means brown rice tea. Toasted and partially puffed rice is blended with large-leaf Sencha.

An organic version of this very popular tea. The liquor is aromatic and has the classic toasty, nutty flavor of this unique tea.

The finest Japanese green tea, only shade-grown tips are used for Gyokuro. Prized for its delicate flavor and natural sweetness.

Although somewhat rare, black tea has been cultivated and produced in Japan for almost 150 years. Production is limited and seldom exported. This offering is produced in Kagoshima prefecture from the Benifuki cultivar. The neat, dark brown leaves yield a smooth, rich liquor with no astringency. A light grape-like sweetness may be found in the aroma. The cup is lively, with a light spicy/woody hint and a honey note that develops over time. Best enjoyed plain.

This unique selection is created using nitrogen during the production process. The resulting leaves contain the substance GABA (Gamma-Aminobutyric Acid). The bright green leaves infuse a rich yellow-jade liquor with intense buttery notes and oceanic hints. A truly satisfying cup.

This extraordinary grade of Matcha Gen-mai Cha is seldom seen outside of Japan. The components are of exceptional quality, and produce a harmonious, well-balanced infusion, which is eminently smooth. Toasted rice add a soothing, mellow quality to the complex vegetal flavor.

Delicate but brisk, this splendid green tea has a clean vegetal flavor. Rapidly gaining the recognition it deserves, this tea refreshes the palate with a hint of sweetness.

This selection has an interesting pedigree, being a mix of two special varietals. The result is a cup somewhat akin to a Kenyan purple tea, with its lavender-brown colored liquor. The aroma has a toasty/nutty sweetness. The cup is delicate and smooth with sweet herbaceous notes and hints of flowers and melon.

This top quality Kabuse Sencha is crafted in Kagoshima prefecture, located in the southern part of Kyushu. Processed in the traditional style, the leaves are shaded for the last 2-3 weeks before harvest. The result is a flavorful, brothy cup, with a sweet character and full, clean aftertaste. Produced from the Okumidori cultivar.