We were happy to be able to have sourced this incredible Mao Cha. The material come from Gu Shu trees in Bai Ying Shan (2019). You can expect something special. The dried leaves have a fair aroma of apricot fruit. Flavour is typical Baiying, sweetness, mineral notes, a sweet aftertaste that carries and a smooth consistency. That’s all good! It’s the feeling of this tea that’s truly special. The feeling itself is extremely meditative, not harsh or energetic but quite aggressive and forceful in its relaxing nature. Simply put, very intoxicating Cha Chi experience.
This tea is a flagship among jasmine teas. An accurate translation of the name is 'Snowflakes Drifting into Emerald Pond', a description for floating jasmine flowers in the green brew. An excellent organic Qing Ming Mao Feng was selected as a base material. At the end of Summer during the hottest days (when the jasmine has the best fragrance), it was scented with fresh jasmine bud for five to seven times.
Kamairicha 釜炒り茶 is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
An everyday favorite among Japanese people, Bancha 番茶 has a bold, refreshing spirit. This tea is crafted with leaves harvested in late summer and then steamed and rolled. Though its production process is similar to that of Sencha, Bancha leaves are harvested later in the season for a sweet, yet bold and robust flavor. It can be enjoyed cold or hot.
Dragon Well green tea (Long Jing) is commonly regarded as one of China's top ten teas, and is often served to visiting heads of state. During the Ming Dynasty, it became very popular and during the reign of Emperor Shunzhi in the Qing Dynasty, the Emperor’s love for this tea meant that it was frequently presented by petitioners as a royal tribute.
Matcha Yatakagami is the highest quality Matcha produced in Japan. Each leaf for this item is specially selected and carefully picked by our farmers' skilled hands. Today most tea leaves are trimmed by machine and traditional hand picked Matcha is rarely grown and is therefore very precious. The flavor and aroma of hand picked tea is much more mellow and smooth than tea trimmed by machine.
This quality Matcha from Uji is packaged in individual portions in 2 g bags. This is a response to the demands of customers who consume Matcha during travel or sport. It is prepared very simply using a shaker in any sealed vessel, either in hot or cold water according to your own preference. The powder is of a clear green colour, and the beverage has a delicate, sweet flavour. Thanks to its packaging in individual portions to be consumed immediately after opening, the Matcha remains fresh for a very long time.
Tamaryokucha (玉緑茶) is a type of Sencha, which literally means "curly green tea." Tamaryokucha is grown and harvested the same way as straight-leaf sencha, and it's processed the same way, except for the very end of the teamaking process, where the leaves are rolled to make them curly.
Made from the stems and veins of premium Gyokuro tea leaves, Gyokuro Karigane Premium has a unique and delicately sweet flavor. Karigane stems are rich in Teanin, the constituent found in Gyokuro and Matcha grown in defused sunlight 20 to 30 days before the harvest. Teanin provides an element of sweetness and flavor to the tea.
If you have ever tried Karigane, you will know that stalks give sweet flavor. To make our Houjicha Karigane, Sencha tea is used for roasting (Ichibancha from the first harvest of the year). Through the roasting process the tea attains a brown colour and a distinctive roast aroma with nut to cinnamon elements. True delicacy!
Gyokuro created in the manner loved by the farmers on the organic tea farm in Uji, from where it originates. With regard to the weather during the year and shortly before the harvest, the farmers modify the period for which the tea is shaded from the sun, and the period for which the leaves are exposed to hot steam during the process of halting oxidation.
Our Matcha is Ichibancha, it comes from the first time of the year, and it originates from Uji region in the province of Kyoto, which is the oldest locality for production of Japanese green tea. Like Gyokuro tea, tea leaves grown in the shade are used for production of Matcha tea. Thanks to the slower growth of the shaded bushes, the tea leaves have a larger content of amino acids, which provide a sweeter taste of the resulting tea.
In translation Fukamushi-cha means deep steamed tea. The opposite pole would be the lightly steamed asamushi-cha tea. Hot steam is used on Japanese teas in order to halt the oxidation of the leaves, by which they differ from the majority of Chinese teas.
Genmaicha created to cater to the taste of the farmers on the organic tea farm in Uji, from where the tea originates. With regard to the weather, during the course of the year and shortly before the harvest, the farmers modify the time during which the tea is shaded from the sun, as well as the time in which the leaves are exposed to hot steam during the process of halting oxidation.
Houji means roasted and Cha means tea. Japanese Houjicha roast tea is used for a whole range of drinks and dishes, and its powdered form has been created precisely for this application. Powdered Houjicha is similar in character to Matcha powedered tea, but unlike Matcha, Houjicha is used only in cuisine and is not whipped in order to obtain pure tea.
Sencha Karigane offers a rich and full aroma and taste, which in many respects is richer than classic Sencha. Karigane comprises not only leaves but also other parts of the tea plant, which are removed in the production of classic Sencha. Unlike Kukicha teas, which usually contain thinner and thicker stalks, stems and the lower, veined parts of the leaves, and which are usually produced from material designated for the production of Sencha or Matcha teas, Sencha Karigane teas contain only stems and the larger lower part of the leaves of Sencha tea.
Genmaicha Matcha-iri is a unique blend of Sencha tea, toasted rice and Matchat tea. Powdered Matcha lightly covers the Sencha tea leaves and the rice, thus defining the refreshing and sweet taste of the blend. Thanks to the rice, this traditional blend has a full and stimulating taste, which nevertheless does not overwhelm the sweet taste of the green tea, but merely rounds it off.