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Japanese Green Teas
Unlike other tea producing countries, Japan produces green teas almost exclusively. Loose-leaf Japanese Green Teas are steamed almost immediately after plucking, preventing any oxidation and giving them a vivacious, green flavor and aroma.
They can generally be divided into three categories: Gyokuro – just the tips and shaded before plucking, Sencha – tip and two young leaves, Bancha – more mature leaves further down the branch. The stems are separated from the leaves during Sencha and Bancha making and become Kukicha (“twig tea”). Bancha can be roasted into Houjicha (“roasted tea”). Both Sencha and Bancha can be combined with toasted brown rice to become Genmaicha (“brown rice tea”).

100% Organic
Brown Rice Tea
Medium-bodied green tea, blended with toasted rice.

100% Organic
Green Kukicha
This tea is a non-roasted green version of Kukicha with a creamy sweet flavor similar to mangoes.

100% Organic
Kukicha
'Twig Tea'. Roasted, woody, chocolate aroma and smooth taste. Gentle on the stomach and very low in caffeine.

Hand Crafted
Precious Dew Pearl
Out of Stock
Crystalline, jade green brew color with a very sweet, creamy, oceanic taste.

100% Organic
Roasted Tea "Houjicha"
Orange-brown brew with a smooth, roasted, woody flavor.
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