A balanced incense with soft and floral overtones that float atop a spicy and sweet base.

A partially oxidized, pan-fired tea that expresses a fruited and buttery profile. One of the best teas of 2025.

A bottle kombucha made with our best selling Jou Yanagi houjicha, sourced from Ryuouen in Kyoto. Produced in collaboration with Unified Ferments.

This incense features the intense floral aromas of its namesake flower with the added depth of sandalwood and lychee.

A two-piece ceramic burner for coil incense.

A craft kombucha made with our best selling Nagano Soba Cha. Produced in collaboration with Unified Ferments.

A simple brass incense stand that will patina with use.

A long burning, sandalwood-based coil incense from Yamadamatsu in Kyoto.

An immersive and educational tasting exploring the experience of terroir in milk drinks.

A masterful incense made from pure Kyara by the famed Minorien studio.

Give the gift of Kettl classes with this digital coupon, redeemable for a Kettl class in Brooklyn or Los Angeles.

A long burning, aloeswood-based coil incense from Yamadamatsu in Kyoto.

Experience a live session of houjicha roasting, and explore the intoxicatingly fragrant world of roasted green tea.

A collaborative release with Maruhachi Seichajo, bringing their famous Kaga Boucha Houjicha to Kettl.

A beautiful entry level matcha from the Koyama Family at Yamamasa Koyamaen, sourced exclusively for Kettl Matcha Sen Mon Ten.

A decadent blend of aloeswood with rich toffee, coffee and dark chocolate notes and a scintillating overtone of sweet woods.

A refined sandalwood incense made specifically for Meiji Jingu Shrine in Tokyo.

A long-burning Aloeswood incense with a profile reminiscent of a summer forest and tantalizing herbs and spices

This class is designed to help guests develop their palates, vocabulary, and understanding when tasting pinnacle quality matcha.

Explore the world of refreshing iced matcha beverages in this immersive and hands on tasting workshop.

Join us for an immersive tasting of Japan's most diverse—and popular—style of tea: Sencha.

A wonderful tool for making tea in the absence of a traditional tea pot.

Tenkuu, produced by Hiroshi Kobayashi, showcases the deep and vegetal profile of Kansai matcha.