A sencha with a rich green color and electric grassiness topped off with a heady fragrance.

Made from Koju, a very rare cultivar, this wilted and oxidized tea has strong notes of sweet fruit and citrus with a soft floral finish

Medium-steamed and expertly rolled, it brews up fresh and vibrant with intoxicating aromas and a smooth, elegant finish.

A perfectly balanced daily-drinking black tea, produced entirely without the use of pesticides by the Amano family in Kumamoto.

A beautiful, daily-drinking black tea, sourced from the Amano family in Kumamoto, conveniently formatted in plant-based tea bags.

A nutty and fruity black tea produced by the Amano family in Kumamoto.

A perfectly balanced, daily-drinking black tea, conveniently packed in individually wrapped plant-based tea bags.

Light roasted houjicha is blended with osmanthus flowers, delivering a refreshingly floral tea in the convenience of plant-based tea bags.

A floral and balanced oolong, available in the convenience of plant-based tea bags.

An otherworldly black tea produced by the one-and-only Yoshiaki Hiruma, one of, if not the, most innovative producers in Japan.

A beautiful floral black tea, blended with dried osmanthus flowers, produced by Yuusuke Oota in Saga.

A fruity, floral, and endlessly satisfying gyokuro from Shuichiro Sakamoto in Kagoshima.

A craft kombucha made with our best selling Kukicha Sencha sourced from Shinya Yamaguchi. Produced in collaboration with Unified Ferments.

The best Japanese black tea we have ever had the pleasure of tasting.

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

A rare offering from the Yamaguchi family, this roasted oolong showcases the stylistic potential of the convergence of Taiwanese production techniques and Japanese processing

A breathtaking example of Silver Needle tea, a style practically unheard of in Japan, produced entirely by hand by Tsuguto Hattori.

A house roasted houjicha made from high grade sencha sourced from the Yamazoe region of Nara.

A single cultivar Okumidori matcha from Yasuharu Maeno in Shiga.

A fragrant and floral pan-fired green tea produced by Yuusuke Oota in Saga.

A rare post-fermented tea, similar to pu'er, made with Koji spores.

An incredibly rare fruity white tea produced entirely by hand.

A house roasted houjicha made from bancha sourced from various small farmers in Shingu.