A rich, heady, and remarkably balanced matcha.

A koicha matcha of the highest order from Hiroshi Kobayashi, sourced exclusively for Kettl Matcha Sen Mon Ten.

A light steamed sencha that reflects the terroir of South Uji.

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

A balanced latte matcha from the famed Tsuji family in Shirakawa, Uji.

A stem tea made from organically cultivated gyokuro plants, produced by Shuichiro Sakamoto in Kagoshima.

A house roasted houjich made from bancha sourced from regional small farmers in Gifu.

A blended matcha made exclusively with Saemidori and Asahi cultivars grown within Shiga prefecture.

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

Rich, creamy, and packed with a dynamic umami, this matcha represents an exceptional value for an elevated daily offering.

A deep and rich black tea, produced entirely by hand in Nara by Tsuguto Hattor.