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

An incredibly rare fruity white tea produced entirely by hand.

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

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

Intensely floral and crisp, this offering from the Miyazaki Family is among the cleanest and most complex Japanese oolongs we have had the pleasure of experiencing

Our flagship sencha, a deep nuttiness reminiscent of toasted hazelnuts, natural sweetness and a rich body with very low astringency.

A comforting, nutty, and caffeine-free buckwheat tea sourced from Nagano prefecture.

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

A classic, late harvest bancha from Uji that is drum roasted until it reaches a deep brown, almost black hue, resulting in an intensely sweet and aromatic brew.

A satisfyingly rich and smoky 100% caffeine-free roasted barley tea. Traditionally consumed cold.

A shaded sencha with a deep green hue and notes of pine and butter.

A sencha with an electric green color and expressive grassiness complimented by a high sweetness.

A sencha with a light and silky body, complex floral and saline aromatics, and a soft, pleasing astringency.

A lovely tea perfect for a meaningful everyday cup. 

An exceptional houjicha made from gyokuro leaves and stems, roasted by the legendary Ryuouen tea house in Kyoto.

An excellent choice for those who appreciate soft sweetness and a rich, aromatic profile.

A complex, smoky aroma, remarkable clarity, and a refreshing finish.

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

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

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

A hyper-concentrated sweet and savory gyokyro from Shinki Yamashita. A high fidelity experience.

A kettl classic—first flush sencha, blended with puffed brown rice, and dusted with matcha.

An entry level gyokuro from Shinya Yamaguchi that spares no punch.