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

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 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.

The pinnacle gyokuro offering from Shinya Yamaguchi in Fukuoka.

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

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

An incredibly rare fruity white tea produced entirely by hand.

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

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

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

Imbued with a deep and harmonious umami, the calling card of the Asahi cultivar.

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

This exceptional Kamairicha was sourced from the Sakamoto family in Gokase, Miyazaki.

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

A rejuvenatingly fresh Japanese domestic mint tea produced by the Hakka project in Okayama.

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

The most satisfying houjicha that we have come across in recent years.

This kabuse, made from 100% Okumidori cultivated by the Onohara family, is a true rarity.

Summer harvest leaves packed full of fermented fruit flavors with a round and silky texture.

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