This houjicha was roasted by hand by the legendary potter Yoshiyaki Shimizu in his studio in Dosenbo.

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

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

This tea balances a gentle savoriness with an elegant aroma, making it a harmonious daily drinking tea.

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

A bright, grassy cup with plenty of clarity.

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

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

A rich, nutty sencha with an undeniable natural sweetness

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

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

A sencha with a deep and rich umami counterbalanced by the unmistakable fragrance of spring.

A rich and nutty sencha with a depth of flavor, resulting in a cup that reveals dimension with every sip.

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

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

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

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.

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

A sweet and woodsy houjicha, roasted in Brooklyn.

An ultra-refined single cultivar sencha from Masahiro Kuma in Fukuoka.