A remarkably floral matcha sourced exclusively for Kettl Matcha Sen Mon Ten from Shuichiro Sakamoto.

A nutty and balanced usucha matcha produced by Shuichiro Sakamoto exclusively for Kettl Matcha Sen Mon Ten.

Our Shirakawa Houjicha powder is expertly roasted to develop a decadent chocolatey profile with notes of toasted nuts and a lingering sweetness.

Hibiki is a koicha grade matcha of the highest order, produced by Shinya Yamaguchi in Yame, Fukuoka.

Jorge Luis Pabon, the former Executive Chef at Estela NYC and longtime Kettl supporter, will join Zach Mangan for a special evening of incredible food, tea, and community.

A shincha with plenty of sweetness, umami, and aroma.

A virtual class exploring the fundamentals with matcha, available as a standalone ticket or with bundled tea and tools.

A shaded sencha with a decadent texture and intense florals balanced by rich umami.

A rotating subscription featuring a hand selected tea-of-the-month by Kettl founder Zach Mangan.

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

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

An excellent tool for preparing tea without a traditional teapot, especially when brewing for one.

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

A wonderful tool for making tea in the absence of a traditional tea pot.

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