Handmade black tea from the mountains of Kameyama City in Mie Prefecture.

This is a snapshot of a style of tea embraced less for its intense umami and more for its soft sweetness, notable structure, and intense aroma.

A curated matcha subscription, complete with subscriber-exclusive perks like unique recipe cards and a monthly newsletter detailing our selections. Perfect for those looking to explore the vast world of matcha production today.

Rustic yet sophisticated, this vessel possess a quiet presence that grows more familiar and beautiful with daily use.

A simple, refined vessel that extends the quiet world of the teapot into a personal cup.

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.

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.

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