Experience our ten classic teas sourced from small, family-operated farms across Japan.
We've carefully selected these ten teas to represent the scope and variety of Japanese tea, showcasing classic growing regions and styles.
Our sample set includes:
• 10g Asanagi Sencha
• 10g Matsuba Sencha
• 10g Senryu Fukamushi Sencha
• 10g Kanoyama Matcha
• 10g Umezuki Matcha
• 10g Shiranami Kabusecha
• 10g Takamura Kamairicha
• 10g Zansho Houjicha
• 10g Haruto Matcha
• 10g Komiya Matcha
About our Classics
Sencha
Asanagi
Grown in the rolling hills of Wazuka, this Okumidori sencha captures the essence of Kyoto's famed terrior.
While Uji may be the most famous tea region in Kyoto, most Ujicha is actually grown in the neighbouring town of Wazuka, which produces almost 50% of Kyoto's tea. Dating back over 800 years, tea from Wazuka is known for its deep umami flavour.
Asanagi is grown unshaded, which is uncharacteristic for Uji tea, but allows for the deep, natural umami of Wazuka sencha to shine through.
Sencha
Matsuba
This yabukita sencha was grown amongst the mountains of Honyama, giving it a crisp, invigorating taste reminiscent of a cool mountain breeze.
Of Shizuoka's many tea-growing regions, tea from Honyama is praised for its transparent and elegant taste, deriving from the mineral rich soil and the subtle, natural shade of fog and mountains.
Matsuba is the perfect gateway to this classic style of sencha.
Fukamushi Sencha
Senryu
A skillfully-crafted blend of Yabukita and Okuyutaka, this fukamushi sencha from Yame has the perfect balance of aroma, umami, and sweetness. Its 10-day shading gives it a kick of umami, while its tastefully moderate deep-steaming rounds out its body and finish, without muddying the taste.
Senryu is topped off by the signature strong firing of Yame tea, bringing slight nutty notes to its aroma.
Matcha
Kanoyama
Smooth, nutty, and chocolatey, this Okumidori matcha from Wazuka, Kyoto gets its distinctive rich flavour from skillful growing and strong firing.
Grown at an elevation of 310m with reduced pesticide usage, Kanoyama's smooth yet bold taste makes it stand out in lattes and perfect for a bowl of usucha.
Though not as famous as its neighbouring town Uji, Wazuka is actually where a lot of Ujicha is grown and recently has become more well-known.
Matcha
Umezuki
An energising Okumidori matcha from Uji, Umezuki is shaded in the traditional shelf-style for 30 days, giving it a bright and classic flavour ideal as usucha or for use in drinks and lattes.
Uji has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries.
Kabusecha
Shiranami
Shelf-shaded for around two weeks, this Samidori kabusecha from Uji combines the sweetness and umami of a gyokuro with the body and structure of a sencha.
Shading the tea plants from the sun causes them to produce fewer bitter-tasting catechins and instead make more sweet and savoury amino acids such as L-theanine.
Kamairicha
Takamura
The rare pan-fired processing of this kamairicha from Kumamoto gives Takamura its savoury and nutty flavour.
Though older than sencha, kamairicha makes up less than 0.5% of Japanese tea produced today. This traditional tea is smooth and easy drinking, with less astringency than most sencha.
Houjicha
Zansho
Unlike most houjicha which is made from lower-quality bancha, Zansho is made by roasting first flush sencha leaves and stems, resulting in a deep, full-bodied tea. The leaves give Zansho its punch and body with the stems providing a touch of sweetness.
With a well-developed roast, this houjicha is strong enough to pair with meals yet complex enough to be enjoyed on its own.
Matcha
Haruto
Balancing a punchy umami with a refreshing brightness, this blend of Okumidori and Asanoka from the mountains of Shizuoka has a robust, yet classic taste that can be enjoyed straight or in drinks.
Matcha
Komiya
This blend hails from the hills of Uji and boasts a rich and full-bodied flavour with enough brightness to cut through milk for daily usucha and lattes.
This tea is made mostly from Yabukita tencha blended with various other cultivars including Okumidori, Meiryoku, and Uji-Midori.
