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.

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.

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.

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.

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.