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The quintessential Japanese green tea from the original Japanese tea town, Uji.  Fresh spring tea leaves are gently steamed and processed into a deep green, needle-like finished tea.  The tea brews a pale, emerald green with fresh aromas of grass and sweet peas.  The flavor is balanced and satisfying with slight, green astringency, mild sweetness, and a touch of savory umami.  A perfect tea to sip during an afternoon drizzle.

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A unique and delightful Japanese green tea.  Kamairicha is pan heated instead of the traditional steaming method usually used for making Japanese green tea.  To produce green tea, the leaves need to be heated soon after plucking to stop the oxidation process that eventually changes the tea to oolong or black tea.  In Japan, this heating step is usually done by steaming the leaves; however, this tea is pan heated, similar to the style of most Chinese green teas.  The flavor is reminiscent of some Chinese teas, but is still unmistakably Japanese.  The leaves have a darker, grayer color than other Japanese tease.  The tea brews a subdued yellow/green with a roasty, slightly smokey aroma.  Classic, vegetal green tea flavor with hints of toasted nori and roasted sweet potato give way to a clean mineral finish.  A good tea to drink when trying to change your perspective.

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A top grade Japanese, shade grown green tea.  This is a fantastic spring harvest green tea from Japan’s original tea town, Uji, that is grown in the shade for at least 3 weeks before picking.  The shading boosts certain amino acids in the leaf which creates a wonderfully sweet and savory flavor.  After picking, it is steamed to retain its natural green color and flavor.  This tea has amazingly smooth umami flavor.  Deep green and sweet, this high end Gyokuro has very little bitterness and a strong, lasting buttery finish.  This is one of the highest quality Japanese teas we have ever carried.  A special treat for lovers of rich green tea!

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Kabusecha is a partially shade grown green tea from Japan.  Grown in Uji right outside the famous city of Kyoto, this special green tea is shaded for a couple weeks before harvest.  This tea is shaded for less time than the other famous shade grown Japanese tea, Gyokuro.  The shading forces the plant to change its amino acids and develop more sweet and savory flavors.

This Kabusecha is comprised of deep green leaves and has a unique floral quality and aroma that elevates the green, grassy, vegetal flavors to another level.  A complex tea that is both deep in flavor and light on the pallet.

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Hojicha is roasted Japanese twig tea.  Although this tea looks and brews a golden brown color, it is actually a green tea.  Unoxidized, green tea  stems are sorted out during sencha processing and are then roasted to toasty perfection.  Nutty and satisfying on a cold morning or after a meal.  A relatively low caffeine, mellow, and smooth tea.

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