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This autumn harvest organic Houjicha tea is a newer (1900’s) style of Japanese tea, and is roasted in a porcelain vessel over a charcoal fire in the finishing process. This premium Houjicha includes tea stems separated during the Matcha making process, as well as full leaves. Toasty and full – bodied with a lightly sweet caramel finish.
This organic Kamairicha green tea is grown in the Haruno region by a multi – generational organic tea growing family. Fired in an iron pan after plucking, this tea is not steamed and offers a sweeter, less astringent, and lightly toasted flavour profile versus steamed green teas.
This Four Seasons Spring Oolong is harvested on a co-op farm in the Alishan tea growing region in Taiwan. A beautifully balanced oolong with light floral and fruit wood notes, these tea leaves can be steeped several times to reveal it’s subtle nuances with every infusion.
This Jin Xuan Oolong is a high mountain winter harvest tea, grown on a small residential farm in the Alishan region. With it’s naturally occurring smooth, buttery flavour and pronounced milky finish, this oolong is an excellent example of a true Milk Oolong.
This premium Japanese Sencha is an organic first flush tea, harvested on the misty slopes of Mount Takatsuka in the Shizuoka region. Vegetal and grassy with a stunning green hue, this exceptional tea can be steeped a second time to reveal softer, umami notes.
This Fukamushi Sencha tea is harvested and refined in Shizuoka prefecture by a third generation tea maker. Steamed longer than traditional Senchas, this tea steeps to a full – bodied brilliant green, and features a deep oceanic umami flavour.