GREEN TEA

Japanese green tea has been refined since the 17th century, with each region developing its own unique style. These organic teas carefully selected, grown, crafted, and packed on the same estates, reflecting local terroir and traditional techniques.

HOJICHA

Hojicha is roasted green tea with a smooth, nutty profile and nearly no caffeine. Ideal for late afternoons or evenings. With its mellow taste, it has become a staple comfort tea in many Japanese homes.

RED TEA

Red (or black) tea gained popularity in the West after being developed as a simplified version of oolong for export to Europe in the 17th century. Japan failed to compete with mass-produced British teas. Today, it’s making a quiet comeback—small-batch, high-grade, and full of character.

OOLONG

Japanese oolongs are rare and handcrafted by a few bold tea makers pushing boundaries. Their flavors are delicate, complex, and only available in small seasonal batches.

FERMENTED TEA

Common tea types are processed through controlled oxidation. But there are tea various types that involve genuine microbial fermentation, which result in unique flavor pallet.  

MATCHA

Matcha is made out of specially processed tea leaves called tencha that are grinded into fine powder. Because matcha involves consuming the whole leaf, quality is essential therefore our matcha is always organic.

NATURALLY FLAVORED TEA

These are not your average flavored teas. Organic tea leaves are blended with natural ingredients like citrus peel, herbs, or spices from the same region—resulting in a subtle and complex harmony of taste without synthetic aromas.

CHINESE TEA

A curated selection of rare Chinese teas that impressed us with their flavor and depth. Though they are not certified organic, they are made with care and chosen for their clean, powerful profiles and unique character.