Japanese tea, chosen so the everyday cup is as good as the ceremonial one.

Sencha is Japan's everyday green tea: leaves steamed soon after picking, then rolled and dried, for a clean, grassy cup with a light, refreshing bitterness. Brew it with water at 70 to 80°C.

Hojicha is green tea roasted until the leaves turn reddish brown, which gives it a toasty, nutty aroma and very little bitterness. Find loose leaf, tea bags and stone-ground powder in our hojicha collection.

Gyokuro is shaded for the weeks before harvest. Ours is grown in Yame, and the shading gives it deep umami, natural sweetness and almost no astringency. Use cooler water, around 60°C.

Genmaicha blends green tea with toasted brown rice for a warm, savory cup. Ours adds matcha for a deeper green color and more umami.

Each comes as loose leaf in 100g bags, and in fifteen-bag boxes for when steeping properly is not realistic, including blends with matcha folded in.

Every tea here is grown and finished in Japan, and approved by certified instructors from the Nihoncha Instructors Association.