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Japanese Tea: Greentea Enjoy it; Purchasing Guide

Natural farming

Strong(Sencha)

Mild(Sencha)

Compared with regular improved cultivars,sencha has regained a wild and strong taste and flavor closer to its origin. It is rarely produced today and we specially ask tea growers to grow it in a small volume deep in the mountains under favorable conditions.

Atera(young budding leaves)
  Origin:upper stream of the Tenryu River, Shizuoka pref.
  Harvesting and Processing:young budding leaves plucked,light steaming, midium heating
  Features:astringency,sweetness,"umami"aroma

Kumakiri
  Origin:upper stream of the Tenryu River, Shizuoka pref.
  Harvesting and Processing:light steaming, midium heating
  Features:the sharpness,strong taste.

Kirishima(Natural farming)
  Origin:Base of Kirishima mountains,Kagoshima pref.
  Harvesting and Processing:pesticide-free,chemical-free,medium steaming, midium heating
  Features:distinctive flavor with astringency and sweetness

Tea grown on a flat plateau. The thick-skinned tea leaves are steamed for a longer time to remove astringency and add richness,resulting in a smaller leaf.

Ogasa(young budding leaves)
  Origin:Ogasa,Kikugawa,Shizuoka pref.
  Harvesting and Processing:young budding leaves plucked,deep steaming, light heating
  Features:richness, sweetness and sharp astringency

Ariake
  Origin:Osumi peninsula,Kagoshima pref.
  Harvesting and Processing:cultivated in the shade,deep steaming, light heating
  Features:richness, sweetness and freshness

Makinohara
  Origin:Makinohara Plateau, Shizuoka pref.
  Harvesting and Processing:deep steaming, light heating
  Features:richness and pleasant cooling sensation

Osumi
  Origin:Osumi peninsula,Kagoshima pref.
  Harvesting and Processing:cultivated in the shade,deep steaming, light heating
  Features:freshness and astringency

Soft(Sencha)

Light(Houjicha/Bancha/Genmaicha)

These soft teas grown along misty rivers produce straightforward,local flavors of concentrated natural richness.Teas from Shizuoka are noted for their freshness and those from Uji for their mature aroma and sweetness.

Kawane(young budding leaves)
Origin:upper stream of the Oi River, Shizuoka pref.
Features:freshness, sharpness and sweetness

Uji MinamiYamashiro(pesticide free, chemical free)
  Origin:Sorakugun,Kyoto pref.
  Harvesting and Processing:pesticide-free,chemical-free,light steaming, light heating
  Features:smooth, mellow sweetness

Uji Dosenbo(pesticide free, chemical free)
  Origin:Sorakugun,Kyoto pref.
  Harvesting and Processing:pesticide-free,chemical-free,light steaming, light heating
  Features:the soft and simple taste unique to the Uji native cultivar

Light teas are gentle to our body with less caffeine and less stimulation.We choose teas that meet our focus: as natural as possible.

Hojicha 50(roasted tea)
  Origin:upper stream of the Tenryu River, Shizuoka pref.
  Harvesting and Processing:pesticide-free,chemical-free
  Features:roasting aroma,mild taste and sweetness

Bancha
  Origin:upper stream of the Tenryu River, Shizuoka pref.
  Harvesting and Processing:pesticide-free,chemical-free
  Features:the lightness and simple taste

Genmaicha
  Origin:tea-upper stream of the Tenryu River, Shizuoka pref.Roasted rice-Kirishima Mountains,Kagoshima Pref.
  Harvesting and Processing:pesticide-free,chemical-free
  Features:Roasting aroma,lightness and simple taste

Matcha/Gyokuro

Other Types of Tea

Matcha, powdered tea leaves, contains high quantities of vitamin C and chlorophyll and is well-known for its many health benefits. Gyokuro is a special kind of tea by producing special way,which enhance their sweetness and richness by covering with shades.

Matcha No.200
Origin:Kyoto pref.
Features:rich in taste,savory and complex flavors

Matcha No.150
Origin:Kyoto pref.
Features:elegant full-bodied flavor,strong than No100

Matcha No.100
Origin:Kyoto pref.
Features:well-balanced, a faint sweet flavor

Matcha No.80
Origin:Kyoto pref.
Features:smooth and soft

Matcha No.50
Origin:Kyoto pref.
Features:pungent with a hint of bitterness

Matcha No.30
Origin:Kyoto pref.
Features:slightly bitter but light

Organic matcha No.130(Pesticide free,chemical free)
Kagoshima pref.
Features:the simple taste, Sweetness,slightly bitter

Green Powder
Origin:Blend
the richness of Uji matcha and refined sweetness of Wasanbon sugur,made in Shikoku region.

Gyokuro TanabeGoko
  Aracha Gyokuro,harvested in the spring, is aged until early aitumn to recreate a natural, nostalgig flavor
  Origin:Kyotanabe, Kyoto pref.
  Harvesting and Processing:cultivated in the shade, light steaming,light heating
  Features:concentrated "Umami"taste,a savory and strong flavor

They are called "Demono" remnants from the production process of Sencha or Gyokuro.Kuki-cha has a clear aroma and sweetness

Gyokuro Karigane
Stem tea of Gyokuro(Kuki-cha of Gyokuro)

Kukicha 50(Ogasa)
Stem tea of the deep steamed tea

Kamairicha(benifuuki)
Kamairicha is made with tea leaves curled and dried in the pan without being steamed. You can enjoy the delicate taste and unique roast scents of the tea.
"Benifuuki"is half - fermented, a kind of Japanese oolong tea with a floral fragrance.

Wakoucha(Japanese blacktea)

Genmaicha blended with matcha

Genmai(rosted brown rice)