GENMAICHA, KUKICHA, HOUJICHA

Along with sencha, we produce a variety of other styles of green tea, including blends and roasted teas. Many of these are an excellent choice for those looking for good, organic tea that is very low in caffeine

Genmaicha 玄米茶

Combining locally-grown organic brown rice and May-harvested spring ichibancha, this genmaicha (brown rice tea) is a small bijou luxury from Shizuoka. The tea starts with the warmth of toasted brown rice aromas but ends with a complex and satiating mouthfeel.

  • Brewing guidelines: 2 piled tsp. to 150-300 ml water at 90℃/194 ºF steeped for 1 minute

  • Harvest: May, First Flush

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Genmaicha with Matcha 抹茶入り玄米茶

Our delicious blend of spring first flush leaves and aromatic roasted genmai (brown rice) is coated with organic brilliant green JAS-certified matcha powder. The harmony of colors, smells and textures opens up new dimensions to this tea.

  • Brewing guidelines: 2 piled tsp. to 150-300 ml water at 90℃/194 ºF steeped for 1 minute

  • Harvest: May, First Flush
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Stem Tea: Kukicha Midori くき茶みどり

Made from early spring harvested leaves and tender stems, kukicha is a fragrant and brilliant bright green tea with a fresh, savory taste and sweet, mellow finish. Known as "twig tea", our Kukicha Midori uses only higher-grade stems from the manufacture of sencha.

Lower in caffeine than many green teas, kukicha is highly recommended as a daily drink with meals or as a light and refreshing evening tea.

  • Brewing guidelines: 2 piled tsp. to 100-300 ml water at 80℃/176 ºF, steeped for 1 minute

  • Harvest: May, First Flush

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Premium Houjicha 上ほうじ茶

While most houjicha is made from bancha harvested in autumn, our Premium Houjicha is made of sencha from the precious first flush harvested in May. The delicacy of spring leaves, deep roasted at a high temperature, translates into a richer flavor with notes of buttery walnuts. Enjoy this low-caffeine, medium-bodied, clear and light "woodsy" soul-soothing drink and its elegant toasty aroma in the evening.

Please note that, while the tea used to make our houjicha is produced from the same 100% organic material as our other teas, the facility which does the roasting is not certified organic, and this tea cannot be certified organic.

  • Brewing guidelines: 2 piled tsp. to 200-300 ml water at 90℃/194 ºF steeped for 1 minute

  • Harvest: May, First Flush

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Houjicha ほうじ茶

Roasting autumn-harvested tea leaves over a strong fire allows us to produce the distinctively nutty and flavorful aroma of this green tea. Roasting also removes bitterness and reduces caffeine levels, making it a welcome drink at any time of the day.

Please note that, while the tea used to make our houjicha is produced from the same 100% organic material as our other teas, the facility which does the roasting is not certified organic, and this tea cannot be certified organic.

  • Brewing guidelines: 2 piled tsp. to 200-300 ml water at 90℃/194 ºF steeped for 1 minute

  • Harvest: September to October, Third Flush

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Bancha - Autumn Green Tea

Grown under the strong summer sun and harvested only in autumn, our bancha has a firm taste due to the high levels of catechin and stronger astringency. With lower caffeine levels compared to sencha, it is recommended also to the children and the elderly alike.

  • Brewing guidelines: 2 piled tsp. to 200-300 ml water at 90℃/194 ºF steeped for 1 minute

  • Harvest: September to October, Third Flush