Different Kinds Of Tea
Organic Yuzu Sencha
Organic Yuzu Sencha is blended with Organic Sencha and Japanese Organic Yuzu peels. Yuzu contains not only pleasant aromatic and fresh scent, it is very rich in Vitamin C that help boost immune system, produce collagen, inhibit active oxygen, and anti-aging. So it is good for skins and health!
Our organic sencha is a green tea cultivated without using agrichemicals or chemical fertilizers at the mountain which is 450m high above sea level in Yame area. This tea was grown in healthy soil containing minerals and other nutrientsthat has enriched flavor and deep noble aroma, so you can savor the great aroma and mellow flavor.
Organic Hoji cha
Organic Hoji cha is a roasted green tea which has unique roasted scent, and this rich toasty taste gives you relax. Also, it is low in caffeine so that you can drink it even at night. This tea is cultivated in Yame area, Kyushu, without using any agrichemicals or chemical fertilizers.
Our Organic Japanese Matca is JAS certificated Matcha powder (Organic certification in Japan). Only high-quality of the leaves harvested in the first flush and picked and grounded carefully by a traditional stone mill. This is the best quality (ceremonial frade) in its rich flavor and deep dark green color, and ceremonial grade so that you can enjoy a traditional Japanese Matcha!
Organic Genmai cha
Organic Genmai Cha is a rich-flavored green tea, blended with toasted popped rice. Genmai cha brings you the special savory fragrance of the roasted rice together with the refreshing taste of sencha. It is also rich in nutrients but low caffeine, Genmai cha is recommended for all ages, from children to the elderly.
Kabuse cha “Maboroshi”
This is a green tea called “Kabusecha” that (Tsuyuhikari) is cultivated at Narao in Shizuka Prefecture, which is 650m high above sea level with clean air and water. Kabusecha is considered the tea between Gyokuro and Sencha because of the umami flavor and is made from tips of leaves from tea bushes that have been sheltered from direct sun by bamboo screens, but not covered as long as the leaves for Gyokuro. Growing in the shade makes the taste sweet because it inhibits photosynthesis, causing less chlorophyll to develop. This tea is elected to “The 100 Greatest Green Tea in Fuji” in 2017 and is packed with the rich aroma and the sweet flavor.