Houji cha is mastery of tea cultivation, processing, and roasting. Beautifully uniform brown Bancha stems are roasted creating a green tea offering calming, roasted, woody aromas. Delicately sweet, Houjicha is served warm for comfort and chilled for...

Obuyutaka (Oku) is emerald, delicately shaped, offering an unusually fragrant leaf aroma. Skillfully crafted, this small leaf offers some of the finest tasting Senchas produced in Japan.  Lot Notes. Produced in the Higashisonogi region of...

The Tsuyuhikari (TSUYU) cultivar is known to offer an unusually refreshing cup within the Sencha class. Translated as "dew light". Produced by one farm/farmer focused to this cultivar only. Extra long, large, full leaves of a deep, forest green...

This year's lot of Saemidori (SAE) is Ichibancha grade. Grown on a farm above Omura Bay, SAE is an early budding tea, locally known as "Clear Green". The leaves of this high-grade Sencha are a vivid green suggestive of its high amino acid content. Leaves...

Dragon Well deservedly enjoys a long & rich history of cultivation and may well be the most famous tea in the world. Picked early in the spring harvest, its exquisite taste highlights why it is much sought after and recognized as one of...

Our CT WuLong is a traditionally processed, high-fired Tieguanyin oolong. Leaf is dark, rich brown in color. Steeps to a beautiful, russet-orange sweet liquor. Toasty, CT offers persistent sweet flavors and aromas of wood and spice. Lot was made to local...

Grown at the higher elevations of the Guo Shan Mountains along the coast of Fujian Province, this tea was made popular by Buddhist monks who cultivated fields surrounding their monastery. In time, the tea became a source of revenue for the monastery as...

"King Red” is organically grown and produced in the Quimen area of Anhui Province. Quimen is a small geographic area defined by steep mountains cut and nourished with roiling streams of fresh water and stands of bamboo. This tea is unique in...

Tea is named for the 3 wonderful infusions the leaves traditionally offer. Using a pan-firing method called "San Bei Xiang", it results in leaves in various shades of dark green and, at times, almost a silver-gray appearance. A traditional green made...

Grown at a high elevation, the season is short for this style of tea. Its small, thin leaves reflect its high-mountain origin. Leaf is dense, flavor is nuanced and somewhat subtle. Produced inland in Fujian Province, the tea is...