A powerful blend of lemongrass, peppermint, butterfly pea, organic deer horn reishi powder and mulberry leaves, which have been considered to relax the body and mind in Chinese medicine since...
Made with organically cultivated mulberry exclusively sourced from Japan. This easy to drink tea has an exquisite fragrance and flavor, which simultaneously provides many health benefits such as blood sugar...
This easy-to-drink Jerusalem Artichoke Tea has a slight sweetness and is a great option for any time of day. It simultaneously offers many health benefits such as assisting with blood...
Adlay also known as Job’s Tears, is carefully cultivated on the fertile soils of Shimane prefecture using organic methods. The farm processes it without using any additives or colorings, so...
Persimmon, a fruit that has been popular in Japan since ancient times, has long been revered for providing many health benefits. The leaves are rich in vitamin C, and even...
Hojicha literally means "roasted tea", generally understood to mean some form of green tea that has been roasted. The most common form is hojicha made from large, mature leaves—bancha—that have...
The most basic definition of bancha is tea made from leaves that have been allowed to grown to a very large size. As a result, this means it tends to...
The most basic definition of bancha is tea made from leaves that have been allowed to grown to a very large size. As a result, this means it tends to...
The Harashima family's oldest tea field, planted in 1955, is made up of Yabukita cultivar tea plants. It is generally said that the life of a tea tree is about...
A traditional hongyokuro, a specialty of yame, which covers the tea plantation with straw and condenses the umami and aroma by cultivation that blocks sunlight. It is a "rewarding tea"...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Kamairicha is a rare green tea: it accounts for only 2% of all Japanese tea production and is a specialty of Kyushu. Following a centuries-old tradition, this delicacy is made...
This genmaicha that is mixed with matcha utilizes brown rice from the Kyushu region (Southern most island of Japan), sencha from Chiyonoen's second flush, and is topped with their original matcha. The...
The Harashima family's oldest tea field, planted in 1955, is made up of Yabukita cultivar tea plants. It is generally said that the life of a tea tree is about...
Since 1827, Shogyokuen has been refining the highest quality leaves from Kyoto and grinding them into matcha for the aristocracy and samurai elite of Japan. Today, CEO Hiroshi Kobayashi is one...
Since 1827, Shogyokuen has been refining the highest quality leaves from Kyoto and grinding them into matcha for the aristocracy and samurai elite of Japan. Today, CEO Hiroshi Kobayashi is one...
Since 1827, Shogyokuen has been refining the highest quality leaves from Kyoto and grinding them into matcha for the aristocracy and samurai elite of Japan. Today, CEO Hiroshi Kobayashi is one...
Since 1827, Shogyokuen has been refining the highest quality leaves from Kyoto and grinding them into matcha for the aristocracy and samurai elite of Japan. Today, CEO Hiroshi Kobayashi is one...
Yamamasa Koyamaen has been passing down their traditional skills from generation to generation since the beginning of the Edo era (1600 onward), when they started tea cultivation on the land...
Yamamasa Koyamaen has been passing down their traditional skills from generation to generation since the beginning of the Edo era (1600 onward), when they started tea cultivation on the land...
Yamamasa Koyamaen has been passing down their traditional skills from generation to generation since the beginning of the Edo era (1600 onward), when they started tea cultivation on the land...
Yamamasa Koyamaen has been passing down their traditional skills from generation to generation since the beginning of the Edo era (1600 onward), when they started tea cultivation on the land...