We have a great selection of high grade teas from various parts of Japan known for their unique terroirs and cultivation practises, including Uji – the origin of Japanese tea culture with a moderate riverside climate perfect for tea production, and Kagoshima who’s volcanic ash-laden soil is mineral rich and produces some of the finer and most nutrient-dense organic teas in the world.
Distinctly Japanese production methods including shade-growing, steaming, rare cultivar selection or stone-grinding yield some exceptional high grade teas that can be extremely difficult to find at this quality outside Japan.
We’ve put together a collection that includes some of the traditional classics like Sencha and Matcha, some comparatively more recent arrivals like Hojicha and Gyokuro, and some sourced especially for us like our Kocha (Japanese black tea) and Ground Kocha Powder.
High grade teas are obviously superb when prepared in a classic style and we definitely suggest trying traditional preparation methods, but they’re are also remarkably good when chilled, where a more subtle, mellow aspect of the flavour is featured, so we also encourage experimenting with iced teas as well as tea-based cocktails and lattes. You’ll find a bunch of ideas and recipes for those in our blog with much more to follow.
High grade teas are obviously superb when prepared in a classic style and we definitely suggest trying traditional preparation methods, but they’re are also remarkably good when chilled, where a more subtle, mellow aspect of the flavour is featured, so we also encourage experimenting with iced teas as well as tea-based cocktails and lattes. You’ll find a bunch of ideas and recipes for those in our blog with much more to follow.
