NEW JAPANESE GREEN TEAS

A sencha produced from a blend of several gardens in Kagoshima prefecture. Its scent is mild, it is recommended for those who are new to green tea. Because it contains not only leaves from the first harvest but also the second, its flavors are deeper than a sencha only from the first harvest.

A green tea called “asamushi”, that is to say short-stewed, rich in umami and round in the mouth: the characteristics specific to Gyokuro from Kagoshima. Gyokuro is undoubtedly the highest quality tea among Japanese green tea varieties.

 

Roasted green tea that releases a sweet toasted scent. Very sweet and round flavors on the palate without bitterness. A pleasant-tasting roasted tea with a beautiful dark brown color. Compared to classic roasted teas, this tea is sweeter and refreshing, with a deep aroma. Infuse it briefly in hot water then enjoy it.

Green tea stems release a sweet and refreshing scent. A tea with very little astringency, even when brewed very hot. Kukicha is a tea made from stems sorted during the gyokuro and sencha manufacturing process.

 

This tea combines the best of both worlds, the sweetness, flavor and umami of gyokuro combined with the refreshing taste of sencha. It has a richer texture and higher quality feel than sencha. This well-balanced and harmonious medium-stewed tea is easy to drink and has low astringency.

Blend of quality tea leaves and roasted rice reduced to powder. This tea dissolves in hot or cold water and can be prepared quickly and easily. The roasted aromas released by the toasted rice and the sweetness of the green tea make it a tea with little bitterness.

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