Spring Sencha
Japanese green tea
A delicious steamed green tea harvested from seed-grown tea plants, rather than the more common cultivated varieties. A bright, full-bodied tea with sweet floral notes and moderate astringency.
Origin: Wazuka, Kyoto, Japan
Ingredients: Green tea
Our brewing recommendations
Use 4 grams of tea in a 290 ml kyusu. Brew with 70 C water for 1.5 minutes for a more umami flavour, or 80 C for 1 minute if you prefer a more astringent brew. You can reinfuse this sencha 3-4 times, and we recommend raising the water temperature slightly and shortening infusions as you go.
Sencha also makes for a delicious cold-brew! Use 5 grams of tea per liter cold water in a glass bottle, and leave the mixture in the fridge for a few hours, ideally overnight.
Storage guidelines
Keep your sencha sealed in air-tight, light-tight packaging, away from other strong aromas. We recommend keeping sencha refrigerated to maintain its freshness.
Hojicha
Roasted Japanese green tea
A traditional roasted green tea, this hojicha is nutty, toasty and warming, with very little bitterness. The roasting process reduces the caffeine in the leaves, making it a popular afternoon choice.
Origin: Wazuka, Kyoto, Japan
Ingredients: Green tea
Our brewing recommendations
Use 4 grams of tea in a 290 ml kyusu, and brew with 80 C water for 1.5 minutes. You can reinfuse hojicha 3-4 times.
Hojicha also makes for a delicious cold-brew! Use 5 grams of tea per liter cold water in a glass bottle, and leave the mixture in the fridge for a few hours, ideally overnight.
Storage guidelines
Keep your hojicha sealed in air-tight, light-tight packaging, away from other strong aromas. This means away from kitchen spices!
Genmaicha
Japanese green tea with toasted rice
A bright, refreshing vegetal brew with toasty, roasted notes.
Origin: Wazuka, Kyoto, Japan
Ingredients: Green tea, toasted mochi rice
Our brewing recommendations
Use 4-5 grams of tea in a 290 ml kyusu. Brew with 85 C water for 2 minutes. Genmaicha can be reinfused 2-3 times.
Storage guidelines
Keep your genmaicha sealed in air-tight, light-tight packaging, away from other strong aromas. We recommend keeping genmaicha refrigerated to maintain its freshness.
Sakura Sencha
Japanese green tea with cherry blossoms
A steamed green tea blended with cherry flowers and leaves, for a sweet and surprisingly spicy flavour profile, with notes of cinnamon and marzipan.
Origin: Wazuka, Kyoto, Japan
Ingredients: Green tea, sakura leaves and flowers
Our brewing recommendations
Use 4 grams of tea in a 290 ml kyusu. Brew with 70 C water for 1.5 minutes for a more umami flavour, or 80 C for 1 minute if you prefer a more astringent brew. You can reinfuse this tea 3-4 times, and we recommend raising the water temperature slightly and shortening infusions as you go.
Sakura Sencha also makes for a delicious cold-brew! Use 5 grams of tea per liter cold water in a glass bottle, and leave the mixture in the fridge for a few hours, ideally overnight.
Storage guidelines
Keep your Sakura Sencha sealed in air-tight, light-tight packaging, away from other strong aromas. We recommend keeping it refrigerated to maintain its freshness.
Kyobancha
Roasted Japanese green tea
Kyobancha is a rare green tea making use of the lower-leaf material on the tea plant. Harvested in late winter, before tea plants sends up its first spring shoots, the leaves are steamed for longer than usual and lightly smoked to produce a sweet, well-rounded flavour.
Origin: Wazuka, Kyoto, Japan
Ingredients: Green tea
Our brewing recommendations
Use 4-5 grams of tea in a 290 ml kyusu, and brew with 90 C water for 2 minutes. You can reinfuse kyobancha 5-6 times.
Kyobancha also makes for a delicious cold-brew! Use 5 grams of tea per liter cold water in a glass bottle, and leave the mixture in the fridge for a few hours, ideally overnight.
Storage guidelines
Keep your kyobancha sealed in air-tight, light-tight packaging, away from other strong aromas. This means away from kitchen spices!