NOW AVAILABLE: 2026 HASHIRI SHINCHA - JAPAN'S FIRST GREEN TEA OF THE YEAR
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Bancha Rarities
Unique tea specialties, including nearly forgotten traditional Banchas such as sun-dried Kamairicha and fermented teas (Hakkōcha 発酵茶). These gourmet rarities evoke a bygone era of simple rural Japanese life, far removed from the noise and pace of modern Japan. With their alkaline character and grounding, calming nature, they are the perfect choice for slowing down and embracing quiet, mindful contemplation.
Naturally Cultivated Teas by Ken’ichi Ikawa
Ken’ichi Ikawa’s teas are grown in the remote Yamato Highlands under his devoted care. In harmony with nature, even classic varieties reveal a remarkable purity and refined depth. Each cup reflects the passion and meticulous attention with which he nurtures his plants.
Sun Dried Kamairicha
Kamairicha are Japanese green teas that, unlike classic steamed Sencha, are pan-fired to halt oxidation, similar to Chinese green teas. The distinctive feature of the Kumano style practised on our farm lies in the sun-drying (tenpi-boshi 天日干し) that takes place after roasting and rolling, carried out in a greenhouse built specifically for this purpose. This tea is also known as Kumano Bancha (熊野番茶) and was traditionally produced by families living in the Kumano region for their own daily use. The sun-drying imparts a unique, deep sweetness and a wonderfully soft texture to the infusion.
Traditionally Fermented Bancha (Hakkocha)
Fermented teas from Japan are absolute rarities, and even within Japan their recognition remains largely limited to the regions where they are produced. For Kancha (寒茶), meaning “cold tea” or “winter tea”, whole tea branches are steamed in a wooden vat over a wood fire and then dried in the crisp winter air. Goishicha is a special tea from Shikoku that undergoes a double fermentation (both aerobic and anaerobic) before being pressed, sun-dried and cut into small squares.
