Ureshino
We source the highest Tamaryokucha and Kamairicha qualities from the city of Ureshino from the multi-award-winning tea farmer Shigeki Ota. His teas manage to present themselves incredibly balanced despite their strong character and convince with an extremely natural aroma.
Our Recommendations
Kabusecha
A classic semi-shaded tea. 1–2 weeks of shading allows it to develop a unique nutrient profile and flavour: sweet umami and a strong, complex body between that of sencha and gyokuro
Karigane Kukicha
This green tea is made predominantly from the stems of sencha and gyokuro and is therefore very mild and low in caffeine, with lots of umami/amino acids and a light sweetness
Bancha
A variety of green tea traditionally made from the coarser leaves of later harvests. Mild and alkaline with a certain minerality. A good evening tea; low in caffeine
Kamairicha
An oven-fired green tea with a nutty, sweeter aroma. Less bitter and astringent than sencha, no grassiness, rich in tannins and polysaccharides