Kamairicha
Rich in special tannins and polysaccharides, kamairicha is an oven-fired green tea with a sweet, nutty aroma, less bitterness and astringency than sencha and no grassiness. We source this tea directly from award-winning farms in Gokase and Ureshino, the two best regions for kamairicha in Japan.
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 mild green tea, made primarily from the stems of fine Sencha and Gyokuro, is delicately sweet and naturally low in caffeine with abundant umami and amino acids.
Fukamushi
Sencha which has been deep-steamed for up to 120 seconds. Results in an intense cup colour and a particularly strong, full body
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