Hakkōcha Tea
Fermented teas (Hakkōcha 発酵茶) from Japan are an absolute rarity, with their fame being largely confined to their specific growing regions even within Japan. Kancha (寒茶), literally "cold tea" or "winter tea", is made by steaming whole tea branches in a wooden tub over a wood fire, then drying them in the cool winter air or in the sun. Goishicha, a speciality from Shikoku, undergoes a unique double fermentation (both aerobic and anaerobic) before being pressed, sun-dried, and cut into small squares.
Our Recommendations
Bancha Rarities
Unique tea specialties, including nearly forgotten traditional Bancha such as sun-dried Kamairicha and Kancha winter tea.
Goishicha
A rare double post-fermented tea from Japan with an elegant acid structure similar to red wine. For lovers of fermented teas
Wakocha (Japan)
Japanese black teas, known for their delicate floral notes, sourced directly from award-winning farms. Very limited availability
Japanese Oolong
Rare, matured oolong teas from Japan characterised by their intense aromas