Hakkōcha Tea
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.
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