Japan

The highly regarded Shizuoka region of Japan produces this incredible, needle like, dark green leaf. During the growing period, bushes are covered with large blankets to slow the growth and heighten the nutrients and chlorophyll within the leaf giving it its distinct colour. This tea will usually be shaded for 20 days and picked and processed in April (which is when the highest quality Japanese teas are produced).

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

A later harvest (which is the basic grade of Sencha), is enhanced by covering the leaves with blankets as they grow in order to slow the growth and, therefore, pull up more nutrients from the soil. 

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

A neat, mixed green leaf and yellow stalk.

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

Top quality matcha from the Shizuoka region in Japan. Shizuoka is the largest tea producing area in Japan, and is where Mount Fuji is situated. This matcha is made from tencha. To produce tencha, all of the stalk, and veins are removed from the leaf. The tencha is then stored at -10 degrees Celsius until it is ready to be stone ground down to the fine powder. This ensures it is always fresh. Each stone mill used for the grinding only produces 40g of matcha per hour! This very fine dark green powder, produces a fresh and grassy flavour, with a slight sweetness. Considered as the healthiest tea available as you ingest the whole leaf, not just the liquor. To Brew, pour freshly drawn boiled water that has cooled for 2 minutes onto the matcha and stir until the matcha has dissolved into the water, and there is a fine froth on top of the bowl. 

This matcha is made from tencha. To produce tencha, all of the stalk, and veins are removed from the leaf. The tencha is then stored at -10 degrees Celsius until it is ready to be stone ground down to the fine powder. This ensures it is always fresh. Each stone mill used for the grinding only produces 40g of matcha per hour!  

To Brew, pour freshly drawn boiled water that has cooled for 2 minutes onto the matcha and stir until the matcha has dissolved into the water, and there is a fine froth on top of the bowl. 

Organic matcha that has a mango flavouring added. Considered as the healthiest tea available as you ingest the whole leaf, not just the liquor.

To Brew, pour freshly drawn boiled water that has cooled for 2 minutes onto the matcha and stir until the matcha has dissolved into the water, and there is a fine froth on top of the bowl. 

This organic matcha is made from tencha. To produce tencha, all of the stalk, and veins are removed from the leaf. The tencha is then stored at -10 degrees Celsius until it is ready to be stone ground down to the fine powder. This ensures it is always fresh. Each stone mill used for the grinding only produces 40g of matcha per hour! This very fine dark green powder, produces a fresh and grassy flavour, with a slight sweetness. Considered as the healthiest tea available as you ingest the whole leaf, not just the liquor. To Brew, pour freshly drawn boiled water that has cooled for 2 minutes onto the matcha and stir until the matcha has dissolved into the water, and there is a fine froth on top of the bowl. 

A dark green flat leaf. The liquor has a lemony colour and a light, and smooth character. Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

A large brown folded leaf. 

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

Also known as “The People’s Tea”, this was originally drunk by the poorer classes who added rice to the tea to fill it out (to almost make a meal of it) and to reduce the price. 

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.