Hojicha is a beautiful tea that one can enjoy any time of the day. It is lower in caffeine than many teas. It has a great, smokey flavor—not too smokey but just enough to impart a distinct twist to the quality leaves with all the freshness of green tea from Japan.
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While we wait for the new tea, Shincha, we look at two more mature classic teas from Japan. We have a wonderful, tasty, fresh Genmaicha tea and a fabulous San-Nen Bancha that has been aged three years from being harvested to delivery to your cup, full of aroma and taste.
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Vancouver is in Cherry Blossom Heaven. Our 43,000 trees are starting to bloom, and it's fabulous—fabulous, like our premium sakuracha tea from Kagoshima—a fine Sencha tea with a touch of cherry blossom. Our Yuzu Kuki Matcha Tea, a Sencha with Yuzu, is also fabulous.
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Japanese green tea is sometimes synonymous with Sencha, which is by far the most common Japanese Tea. Sencha is not one taste; there are as many variations of Sencha as tea producers in Japan. Each one is unique and exciting to discover. Here, we present Mori and Kirari.
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We are happy to announce that we now carry a very tasty tea made from soybean -Kuromamecha. Kuromamecha is a tea made from black soybeans. Soybeans are one of the few 'complete protein' foods - this tea is not only tasty and delicious but also caffeine-free.
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Gyokuro is a highly prized Japanese Green Tea. Some consider it the most outstanding green tea of them all. It is a shaded tea like Matcha and has a sweet, delicate taste. Try also a Kukicha Gyokuro for a more robust version of the Tea - the included stems add beautifully to the taste.
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Matcha is a powdered green tea from Japan. Made from shaded tea, it is first processed into Tencha and then ground to make Matcha. We visited a Matcha Grinding Facility and witnessed hundreds of grinding wheels working to produce the finest Matcha Tea.
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After a beautiful trip to Wazuka to study Japanese Tea, we return full of new wonder about the wonderful world of tea. Sencha is steamed to stop oxidation - unless it is not, sometimes it is pan-fired and sometimes again for a roasting. Japanese Tea is traditional and evolving!
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Fall or Autumn is here, and so is the season's tea. The tea this month is deep steamed - Fukasmushi and prior to harvesting, the plants are covered - Kabuse. A premium Fukamushi Sencha, especially for Fall. Please give this tea a try and be surprised by the subtle flavors of the autumn leaves.
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You selected the perfect tea, it has been delivered and you're ready to prepare it for the first time. You measure out the exact amount of tea, your favorite kuysu ready, it's good to go, and the water temperature is set - but how is your water? is it soft water or hard water? - does it matter?
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