Japan

Showing all 8 results

  • Bancha

    $15.00 CAD for 125g
    From the late harvest, bancha is the everyday tea of Japan. Gently pan-roasted for a nutty, sweet flavour; it is lower in caffeine and easy to brew.
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  • Genmaicha

    $21.00 CAD for 125g
    This green tea is characterized by the mildness of the Bancha tea and the slightly sweet and nutty, caramel note of roasted or popped rice grains.
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  • Gyokuro Asahi

    $58.00 CAD for 125g
    This hand-made rarity has long pine needle-shaped, dark green leaves and infuses a clear light yellow with fresh grass scent and a highly aromatic taste. Reinfuses many times.
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  • Sencha Fukujyu

    $21.00 CAD for 125g
    Carefully processed and slightly steamed before rolling and drying, this tea infuses a light olive green colour and offers a strong, distinct flavour.
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  • Yame Gyokuro

    $44.00 CAD
    This prized Gyokuro tea with long, fine leaves infuses to give a jade green liquor that is smooth and flavourful with a slightly fruity taste, and a rich, lingering finish. Originating in the heart of Kyushu, Fukuoka prefecture, this tea is hermetically sealed in a foil bag immediately after being picked and processed.
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  • Japan Matcha 40g Tin

    $36.00 CAD
    To make a good Matcha, tender Gyokuro leaves are steamed briefly, dried in the air and finally, after removing all stems, stone ground into a fine powder. Lightly sweet and fruity aroma with a full-bodied flavour.
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  • Japan Matcha Ujicha 200g

    $120.00 CAD
    This Organic Matcha unfolds with intense, matte green shades crowned by a grassy green, creamy foam. It possesses a sweet, fruity, aromatic, full-bodied flavour. Originating from the Uji District in Japan at altitudes of 820 feet, the calcium rich soil and prevailing ground fogs provide ideal growing conditions.
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  • Organic Matcha Japan 30g

    $46.00 CAD
    This organic tea has a particularly mild and gentle flavour with a rich, green colour. From younger tea plants (generally under 30 years old) this is best for a thinner (Usucha grade) Matcha brewed with more water and less tea, where vigorous whisking produces the characteristic frothy head and resulting crema. From the island of Kyushu, the southern-most tea growing region in Japan.
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Showing all 8 results