Shizuoka

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  • Benifuuki Black

    $24.00 CAD for 125g
    This rare Japanese black tea is quite light but complex with sweet, floral notes of fresh baked bread and plums, and a lingering milk-sweet finish. Cultivated and harvested in mountainous Isagawa, Haruno in western Shizuoka. Benifuuki is a hybrid of the Benihomare (assamica) and MakuraCd86 (sinensis) varietals. Loosely translates as “red riches and honors”.
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  • Gyokuro Saemidori

    $42.00 CAD for 125g
    This shade-grown, hand-picked green tea brews rich and buttery with fresh floral, fruity notes. The savoury-sweet character is truly remarkable and the leaf is good for many infusions. From the Saemidori cultivar, harvested in mountainous Isagawa, Haruno in western Shizuoka.
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  • Kamairicha Ichouka

    $21.00 CAD for 125g
    An unusual Japanese green tea which undergoes a pan-fired withering before steaming. The cup is light, floral and aromatic with notes of jasmine and melon, and a round, sweet finish. Made from organic Zairai (native) leaves, cultivated and harvested in mountainous Isagawa, Haruno in western Shizuoka. Although only about half as productive as the bushes from the Yabukita cultivar, these trees are quite resistant to pests and have very deep roots, and their leaves have a higher mineral content.    
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  • Koushun Oolong

    $26.00 CAD for 125g
    With neatly curled leaves and a wonderful aroma, this Japanese oolong infuses light and golden with sweet notes of honey and grape. From the Koushun cultivar,  harvested in mountainous Isagawa, Haruno in western Shizuoka.
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  • Organic Genmaicha

    $18.00 CAD for 125g
    Organic Japanese green tea blended with roasted rice for an incredibly rich cup with pronounced buttery, nutty notes. Cultivated and harvested in mountainous Isagawa, Haruno in western Shizuoka.
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  • Organic Houjicha

    $16.00 CAD for 125g
    Stems and larger buds and leaves from the spring harvest are collected and roasted at high heat. The resulting tea infuses a golden brown colour with the tangy-sweet roasted notes of caramelized stone fruits. Contains less caffeine than a regular green tea. From a blend of cultivars, harvested in mountainous Isagawa, Haruno in western Shizuoka.
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  • Organic Matcha Tenryu Okumidori 250g

    $85.00 CAD
    With an incredibly deep, rich green this ceremonial grade matcha is full and smooth with surprising notes of semi-sweet cocoa. Made with leaves of the Okumidori cultivar, grown at an altitude of 300 - 500 meters in the Tenryu mountains. Package Size - 250g *Matcha is ground using a stone mill, making the particles superfine and prone to clumping. To prevent clumping use a tea strainer to sift your matcha for optimal froth and smoothness.
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  • Organic Matcha Uguisu 250g

    $32.00 CAD
    An organic cooking grade matcha produced from tea leaves carefully grown in a cool, insect-resistant tea plantation in the mountains at an altitude of 300 to 500 m. Suitable for making sweets, smoothies and lattes...but still worth trying on its own! From the Yabukita cultivar, harvested in mountainous Isagawa, Haruno in western Shizuoka. Package Size - 250g *Matcha is ground using a stone mill, making the particles superfine and prone to clumping. To prevent clumping use a tea strainer to sift your matcha for optimal froth and smoothness.
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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. Harvested in the Autumn from Shizuoka on the Fujiyama mountain slopes.
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  • Sencha Kurumi Asamushi

    $18.00 CAD for 125g
    A lightly steamed, Asamushi Sencha infusing with creamy-sweet notes of steamed green bean and asparagus, and hints of melon. From the Yabukita cultivar,  harvested in mountainous Isagawa, Haruno in western Shizuoka.
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  • Yamabuki Nadeshiko

    $32.00 CAD for 125g
    This uniquely fermented tea has wonderful toasty/nutty notes with hints of plum and dried fig. Very smooth with little astringency and a sweet finish. The liquor has a remarkable pink hue! Yamabuki Nadeshiko is a new Japanese tea made with a patented manufacturing method called the microbial control fermentation method, incorporating sake production techniques to tea. The tea leaves are fermented in a clean room with black koji mold for a number of days before steam is used to kill the spores and then the leaf is dried for packaging. Cultivated and harvested in mountainous Isagawa, Haruno in western Shizuoka.
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Showing all 11 results