Upper grade Karigane tea came from sakimidori cultivarGyokuro, Sakamoto Tea Farm in Kagoshima.
Enjoy the sweetness of karigane, stem tea produced from the trees for Gyokuro leaves. Stems have more than 2 times theanine than leaves, and this stem tea is the highest grade from the farm.
Sakamoto-san, the farmer of this gyokuro tea, changes cultivars and blends every year for each product.
And this is the best tea made with his 5 senses. Tea leaves were processed with much care and gently, and sealed in flavor at his tea factory so you get the most when you brew.
Please enjoy the best tastes with the tea master, Sakamoto-san.
Bright green gyokuro powder. Saemidori cultivar enhances its color and taste with shade cultivation. The aroma is elegant and the taste is less bitter and rich umami. Please enjoy the flavor you can’t experience in others.
Yabukitagyokuro powder. Do you know stems and vain have more amino acids than leaves? This gyokuro powder is ground gyokuro that has vain. Yabukita cultivar is the most popular cultivar and excellent in the balance of sweetness, umami, and astringency.
Saemidori cultivar is growing its popularity among all tea types.
This cultivar was developed by the mating of Yabukita(mother) and Asatsuyu(father).
Bright green watercolor. Elegant aroma. Rich umami. And the sweetness spreads in your mouth.
We offer this tea produced in the foothills of Yame, Fukuoka.
Steamed big tea leaves, dried without rolled, and carefully roasted to make this bancha. Lighter taste than hojicha and unique smoky flavor. Please enjoy the mild and rich taste. Obtained organic certification of US, EU, Canada, and Japan.
Goishicha is one of four post-fermented teas in Japan. 2 stage fermentation develops lactic acids that give you natural sour tastes.
The name of goishicha comes from the fact that the scene of drying leaves after the 2nd fermentation is looked like Go stones. The amount of lactic acid bacteria in Goishicha has more than that of Pu-erh tea.
