Sencha is the most commonly enjoyed green tea in Japan. The leaves are steamed soon after harvesting to prevent oxidation, preserving their vibrant green hue and natural flavor. Sencha offers a well-balanced taste

- lightly astringent with subtle sweetness and aroma-making it a perfect choice for daily tea drinkers seeking both refreshment and gentle stimulation.

Fukamushi Sencha is a deeply steamed variety of sencha. The extended steaming process breaks down the leaves more, resulting in a vibrant green infusion with reduced bitterness and a fuller body.

Kukicha, also known as "twig tea," is made primarily from the stems of the tea plant, often sourced from higher-grade teas like sencha or gyokuro. It contains less caffeine than most leaf teas, resulting in a mild, slightly sweet flavor with little bitterness. Its low caffeine content makes it an ideal choice when you want to avoid too much caffeine, such as in coffee or matcha.

Gyokuro is one of Japan's most prized teas, made from tea leaves that are shaded from sunlight for about three weeks before harvesting. This unique growing method increases the levels of theanine and chlorophyll, giving the tea its deep green color and signature umami flavor. The taste is smooth, mellow, and naturally sweet, with almost no bitterness.

Gyokuro is best enjoyed slowly and with intention, as each sip reveals the tea's refined depth and graceful complexity.

Genmaicha is an aromatic and comforting tea that blends green tea leaves with roasted or puffed brown rice. Originally created as an affordable way to extend limited tea supplies, it has become beloved for its toasty, popcorn-like aroma and well-balanced flavor.

The mild bitterness of the green tea is perfectly complemented by the nutty, roasted notes of the rice, resulting in a smooth, satisfying cup often enjoyed with meals or as a relaxing tea for the afternoon.

Hojicha is made by roasting green tea leaves at high temperatures, which transforms their color to reddish-brown and gives the tea its signature smoky, caramel-like scent. The roasting process lowers the caffeine content, making hojicha an ideal evening beverage. Its smooth, mild taste is free from the typical bitterness of green tea, offering a cozy, earthy experience that's loved by both tea newcomers and seasoned enthusiasts.