Sencha is the most common type of Japanese tea, and is characterized by a harmonious balance of sweetness and astringency, resulting in a clean, refreshing taste and leaving a refreshing aromatic aftertaste. This particular Sencha is grown without the use of any pesticides or chemical fertilizers on a small family-owned tea farm that was established 150 years ago in Uji City, Kyoto Prefecture. Only the first tea leaves of organic Uji tea are used. This is a gem of a product that has been carefully selected from among the sprouts. JAS (Japan) Certified Organic JONA Weight: 100g 3.527oz How to drink sencha 1. Pour enough hot water into a teacup for the number of people and let it cool to 50-60℃. 2. Put the tea leaves into the teapot. (About 10g for 3 people) 3. Pour the hot water from the teacups into the teapot and wait for about 2 minutes for the tea to infuse. 4.Pour the tea evenly into the teacups, making sure to pour out every last drop. This sencha can be brewed in cold water to give it a more elegant sweetness. 1. Put 10g of tea leaves and 300ml of water in a teapot. 2. Place in the refrigerator and steep for about 30 minutes.

Ordinary hojicha is made by roasting second- or third-growth tea leaves, but this high-grade hojicha is made by roasting the larger shoots of organically grown first-growth tea leaves using far-infrared rays. It is characterized by its fragrant aroma and subtle sweetness. Low in caffeine, it is a regular tea for Japanese households that can be enjoyed by both adults and children. Enjoy the fragrant aroma and refreshing aftertaste. This special hojicha is grown without the use of any pesticides or chemical fertilizers in a small family-owned tea farm established 150 years ago in Uji City, Kyoto Prefecture. JAS (Japan) certified organic JONA Weight: 120g 4.233oz How to drink Houjicha Using kyusu teapot Put two tablespoons of hojicha into a teapot, pour in hot water, and serve after about one minute. Using kettle Put water and hojicha in the kettle at the same time. (3 tablespoons of hojicha per 2 liters of water is a good rule of thumb.) When the tea comes to a boil, turn off the heat and transfer it to a teapot when the tea is as thick as you like. Enjoy it cold in summer or hot in winter.

Honyama-cha, the oldest of Shizuoka Prefecture's tea production areas, is produced in the upper reaches of the Abe River, which flows through central Shizuoka Prefecture, and is one of the three major regional brand teas in Shizuoka Prefecture. The tea gardens in the mountainous areas along the river are shrouded in river mist, and the leaf flesh is softer than that of tea grown on the plains, making it elegant and gentle on the palate, with a fresh and distinctive aroma. This aroma is also called "mountain aroma" and is one of the main characteristics of Honyama-cha. This single-origin, first-picked Honyama tea is produced at an organic tea plantation over 800 meters above sea level that has been making tea for generations for over 100 years. Honyama tea has a perfect balance of mild sweet flavor and moderate bitterness. Because of these characteristics, it is also called natural Gyokuro. It is recommended to drink it at a lukewarm temperature of 80℃ or lower with a short steeping time, or to brew it with water. JAS (Japan) Certified Organic JONA Weight: 100g 3.527oz

This organic green tea is made from the stems of the first harvested new tea leaves. It is characterized by its unique refreshing aroma, elegant taste that easily permeates the throat, and subtle sweetness. It has a very gentle taste, so it is recommended for those who do not like the astringent taste of tea. When brewed slowly with hot water cooled to about 80 degrees Celsius, the flavor is extracted from the stems, giving it a deeper taste. Honyama-cha, the oldest of Shizuoka Prefecture's tea production areas, is produced in the upper reaches of the Abe River, which flows through central Shizuoka Prefecture, and is one of the three major regional brand teas in Shizuoka Prefecture. The tea gardens in the mountainous areas along the river are shrouded in river mist, and the leaf flesh is softer than that of tea grown on the plains, making it elegant and gentle on the palate, with a fresh and distinctive aroma. This aroma is also called "mountain aroma" and is one of the main characteristics of Honyama-cha. This single-origin, first-picked Honyama tea is produced at an organic tea plantation over 800 meters above sea level that has been making tea for generations for over 100 years. JAS (Japan) Certified Organic JONA Weight: 100g 3.527oz

Hachiju-hachi-ya(八十八夜) fell on the eighty-eighth day after the first day of spring (risshun). it falls on the beginning of May. Spring is nearly over in Japan at this time of the year and summer is coming. It is a beautiful season full of fresh green leaves and clear skies. It is also the best season for picking tea. Ichiban-cha is tea picked from mid-April to mid-May. The most delicious of these, the Hachiju-hachi-ya sprouts, are rich in theanine, which is an umami component. When exposed to ultraviolet light, theanine changes into the bitter component catechin. For this reason, tea picked around the time of the Hachiju-hachi-ya, when ultraviolet rays are still weak, has less bitterness and astringency, making it an excellent tea. This green tea is made by "rough finishing" which dares not to remove the stem part which contains a lot of theanine, a flavor component. This tea is preferred by tea connoisseurs who value taste over appearance. A historic tea farming village in the mountains of Shizuoka Prefecture was counted as one of the five major tea production areas in the Kamakura period (1185-1333). This tea was carefully cultivated in this historic area by tea farmers who have been growing tea using organic farming methods for about 30 years. Fireflies live near the river that runs through the village, preserving the rich natural environment. This mild-tasting, high-grade sencha has a well-balanced aroma, sweetness, and astringency. It has a slight honey-like fragrance. It is recommended to drink it at a lukewarm temperature of 80℃ or lower with a short steeping time, or to brew it with water. JAS (Japan) Certified Organic JONA Weight: 100g 3.527oz

This hojicha is roasted over high heat and has a delightful aroma and a light, crisp flavor. It is made from single origin tea leaves at an organic tea farm located at an altitude of 800 meters above sea level in the upper reaches of the Abe River, which is known as one of the most delicious green tea production areas in Shizuoka. The key to making highly aromatic hojicha is to pour boiling hot water all at once. Prepare a kyusu (teapot) or a rather large tea cup, and the amount of tea leaves and hot water should be about 3 g and 130 ml per person, respectively. The infusion time is about 30 seconds. The characteristic of hōjicha made with water is that it has an aromatic flavor and a more refreshing taste. It is recommended to drink it as it is, or to arrange it to take advantage of its aroma. Combine with milk and syrup to make a drink that tastes like iced café au lait. JAS (Japan) Certified Organic JONA Weight: 100g 3.527oz

This is a pesticide-free, osmanthus oolong tea grown in Doi Mae Salong, Chiang Rai, a famous tea-producing region in northern Thailand. It is flavored with natural osmanthus flowers. The sweet and gentle fragrance of osmanthus and the richness of oolong tea combine to create a mellow and elegant tea that is perfect for relaxation. This special tea, flavored with natural fragrance of osmanthus, is made with a great deal of care. The layers of tea and flowers gradually ferment and heat up as the impurities are removed and the osmanthus buds and oolong tea leaves are layered on top of each other. These are then carefully mixed together and fresh air is allowed to pass through to transfer the fragrance of the fragrance of the osmanthus to the tea leaves. This process is repeated until the fragrance is fully transferred, and then the oolong tea leaves are dried to produce the fragrant osmanthus oolong tea. The result is a rich, natural floral aroma tea that cannot be duplicated by artificially flavored tea. The mountains of Doi Mae Salong are suitable for tea cultivation due to their altitude of up to 1,400 meters and the difference in temperatures. The area is inhabited by Chinese immigrants and mountain people. The climate in Mae Salong is said to be similar to that of Taiwan, and for about 30 years, various tea plants have been imported from Alishan, a famous tea production area, and have been cultivated and produced in tea plantations for generations. It is recommended to brew it in a kyusu (teapot) or a lidded cup for Chinese tea at about 90°C to 100°C. Steep the tea for about 2 minutes longer in the first brewing to allow the tea leaves to open up.

This particular matcha is grown without the use of any pesticides or chemical fertilizers on a small family-owned tea farm that was established 150 years ago in Uji City, Kyoto Prefecture. Only carefully selected single-origin sprouts are used, and they are carefully ground in a stone mill, the traditional method. Enjoy its light bitterness and delicate mouthfeel with a refreshing aroma and soft, sweet, gentle flavor. JAS (Japan) Certified Organic JONA Weight: 30g 1.062oz How to make basic matcha using a tea whisk The amount of Matcha you make depends on how thick you want it to be. If you want to drink thicker Matcha, it is recommended to use the amount of tea called "Koicha". Koicha is 5 grams of Matcha for every 40 ml of 80°C hot water. If you want to drink Matcha that is not that thick, add 2g of Matcha to 70ml of 80℃ hot water. This is called "Usucha". Using Chasen to make Matcha Before using a matcha whisk to make matcha, sift the matcha to remove any lumps. After that, hot water is added and the tea is prepared using the tea whisk. To make the tea, mix the matcha at the bottom of the bowl to disperse it, then lift the Chasen slightly off the bottom of the bowl and mix it by moving your wrist back and forth in a fine motion. If large bubbles form in the Matcha, crush them with the Chasen to make a beautiful looking tea. One of the best ways to make Matcha in the hot summer months is to make "Chilled Matcha". To make chilled Matcha, simply replace the hot water with cold water and float ice on top. Water gives the impression that matcha does not foam well, but if the water is well chilled, it will foam well. If the water is lukewarm, it will not froth well, so it is ideal to use chilled water with ice. The ice tends to dilute the flavor, so the key is to add a dark tea to a larger amount of matcha. If you don't want to chill the water, you can use hot water and add ice as usual. Taste the delicious matcha in the way you prefer.

Everything you need to make traditional Japanese matcha is included in this beautiful indigo-dyed Kasuri (traditional Japanese crafted fabric) bag. The kit includes 30 grams of Uji organic matcha tea (in a can), a beautiful glazed matcha bowl, a foldable chashaku and a small chasen that can be compactly stored in the case, and a 100% cotton tea mat. All tea utensils are delicately handcrafted and made in Japan. Enjoy matcha anywhere you go!