Traditional Japanese infusions served by the pot
Our leaf teas have been personally selected by us in Japan, and are prepared with precision to give you the most authentic possible experience.
Very high grade green tea grown under under shade prior to harvesting giving the tea more earthy sweetness (‘umami’) which varies with each infusion (this tea is good for three infusions per pot, and you can eat the leaves with Ponzu Sauce which we supply!)
Grown under shade as per Gyokuro but for a shorter period and with less complete shading, thistea has a mellow and balanced flavour with more umami that standard sencha
Organic Asanoka Sencha
This sencha exemplifies the best of japan’s new yet flourishing interest in growing organic tea. a sophisticated tea. the first sip begins rich, buttery, and surprisingly viscous for an organic sencha and then gives way to a pleasant wash of grassy astringency that rinses the palate like a gentle spring shower
Organic Sencha Saemidori
The Saemidor (clear green) tea is the result of the cross breeding
of the asatsuyu and yabukita cultivar. It is a green liquor which
has a fresh, citrusy aroma and a deep umami flavour. The leaves
are grown in a field facing the sun for 11 days before harvest
Futsumushi Sencha Okumidori
This infused tea, which is very lightly roasted, combines sweet floral scents with notes of dry aromatic herbs. Traditional steaming and very little roasting is highly unusual for an Uji tea, acting as a fine reflection of the land where it was grown
Green tea with roasted brown rice added for a wholesome, comforting flavour. Once marketed as a drink for poorer households, it is now sought after for its distinctive toasty character
Roasted green tea with a darker red-brown colour. Its mild, less astringent flavour and the fact that it is very low in caffeine traditionally made it popular with children and elderly people
Iribancha(kyobancha) is a special tea form the Kyoto area with a slightly smoky aroma and herbaceous aftertaste. It is naturally low in caffeine
These teas represent the more creative end of the spectrum, being combined withvarious flowers or fruit. The tea in the mixtures is sencha, hojicha or black teadepending on how well it synthesises with the added flavour
Sencha combined with Japanese ‘mountain grape’ which contributes a lush berry-like sweetness to the infusion
Sencha combined with yuzu (Japanese citrus fruit) for more zesty, tangy notes in addition to the underlying elegance of the green tea
Lychee Black Tea
The bright, refreshing taste of the lychee combines perfectly with traditional black tea to give a very aromatic infusion
A delicious roasted flavour Katsute organic hojicha with a hint of sweet notes blended with the fragrance of red rose petal. It has a low level of caffeine which is perfect for evening tea.
Aomori Dattan Sobacha
A herbal infusion of roasted buckwheat kernels. A rich drink with a very delightful taste, offering notes of hazelnut. Delicious drunk iced in the summer.
Oolong Black Ginger
Oolong tea is semi-oxidised with a darker colour and more earthy flavour than green tea, but a lighter character than black tea. The ginger gives this tea a spicy edge
Salted, pickled sakura (cherry blossom) flower IS used to make this naturally caffeine-free infusion. An acquired taste for some but popular in Japan.