Japanese Tea

Japanese tea is carefully cultivated by hand in fields throughout Japan, yielding high-quality beverages that convey a unique expression of Japanese terroir.

Cultivating Tea

Japanese Tea is grown all over the country. Japan’s rich soil, plentiful water, and abundant sunshine––alongside an overall favorable climate––help high-quality tea leaves thrive. In addition, tea farmers’ subtle growing techniques developed over many years are essential to the leaves’ premiere flavor.

Japanese tea producers exert strict control over how their leaves are grown and processed. It is thanks to their meticulous care that Japanese tea offers consistent quality and flavor.

Almost all Japanese teas are processed using a hand-kneading technique unique to Japanese tea. This practice enhances the tea leaves’ umami, while squashing its fibers. Hand-kneading ensures that the tea leaves are not cut, which preserves their inherent sweetness.

Varieties of Japanese Tea

From light, umami-rich green teas like Gyokuro, to dark, toasty varieties like Hojicha, no two types of Japanese tea are the same.






How To Make Delicious Japanese Tea

Cold Brew Sencha

Cold Brew

Matcha Latte


Interested in fresh Japanese Tea?

Interested in fresh Japanese Tea?