Organic Single Origin Matcha Leaf

Umami-forward, ripe mango, visceral

The goko tea cultivar, with its full-bodied flavor and fragrance, is an esteemed choice for gyokuro and matcha. Grown on high-altitude farms nestled in the steep Tenryu River Valley, goko’s limited exposure to sunlight results in savory-rich notes and aroma, laced with hints of tropical fruit and a sweet umami finish.

Subtly sweet, light-bodied, jasmine

The komakage tea cultivar is known for its resilience to the cold, allowing it to flourish in the cool, pest-free climate of Aichi Prefecture’s mountainous region of Toyota. The terroir yields a tea with a crisp yet gentle palate, an enhanced aroma and a subtle florality.

Refreshing, light-bodied, floral

Asanoka tea leaves favor the abundant sunlight of Kirishima’s mountainous region and teem with amino acids responsible for refreshing, umami notes. The tea’s bright acidity can be likened to tart cherries, but the sharpness is balanced with a light-bodied mouthfeel.

Refined, nutty, mellow

Tsuyuhikari is rare outside of Kirishima and has refined, sweet umami notes marked with nutty flavors. A sip of this tea begins with a toasted rice fragrance, followed by mild astringency that lingers on the palate and invites another sip.

Sweet, umami-laden, vibrant

Okumidori tea leaves are known for their vibrant emerald green hue and umami-laden flavor. Kirishima’s climate and volcano-fed soil are infused in this cultivar, resulting in a creamy sweetness reminiscent of fudge and a deep, vegetal aroma.

Sweet, mellow, toasted fragrance

A sophisticated tea from high-altitude farmland. Negative ions from river fog and surrounding swamp areas allow plants to grow quickly, despite the shortage of sun exposure. The soil is full of stones, but nutrient-rich, making it fertile for cultivation. A sip of this tea begins with a toasted rice fragrance, followed by the crisp, clean notes of cool mountain fog.

Roasted fragrance, long and slightly bitter finish

In a beautiful, mineral-rich basin surrounded by mountains, there is a centuries-old tradition of tea-growing and processing. This Okumidori comes from an Uji style of roasting tea leaves and is fragrant with a long finish and a hint of bitterness.