Other Teas

This brewed genmaicha tea is nutty, toasty, and slightly sweet, with a comforting and alluring aroma. It's comprised of toasted brown rice, sencha (Japan's most popular type of green tea, known for its rich umami and vibrant green color), and matcha (6%). We love it in the mid and late afternoons; the perfect pick-me-up, very lightly caffeinated. Good anytime for modest stimulation. Caffeine: A serving contains around 15mg of caffeine, or about half that matcha. In contrast, a cup of brewed coffee contains around 150mg, so it's roughly a tenth of a cup of brewed coffee.  How to brew: Best brewed with water at 185°F for 1 minute (longer if you want it stronger / more astringent). Serving size: 1 tablespoon (about 5g) per 6-8 oz water.

Our first steeped tea! This uniquely Japanese tea is harvested by hand and, like matcha, grown under black netting for about three weeks prior to harvest. This "babying" treatment of shading the delicate leaves produces potent umami -- it's very dashi-like, and there is nothing quite like it. Combine that intense umami with notes of butter, kelp, edible flowers, and even custard, for a truly rich and heady taste experience. Loads of L-theanine and a higher caffeine content than matcha (about 60mg per serving, versus matcha's 25-30) make it the ideal accompaniment to focused work, reading, and driving. Meditation after a cup is awfully nice, too. Also note that the leaves are not only edible after steeping, but delicious -- as sashimi on a small plate with a tiny amount of soy sauce, as topping for hot rice, or tossed into salads. 

100% first flush, limited edition, high-theanine gyokuro. If you're looking for Japan's most umami-laden green tea, you've found it.  This uniquely Japanese tea is harvested by hand and, like matcha, grown under black netting for about three weeks prior to harvest. This "babying" treatment of shading the delicate leaves produces potent umami -- it's very dashi-like, and there is nothing quite like it. Combine that intense umami with notes of butter, miso, kelp, edible flowers, and even custard, for a truly rich and heady taste experience. Loads of L-theanine and a higher caffeine content than matcha (about 60mg per serving, versus matcha's 25-30) make it the ideal accompaniment to focused work, reading/studying, and driving. If you have a meditation practice, do try practicing after a cup. It's the perfect combination of heightened alertness and deep relaxation.  Important: the leaves are not only edible after steeping, but delicious -- as sashimi on a small plate with a tiny amount of soy sauce. Try topping hot rice with them. Toss them into salads. Excellent on tofu and fish.  

This houjicha is 100% certified organic green tea. But instead of using the leaves, as we do for matcha, it's the stems and branches of the plant that are used. The stems get roasted in big clay pots over a charcoal fire until they turn brown and very aromatic. They then get milled and turned into fine powder. You use a scant gram of this powder to make a cup of tea, using the same matcha frother you're already using. The taste is just delightful -- toasty and roasted flavors meld with classic green tea flavors. It's earthy with some tobacco notes, with caramel notes. We especially enjoy it after dinner / before bed. There are four great things about this houjicha: It's decaf! Well, as close to caffeine-free as decaf coffee is; not 100%, but close. You can drink it anytime and not worry about the caffeine. We get the satisfaction of using the entire plant, not just the leaves for matcha. It feels good to consume these stems. So much better than using them just for compost! Zero waste. Excellent for coffee lovers. The smoky, nutty, roasted flavor profile and aromas are usually a hit with coffee lovers. Very affordable -- roughly 35 cents per serving.

This houjicha is so flavorful and inviting, and is 100% green tea. But instead of using the leaves, as we do for matcha, it's the stems and branches of the plant that are used. The stems get roasted in big clay pots over a charcoal fire until they turn brown and very aromatic. They then get milled and turned into fine powder. You use a scant gram of this powder to make a cup of tea, using the same matcha frother you're already using. The taste is satisfying -- toasty and roasted flavors meld with classic green tea flavors but with plenty of umami and a long, smoky finish. It's redolent of good toast, hints of hazelnut and brown sugar. We especially enjoy it after dinner / before bed. There are four great things about this houjicha: It's decaf! Well, as close to caffeine-free as decaf coffee is; not 100%, but close. You can drink it anytime and not worry about the caffeine. We get the satisfaction of using the entire plant, not just the leaves for matcha. It feels good to consume these stems. So much better than using them just for compost! Zero waste. Excellent for coffee lovers. The smoky, nutty, roasted flavor profile and aromas are usually a hit with coffee lovers. Very affordable -- roughly 37 cents per serving.

Mugicha, or barley tea, is a caffeine-free tisane made from toasted barley (mugi). It’s smoky, nutty, and very aromatic, with a faint sweetness. Most Japanese households have a pitcher of mugicha in their fridges during the warmer months – it’s incredibly refreshing in hot, humid weather. But it’s also tasty served hot. Very easy to make: simply place a bag in a small pitcher (ideally one that fits inside your fridge door), fill with filtered water, and place in the fridge for a few hours or overnight.  These 8-gram bags are slightly oversized, and make a liter of tea. You can also use multiple bags to make a concentrate, and dilute with water to your liking.  An excellent choice for staying well-hydrated during the day. It’s used extensively in Chinese medicine as an anti-inflammatory and for fatigue. It really does perk you up, all without caffeine!