Rwanda is home to an emerging group of quality producers. Organically cultivated at very high altitude by a small cooperative, the leaves produce a cup with vegetal notes, reminiscent of leafy greens. This tea is geared towards drinkers who prefer lighter, more subtle flavors.
This organically cultivated specialty is comprised of one part Japanese Bancha tea leaves and one part toasted rice. The resulting cup carries a roasty, nutty flavor profile that's very easy to drink and earned its place as a cupboard staple in Japanese households. The particular variety features an especially clean finish. Genmaicha's moderate caffeine level makes it suitable for consumption throughout the day.
Tamaryokucha is a refined Japanese tea. This particular lot is organically cultivated in small batches in Miyazaki Prefecture, near the southernmost tip of Japan. After flash steaming, the leaves are carefully rolled into its distinctive coiled form. The leaves produce a complex, yet harmonious arc of flavors. A grassy aroma is followed by a subtle, citrus taste and punctuated with a nutty finish. The profile will gradually shift with successive infusions. A moderate caffeine level makes the tea appropriate for drinking throughout the day.
Matcha Genmaicha was originally a tea consumed by the Japanese working class. Over the years, its drinkability has made it popular for all occasions. This visually striking tea hails from the famed growing region of Uji, just a short drive from the Shinto gates of Kyoto. It is a perfectly harmonized trinity of sencha tea, matcha powder, and toasted rice. The result is a lime colored cup carrying roasty tones, hints of sea foam, and a gentle sweetness. The matcha powder gives the tea a cloudy appearance and extra robust body. Matcha genmaicha is easy to fall in love with and accessible for tea drinkers of all levels.
A time-honored classic, Sencha is the most widely consumed tea in Japan. This particular Sencha is grown near the base of Mt. Fuji, Japan. Following harvest, stems and broken leaves are removed by hand. The tea is then gently steamed, rolled, and dried. Sencha is versatile by exhibiting different flavor profiles depending on steeping temperature. Lower temperatures produce softer, mellow cups, while higher temperatures introduce some earthiness to the palate.
Known for its visual appeal and exceptional fragrance, these Jasmine pearls are organically grown in the mountains of southeast China. The highest quality green tea leaves are mixed half a dozen times with fresh Jasmine flowers before being hand-rolled into its signature spherical shape. Upon infusion, the beads gradually open to unlock the Jasmine aroma. A garden in a cup.
This organically cultivated tea defies classification. Toasted Kukicha is crafted by roasting the stalks of tea plants. The result is a sweeter flavor profile that's reminiscent of caramel, chocolate, and coffee.
The best of the best. Translated as "Jewel Dew," this organically cultivated, hand-made tea is regarded as one of the finest in Japan. Gyokuro tea leaves are shaded from the sun for weeks before harvesting. The resulting emerald green tea leaves produce a highly complex, yet pefectly balanced, cup with subtle hints of sweet grass. This particular variety, grown in a garden in the Wakayama district south of Osaka, is the best we've tasted. Note that Gyokuro tea should steep at lower temperatures than typical green teas. Quantities are very limited.
The Green Horizontal Tasting gives you a window to our favorite green teas. The set is anchored by traditional classics in Matcha Genmaicha and Sencha. Tasters will also sample the elevated complexity of Tamaryokucha and the signature bouquet of the Jasmine Pearls.