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.
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.