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.