Teas from Japan are steamed (as opposed to pan-fired), which preserves their deep-green color and fresh character as the tea is shaped and dried. Steamed green teas have high concentrations of chlorophyll, vitamins and other beneficial health elements.

Organic Sencha Special 

This tea is made in early spring. Dark green, flat leaves of uniform size give this tea a fresh and crisp character, with a grassy aroma and a delicate taste. A very refreshing everyday green tea, it is also a good choice for quiet times with close friends.

Brewing: Use 1 tsp. Heat fresh, cold water until steaming (170–195°F); steep for 1–2 min.  ; $3.40 per oz.

Organic Genmaicha

This is a standard tea enriched by mixing with roasted rice, which gives genmaicha its seductive aroma and unusual taste. You'll find ours is unusually buttery and very smooth. The name translates to “unpolished rice.” Suitable as an after-lunch drink.

Brewing: Use 1 tsp. Heat fresh, cold water until steaming (170–195°F); steep for 1 min.   $4.95 per oz.

Organic Fukamushi

Very fresh, sweet Japanese green tea with a wonderfully mild vegetal/grassy flavor. Steep repeatedly, up to 15-20 times which makes it very inexpensive per serving.

Brewing: Use 1 tsp. Heat fresh, cold water until steaming (170–195°F); the first time, steep for 45 seconds. You can steep Fukamushi 15-20 times--after the first steeping, only steep it for 15-30 seconds.   $8.95 per oz.

Organic Karigane

Karigane is from tea plants that are shaded for the 70 days just before being picked. This stress stimulates the plants to absorb far more theanine from the soil. The leaves and stems are processed separately and then recombined. The resulting tea is much higher in antioxidants and theanine than other green teas. It is also exceedingly smooth and lacks the bitterness of most Japanese green teas. Use one serving of Karigane all day, steeping it as many times as you like. Dip a muslin cloth in the tea and wipe hands and face with this natural moisturizer. Brewing: For hot tea, use fresh water heated below a boil. Pour the water over 1 tsp of tea for 45 seconds for the first steeping. Steep all subsequent cups for only 30 seconds—reuse the same tea all day.

Brewing: Use 1 tsp. Heat fresh, cold water until steaming (170–195°F); the first time, steep for 45 seconds. You can steep Fukamushi 15-20 times, making it very inexpensive per serving--after the first steeping, only steep it for 15-30 seconds.   $7.30 per oz.

Organic Bancha 

A basic line of green Japanese tea intended for everyday drinking, it has a small, flat, light green leaf and a characteristic flavor.

Brewing: Use 1 tsp. Presoak leaves in cold water for 30 sec. Heat fresh, cold water until just before steaming (170°F); steep for 2–3 min.   $3.15 per oz.

Organic Buried Bancha

This rare tea begins as Bancha, but it is stored in earthen ware in the ground for a year. It is one of the smoothest green teas you'll find, buttery with a delightful earthy tone.

Brewing: Use 1-2 Tbs in steaming (170–195°F) water; steep for 1 to 1.5 minutes. You can steep Buriend Bancha 4-5 times; you can also steep it in cold water for 3 minutes for iced tea.   $4.50 per oz.

Organic Kukicha 

A tea made of stems or even leaf stalks as well, it gives a rich brew even after several infusions. Kukicha is a delicious drink with a delicate, sweet, nutty flavor. A delightful tea to have after a meal.

Organic Hojicha 

A delicate tea with a very individual aroma. In translation, the name means “lightly roasted tea.” Roasted leaf stalks produce a brownish infusion with the aroma of freshly baked bread and the taste of roasted rice. It gives a rich brew even after several infusions. It is recommended as a particularly good drink after a substantial lunch.

Brewing: Use 1 tsp. Heat fresh, cold water until steaming (170–185°F); steep for 40 sec.   $2.90 per oz.

Organic Matcha 

Matcha comes from gyokuro leaves that have been steamed and dried. All stems and veins are removed. The pure dried leaves are then stone ground into a super-fine powder. When you drink matcha, you consume the leaves; for this reason matcha contains, by volume, higher concentrations of catechin, carotene, and vitamins.

There are two types of matcha, koicha and usucha. These chanoyu (Japanese Tea Ceremony) terms literally translate as “thick” and “thin” tea. Usucha comes from the leaves of tea plants that are less than 30 years old. Koicha comes from the first harvest of plants that are a minimum of 30 years old. Koicha has a naturally mellower and sweeter taste than usucha, and more tea is used in preparation.

Brewing: Use fresh water that has been heated below a boil. Put the powdered tea in the bowl. For thick tea, use half to one level teaspoon for 6 ounces of water; for thin tea, use half to one quarter level teaspoon. Then pour hot (not boiling) water over the leaves. Use a bamboo whisk to whip up the tea.  $18.85 per 1oz,