Foodservice Items - Other Varieties

Our Japanese Oolong is grown at Deai Nouen, by farmer Jun Watanabe. Deai Nouen are neighbors of the Sugimoto Tea Company headquarters in Shimada, Shizuoka, and over the years we have developed both a strong professional and personal relationship. We...

"Shizuku" means "dewdrop" and was chosen to represent this remarkable gyokuro's essence flowing into water. Grown and hand-picked in Yame, Fukuoka, this tea is a special classification of gyokuro known as a Dento Hon Gyokuro, or traditional true style gyokuro. Among several...

Gyokuro is a shaded green tea and considered one of the finest green teas in Japan. Infusion produces a light green color and a deep, complex flavor. Gyokuro has a unique sweetness since shade allows the tea to retain a...

Organic Kabusecha is a shaded green tea, giving it a rich umami and a delicate sweetness. The leaves are shaded roughly a week before harvest, making this tea a good balance between the flavor and appearance of sencha and gyokuro....

Konacha is composed of small fragments of sencha leaves. The taste is similar to sencha but much thicker and more full-bodied. Traditionally, Konacha is known as the "tea of sushi restaurants," and is called "Agari."

Bancha is made from leaves harvested in the late summer, which are large and thick. It offers a light and refreshing taste with a hint of a bite. Compared to earlier harvested teas such as sencha fukamushi, bancha has a...

Made from a blend of Yabukita from Fujieda in Shizuoka Prefecture and Tanegashima in Kagoshima Prefecture, this organic, single-cultivar Wakoucha is a stunning demonstration of rare Japanese black teas. It has a clean amber red hue when brewed, and the...

Mugicha is the quintessential taste of Japanese summer. Aromatic, lightly sweet, and with a delicious nutty flavor, this is the first tea people reach for when trying to cool off. Until now, this tea has been hard to find for...

Soba, or buckwheat, holds a rich culinary history in Japan, where it has been consumed for centuries, primarily in the form of noodles. Its roots can be traced back to the Edo Period (1603-1876), making it one of Japan's most...