Tea by Format - Loose Leaf

Homare Sencha is one of the Sugimoto family's most premium teas, made entirely from the best of the best spring harvest Yabukita leaves grown in southwestern Shizuoka. "Homare" means "Pride" and is our highest grade sencha. This unique fukamushi style...

"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...

Young spring and early summer leaves come together to make Japan's most traditional loose leaf tea; sencha. Our Sencha is steamed in the Fukamushi, or "deep-steamed" style characteristic of southern Shizuoka, and then finished with a high roasting; the specialty...

Many companies use late summer bancha green tea to make hojicha, but our Hojicha is made using a higher grade of Kukicha from earlier harvests. We use a high-temperature roasting process to turn this tea a rich toasty brown, bringing...

Roasted rice, sencha green tea leaves, and matcha come together in this blend to create a brilliant green cup of nutty, toasty genmaicha goodness. Spring and early summer leaves provide a hint of grassiness, while the matcha supplies a smooth,...

Kukicha is made from the stems of young tea leaves separated during the sencha refining process and is also called "twig tea". Since Kukicha is made up of primarily stems, it has a higher concentration of L-theanine and lower amount...