Gyokuro is ryokucha with a mild flavor that use freshly picked tea leaves that were grown under covering reeds.

Gyokusencha (Kabusecha) is ryokucha positioned between gyokuro and sencha. It is made of leaves that grew under covering reeds for a short period of time.

This is a type of ryokucha made with a relatively high number of stalks that are selected from gyokuro and kabuse raw leaves.

It is made of freshly picked new leaves that were not grown under covering reeds, and comes with a fresh flavor and delicate bitterness.

This tea has a fragrant smell and is made by roasting kawayanagi, and sencha at high temperatures.

This tea has a fragrant smell, and is made by mixing roasted brown rice to kawayanagi and/or sencha.

This tea has a unique flavor and velvety taste, and is made with stalks of leaves selected for gyokuro and sencha.

This tea has a simple flavor, and is made from thick and large leaves selected from raw leaves.

This tea is prepared by just adding boiled water to powdered tea. These are powders that were collected during processing.

This tea comes with a strong flavor and is made with small undeveloped top leaves.

Products that allows easy enjoyment of tea.

Sencha produced at high temperatures mixed with matcha. It brings out the fresh green color and aroma when prepared.

Karigane (kukicha) mixed with matcha. This offers smooth and full-bodied taste.

This offers a fine balance of well-roasted taste of brown rice and matcha’s flavor.