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Ocha is the word used in Japan for Green Tea. From its origin as basic nourishment and as a restorative to its use in the tea ceremony and mindfulness practices, Japanese green tea has a unique 1200 Year history of craftsmanship and refinement.
The finest grade of Japanese green tea, gyokuro is sweet with a unique and fragrant aroma. The tea leaves are shaded from direct sunlight for around 20 days after they first start to appear. This distinctive process inhibits astringency, producing premium quality tea with an enhanced taste, and several health benefits.
Sencha tea is a fresh steamed tea with a distinct green colour, and a refreshing flavour. It's the most commonly consumed tea in Japan, and can be had as a hot tea, or a refreshing ice tea. It’s flavor is grassy, or seaweedy. The leaves of this tea are hand picked and hand rolled, giving it an almost magical feel as it unfolds slowly while immersed in hot water. It's leafy flavour makes gives it a very organic taste, perfect for a soft energy boost.
Genmaicha is a richly-flavored Japanese green tea made by mixing roasted rice kernels with sencha tea leaves. It has a special fragrance of the roasted rice and tastes deliciously “ricey” and almost nutty. Because of its low caffeine content, genmaicha is recommended for all ages, from children to the elderly.