Yame matcha is an artisanal, luxurious matcha experience. Its rarity, smooth umami, and vibrant color make it one of the finest matcha varieties in the world.
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On this event, exceptionally fine gyokuro brewed and served from award-winning gyokuro masters. -
We recommend this aromatic and delicious matcha for latte, but it also provides a delightful experience when prepared traditionally.
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Jikō is an elegant usucha tea blended to be full and creamy, with less umami and more nutty flavour.
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Light, almost ethereal usucha teas from a traditional Kyoto teahouse, with a lovely fresh flavour.
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Easy to whip up, sweet, light, versatile usucha that can be enjoyed anytime, anywhere.
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A really impressive tea with a unique taste from the 13th grandmaster of the Yabunouchi Tea School.
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Different types of Japanese teas, basic types and preparation methods. -
Bizen chawan, unglazed, wood-fired ceramic from Uchida Kazuhiko workshop.
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Bizen chawan, unglazed, wood-fired ceramic from Uchida Kazuhiko workshop.
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Bizen houhin, unglazed, wood-fired ceramic from Uchida Kazuhiko workshop.
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Ceremonial small Japanese teapot for your favorite Japanese teas. Wood-fired Bizen pottery. 100ml.
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Textured patterned, finely crafted, waistline Japanese clay teapot for sencha and gyokuro teas.
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An eye-catching Japanese teapot for sencha and gyokuro teas, elegant in both material and aesthetics.
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Smooth, stylish, handy ceremonial tokoname hohin with seaweed burnt pattern.
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A delicious sweet and sour post-fermented bancha with many health benefits and a low caffeine content. -
Hundred Threads Handmade bamboo chasen for whisking matcha tea.
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A tasty, rich, festive gyokuro tea with a deep sweet taste and a sweet-salty umami flavour of various cooked vegetables