Kyoto Uji, Japan | 2020
Bestseller Sencha from Horaido, one of the oldest tea shops in Kyoto founded in 1803
Highly recommended for those who seek for the quintessence of Sencha, bitter aftertaste with a slight astringency. Perfect after a meal, with a dessert, or as Ochazuke
Kyoto, Japan 2020
Did you know that Genmaicha was original invented in early 1900s by Horaido, one of the oldest tea shops in Kyoto founded in 1803?
This premium Genmaicha is always freshly mixed with roasted brown rice right before packaging by each order to keep the freshness of the green tea.
Shizuoka Kawane, Japan | 2020
Kawane is one of the famous mountain tea producing areas in Shizuoka. The producer of this tea uses only organic fertilizer and does
not employ pesticides.
Shizu-7132 Cultivar is famous for its special fragrance of Japanese sweets. The scent of the cry leaves is rich and sweet.
When infused, this tea has mouth/watering aromas, in the nose you can recognize the sweet fragrance of the Japanese sweet made with picked cherry tree leaves, but also notes of butter and tasted bread. With no astringency. A subtle Umami combines smoothly with the aromas of sakura cherry tree leaves, leaving a delicious, sweet aftertaste in the mouth.
Kyoto Uji, Japan | 2020 New Arrival
Horaido's Premium Bancha, is a kind of the highest quality of Kawayanagi, is only available in Kyoto around the new year's season. In Kyoto, people often enjoy this tea with Umeboshi (pickled plum) or Kombu (salted kelp) on New Year's day, wishing for good luck for the new year. Since this is only made once per year, we only have a limited amount so don't let go of the chance to enjoy this rare treat of milld yet vibrant green umami without a trace of bitterness. Bancha is a daily Japanese tea, either roasted like Hojicha or green like Kawayanagi. One can easily prepare bancha with boiling water and since it is naturally low in caffein, you can drink a bunch throughout the day without getting worried about jitters or sleeplessness.
Kyoto Uji, Japan | 2020
Rich, fruity fragrance evoking ripe grapes and figs, with also a buttery touch and something almost alcoholic.
This sencha provides a more subtle version of the aromas that are so seductive in gyokuros and kabuse-chas made with this cultivar.
Starting with quite present Umami, presenting the typical Goko Cultivar aromas. A light touch of astringency brings depth to the very round, mouth-watering liquor,.
Shiga, Japan | 2020
This tea starts with refreshing, light sensation in the palate, then sweet aromas, reminiscent of raspberry jam and berry candies, come through clearly in retro-olfaction and the after-taste. This sweet after-taste is very persistent but not at all heavy, but light, elegant and especially very mouth-watering.
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