Discover this Tamaryokucha from Miyazaki! Curled leaves, rich flavor, and sustainable roots, perfect for warm or iced enjoyment ..read more

Explore Zaracha, a detox tea from Shimane, with health benefits and ties to ancient Japan, plus the sacred Izumo-Taisha Shrine in Shinto mythology ..read more

This Sencha is grown on the red and arid land of Ube, in the Yamaguchi prefecture. It was produced from the first harvest that takes place at the end of May. Fragrant, it strikes the perfect balance of sweetness and bitterness. Enjoy ..read more

For our August 2024 selection, we have chosen a Sobacha, a tea made from roasted buckwheat grown in Hokkaidō. This simple, earthy tea offers a comforting flavor that suits the laid-back pace of summer ..read more

This July, Tomotcha takes you back to Murakami (村上) in the Niigata Prefecture (新潟県), for a delicious Shincha (新茶) made from a blend of Fukumidori (ふかみどり), Yabukita (やぶきた) and Asanoka (あさのか). Shincha from Murakami Shincha, or "new tea," is the first harvest of the season and offers a unique, fresh taste that tea enthusiasts eagerly anticipate each year. From the lush fields of Murakami, this early-season green tea captures the essence of spring with its vibrant, grassy notes and subtle sweetness. As the tea leaves are plucked at their most tender stage, Shincha boasts a delicate flavor that s ..read more

This June, Tomotcha takes you back to Ureshino (嬉野) in the Saga prefecture (佐賀県), on the island of Kyushu (九州) for a Shincha (新茶) or "New Tea". It is a Kabusecha (かぶせ茶) made from the Yabukita (やぶきた) tea cultivar. Courtesy of the tea producer: Soejimaen (副島園) Shincha or "New Tea" Shincha, also known as "new tea," is a special type of Japanese green tea made from the first flush of leaves harvested in early spring. This tea is highly prized for its fresh and delicate flavor, which captures the essence of the season. Unlike other teas, Shincha is picked during a brief window of time, usually be ..read more

This May, Tomotcha takes you on a flavorful journey with a unique blend of Genmaicha (玄米茶), combining the delicate shades of Kabusecha (かぶせ茶) with the nutty richness of roasted rice from the picturesque prefectures of Kyoto (京都), Nara (奈良), and Shiga (滋賀). Genmaicha Genmaicha, sometimes called "popcorn tea," is a traditional Japanese tea that combines the fresh grassiness of green tea with the toasty, slightly caramel-like flavor of puffed rice. The version crafted for this month’s selection is particularly special, using Kabusecha —a shade-grown tea that is covered for a period before harve ..read more

This Unjōcha (雲上茶) is the follow up from last month's Unjōcha: it's a Sencha (煎茶) of style Asamushi (浅蒸し) from the very same producer, located in Kitashitara (北設楽郡) in Aichi (愛知県). Photo courtesy of the producer Asamushi Sencha: The Delicate Art of Light Steaming Asamushi Sencha represents a traditional and gentle approach to preparing Japanese green tea, characterized by a shorter steaming process. Typically, this style involves steaming the freshly harvested tea leaves for only about 30 seconds. This light steaming technique is crucial as it preserves the natural color and delicate flavors ..read more

We are starting a set of two Unjōchas (雲上茶) from the same producer, located in Kitashitara (北設楽郡) in Aichi (愛知県). The first one is a Hōjicha (ほうじ茶) or roasted green tea. Photo courtesy of the producer. Tea above the clouds "Unjōcha" (雲上茶), directly translating to "cloud-top tea" or "tea above the clouds," refers to tea grown at high elevations. The specific term "Unjōcha" isn't as commonly used or as widely recognized outside of certain regions in Japan, but the concept of high-elevation teas is well-understood and appreciated in the tea community. High-altitude tea farms are thought to prod ..read more

We chose a Gyokuro (玉露), commonly referred to as “jade dew”, originating from the Yame district (八女) in Fukuoka prefecture (福岡), on Kyūshū island (九州). Photo courtesy of the producer. Gyokuro: a Jewel from Yame The Yame district (八女) in Fukuoka is renowned for its Gyokuro (玉露) tea cultivation, a type of green tea often described as "jade dew" for its exquisite quality. This region is celebrated not only for its Gyokuro but also for the consistent excellence of its produce. With its mild weather and fertile soil, Yame provides the perfect conditions for growing tea leaves that yield a delicat ..read more