Explore the deep cuts of Japan.
Tea, reimagined for how we live now.
We work with Japanese teas at their source—proud multi-generational farmers, tea masters, and roasting experts.
This gets us rare cultivar matcha from a farm in Uji that adopts abandonded tea fields and regenerates them.
It gives us access to tea roasted by the only level ten tea master that focuses on hojicha production.
We get the chance to try special infusions like buckwheat, toasted lemongrass, and sencha green tea with sakura blossoms plucked once each spring.
We search for the nearly forgotten and bring that into modern rituals.
Leaves. Herbs. Grains.
