One of our most popular teas! The leaves of the Black Honey Oolong are gorgeous, curled, first-flush tips from the Luye township in Southern Taiwan. The aroma of the dry leaves is so sweet and intoxicating, but nothing compared to the steeped honey-like fragrance and flavor. This tea is grown on a single organic farm run by a woman and her son. The region is home to a type of bug called the leaf hopper, which bites the tea plants and sucks the nectar from the leaves, causing the fermentation process to begin while the leaves are still on the plants. When these leaves are plucked and oxidized, the result is a naturally honey-like sweetness within the leaf. Several other growing regions try to replicate this process, but this is where is occurs naturally.
Harvest: Spring 2020
Origin: Luye, Taiwan
British diplomat and statesman Charles, Second Earl of Grey, is said to have received the original recipe for this scented tea in China in the Nineteenth Century. Despite its worldwide popularity, no one can say for certain what was in the original formula, or who the source was of this spectacular combination of black tea with oil of bergamot orange. We do know that the best ingredients produce the best blends. Blue Willow uses only fresh oil of bergamot, derived from the Mediterranean bergamot plant, a variety of citrus. We blend premium Chinese and Indian black teas, applying just the right amount of bergamot oil. Our method creates a perfect balance of the robust citrus aroma of the Mediterranean orange and the warm, oaky, fruity flavors of the tea leaves themselves. Blue Willow’s Earl Grey blend is accented with the addition of blue cornflowers and orange peels, which liven up the appearance of the tea and add an extra floral hint to the flavor. Taken black, with a twist of lemon, or with milk and sugar, Earl Grey has won the favor of many tea drinkers and provides an excellent cup at breakfast, teatime or with dessert.
Pure Ceylon tea is blended with Madagascar bourbon vanilla beans to create this aromatic blend. The sweet smell of vanilla beckons and the bold black leaves create an astringency that is accented by the natural sugars. This tea delivers a brisk pick-up throughout the day with an alluring accent. Especially great iced with fresh lemon. While there is no bourbon whisky in this blend, it makes a great base for a hot toddy!
In Scandanavian legend, the hero Beowulf battled monsters in the bitter chill of East Frisia, an area bordering the North Sea and the Netherlands. Now, the monsters faced by Frisians are bitter winds and harsh winters. As a result, the tea consumption is over 5 lbs. per capita annually. For those who live here, tea is an all-through-the-day ritual, prepared strong with the addition of cream and a lump of rock sugar.
Our brisk, custom blend employs the tradition of using a 2nd flush Estate Assam with tea from Ceylon and China. The tea itself has a full-bodied malty quality with long-lasting finish. Traditionally, East Frisians never stir tea in the cup. It is meant to be enjoyed in 3 layers; the cream or “sky”, the tea or “water” and the sugar or “land”.
A Blue Willow specialty, World Peace is a caffeine-free herbal blend that surprises with its subtle, soothing flavors. Breathe freely and cultivate inward peace with the help of this blend of all organic herbs and spices. The freshness of peppermint is complimented by the soothing sweetness of licorice root and accented by the spice of cloves. World Peace is an excellent treat anytime, but is especially comforting to those suffering from colds, flu or allergies. The scent penetrates and opens the lungs. Sipping World Peace coats the throat with soothing herbs and comforts the stomach. For an added perk and immune-boost, add fresh, finely-sliced ginger.
Sold Out $ 8.50
This tea provides the perfect marriage of the best qualities of jasmine blossom and green tea. Harvesters pluck the green tea in spring and store it in chests until early fall when night-blooming jasmine is picked and layered with the tea. Overnight the essential oils of the blossoms permeate the tea, after which they are removed. The process of layering is repeated up to five times to achieve a truly harmonious pairing of flavors.
Our top grade sencha from Kirishima. This tea is from the Asatsuyu cultivar of tea and has earned the nickname of "Natural Gyokuro" for good reasons. Although it is not shade-grown, it has a vivid green liquor and deep umami characteristic that is typically associated with gyokuros. The farm it is grown on is completely self-contained, bio-dynamic and the oldest tea farm in the region. The aroma of the dry leaves is compelling and rich and only grows as it is steamed. The resulting tea is out of this world and a gift to any sencha-lover.
Due to poor weather conditions only a small amount of Asatsuyu was harvested in 2021. As a result, we could only secure a quarter of the amount we usually buy. For this reason, we will only be selling it in smaller quantities this year to help extend it's availability.
Harvest: Spring 2021
Origin: Kirishima, Japan
Every tea merchant tends to create their own proprietary blend to reflect a certain flavor profile and represent a good “house” tea at a good value. While some companies try to hide inferior teas in a muddled blend, Blue Willow took an extra step to formulate our English Breakfast blend. We use our finest quality Estate teas from Darjeeling, Ceylon, and China’s Anhui and Yunnan provinces. Every component adds a unique note to this tea, creating a brisk, aromatic and very full-bodied blend, excellent with or without cream and superb iced.
Shohaku is a great everyday matcha that is excellent prepared traditionally and still has a slight tannin characteristic so it won't get lost if you add it to a latte or smoothie. The color is vivid green with a deep seaweed-like base and bright grassy finish.
Both of our ceremonial grade matcha offerings are produced and stone-ground by Marukyu Koyamaen, a family tea business that has been growing and producing tea in Uji for over 300 years.
One of the most popular teas in Japan, Genmaicha blends green tea and toasted brown rice, some of which is popped. This blend is visually exciting and produces a sweet, vegetal flavor with a brothy mouth-fee, complimented by the toasty addition of rice. This green tea already naturally lower in caffeine content than black teas, has even less due to the presence of the brown rice. Enjoy this tea at any time of day clear and pure without any additions.
The tea leaves of Assam are large and thick when compared to the Chinese variety, which have been planted in most other regions of India. The resulting flavors derived from these plants are unique to the region, known the world over for being distinctively malty and bold, with a high note of astringency. We have found an excellent second-flush Assam, grown organically in the lush Brahmaputra River valley. The bright and brisk tea shows off the Assam characteristics with vigor and is a great way to get started in the mornings. Stands up well to milk and sugar, but delightful on its own as well.
In India, Russia, Turkey and a host of other places, chai means tea. In the US, we say “chai” when referring to masala chai, a traditional Indian spiced tea.
Blue Willow Chai comprises a complex blend of premium Estate teas and spices to recreate a classic Indian Masala Chai derived from a Himalayan recipe. The teas create a bold base that flourishes with the addition of spices. Cardamom, whole cloves, ginger root, cinnamon, whole star anise and allspice are freshly milled and blended in small, 60lb. batches at our plant. The exotic flavor combines a smooth taste of tea with invigorating spice. While the tea is Blue Willow Chai brings caffeine to the blend, the high proportion of spices dramatically lowers the caffeine content so the beverage has a soothing effect that is sure to warm the heart.
This is a truly lovely oolong, high-grown in Taiwan, and very lightly oxidized. The bright green leaves unfurl, showing the slightest outline of amber around the edges and radiate an incredibly sweet jasmine-like aroma. The leaves are not scented or flavored, but are masterfully crafted to bring out the natrual floral element within the leaves themselves. The flavor is fresh and uplifting with no astringency and a lingering embrace of sweet nectar.
Origin: Nantou, Taiwan
One of our favorite teas! These tiny leaves have so much going on. Plucked in Fujian in the early spring, the tips are fully oxidized and lightly smoked. The dry leaf smells like plums and burnt caramel and just the steam is intoxicating. The tea itself is bold and sweet with a perfect balance of hardy oak smoke and chocolate and delicate fruity overtones.
Origin: Fujian, China
Rooibos is a member of the legume family with needle-like leaves, native to South Africa. Named after the South African capitol, our Rooibos Capetown gives you a perfect caffeine-free pick-me-up for any time of day. The sweetness of passion fruit accents the earthy flavor of the rooibos, while wildflowers add an aromatic and flavorful perk. While this offering is excellent when sipped hot, it makes a truly refreshing and stimulating iced tea as well.
Wu Wei is a complex blend of herbs and spices that creates a flavor best described as naturally sweet, tart and spicy with an orange twist. The name Wu Wei is from the Chinese, meaning “peaceable energy”. Spoken with a different inflection, it means “five flavors”. The overall effect of Wu Wei is relaxing and calming while treating your taste buds to an upbeat progression of flavors. The blend includes Stevia, a natural sweetener; lemon balm, which is said to calm nerves, aid digestion and promote sleep; clove, reputed to be a natural antiseptic and analgesic; relaxing lavender; and licorice root, legendary in Chinese herbal medicine and as an aid to promote digestion respiratory health. These herbs and spices are blended together skillfully with hibiscus and orange zest to create a unique mélange bursting with flavor. The liquor is a rich, amethyst infusion and makes a fantastic iced tea.
A tea that “a mouse could walk on”. Our sturdy Irish Breakfast blend takes the chill off cold winter days and warms the “cockles of the soul”. We developed this wonderfully rich, strong brew with lingering toastiness and a slightly creamy element that comes from the addition of a silver tip grade Ceylon to the base of Indian and Chinese teas. Wake up your mornings with our Irish Breakfast, or lift yourself out of a tedious afternoon with this lively tea. Exceptional with cream or on its own, this tea is versatile and delicious.
Grown at the base of the Luye mountains in Southern Taiwan, this highly oxidized oolong is produced by a mother and son team who grown exceptional teas on their organic farm. The tightly rolled leaves unfurl to beautiful deep, black red and impart an aroma of sweet maple. The tea itself has notes of tangy red wine with an equalizing undertone of toasty cedar. Pro-tip: Don't miss out on the aroma of the pot when you pour the tea out, it intensifies as the ceramic cools.
Origin: Taitung, Taiwan
This tea is one of the highest quality teas being grown in Japan. Grown in shaded small gardens in Uji, by Koyamaen, a tea grower that has been in the Koyama family for over 300 years, this tea is truly special. The tea is grown the same way as tencha and matcha; The shading of the plants before harvest causes the leaves stretch and grow very thin and delicate and produces higher levels of chlorophyll. This process also increases the catechin antioxidants and decreases the tannins, making this tea less bitter and extremely high in health benefits.
The deep green needle-like leaves infuse into a bright green liquor with a hearty flavor. Fresh and full of life, this tea has medium body and a lingering sweetness. Don’t pass this extraordinary tea up, limited supplies are available only at certain times of the year!
Origin: Uji, Japan
This Yunnan red tea is great any time of day. The leaves constitute a good blend of leaf and curling golden buds, which combine to create a full bodied and flavorful cup. The taste is strong without being astringent and has a lovely aroma of earth and cedar wood. Excellent on its own or with the addition of milk and sugar.
$ 13.25 $ 16.50
These perfectly plucked spring leaves are a delight to drink every time. The rolled tea is striped with beautiful golden velvet hairs which unfurl to reveal two young leaves and a bud. The flavor is well rounded with a warm cedar wood aroma, seamlessly accented with notes of stone fruit, and balanced with a velvety soft encore.
Origin: Yunnan, China
Sold Out $ 8.50
In Japan, farms harvest green teas at exact times to produce a range of tastes and flavor balances. Sencha Hanase, a very popular steamed green tea in Japan, is plucked in mid spring for a medium astringency and light taste. The intensely deep green leaves resemble pine needles and produce a fresh flavor with hints of newly mown grass and sea mists.
Try making this as a cold-brew iced tea by steeping the leaves in the fridge for a few hours.
This has been one of our most popular herbal offering in the shop for some time. I'm sorry it's taken so long to get on the website!
A sweet, calming, cleansing and slightly spicy blend of organic chamomile, lemon balm, ginger, lavender and sage, Simmer Down is the ideal stress-reliever. Egyptian chamomile soothes and relaxes while clarifying sage and cleansing lavender work together to lift your spirits. Lemon balm is a natural stress-reliever, and the hint of ginger create an internal warmth that helps everything absorb and circulate better. This caffeine-free blend is ideal in high-stress environments or before bed to help relax the body and mind.
Made from a blend of two Taiwanese oolong cultivars, grown in Pu-er and processed as a black tea, this tea has a growing and dedicated cult following.
The family who tends to these plants operates a small organic farm and grow mostly Taiwanese cultivars. Red Dragon comprises leaves hand plucked from Ruanzhi and Jinxuan cultivars, grown at nearly 2000 m elevation.
This tea offers up a complex cup that is both wholesome and seductive. Enticing aromas of juicy lychee and smokey cedar give way to a full-bodied cup with the perfect balance of sweet and tart plum and toasty barley.
We also offer this tea in 7g cakes!
Origin: Pu'er, Yunnan
more 2021 harvest hojicha will be here soon. Sign up for notifications if you want to stock up when it arrives.
Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. This Hojicha is plucked from a single farm that is completely self-contained and bio-dynamic. The tea itself has an incredible union of flavors that rise above the toasty base. The roasted leaves are not burnt, but instead embody wonderful nutty quality that softens to a light nectar-like sweetness which lingers long after you sip. The bouquet of soothing aromas and flavors will leave you relaxed and the relatively low caffeine content makes this an excellent dessert tea.
Region: Kagoshima, Japan
Blue Willow blends Blood Orange as a fruit tisane containing dried orange peel, hibiscus petals, rose hips, cranberries and other fruits. Steeping to deep magenta liquor, the robust tartness is well rounded with citrus appeal. The beverage can be enjoyed hot or iced and drunk any time of day due to the lack of caffeine. It is a versatile blend and makes a great addition to black, or other teas for those who love to experiment. Especially refreshing iced with lemon and sugar.
$ 15.00 $ 52.00
The Wuliang Beauty is made in the style of traditional Oriental Beauty but without the colonial-era wording.
Plucked from Taiwanese Ruanzhi oolong cultivars, high-grown in the Ai Lao region of Yunnan, this spectacular tea does not disappoint. The farmer may be Chinese, but has remained true to the Taiwanese methods of crafting this unique Bai Hao tea.
The dry leaf gives off an intensely fruity aroma that steeps to a perfect medley of honey, stone fruit and lychee, all with a warm undertone of roasted wood. The leafhopper bites, extended basket withering and expert craftmanship make this a truly remarkable offering which is available for a limited time only.
Origin: Yunnan, China
Top-quality green tea combines with jasmine to yield a tea with lush fragrance and silky mouth feel. These rare pearls are made of tender, young green tea leaves which are plucked and rolled into perfect pearls with beautiful downy strips. They are then stored until the jasmine is plucked in the summer. The fresh jasmine blooms are then layered with the pearls overnight and removed after imparting their fragrance; the process of layering can be repeated up to seven times.
This tea makes a wonderfully generous gift on special occasions, not only because of its delicate fragrance and taste, but also because of the magic unfurling of the pearls as the tea steeps. Each pearl is rolled with two young leaf and bud tips. Inhaling the jasmine-sweet aroma and taking the first sip of the infusion draws you into the warmth of a calm oasis: time stops and nothing matters but the seductive flavors of each sip. This tea can be re-steeped several times.
Region: Fujian, China
This classic, wok-fired green tea has a delicate, decidedly sweet flavor and steeps to a lovely, yellow-green color with fresh scent. The taste is both green and slightly nutty with a slight astringency in the finish. The overall cup is refreshing and soothing and is reputed to help keep the mind stimulated yet clear.
Blue Willow designed this blend of domestically-grown, certified organic mints to soothe the mind and body.The perfect combination of peppermint and spearmint creates an aroma which clears the mind and coats the belly with fresh sweetness. Allopathic and Ayurvedic health systems use mint to aid many health maladies, especially digestive ailments. Because this blend contains no caffeine, it is a great option any time of day and is quite calming as a bedtime treat.
This highly unusual tea is plucked from Ai Lao Mountain in Pu-er. The family who tends to these plants operates a small organic farm and grow mostly Taiwanese cultivars. This tea is exclusively from the Ruanzhi (or Soft Branch) bushes, which are native to Taiwan and grown for making oolongs.
The leaves are hand picked in the spring from 30 year old plants growing in rich, mountain soil and processed as a Yunnan green tea. The result is guaranteed to intrigue even the most well-versed tea lover, while remaining accessible to newcomers.
The leaves are sweet with a magnolia blossom aroma, full body and silky mouth feel, notes of buttered asparagus with a lingering toasty finish. Good for many steeps, this tea is quickly growing in popularity.
Origin: Pu'er, Yunnan
Plucked from wild trees growing high on Ai Lao Mountain, this loose leaf shou cha is perfect as an introduction to puerh or as a refreshing breather for the afficionado. It has been sorted to include only the tips and has an effect that is clarifying and uplifting.
The first steep yields a bright and vivid infusion, with each consecutive cup reaching deeper notes of the leaf. The mineral content of the soil is prevalent in the cup with bright, energizing notes of copper, and grounding undertones of cocoa and damp earth. The liquor has a silky mouthfeel and leaves a lasting coolness in the throat, unusual for a tea of this style.
Origin: Yunnan, China
While it seems everyone has been familiar with the calming characteristics of chamomile since childhood, it is surprisingly difficult to find a quality chamomile with favorable flavor qualities. We are proud to offer a certified organic chamomile which has such a delicate sweetness and completely clean flavor which is sure to relax the mind and please the taste buds. Our chamomile is a whole-bud variety grown in Egypt.
For many tea aficionados Keemun tea offers the peak black-tea experience. Rich, toasty and bold, Keemun was once the preferred breakfast tea of England. The small, carefully harvested ebony leaves produce a rich, oaky taste with undertones of sherry. The toasty aroma dances out of the cup and entices you to take sip after sip. Historically Keemun is enjoyed with the addition of milk and sugar, but stands well on its own for an added kick.
The Darjeeling district in West Bengal has been producing famed teas since the nineteenth century. This autumn harvested tea comes from an estate that provides us with an organic and fairly-traded Darjeeling tea. A bit stronger than earlier plucked teas, this tea has a slightly more robust body while retaining its soft floral accents. The steeped leaves provide a wonderful delicacy and flexibility to be appreciated from breakfast to dessert. During the day, Blue Willow Darjeeling provides a wonderful, light lift with a muscatel sweetness and clean finish. The full, fresh flavor and delicate floral hints create a truly pleasurable sipping experience on its own, with a sturdiness that can handle the addition of sugar and milk.
In India, Russia, Turkey and a host of other places, chai means tea. In the US, we say “chai” when referring to masala chai, a traditional Indian spiced tea.
Blue Willow Maple Chai comprises a complex blend of premium Estate teas and spices to recreate a classic Indian Masala Chai derived from a Himalayan recipe. The teas create a bold base that flourishes with the addition of spices. Cardamom, whole cloves, ginger root, cinnamon, whole star anise and allspice are freshly milled and blended in small, 60lb. batches at our plant. The exotic flavor combines a smooth taste of tea with invigorating spice. This recipe is lightly sweetened with pure maple powder, which is made by a small family sugar house in Vermont. While the tea in Blue Willow Maple Chai brings caffeine to the blend, the high proportion of spices dramatically lowers the caffeine content so the beverage has a soothing effect that is sure to warm the heart. Chai’s popularity, both iced and hot, has risen quickly and for good reason.
If you're a fan of Japanese green teas and haven't tried Tamaryokucha yet, you're missing out. This tea has some of the most robust flavors out there. Grown in Ureshino, it is produced in a way that is a cross between Gyokuro and Sencha. The tea plants are shade grown similar to Tencha (for making Matcha) or Gyokuro. This step increases the chlorophyll and decrease the bitterness. Then the leaves are plucked, but much younger than even a Sencha. The result is an incredible tea with vivid green liquor and an flavor that excites the senses. The aroma is like seaweed and fresh cut grass and the flavor saturates your whole mouth with umami.
To get the most out of this tea steep it lower than usual (around 140°-150°) for 1 minute. When resteeping, pour after 10 seconds. This tea is great for over 4 steeps and the leaves can be eaten afterwards with the addition of a little salt, dashi or soy sauce.
Origin: Ureshino, Japan
The green teas of Japan are unexcelled for vegetal freshness and sweetness. The dark green leaf of this tea yields a light-bodied, pleasing taste with clean and sweet aroma. An everyday “house tea” of the Japanese countryside, Blue Willow Bancha is appealing to those who are looking for a mellow pick-me-up that you can be enjoy with a variety of foods. 30% of leaf weight consists of polyphenols, a key component in Ayurvedic medicine.
Sri Lankans, for over 150 years, have grown this first flush Ceylon tea on the magical misty hillsides of Dimbula province. The long, dark, wiry leaves create a rich, fruity and satisfying cup strong enough to take milk and also excellent when steeped more briefly and sipped alone. The tea growers pluck only the delicate tips of the tea plants, circulating along the rows of tea bushes frequently to catch the golden tips at their peak. These leaves offer the best of Dimbula, carrying the fragrance of fog-shrouded mornings and the warmth of the sunny afternoons into your cup. Ceylon Golden is unblended and opens a clear window into the characteristics of the growing region. We recommend Blue Willow Ceylon for both mornings and afternoons, to be enjoyed by itself or with a variety of foods. We also find it particularly refreshing served iced during the hot summer months.
Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. This Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. The mouthfeel is silky with a deep umami character and a bright finish. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
A wonderfully sweet and tart blend of dried berries, apples, rosehips and hibiscus. This tisane steeps to a beautiful deep red liquor and has just the right amount of apple sweetness to tone down the puckery tartness of the berries. You can’t steep this tea for too long, it only gets richer. Great hot and excellent iced, especially served with some fresh sliced strawberries! Added bonus: you can eat the dried fruit after you’re done steeping.
This attractive tea is made up of large uniform yellow-green leaves. The aroma is soft and honeyed with a clean bouquet. The infusion is mellow, copper-colored, and fragrant with a pleasant progression from softly sweet to slightly nutty, with a round body and pleasant, toasty finish. “Green Tara” (or Dolma) is an invocation of compassion in Tibetan Buddhism.
This loose puerh from Mangjing village is made up of leaf from several family's efforts to combine all of the old growth and feral tea growing in the mountains. The fog-covered hills are home to an incredible range of biodiversity, in which tea plants thrive in the mineral-rich soil that feeds the local ecosystem.
This tea was plucked and pile-fermented in 2015, and has been evolving in the years it has been aging. The liquor is a rich umber with a strong peat-like aroma. Each sip allows you to explore the depth and variety of flavors present in the leaf, from chocolate, to earth, wood, and notes of spice. The leaves can be re-steeped all day long and their warmth and smoothness have the effect of cultivating an inner, grounded energy.
Origin: Yunnan, China
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PLEASE NOTE: Gift cards will be emailed automatically to the purchaser. You will then be able to forward them to the recipient with a loving note. Gift cards issued online can only be used on the website. Unfortunately, they can not be redeemed in the store :(
If you'd like to receive an in-store gift card, please email or call.
This high-grade, pan-fired tea is a delicacy. Each tip is perfectly flattened in the wok by expert hands and the leaf integrity is undamaged as a result. The flavor is sweet, fresh, crisp and soothing. It's silky mouthfeel coats your mouth and throat and has a lingering flavor of asparagus and buttery artichoke. This tea is plucked in the early spring and is available for a limited time. Once we run out, it's gone until next year!
Region: Zhejiang, China
*We are currently sold out of this tea. We expect the 2021 harvest to be available in September and will have more after then*
Here's a tea you won't find anywhere else. Awa Bancha is only made in one small prefecture in Japan, and is barely known even in Japan. It goes through a unique lacto-fermentation process that yields a tea like no other.
The uniqueness of this tea starts at the plucking, which takes place in the summer, when the leaves have grown large and hardened. Every leaf is stripped from the branches, so each year the whole plant re-grows and there is only one harvest each year. From there, the leaves are boiled to soften them and make them more pliable. They are then rolled, similar to an oolong, but then packed into fermentation jars, and covered with banana leaves and heavy rocks to soak in their own juices. Because the tea is harvested so late, the leaves have a higher sugar content, which increases the fermenation that occurs. About a month later, the leaves are removed and air-dried.
The result is a drink that is slightly sour, sweet, and tangy depending on how you steep it. It is incredibly versatile and can be boiled over a fire to get the medicinal properties, or steeped more delicately to extract the sweeter notes. Awa Bancha's nickname used to be "peasant's tea" because it was typically boiled and every leaf was used, unlike other teas.
The flavor is best suited for those who love pickles, sauerkraut and all things probiotic. It is great for the gut and the more you drink it, the more your body will crave its effects.
This is the sister tea to the Tamaryokucha, grown in Ureshino. Both these teas are shade grown and harvested in the spring, when the leaves are still young and approximately 1/2"-3.4" long. The difference lies in the processing. While the Tamaryokucha is steamed, typical of Japanese senchas, the Kamairicha is pan-fired in a large wok, similar to certain Chinese teas. This method was adopted from mainland China in an area just north of Nagasaki, which is known for it's melting pot of international cultures.
The result of processing this robust Japanese tea with traditional Chinese methods is a completely unique experience. The aroma is both sweet and vegetal with notes of hazelnut and soft to. The mouthfeel is smooth and full-bodied has just enough viscosity to linger long past the tea is gone. Steeping to a soft yellow-green, the soup is both bright and grounding. The vegetal depth and umami characteristics balance perfectly with the warming toasty notes the pan-firing imparts.
This tea is made by a third generation tea producer and only a limited quantity is available this year.
Harvest: Spring 2021
Origin: Ureshino, Japan
Kinrin is a flavorful matcha that can be used for making Usucha (thin tea) or Koicha (thick tea). The Kinrin whisks to a velvety-smooth bowl of matcha with robust umami flavor and offers rich notes of steamed kombu and a light sweetness. To prepare this as Koicha, use three times as much tea with less water and whisk with a chasen at least 200 times!
Currently all of our ceremonial grade matcha offerings are produced and stone-ground by Marukyu Koyamaen, a family tea business that has been growing and producing tea in Uji for over 300 years.