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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”.
Packaging info:
All bulk orders will be packed in the heat-sealed resealable zipper packages.
Bulk teas will be packed in the largest size bag (1lb, 2lb, or 5lb. bags) depending on your purchase quantity.
Orders 10+ lbs. will be packed in 5lb. bags
Orders 20+ lbs. will be packed in a chest.
Include a note with your order if you have specific packaging needs.
Retail Canisters:
Retail canisters are all packed in 100% compostable packaging.
Tea is sealed inside a bio-based cello bag to preserve freshness.
Each canister is date stamped to easily comply with FIFO measures.
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.
This is a limited time offering that is available one month of the year. We only have 40 canisters available this year!
Translating to "Out of the Pot", Tsubokiri matcha is a special form of matcha harvested in the spring and finished in the fall. Historically, the tencha leaves were stored in clay jars which allowed the flavors to soften a bit from the intensity they have in the spring. In the Autumn, they were removed and stone ground. Now, the leaves are not stored in jars, but are still allowed to breathe under refrigeration and develop a different flavor profile. When the tencha is removed and ground in October, the resulting matcha is incredibly smooth with hardly any tannic notes. The tea is smooth and creamy and has a hint of sweetness and slightly toasty aroma. Suitable for usucha (thin tea) or koicha (thick tea). Don't miss this chance to taste this tea, once it's gone, it's gone until next year.
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.
We are so happy to offer this tea to you. Menghai Factory has been creating shou Puerh blends that are mimicked each year with fresh leaf. This blend, called '7572' was made in 2000, and has been wrapped in bamboo and Kunming stored. The '7572' blend is made to be approachable and smooth. It is light and has an aroma reminiscent of fresh baked biscuits. The flavor is gentle and comforting with a soft, sweet finish. The leaves are loosely pressed, making it easy to break apart by hand, and each serving will be good for 5-7 steeps. We were able to secure a small amount of this tea, and once it's gone, its gone.
